This is the Chinese-American takeout dish I make at home now that I learned the secret to crispy battered chicken that stays crunchy after being tossed in sauce. General Tso’s chicken takes boneless chicken thighs cut into chunks, double-fries them in cornstarch for shatter-crispy crust, then tosses them in a sticky sweet-spicy glaze of soy, vinegar, sugar, garlic, ginger, and dried chiles for the perfect takeout copycat.
Fun fact: General Tso’s chicken was actually invented in 1955 by Taiwanese chef Peng Chang-kuei in honor of General Zuo Zongtang of the Qing dynasty (who never ate it — he died in 1885). The dish was brought to NYC in 1972 and “Americanized” with sweet glaze (original was salty-sour without sugar). The sweet version became a Chinese-American restaurant staple.
Why this recipe works
DOUBLE-FRY for max crisp. First fry cooks the chicken; second fry crisps it. Single fry = soggy in sauce.
Cornstarch coating, not flour. Cornstarch creates the signature shattering crust. Flour just makes soggy fried chicken.
Toss in sauce AT THE END. The sauce has to be hot and the chicken just-fried — combined for 30 seconds max before serving.
In a bowl, combine chicken pieces with beaten egg and 1 tbsp soy sauce. Toss to coat; let sit 15 min. This tenderizes the meat.
Step 2: Coat with cornstarch
In another bowl, place 1/2 cup cornstarch. Drain excess marinade from chicken, then toss in cornstarch until each piece is fully coated and slightly dry.
Step 3: Make the sauce mix
Whisk together soy sauce, rice vinegar, brown sugar, hoisin, and chicken broth. Set aside. Keep the cornstarch slurry separate.
Step 4: First fry (cook through)
Heat 3 cups oil to 325°F (165°C) in a deep skillet or wok. Fry chicken pieces in batches for 3-4 min until pale golden and cooked through. Remove to a wire rack. Let rest 5 min.
Step 5: Second fry (crisp it up)
Increase oil temp to 375°F (190°C). Fry chicken AGAIN for 1-2 min until deeply golden and crackly crisp. Drain on rack.
Step 6: Make the glaze and toss
In a clean wok over medium-high heat, add 2 tbsp oil. Add dried chiles, garlic, and ginger; stir-fry 30 seconds. Pour in sauce mix; bring to a simmer. Stir in cornstarch slurry; cook 60 seconds until thickened. Add fried chicken; toss to coat for 30 seconds. Finish with sesame oil. Plate with scallions and sesame seeds.
Nutrition information
Calories: 580 kcal per serving
Protein: 38 g
Carbohydrates: 40 g
Fat: 26 g
Sodium: 1300 mg
Iron: 18% DV
Pro tips for the best general tso’s chicken
Thighs > breasts. Thigh meat stays juicy. Breast meat dries out fast.
Maintain oil temp. Fry in small batches. Crowded oil drops in temp, makes greasy soggy chicken.
Wire rack between fries lets steam escape so the second fry crisps better.
Sub sambal oelek for dried chiles if no whole dried chiles available — same heat, easier to find.
Frequently asked questions
Can I bake instead of fry?
Yes — toss cornstarch-coated chicken with 2 tbsp oil, bake at 425°F for 20 min flipping halfway. Less crispy but works. Air fryer (400°F, 15 min) is even better.
Why is mine not crispy?
Single fry only OR oil not hot enough. Double-fry technique is mandatory. Use a thermometer to keep oil at 325°F then 375°F.
Can I make ahead?
Make the sauce ahead. Fry chicken JUST before serving — fried food doesn’t reheat well.
What sides go best?
Steamed jasmine rice (mandatory), steamed broccoli, sautéed bok choy, or vegetable lo mein.
Is it spicy?
Mildly — the dried chiles give warmth, not searing heat. Increase to 8-10 chiles for more burn.
