General Tso Chicken Recipe (Crispy Homemade) | CookOS

General Tso Chicken

Name: General Tso Chicken Recipe (Crispy Homemade)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 2 tbsp hoisin sauce; 2 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp sesame oil; 1/4 tsp red pepper flakes; 1 tbsp cornstarch (for sauce); 1/4 cup water; 1 lb boneless, skinless chicken thighs, diced; 1/4 cup cornstarch (for coating); 1/4 cup vegetable oil; 1 tsp ginger, minced; 2 green onions, chopped; 1 tsp sesame seeds (optional)

General Tso Chicken is a Chinese-American takeout classic featuring crispy fried chicken pieces coated in a balanced sweet, spicy, and tangy sauce made from hoisin, soy, vinegar, and garlic. The dish is quick to prepare at home and delivers restaurant-quality results.

🌍Chinese-American 🏷️General tso chicken 🏷️Takeout 🏷️Crispy chicken 🏷️Sweet and spicy Chicken thighs

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

25 min

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

2 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp sesame oil
1/4 tsp red pepper flakes
1 tbsp cornstarch (for sauce)
1/4 cup water
1 lb boneless, skinless chicken thighs, diced
1/4 cup cornstarch (for coating)
1/4 cup vegetable oil
1 tsp ginger, minced
2 green onions, chopped
1 tsp sesame seeds (optional)optional

15 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a medium bowl, combine hoisin sauce, soy sauce, brown sugar, rice vinegar, minced garlic, sesame oil, red pepper flakes, 1 tbsp cornstarch, and water. Whisk until smooth and set aside.
2
In a separate bowl, add the diced chicken thighs and 1/4 cup of cornstarch. Toss until each piece of chicken is well coated.
3
Heat vegetable oil in a wok or large skillet over medium-high heat.
4
Carefully add the coated chicken to the hot oil in a single layer.
5
Fry the chicken on both sides until golden brown and crispy, about 5-7 minutes total.
6
Remove the cooked chicken from the pan and transfer to a plate.
7
To the same pan, add the minced ginger and sauté for about 30 seconds until fragrant.
8
Pour the prepared sauce into the pan. Stir continuously as it comes to a simmer to thicken and reduce, about 1-2 minutes.
9
Return the fried chicken to the pan with the sauce.
10
Toss everything together until each piece of chicken is fully coated in the glossy sauce.
11
Garnish with chopped green onions.
12
Serve immediately, topping with optional sesame seeds.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice chicken thighs into uniform 1- to 1.5-inch pieces for even cooking and maximum crispiness.
Let the fried chicken rest on a paper towel-lined plate for 1–2 minutes before tossing with sauce to maintain crispiness.
Mix the cornstarch slurry thoroughly with cool water before adding to hot sauce to prevent lumps.
Toss chicken with sauce immediately before serving; leftovers soften as they sit.

Substitutions

Rice vinegar → white vinegar (slightly sharper; use 3/4 tbsp to avoid over-acidity)
Hoisin sauce → oyster sauce mixed with 1/2 tsp sugar (different umami profile but similar sweetness)
Brown sugar → granulated sugar (same amount; dissolves slightly faster)
Red pepper flakes → sriracha or chili-garlic sauce (1/2 tsp; reduce water by 1 tbsp to avoid excess liquid)

Storage & make-ahead

Store leftover fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven for 5–8 minutes and rewarm sauce on the stovetop before combining.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work, but thighs stay juicier when fried. Cut breasts into similar-sized pieces to ensure even cooking.

How do I make the sauce less spicy?

Reduce or omit the red pepper flakes, or balance heat with an extra 1/2 tbsp brown sugar. Add sauce gradually to taste.

Can I make this ahead?

Fry the chicken up to 4 hours ahead and store uncovered at room temperature to stay crispy. Prepare the sauce separately and combine just before serving.

Why isn't my sauce thickening?

Ensure cornstarch is mixed smoothly into cold water before adding to the hot sauce. Whisk constantly and simmer for 1–2 minutes until it coats the back of a spoon.