If you’ve ever craved that addictive, sweet-and-spicy kick of takeout but wanted to make it at home, you’re going to adore my Easy Crispy General Tso’s Chicken Recipe. I absolutely love how this recipe gives you those classic crispy chicken bites coated in a perfectly balanced tangy and spicy sauce that’s mouthwateringly good. Trust me, once you master this, you’ll find it hard to go back to ordering in!

❤️

Why You’ll Love This Recipe

Crispy Perfection: The chicken is coated in cornflour and double-fried for that unbeatable crunch.
Balanced Flavors: Sweet, sour, spicy, and savory all come together in a delicious sauce that hits every craving.
Simple Ingredients: You likely have most everything in your pantry, meaning this is easy and accessible.
Quick to Make: Takes under 30 minutes from start to finish—perfect for busy weeknights.

In a white bowl filled with white rice at the bottom, there is a layer of golden-brown crispy pieces covered with a thick, shiny, orange-brown sauce. The crispy pieces look soft inside with a crunchy texture outside. They are sprinkled with small white sesame seeds and thin slices of green onion, adding pops of green and white on top. A pair of wooden chopsticks held by a woman's hand is picking up one of the sauced pieces. The bowl sits on a white marbled surface, creating a clean and fresh background. Photo taken with an iphone --ar 2:3 --v 7 - Easy Crispy General Tso's Chicken, crispy General Tso's chicken recipe, homemade General Tso's chicken, easy Asian chicken dish, quick Chinese chicken recipe

Ingredients You’ll Need

The flavors here come from a blend of Asian pantry staples that bring the sauce to life, while the chicken stays juicy inside and crispy outside thanks to a cornstarch coating that’s absolute magic. Grab fresh ginger and garlic—they’re small touches that elevate the whole dish.

Flat lay of a simple white ceramic bowl filled with light soy sauce, a small white ceramic bowl of glossy hoisin sauce, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl containing vibrant red chili paste, a small white ceramic bowl of dark toasted sesame oil, a small white ceramic bowl of golden brown sugar crystals, a small white ceramic bowl of fine white cornflour, a small white ceramic bowl of light golden chicken stock, fresh raw chicken thigh pieces pale pink and plump, a small pile of finely grated light yellow ginger, a small heap of finely grated white garlic, two whole clean uncracked brown eggs, a small white ceramic bowl of clear vegetable oil, a small cluster of finely chopped ginger roots, a small mound of finely chopped garlic cloves, a small white ceramic bowl filled with bright red chili flakes, a small pile of thinly sliced green onions vibrant green and fresh, and a scattering of small, bright beige sesame seeds — all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Crispy General Tso's Chicken, crispy General Tso's chicken recipe, homemade General Tso's chicken, easy Asian chicken dish, quick Chinese chicken recipe

Soy Sauce: Use light or all-purpose soy sauce for a balanced saltiness; avoid dark soy to keep flavors bright.
Hoisin Sauce: Adds a subtle sweetness and depth that’s essential for authentic flavor.
Rice Vinegar: Provides tang and bright acidity; white wine vinegar works if you’re out.
Chilli Paste: I love Sambal Oelek here for its fresh heat—feel free to adjust based on your spice tolerance.
Sesame Oil: Toasted sesame oil gives that nutty aroma that makes the sauce irresistibly fragrant.
Brown Sugar: Balances heat and acidity for that perfect sweet kick.
Cornflour/Cornstarch: Key to getting that crispy coating on your chicken, plus it thickens the sauce beautifully.
Chicken Stock: Use low sodium to control salt levels; brings richness to the sauce without overpowering.
Chicken Thighs: I prefer boneless, skinless thighs for juiciness and flavor but breasts work too.
Fresh Ginger and Garlic: Grated and chopped versions add layers of flavor and aroma that really make the dish pop.
Oil for Frying and Stir-Frying: Peanut, vegetable, or canola oil all work well here.
Red Chilli Flakes: For a bit of extra heat and color in the sauce.
Green Onions and Sesame Seeds: Perfect for garnish, adding freshness and a bit of crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this recipe pretty classic because it nails that restaurant-style vibe, but I also encourage you to play around to suit your tastes and pantry. Everyone’s got their own spin on General Tso’s chicken, and it’s fun to make it your own.

Spice it Up: When I want more heat, I add a splash of hot chili oil or fresh chopped chilies to the sauce.
Make it Gluten-Free: Swap soy sauce for tamari and ensure your cornstarch is certified gluten-free—still delicious and crispy!
Use Chicken Breast: I know some prefer white meat; just be sure to not overcook to keep it tender.
Add Veggies: Toss in some steamed broccoli or snap peas for a fresh crunch and balanced meal.

How to Make Easy Crispy General Tso’s Chicken Recipe

Step 1: Make the Sauce Marinade

Start by mixing soy sauce, hoisin sauce, rice vinegar, chili paste, and toasted sesame oil in a bowl. This combo has that perfect blend of sweet heat and tang. I like to take a couple tablespoons out of this mixture to marinate the chicken, which softens and flavors the meat beautifully.

Step 2: Marinate the Chicken

Toss the chicken pieces in the reserved marinade along with finely grated ginger and garlic. Letting it sit for 30 minutes gives the chicken a great flavor base. I usually prep this ahead so the flavors really soak in without rushing.

Step 3: Coat the Chicken with Cornflour

Add cornflour to the marinated chicken and toss until each piece is evenly coated. I learned the hard way that shaking off excess cornflour is crucial—too much coating can lead to clumps when frying, but a light dusting creates the perfect crunchy crust.

Step 4: Finish the Sauce

Add brown sugar and a bit more cornflour to the remaining marinade, then whisk in chicken stock until smooth. This will become your stirring sauce that clings gorgeously to that crispy chicken later.

Step 5: Fry the Chicken

Heat about 2 cm of oil to 200°C (390°F) in a heavy skillet or wok. Fry the chicken for about 3 minutes, turning halfway, until golden and crispy. Drain on paper towels to keep the texture perfect. If you want to use less oil, shallow frying works well too—just turn more often.

Step 6: Stir-Fry the Sauce and Finish

In a clean skillet, heat 2 tablespoons of oil over medium heat. Sauté chopped garlic, ginger, and red chili flakes until fragrant and golden (about 30 seconds). Pour in your prepared sauce, letting it simmer and thicken, stirring occasionally. The moment the sauce coats the pan and thickens, toss in your crispy chicken quickly—you want to coat the chicken without sogginess. Serve right away for best texture!

👨‍🍳

Pro Tips for Making Easy Crispy General Tso’s Chicken Recipe

Marinate for Flavor: Even just 30 minutes makes a huge difference in tenderizing the chicken and infusing it with flavor.
Double-Fry for Crunch: Frying in hot oil until golden, then quickly tossing the chicken in sauce keeps it crispy without sogginess.
Smooth Sauce Texture: Mixing cornflour into both marinade and sauce keeps the sauce silky and thick without lumps.
Don’t Crowd the Pan: Fry in batches if needed to prevent the oil temperature from dropping, ensuring maximum crispness.

How to Serve Easy Crispy General Tso’s Chicken Recipe

The image shows a close-up view of small pieces of fried chicken coated in a thick, shiny, dark brown sauce. The chicken pieces are irregular in shape with a crispy texture underneath the sauce. White sesame seeds are scattered on top, adding contrast and texture. Thin green slices of scallions or green onions are sprinkled over the chicken, providing a splash of fresh color. The chicken rests in a metal spoon, with more saucy chicken pieces visible in the background, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Crispy General Tso's Chicken, crispy General Tso's chicken recipe, homemade General Tso's chicken, easy Asian chicken dish, quick Chinese chicken recipe

Garnishes

I always finish with a sprinkle of toasted sesame seeds and finely sliced green onions—they add a welcome crunch and fresh pop of color that makes every bite more exciting. Plus, they bring classic Asian flavors that feel so authentic.

Side Dishes

This chicken shines served with fluffy steamed jasmine rice or even fried rice if you want to double down on flavor. For veggies, I love simple stir-fried bok choy or steamed broccoli tossed with garlic—it balances the richness and adds a fresh, green contrast.

Creative Ways to Present

For special occasions, I sometimes serve this dish family-style on a large platter garnished with extra green onions and a handful of crushed peanuts for crunch. Another fun twist? Spoon it over crispy noodles for a new texture party in your mouth.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. I recommend separating the sauce if possible, then reheating them together to keep the chicken from getting too soggy.

Freezing

I’ve frozen this chicken a couple of times wrapped tightly with sauce in freezer-safe containers. It reheats nicely, though you’ll want to thaw in the fridge overnight and crisp it again in a hot pan rather than microwaving directly.

Reheating

To bring back that crispiness, I gently reheat the chicken in a skillet over medium heat with a splash of oil. This usually takes 5-7 minutes and keeps the outside crunchy while warming everything through evenly.

FAQs

Can I make Easy Crispy General Tso’s Chicken Recipe with chicken breast instead of thighs?

Absolutely! Chicken breast works well, just be careful not to overcook it since it can dry out faster than thighs. Marinating and frying quickly helps keep it tender and juicy.
How do I keep the chicken crispy after adding the sauce?

The key is to toss the chicken with the sauce quickly while the sauce is hot and thick. Avoid letting it sit too long in the sauce or it will soften. Serving immediately is best for that satisfying crunch.
What oil should I use for frying?

Use oils with a high smoke point like peanut, vegetable, or canola oil. These oils can handle the high frying temperatures needed for crispy chicken without burning.
Can I prepare any parts of this recipe ahead of time?

Yes! You can marinate the chicken several hours ahead or even overnight if you want extra flavor. The sauce can be made and stored in the fridge the day before too.

Final Thoughts

This Easy Crispy General Tso’s Chicken Recipe has become a family favorite in my house because it really hits that unbeatable combination of texture and flavor. It’s the kind of meal that feels special yet is surprisingly simple to whip up. Next time you want to treat yourself to takeout vibes without leaving your kitchen, give this recipe a go—I promise it’ll become a regular in your rotation just like it did for us!