Crispy Chinese General Tso’s Chicken Recipe

I’m about to share what might be the most important discovery of your weeknight dinner routine: how to make General Tso’s chicken that’s actually crispy, not soggy like those takeout disasters we’ve all endured. You know the ones I’m talking about – where the coating turns into mush the second it touches that overly sweet sauce. This version stays crunchy, balances flavors perfectly, and won’t leave you wondering why you didn’t just make it yourself in the first place.

Why You’ll Love this Crispy Chinese General Tso’s Chicken

While takeout General Tso’s chicken often disappoints with soggy coating and overly sweet sauce, this homemade version delivers everything you’re craving. I’m talking about chicken so crispy it actually cracks when you bite into it, wrapped in a glossy sauce that balances sweet, tangy, and savory perfectly.

The secret? Double-coating that chicken and getting your oil screaming hot. No more limp, greasy disappointments here.

Plus, you control the sugar level. Because honestly, who needs candy masquerading as dinner? This recipe gives you restaurant-quality results without the mystery ingredients or wallet damage.

What Ingredients are in Crispy Chinese General Tso’s Chicken?

This crispy General Tso’s chicken doesn’t need a grocery store expedition or a pantry raid of exotic ingredients. Most of what you’ll need is probably sitting in your kitchen right now, waiting to transform into something magical. The beauty lies in how these simple pantry staples combine to create that perfect balance of crunch and flavor.

The ingredient list breaks down into two camps: the crispy coating crew and the glossy sauce squad. Each team has its own job, and trust me, they work together like a perfectly choreographed dance. No weird preservatives, no unpronounceable chemicals, just real ingredients doing real work.

For the Chicken and Coating:

• 1 lb chicken thighs, cut into 2-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp white pepper
• Neutral oil for frying (avocado or peanut oil)

For the Sauce:

• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup light soy sauce
• 2 tbsp sugar
• 1/2 cup chicken stock
• 2 tbsp distilled white vinegar
• 1 tbsp cornstarch mixed with 1/4 cup water (for slurry)

For Garnish:

• Scallions, sliced thin
• Sesame seeds

Let’s talk about the chicken situation first. Thighs are the move here, not breasts. They stay juicy while the coating gets crispy, and they won’t turn into rubber if you accidentally overcook them by thirty seconds. Dark meat forgives, white meat holds grudges.

The cornstarch in that coating isn’t just filler, it’s the secret weapon for maximum crunch. When cornstarch hits hot oil, it creates this glass-like shell that shatters beautifully. The baking powder adds tiny air pockets that make everything even crispier.

For the oil, stick with something neutral that can handle high heat without smoking up your kitchen. Avocado oil or peanut oil are your best friends here. Olive oil will just make you sad and set off your smoke alarm.

That sauce comes together fast, so have everything minced and measured before you start. Fresh ginger makes a world of difference over the powdered stuff, and white pepper gives a different heat than black pepper, more floral and less harsh. If you can’t find white pepper, black pepper works fine, but white pepper is worth hunting down.

How to Make this Crispy Chinese General Tso’s Chicken

Making this crispy General Tso’s chicken is like conducting a delicate orchestra where timing matters more than perfection. The whole process happens in stages, and each one builds on the last, so let’s break this down into manageable chunks that won’t leave you frantically juggling hot oil and sticky sauce.

Start with your chicken situation. Cut that 1 lb of chicken thighs into 2-inch pieces, keeping them roughly the same size so they cook evenly. Nobody wants to bite into a piece that’s still doing its chicken impression while the rest are golden and crispy.

In a bowl, whisk together your dry coating crew: 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, and 1 tsp white pepper. This mixture should look like slightly seasoned flour, nothing fancy yet. Toss those chicken pieces in this coating, making sure every nook and cranny gets covered. The coating should stick but not clump up like concrete.

Now comes the oil situation, and this is where people usually get nervous. Heat your neutral oil to 350°F in a heavy pot or deep skillet. You need enough oil to cover the chicken pieces, probably about 3-4 inches deep. A candy thermometer is your friend here because guessing oil temperature is like playing Russian roulette with dinner.

Fry the coated chicken pieces in batches, because crowding the pot drops the oil temperature faster than your enthusiasm after burning the first batch. Each piece should turn golden brown and crispy, usually taking about 4-5 minutes. The internal temperature should hit 165°F if you want to be scientific about it.

Drain the finished pieces on a wire rack or paper towels, but don’t let them sit too long or they’ll lose that perfect crunch.

While the chicken is doing its thing, prep your sauce ingredients because this part moves fast. Get that 4 cloves of minced garlic and 1 tbsp of minced fresh ginger ready, along with your cornstarch slurry made from 1 tbsp cornstarch mixed with 1/4 cup water. Stir that slurry right before using it because cornstarch settles faster than your motivation on Monday morning.

In a large pan or wok over medium-high heat, sauté the minced garlic and ginger for about 30 seconds, just until fragrant. Don’t let them brown because burnt garlic tastes like disappointment.

Quickly add the 1/4 cup light soy sauce, 2 tbsp sugar, 1/2 cup chicken stock, and 2 tbsp distilled white vinegar. Let this bubble and simmer for a minute to meld the flavors.

Give that cornstarch slurry another stir, then pour it into the simmering sauce while whisking constantly. The sauce should thicken within 30 seconds, coating the back of a spoon but not turning into pudding. If it gets too thick, add a splash more chicken stock. If it’s too thin, simmer it a bit longer.

Toss the crispy chicken pieces in the thickened sauce, working quickly to coat everything evenly without letting the coating get soggy. The sauce should cling to each piece like a glossy, flavorful jacket. This is the moment where everything comes together, where simple ingredients transform into something that makes takeout seem unnecessary.

Garnish with sliced scallions and a sprinkle of sesame seeds for that restaurant-quality finish. Serve immediately while the chicken still has that satisfying crunch against the sweet, savory sauce.

Crispy Chinese General Tso’s Chicken Substitutions and Variations

Five different proteins can step into this recipe without missing a beat, and honestly, some of them might even work better than chicken depending on what you’re craving.

Shrimp works beautifully here, though you’ll want to reduce the frying time considerably.

Pork tenderloin, cut into similar chunks, gives you that authentic Chinese takeout vibe.

For vegetarians, I’d recommend extra-firm tofu or cauliflower florets. Both hold up well to the double-fry method and soak up that glossy sauce like champions.

The sauce itself begs for tweaks too. Want more heat? Double the chili flakes. Craving sweetness? Add honey instead of plain sugar.

What to Serve with Crispy Chinese General Tso’s Chicken

Now that you’ve got your crispy chicken perfected, let’s talk about what actually goes with this sweet and tangy masterpiece.

I always reach for steamed jasmine rice first. It’s like a fluffy cloud that soaks up every drop of that glossy sauce.

Fried rice works too, but honestly, why compete with perfection?

For veggies, I love stir-fried broccoli or snap peas. Something green and crunchy that cuts through all that rich sweetness.

Steamed bok choy is another winner.

Want to go full feast mode? Add some pot stickers, wontons, or spring rolls. Your dinner guests will think you’re some kind of takeout wizard.

Final Thoughts

While takeout General Tso’s will always have its place in our hearts, there’s something deeply satisfying about pulling off this restaurant favorite in your own kitchen.

You control the crispiness, the sauce thickness, the heat level. No more soggy chicken sitting under heat lamps.

The best part? You probably won’t order takeout General Tso’s again after mastering this version.

Why would you when you can make it better at home? Plus, you’ll save money and impress anyone lucky enough to score an invitation to dinner at your place.

Recipe Card

Introduction: Skip the takeout and make this crispy, sweet-and-tangy General Tso’s chicken at home! Perfectly battered chicken pieces are fried until golden, then tossed in an irresistible glossy sauce that’s better than any restaurant version. Ready in under 30 minutes!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 4
• Ingredients:

*For the Chicken:*

• 1 lb chicken thighs, cut into 2″ pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp white pepper
• Neutral oil for frying (avocado or peanut oil)

For the Sauce:

• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup light soy sauce
• 2 tbsp sugar
• 1/2 cup chicken stock
• 2 tbsp distilled white vinegar
• 1 tbsp cornstarch + 1/4 cup water (slurry)

For Garnish:

• Scallions, chopped
• Sesame seeds
• Instructions:

1. In a bowl, mix flour, cornstarch, baking powder, salt, and white pepper to create the batter.
2. Coat chicken pieces thoroughly in the batter mixture.
3. Heat oil to 350°F (175°C) in a deep pan or fryer.
4. Fry chicken pieces until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
5. In a separate pan, sauté minced garlic and ginger for 30 seconds until fragrant.
6. Add soy sauce, sugar, chicken stock, and vinegar to the pan. Bring to a simmer.
7. Stir in the cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
8. Add fried chicken to the sauce and toss until well coated.
9. Garnish with chopped scallions and sesame seeds before serving.

• Notes:
• For extra crispy chicken, double-fry by frying once at 325°F, then again at 350°F
• Chicken thighs work better than breasts as they stay more tender and juicy
• Add 1-2 tsp chili flakes to the sauce for heat
• The batter can be made up to 2 hours ahead and refrigerated
• Serve immediately after tossing in sauce to maintain crispiness
• Substitute rice vinegar for white vinegar for a milder tang
• For gluten-free version, use rice flour instead of all-purpose flour

Nutritional Information:

Frequently Asked Questions

How Do I Store Leftover General Tso’s Chicken?

I’d store leftover General Tso’s chicken in the refrigerator for up to three days in an airtight container. I’ll reheat it in the oven at 350°F to restore crispiness.

Can I Make General Tso’s Chicken Ahead of Time?

I can make General Tso’s chicken ahead of time, but I’ll get better results if I fry the chicken and make the sauce separately, then combine them just before serving to maintain crispiness.

Why Isn’t My General Tso’s Chicken Crispy Anymore?

I’ll explain why your chicken lost its crispiness. When you store fried chicken, moisture from the sauce and steam softens the coating. The batter absorbs humidity, making it soggy instead of crunchy.

How Long Does General Tso’s Chicken Last in the Refrigerator?

I’d recommend eating your General Tso’s chicken within three to four days when stored properly in the refrigerator. Make sure you’re keeping it in an airtight container to maintain freshness and safety.

Can I Freeze Cooked General Tso’s Chicken?

Yes, I can freeze cooked General Tso’s chicken for up to three months. I’ll store it in airtight containers or freezer bags, then thaw overnight in the refrigerator before reheating thoroughly.