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This General Tso’s Chicken rivals any Chinese restaurant with crispy, golden-fried chicken pieces coated in a sweet, tangy, and slightly spicy sauce that’s absolutely addictive. Skip the takeout and make this beloved classic at home where you control the quality and get that signature crunch in just 35 minutes.
General Tso’s Chicken
Crispy fried chicken coated in a sweet, tangy, and slightly spicy sauce with dried chilies and broccoli. This Chinese-American takeout favorite is better homemade and ready in 35 minutes.
Equipment
Ingredients
Chicken
- 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 large eggs beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
- vegetable oil for frying, about 2 cups
General Tso Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce low sodium
- 1/4 cup rice vinegar
- 3 tbsp hoisin sauce
- 3 tbsp sugar
- 2 tbsp tomato paste
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 1 tsp sriracha or to taste
Aromatics and Vegetables
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 6 dried red chilies whole
- 2 cups broccoli florets
- 1 tbsp vegetable oil
Garnish
- 3 green onions sliced
- 1 tbsp sesame seeds toasted
For Serving
- 4 cups cooked white rice or fried rice
Instructions
- In a mixing bowl, whisk together all sauce ingredients: chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, tomato paste, sesame oil, cornstarch, and sriracha. Set aside.
- Pat chicken pieces dry with paper towels on cutting board. Season with salt and pepper.
- Set up breading station: In one bowl combine cornstarch and flour. In another bowl, place beaten eggs.
- Dip each chicken piece in egg, then dredge in cornstarch mixture, coating thoroughly. Place on a baking sheet lined with parchment paper.
- Heat 2 inches of oil in deep fryer or heavy-bottom pot to 350°F. Working in batches, fry chicken for 4-5 minutes using tongs or wire rack until golden brown and crispy. Drain on paper towels.
- Blanch broccoli: Add broccoli florets to boiling water for 2 minutes, then drain and set aside.
- Heat 1 tablespoon oil in grill or cast iron skillet over medium-high heat. Add garlic, ginger, and dried chilies. Stir-fry for 30 seconds using a wooden spoon until fragrant.
- Pour sauce into skillet and bring to a simmer. Cook for 2-3 minutes, stirring with whisk, until sauce thickens and becomes glossy.
- Add fried chicken and blanched broccoli to the sauce. Toss with tongs for 1-2 minutes until everything is well coated.
- Remove from heat. Serve immediately over hot rice, garnished with sliced green onions and sesame seeds. Remove dried chilies before eating or warn diners – they’re very spicy.
Notes
Chicken thighs stay juicier than breasts but you can use either. The double coating (egg then cornstarch/flour) creates extra crispy chicken. Don’t skip frying in batches – overcrowding lowers oil temperature and makes soggy chicken. Use a thermometer to maintain 350°F oil temperature for best results. The dried chilies add flavor and heat but aren’t meant to be eaten – they’re for aroma and presentation. You can adjust the sauce sweetness and spiciness to your preference. For extra crispy chicken, let the breaded pieces sit for 10 minutes before frying. The sauce thickens quickly, so have everything ready before you start. This dish is best served immediately while chicken is still crispy.
ALLERGEN INFORMATION: Contains gluten (flour, soy sauce, hoisin sauce), soy (soy sauce, hoisin sauce), eggs, and sesame (sesame oil, seeds). Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1.5gCalories: 680kcalCarbohydrates: 78gProtein: 38gFat: 24gSaturated Fat: 4gCholesterol: 185mgSodium: 1180mgFiber: 3gSugar: 18g
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