General Tso’s Chicken Recipe: Crispy, Sweet-Spicy Takeout at Home

Sticky, crunchy, and irresistible, General Tso’s Chicken is a family-friendly fried chicken dish you can make at home. This sweet-and-savory takeout classic is surprisingly simple: batter and fry the chicken, then toss it in a glossy, flavorful sauce.

Overhead shot of saucy chicken pieces, garnished with sesame seeds.

A Homemade Version of the Takeout Classic!

When you crave General Tso’s, nothing else will do. This dish pairs crisp, battered chicken with a sticky, slightly spicy sauce for a satisfying contrast of textures and flavors. You don’t need restaurant equipment or special skills—just a pot for frying and a skillet for the sauce. Follow the steps below for reliably crunchy, saucy chicken every time.

What Does General Tso’s Taste Like?

General Tso’s varies by kitchen, but the signature profile is balanced sweet and savory with a touch of heat. The chicken is juicy and well-battered, giving it a hearty, fried-chicken texture, while the sauce adds a caramelized, barbecue-like sweetness and aromatic depth from garlic and ginger.

A pair of chopsticks picking up a piece of sticky chicken from a dish.

Ingredients

This recipe has three main parts: the marinade, the batter, and the sauce. Below are the components you’ll need.

For the Chicken Marinade

Chicken breast: cut into bite-sized pieces.
Egg: beat and use half for the marinade.
Salt
Water and cornstarch: create a silky texture and help the batter adhere.

From top: Beaten egg, flour, cornstarch, olive oil, water.

For the Chicken Batter

Egg: whole egg or egg whites.
Flour and cornstarch: combine for a light but substantial batter.
Baking powder: for extra lightness.
Water
Olive oil: a small amount to loosen the batter slightly.

From top: Salt and pepper, spices, red bell pepper slices, cornstarch, tamari, ginger, brown sugar, ketchup, garlic, molasses, rice vinegar.

For the General Tso’s Sauce

Tamari or soy sauce
Molasses: or barley malt syrup for warmth.
Brown sugar: a spoonful for sweetness.
Cornstarch: to thicken the sauce.
Ketchup: adds body and tang.
Water
Ginger and garlic: fresh minced preferred.
Chili powder: for mild heat and earthy flavor.
Bell pepper: red works well, thinly sliced.
Rice vinegar
Salt and pepper
Vegetable oil: for deep-frying.

General Tso's chicken with bell peppers in a serving dish, next to dishes of broccoli and other ingredients.

How to Make General Tso’s Chicken

The process is straightforward: marinate, batter, double-fry for crunch, then finish in a hot, glossy sauce. Read through the steps before you begin so everything flows smoothly.

Marinate the chicken. Toss the cut chicken with the marinade ingredients and rest 10–20 minutes while you prepare the batter.

A bowl of batter and a bowl of cut up chicken breast.

Make the batter and coat the chicken. In a bowl combine egg, flour, cornstarch, baking powder, and water (reserve the olive oil). Whisk until smooth and thick but still drippy. Add olive oil a spoonful at a time to slightly thin the batter, then toss the marinated chicken to coat.
Heat the oil. Use a heavy pot or deep-sided pan and heat vegetable oil for deep frying. You’ll double-fry: first at about 300°F, then at about 375°F. Use a thermometer or test with a small bit of batter— it should sizzle and float without immediately browning.
Fry the chicken, first fry. Working in batches to avoid crowding, fry until light golden (not fully brown). Drain on paper towels. Reserve 2 tablespoons of the frying oil for the sauce.

Fried chicken pieces draining on a paper-towel-lined platter.

Fry the chicken, second fry. Heat the oil to about 375°F and re-fry the pieces in batches until crisp and golden-brown. Drain again on clean paper towels.

Bell pepper strips cooking in a skillet of reddish sauce.

Stir-fry the aromatics. In a clean skillet, heat the reserved frying oil and briefly stir-fry chili powder, garlic, and ginger for about a minute to release their aroma.
Add bell pepper and the sauce. Stir-fry sliced bell pepper for about 2 minutes. Whisk the sauce ingredients until smooth, pour into the skillet, and cook until the sauce thickens. Adjust viscosity with water to thin or a cornstarch slurry to thicken.

Fried chicken being tossed in a reddish sauce with bell peppers.

Coat the chicken. Add the fried chicken to the skillet and toss gently to coat each piece in the glossy sauce. Remove from heat.
Serve. Serve hot, optionally garnished with toasted sesame seeds.

A large bowl of fried chicken bites tossed with a sticky sauce. A pair of chopsticks is resting on the bowl.

Tips for Success

These practical tips will help you get crisp, flavorful results:

Lower chicken carefully: Use a slotted spoon or spider to avoid hot oil splatter.
Choose dark or white meat: White meat works well here, but dark meat is fine if cooked through.
Add vegetables: Thinly sliced celery, onion, or bok choy can be added to the sauce for extra texture and flavor.

Tasty Serving Suggestions

General Tso’s chicken pairs well with plain steamed rice or fried rice and is also delicious alongside noodles. For a fuller meal, serve with simple starters or sides and a light vegetable to balance the richness.

How to Store and Reheat Leftovers

To store: Place leftovers in an airtight container and refrigerate for 3–4 days.
To reheat: Spread pieces on a parchment-lined baking sheet and bake at 350°F until heated through to help preserve crispness.

Can I Freeze This?

Yes. For best results, freeze the fried chicken and the sauce separately.
Cool and freeze the fried chicken pieces spread on a tray until solid, then transfer to a freezer bag for up to 3 months. Freeze the sauce in an airtight container for up to 3 months. Thaw in the refrigerator before reheating and combining.