General Tso’s Chicken Recipe – Crispy 50-Minute Takeout

It's 6:40 on a Tuesday, everyone is hungry, and the takeout app says 55 minutes. That's the night this General Tso's Chicken recipe earns its spot. You get shatter-crisp chicken, a glossy sauce that clings to every piece, and dinner on the table before the delivery driver would have pulled up.

The trick is a two-stage fry. A quick low fry cooks the chicken through, then a hot fry blasts the coating crisp so it stays crunchy even after it meets the sauce. While the oil heats, you whisk the sauce in one bowl. That's it.

Here's a number that matters: 350F (175C) for the first fry, then 375F (190C) for the second. If you skip the second fry, the sauce turns the crust soft in about four minutes. I learned that the hard way, twice.

About the Ingredients

2 lb (900g) boneless skinless chicken thighs, cut into 1-inch pieces

Thighs stay juicy through the double fry. Chicken breast works too, but cut it into 3/4-inch pieces so it doesn't dry out.

1/2 cup (65g) cornstarch

Cornstarch is the secret to that glassy takeout crust. Potato starch is a fine one-to-one swap if that's what your pantry has.

1/4 cup (30g) all-purpose flour

A little flour helps the coating grip the chicken. For gluten-free, use a gluten-free all-purpose blend in the same amount.

2 large eggs, beaten

The egg wash is the glue between chicken and coating. If you're out of eggs, 1/3 cup buttermilk works as a substitute.

4 cups (960ml) neutral oil, for frying, plus 1 tbsp for the wok

Peanut or canola oil holds up to high heat best. Buy a fresh bottle, since old oil tastes stale and smokes early.

3 tbsp (45ml) soy sauce

Low-sodium soy sauce keeps the glaze from getting salty. Tamari is a good gluten-free swap.

3 tbsp (45ml) rice vinegar

Rice vinegar is mild and slightly sweet. Apple cider vinegar works, but use 2 1/2 tablespoons since it's sharper.

3 tbsp (36g) granulated sugar

Sugar balances the vinegar and helps the sauce gloss up. Honey can replace it, though the sauce will brown faster.

1 tbsp hoisin sauce

Hoisin adds that deep takeout flavor. If you don't have it, mix 1 tablespoon ketchup with 1/2 teaspoon molasses.

1 tbsp cornstarch whisked into 3 tbsp cold water

This slurry thickens the glaze in seconds. Mix it right before using, or it settles into a hard lump.

5 dried red chiles, or 1 tsp red pepper flakes

Chiles bring the classic heat. Leave them whole for mild warmth or break them for real spice.

4 cloves garlic, minced, plus 1 tbsp grated ginger

Fresh garlic and ginger are non-negotiable here. Jarred garlic is a last resort, and use half the amount since it's stronger.

Tips & Tricks

Dry the chicken well before coating

Pat the pieces with paper towels first. Wet chicken makes the egg wash slide off and the coating patchy.

Sauce the chicken at the very end

Toss the fried pieces in the glaze off the heat and serve right away. Letting them sit in sauce softens the crust.

Watch the garlic closely

Garlic and ginger go in for 20 seconds only. Burnt garlic turns the whole sauce bitter, so have the chicken ready to add.

• Keep the chicken in a single layer while frying: Crowding drops the oil temperature and gives you pale, greasy pieces instead of crisp ones. Fry in three batches if your pot is small.

Step-by-Step Instructions

1. Prep the chicken

Pat the chicken pieces dry and season lightly with salt. Set up three bowls: cornstarch mixed with flour, beaten eggs, and a plate for the coated chicken. Keeping them in a row saves messy hands later.

2. Coat every piece

Dip each piece in egg, let the excess drip off, then press it into the cornstarch mixture until fully covered. Rest the coated pieces 10 minutes so the coating hydrates and sticks through frying.

3. Whisk the sauce

Stir together soy sauce, rice vinegar, sugar, hoisin, and the cornstarch slurry in a small bowl. Add 1/4 cup water. Set it beside the stove, because the sauce cooks in under a minute.

4. Fry the first batch

Heat the oil to 350F (175C). Fry the chicken in batches for 4 to 5 minutes, until pale golden and the internal temperature reads 165F (74C). Move each batch to a rack, not paper towels, so steam escapes.

5. Crisp them up

Raise the oil to 375F (190C) and fry the pieces a second time for 60 to 90 seconds, until deep golden brown and the bubbling around each piece slows. Drain on the rack again.

6. Aromatics in the wok

Heat 1 tablespoon oil in a wok over medium-high heat. Add the chiles, garlic, and ginger and stir for 20 seconds, just until fragrant. Don't let them brown.

7. Glaze the chicken

Pour in the sauce and simmer 45 to 60 seconds, until it bubbles at the edges and coats a spoon. Pull the wok off the heat and fold in the chicken until every piece shines.

8. Serve hot

Spoon over steamed rice and scatter with sliced scallions. Serve within 15 minutes, while the crust still crackles when you bite it.

Delicious Variations

Sesame Orange Version

Swap the rice vinegar for fresh orange juice and add 1 tablespoon toasted sesame oil at the end for a brighter, citrusy glaze.

Air Fryer Lighter Batch

Spray the coated chicken with oil and air fry at 400F (205C) for 12 minutes, flipping halfway, then toss in the stovetop sauce.

Extra-Spicy Version

Double the chiles, crack them open, and add 1 teaspoon chili crisp to the sauce for a slow-building heat.

How to Store General Tso's Chicken Recipe (Takeout Copycat)

Frequently Asked Questions

Pick up chicken thighs and a fresh bottle of oil this week and give it a try. Cook one batch, taste the sauce, and adjust the sugar to your family's liking. Small steps still count.

General Tso's Chicken Recipe (Takeout Copycat)

This General Tso's Chicken recipe makes crispy fried chicken tossed in a sticky sweet-tangy sauce that beats takeout in 50 minutes flat.

★★★★½ 4.8 (214 ratings)

20 minPrep time30 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2 lb (900g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup (65g) cornstarch
• 1/4 cup (30g) all-purpose flour
• 2 large eggs, beaten
• 4 cups (960ml) neutral oil, for frying, plus 1 tbsp for the wok
• 3 tbsp (45ml) soy sauce
• 3 tbsp (45ml) rice vinegar
• 3 tbsp (36g) granulated sugar
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch whisked into 3 tbsp cold water
• 5 dried red chiles, or 1 tsp red pepper flakes
• 4 cloves garlic, minced, plus 1 tbsp grated ginger

📋 Instructions

1. 1Prep the chicken — Pat the chicken pieces dry and season lightly with salt. Set up three bowls: cornstarch mixed with flour, beaten eggs, and a plate for the coated chicken. Keeping them in a row saves messy hands later.
2. 2Coat every piece — Dip each piece in egg, let the excess drip off, then press it into the cornstarch mixture until fully covered. Rest the coated pieces 10 minutes so the coating hydrates and sticks through frying.
3. 3Whisk the sauce — Stir together soy sauce, rice vinegar, sugar, hoisin, and the cornstarch slurry in a small bowl. Add 1/4 cup water. Set it beside the stove, because the sauce cooks in under a minute.
4. 4Fry the first batch — Heat the oil to 350F (175C). Fry the chicken in batches for 4 to 5 minutes, until pale golden and the internal temperature reads 165F (74C). Move each batch to a rack, not paper towels, so steam escapes.
5. 5Crisp them up — Raise the oil to 375F (190C) and fry the pieces a second time for 60 to 90 seconds, until deep golden brown and the bubbling around each piece slows. Drain on the rack again.
6. 6Aromatics in the wok — Heat 1 tablespoon oil in a wok over medium-high heat. Add the chiles, garlic, and ginger and stir for 20 seconds, just until fragrant. Don't let them brown.
7. 7Glaze the chicken — Pour in the sauce and simmer 45 to 60 seconds, until it bubbles at the edges and coats a spoon. Pull the wok off the heat and fold in the chicken until every piece shines.
8. 8Serve hot — Spoon over steamed rice and scatter with sliced scallions. Serve within 15 minutes, while the crust still crackles when you bite it.

👨‍🍳 Chef's Note: If your wok runs hotter than expected, pull it off the heat before adding the sauce. A 20-second pause beats a burnt glaze every time.

Servings: 6

Cuisine: Chinese-American

Course: Main Course

Nutrition (per serving): 412 kcal · 29g protein · 31g carbs · 19g fat