Our homemade General Tso’s Chicken recipe includes crispy pan-fried chicken in a sweet, sticky sauce made with ginger, garlic, soy sauce, and rice wine vinegar.

If you enjoy making Chinese-inspired recipes, try my Kung Pao Shrimp, Lettuce Wraps, Asian Chicken Salad, or Chow Mein.

A pan with homemade General Tso's Chicken, garnished with chopped green onion.

Why I love this recipe:

  • Family Favorite – General Tso’s Chicken is one of my family’s favorite dishes when we get takeout, so everyone gets excited when I attempt to make it from home! I can’t say this recipe is authentic (here’s a truly authentic General Tso’s recipe), but my version is a little healthier (pan fried chicken) and has the same flavors, using basic ingredients.
  • Affordable – I was excited to create my own version of this popular dish in my kitchen to save us money on eating out without sacrificing any flavor.
  • Easy – You just batter and pan fry the chicken and toss it in a General tso’s sauce. It’s a fun, simple recipe even beginners will enjoy making.

How to make General Tso Chicken:

Make Sauce: Whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ginger, cornstarch and red pepper flakes (reduce amount for less spice, if desired).

Prep Breading: In a large ziplock bag, combine cornstarch, flour, salt and pepper then shake, shake, shake. In a small bowl, whisk egg whites.

A bowl with sauce to coat General Tso's Chicken next to another bowl with cut chicken pieces tossed in egg whites.

Bread Chicken: Coat chicken pieces in egg whites, lift and allow to drip off, then drop into breading bag. Shake until coated.

Fry: Heat a large skillet over medium-high heat then add half a cup of oil. Once oil is hot, fry the chicken in batches (don’t crowd), 2-3 minutes on each side, until golden brown and cooked through. Remove to a plate. 

Combine: Add sauce to same pan and simmer until warm and thickened. Toss the chicken in the sauce just before serving.

Pan-fried breaded chicken next to another photo of the chicken coated in sauce for General Tso's.

Serve this easy General Tso Chicken recipe with white or brown rice (or for some Pan-Asian fusion, Kimchi Fried Rice) garnished with green onions and/or sesame seeds. 

A close-up image of homemade General Tso's Chicken topped with green onions on a bowl of rice.

Variations:

  • Vegetarian: Sub extra-firm tofu for chicken. Press excess moisture out of the tofu by putting it between paper towels then putting something heavy like a cast-iron skillet on top, leaving it for a few minutes. Proceed as with the chicken.
  • Air-Fryer: Preheat to 400 degrees and, after breading, spread chicken pieces evenly so they don’t touch, spray with olive oil, and cook for 15 minutes.
  • Slow Cooker: Mix sauce ingredients together. Prepare the chicken the same, but cook on very high heat for only 1 minute on each side, to brown the coating but not cook the chicken through. Spray slow cooker with nonstick cooking spray and add chicken, then pour half of the sauce on top. Cook on LOW for 2-3 hours then stir in the remaining sauce then garnish with chopped green onions.

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Recipe

A pan with homemade General Tso's Chicken, garnished with chopped green onion.
Prep 25 minutes
Cook 25 minutes
Total 50 minutes
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Ingredients
 
 

General Tso's Sauce:

Instructions
 

  • Make General Tso's Sauce: Add the sauce ingredients to a bowl and whisk well to combine. Set aside.
  • Make breading: Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Whisk egg whites in a separate bowl.
  • Coat chicken: Add chicken pieces to the egg whites and toss to coat. Spoon coated chicken pieces into the ziplock bag, allowing excess egg to drip back into the bowl. Shake the bag to coat chicken evenly in the cornstarch mixture. 
  • Cook chicken: Heat a large skillet over medium-high heat. Add oil. Once oil is hot, add some of the chicken (it's best to cook the chicken in 2 or 3 batches, so it browns better). Cook the chicken 2-3 minutes on each side, until the coating is golden brown and the chicken is cooked through. Remove to a plate. Repeat until all of the chicken has cooked, and set aside on a plate.
  • Add sauce: Add the sauce to the pan and simmer until warm and thickened. Toss the chicken in the sauce just before serving.
  • Serve with hot cooked white or brown rice. Garnish with chopped green onions.

Notes

Vegetarian: Sub extra-firm tofu for chicken. Press excess moisture out of the tofu by putting it between paper towels then putting something heavy like a cast-iron skillet on top, leaving it for a few minutes. Proceed as with the chicken. 
Air Fryer: Preheat to 400 degrees and after breading, spread chicken pieces evenly so they don’t touch, spray with olive oil, and cook for 15 minutes. 
Slow Cooker: Mix sauce ingredients together. Prepare the chicken the same, but cook on very high heat for only 1 minute on each side, to brown the coating but not cook the chicken through. Spray slow cooker with nonstick cooking spray and add chicken, then pour half of the sauce on top. Cook on LOW for 2-3 hours. Stir in the remaining sauce then garnish with chopped green onions. 

Nutrition

Calories: 745kcalCarbohydrates: 63gProtein: 43gFat: 34gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 110mgSodium: 1743mgPotassium: 842mgFiber: 2gSugar: 26gVitamin A: 129IUVitamin C: 3mgCalcium: 52mgIron: 2mg

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I originally shared this recipe February 2016. Updated August 2020 and October 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    WE LOVE this recipe. Use it often. Wondering if you have ever prepared and fozen? A reheatable meal? I love to give food away and this would be a wonderful addition to my list. I use a LOT of your recipes because they are soooo good and they are freezable! I guess I could try it but if you have already done the research I’ll take your advice on freezing and reheating.
    Thanks so much for your care and quality of food!
    Sharon

    1. I’m so happy you enjoy the recipes, Sharon! Thanks for the kind words and keep cooking up a storm! ‍ You can freeze this dish. I recommend freezing the chicken and sauce separately though so it doesn’t get soggy. Flash freeze the chicken. Defrost sauce and chicken overnight and then you can reheat either in the oven (375) for 15-20 minutes or on the stovetop.

  2. The flavor was really good but the sauce turned out super thick and chunky. Again flavor was great but think I would reduce the amount of cornstarch coating on the chicken

  3. 5 stars
    This recipe is delicious and I’ve made it multiple times for my family. Sometimes I increase the sauce by 50% because my family likes a lot of sauce.

  4. 5 stars
    My boyfriend and I absolutely loved this! We thought the salt content was appropriate and I was careful to heat the sauce but not reduce it too much since that would make it taste saltier. The chicken fry method was great too. We ate it with steamed rice and broccoli and it’s definitely going to be in our rotation from now on.

  5. 5 stars
    This was delicious! I have no idea why people say it’s too salty! It was perfect! Followed recipe to a t. My three year old and my two year old loved it as well. My three year old asked for more sauce on her rice!

  6. 2 stars
    The dish looked lovely, but, way too salty, even using low sodium soy sauce. I like Hoisin but it packs a lot of salt, so maybe less of both.

  7. 5 stars
    Really good sauce. Cooking the chicken is a pain. I couldn’t figure out how to keep the flour from browning in the cooking batches.

  8. 1 star
    Find a different recipe, folks! This sauce tastes terrible and completely ruined the meal. It was too thick (WAY too much hoisin sauce?) and did not taste or look anything like General Tso’s. Nobody was able to eat more than a few bites. I wish I had noticed and read the multiple negative comments warning people about this recipe before wasting time and money on it. We ended up throwing it all in the garbage and getting fast food instead.

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