General Tso’s Chicken
General Tso’s Chicken — The Best 30-Minute Takeout-Style Dinner You’ll Ever Make at Home
There are few dishes as crave-worthy as General Tso’s Chicken—that perfect balance of crispy, sticky, sweet, tangy, and just the right amount of spicy.
It’s one of those recipes that hits every flavor note: the crunch of golden-battered chicken, the glossy sauce that clings to every bite, and the subtle heat that makes you reach for just one more piece.
When I first made this recipe at home, I couldn’t believe how much better it tasted than takeout. The secret?
A quick double fry for ultra-crispiness and a sauce that’s made from simple pantry staples—no fancy ingredients, no complicated steps. Just bold, beautiful flavor that comes together in 30 minutes flat.
This is the kind of dish that makes your kitchen smell amazing and your family hover over the stove waiting for dinner to be ready.
Whether it’s a weeknight craving or a special dinner for guests, this General Tso’s Chicken recipe never disappoints.
Ingredients
For the chicken:
- 1¾ pounds chicken thighs, cut into 1-inch pieces
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon rice wine (or dry sherry)
- 4 cups cooking oil, for frying
For the batter:
- 1½ cups cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- 1 tablespoon cooking oil
- ¾ cup water
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon Country Bob’s All-Purpose Sauce (or hoisin substitute)
- 1 tablespoon balsamic vinegar
- 2 tablespoons ketchup
- About 6 tablespoons brown sugar
- 2 tablespoons chili oil (optional for heat)
- 1 cup chicken stock or water (I used bouillon)
- 1 teaspoon minced garlic
- 2 tablespoons honey
- 1½ tablespoons cornstarch
- 3 tablespoons water
For stir-frying:
- 1 tablespoon cooking oil
- 2 scallions (white parts only), sliced
- 2 garlic cloves, minced
- 10 dried red chilies, whole
Instructions
1. Prep the ingredients
Slice the scallions and mince the garlic. Cut chicken into bite-sized pieces.
2. Season the chicken
In a medium bowl, mix the chicken with salt, white pepper, and rice wine. Set aside to marinate while you prepare the batter.
3. Make the batter
Whisk together cornstarch, baking soda, baking powder, egg, oil, and water until smooth. Coat the seasoned chicken evenly in the batter.
4. Make the sauce
In a bowl, whisk together soy sauce, Country Bob’s, balsamic vinegar, ketchup, brown sugar, chili oil, chicken stock, minced garlic, and honey.
In a small separate bowl, mix the cornstarch and 3 tablespoons of water to make a slurry. Set aside.
5. Fry the chicken
Heat oil to 350°F (177°C). Carefully add the battered chicken and fry for about 5 minutes, until golden. Remove and drain.
Raise the oil to 375°F (191°C), return the chicken, and fry again for 1 minute until crispy. Drain and set aside.
6. Stir-fry and finish
In a wok or skillet, heat 1 tablespoon of oil. Stir-fry scallions, garlic, and dried chilies for 10 seconds until fragrant.
Pour in the sauce and bring to a simmer. Add the cornstarch slurry, stirring until the sauce thickens.
Add the crispy chicken back to the wok and toss until each piece is beautifully coated.
7. Serve and enjoy!
Serve immediately with steamed rice or fried rice and a side of garlicky bok choy for a complete meal.
Jennie’s Thoughts
This is one of those recipes that makes you feel like a professional chef in your own kitchen. It’s glossy, fragrant, and absolutely packed with flavor. I love that it’s made with ingredients I already have on hand—and yet, it looks and tastes restaurant-quality every single time.
If you’re new to making takeout-style dinners at home, this one is foolproof. The key is the double fry—that’s what gives you the light, crisp coating that stands up beautifully to the sauce. And the sauce itself? It’s a perfect balance of sweet, tangy, and spicy.
I love serving it family-style right from the wok—it disappears in minutes!
Tips & Notes
- Make the sauce ahead: Mix and refrigerate overnight for quick prep.
- Adjust the heat: Use fewer chilies or skip chili oil for a milder version.
- Use high-smoke-point oil: Avocado, peanut, or grapeseed work best.
- Air fryer option: After dipping chicken in batter, coat lightly in dry cornstarch. Air fry at 400°F for 12–15 minutes, flipping halfway.
More Delicious Dinner Ideas
Orange Chicken – sticky, sweet, and full of flavor.
Bourbon Chicken – tender chicken tossed in a bold, buttery glaze.
Crockpot Kielbasa and Potatoes – cheesy, hearty, and family-approved.
Fried Rice – the perfect side for any Asian-inspired meal.
A Little Note from Jennie:
If you love bold, comforting, made-from-scratch meals, this General Tso’s Chicken deserves a permanent spot in your weekly rotation. It’s quick, impressive, and every bite bursts with flavor. Trust me—it’s better than takeout, and your family will agree!
