If you’re craving takeout but want to whip up something homemade that absolutely hits all the right flavor notes, you’re in for a treat with this Crispy General Tso’s Chicken Recipe. I absolutely love how this recipe nails that perfect balance of sweet, spicy, tangy, and savory, all wrapped up in irresistibly crispy chicken bites. When I first tried recreating General Tso’s chicken at home, I struggled to get that satisfying crunch and bold sauce — but after a little tweaking, I discovered the trick to making this dish truly shine, and I can’t wait to share it with you.

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Why You’ll Love This Recipe

Authentic Flavor: Combines the classic sweet, spicy, and tangy sauce that makes General Tso’s chicken a timeless favorite.
Perfectly Crispy Chicken: The secret dusting and frying technique keeps each bite crunchy and irresistible.
Simple Ingredients: Uses easy-to-find pantry staples and straightforward steps you’ll enjoy following.
Family Friendly: My family goes crazy for this dish — it’s always a hit at weeknight dinners or special occasions.

In a white bowl filled with white rice at the bottom, there is a layer of golden-brown crispy pieces covered with a thick, shiny, orange-brown sauce. The crispy pieces look soft inside with a crunchy texture outside. They are sprinkled with small white sesame seeds and thin slices of green onion, adding pops of green and white on top. A pair of wooden chopsticks held by a woman's hand is picking up one of the sauced pieces. The bowl sits on a white marbled surface, creating a clean and fresh background. Photo taken with an iphone --ar 2:3 --v 7 - Crispy General Tso's Chicken, homemade General Tso's chicken, best crispy chicken recipes, spicy sweet chicken dish, Asian chicken stir-fry

Ingredients You’ll Need

Each ingredient in this Crispy General Tso’s Chicken Recipe works together to create that signature taste. From the tender chicken thighs to the burst of ginger and garlic, plus the right balance of sweetness and heat — here’s what you’ll want to grab at the store before jumping in.

Flat lay of a simple white ceramic bowl filled with light soy sauce, a small white ceramic bowl of glossy hoisin sauce, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl containing vibrant red chili paste, a small white ceramic bowl of dark toasted sesame oil, a small white ceramic bowl of golden brown sugar crystals, a small white ceramic bowl of fine white cornflour, a small white ceramic bowl of light golden chicken stock, fresh raw chicken thigh pieces pale pink and plump, a small pile of finely grated light yellow ginger, a small heap of finely grated white garlic, two whole clean uncracked brown eggs, a small white ceramic bowl of clear vegetable oil, a small cluster of finely chopped ginger roots, a small mound of finely chopped garlic cloves, a small white ceramic bowl filled with bright red chili flakes, a small pile of thinly sliced green onions vibrant green and fresh, and a scattering of small, bright beige sesame seeds — all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy General Tso's Chicken, homemade General Tso's chicken, best crispy chicken recipes, spicy sweet chicken dish, Asian chicken stir-fry

Soy sauce: Use light or all-purpose soy sauce for that savory, salty base; avoid dark soy to keep the flavor bright.
Hoisin sauce: Adds a subtle sweetness and depth that rounds out the sauce perfectly.
Rice vinegar: Provides the tang that balances the sweetness; white wine vinegar works as a substitute if needed.
Chilli paste: Sambal Oelek is my go-to for a clean, fiery kick — adjust to your heat preference.
Sesame oil: Toasted sesame oil brings that wonderful nutty aroma, a game-changer in any Asian-inspired dish.
Brown sugar: Essential for the signature sweetness and caramelization in the sauce.
Cornflour/cornstarch: Key for that crispy coating on the chicken and thickening the sauce.
Chicken stock/broth: Use low sodium to control saltiness and add rich savoriness.
Chicken thighs: Boneless and skinless work best — they’re juicy and flavorful, plus forgiving when frying.
Ginger and garlic: Fresh grated or finely chopped versions infuse the dish with aromatic warmth.
Oil for frying: Peanut or canola oil are great picks for high-heat frying without overpowering flavors.
Green onion and sesame seeds: For that fresh, crunchy finishing touch and mild nuttiness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Crispy General Tso’s Chicken Recipe is — it’s easy to tweak depending on what you have in your pantry or your spice tolerance. Don’t be afraid to make it your own!

Spice Level: When I want to crank up the heat, I’ll add extra chilli paste or some fresh sliced chilies; for a milder version, just use less chilli paste and omit the red chilli flakes.
Chicken Cuts: Sometimes I use chicken breast for leaner bites, but thighs always stay juicier and crisp up better in my experience.
Gluten-Free: Swap soy sauce for tamari and use cornstarch instead of flour for a gluten-free version that’s just as crispy.
Vegetarian Twist: Try tofu, pressing it well and frying until golden, then toss with the same sauce for a tasty meat-free alternative.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Prepare the Sauce and Marinate the Chicken

Start by mixing the soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil in a bowl to create your sauce marinade. Then, set aside a couple of tablespoons of this sauce to mix with your chicken. Add the finely grated ginger and garlic to the chicken, toss it well in that reserved marinade, and let it sit for at least 30 minutes. This step is where the flavors really start sinking in — don’t rush it!

Step 2: Coat the Chicken in Cornflour and Shake Off the Excess

Once marinated, add cornflour to the chicken and toss to coat all pieces thoroughly. Here’s a trick I picked up: transfer the coated chicken to a colander and gently shake it so any excess cornflour falls through. This ensures each piece crisps up perfectly without getting gummy or clumpy when frying.

Step 3: Finish the Sauce Mixture

Take the remaining sauce marinade and stir in brown sugar and more cornflour. Then add the chicken stock and mix well. This combo thickens into that glossy, flavorful sauce that clings to every crispy chicken bite later on — it’s pretty magical!

Step 4: Fry the Chicken Until Crispy and Golden

This is the part I always enjoy — heating oil in a deep skillet to around 200°C (390°F). Using a thermometer helps keep the temperature just right for perfectly crisp bites. Fry the chicken pieces for about 3 minutes, flipping halfway so they get golden on all sides. Drain on paper towels and brace yourself for crunch city.

Step 5: Stir Fry Garlic, Ginger, and Chillies, Then Thicken the Sauce

Heat a little fresh oil in a clean skillet over medium heat. Toss in chopped garlic, ginger, and red chilli flakes and sauté for around 30 seconds until fragrant and golden — watch carefully so the garlic doesn’t burn. Pour in the prepared sauce, simmer, and stir until it thickens enough that you can swipe a path across the pan. That’s your sign the sauce is ready to coat your chicken.

Step 6: Toss the Chicken in Sauce and Serve

Now, toss the fried chicken in the thick sauce quickly but thoroughly. The key is to move fast here — the faster you toss, the crispier the chicken remains. Serve immediately on a platter, garnished with green onions and toasted sesame seeds for that perfect finishing touch.

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Pro Tips for Making Crispy General Tso’s Chicken Recipe

Temperature Control: Using a thermometer to maintain oil at 200°C prevents greasy, soggy chicken — this tip made a world of difference for me.
Shake Off Excess Cornflour: It’s tempting to coat chicken thickly, but shaking it off ensures crispiness instead of clumps.
Quick Tossing: Toss the chicken in sauce swiftly so that the coating stays crunchy instead of getting soggy.
Fresh Aromatics: Adding fresh ginger and garlic both in the marinade and while stir-frying sauce layers the flavors beautifully, something I learned the hard way after trying without.

How to Serve Crispy General Tso’s Chicken Recipe

The image shows a close-up view of small pieces of fried chicken coated in a thick, shiny, dark brown sauce. The chicken pieces are irregular in shape with a crispy texture underneath the sauce. White sesame seeds are scattered on top, adding contrast and texture. Thin green slices of scallions or green onions are sprinkled over the chicken, providing a splash of fresh color. The chicken rests in a metal spoon, with more saucy chicken pieces visible in the background, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Crispy General Tso's Chicken, homemade General Tso's chicken, best crispy chicken recipes, spicy sweet chicken dish, Asian chicken stir-fry

Garnishes

I always top this dish with plenty of finely sliced green onions and a sprinkle of toasted sesame seeds — these simple additions add freshness and a lovely mild crunch that contrasts perfectly with the saucy chicken. Sometimes, I toss in a few extra red chilli flakes if we want an extra kick at the table.

Side Dishes

For sides, steamed jasmine rice or fluffy brown rice is essential to balance the saucy, spicy chicken. I also love pairing this with stir-fried greens like bok choy or snow peas for a little freshness and crunch. Quick cucumber salad or pickled vegetables on the side can brighten up the meal too.

Creative Ways to Present

When serving for guests or a fun date night, try arranging the chicken bites on a long platter lined with lettuce leaves, with the garnishes artistically scattered on top. Offering small bowls of sliced scallions, sesame seeds, and extra chilli flakes lets everyone customize their portion. You could also serve the chicken in lettuce cups for a fun, hands-on way to enjoy the flavors.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge, separating the chicken from the sauce if possible to keep the coating crispy for longer. Leftover chicken typically stays delicious for up to 2 days, but try to enjoy it sooner for the best texture.

Freezing

Freezing is possible but not ideal if you want to keep that crispiness, since frozen then reheated crispy chicken can get a little soggy. If you do freeze, flash freeze the fried chicken pieces separately before storing, and thaw fully before reheating with fresh sauce.

Reheating

To bring back that crispy texture, I reheat leftover chicken in a hot oven or air fryer at around 200°C/400°F for 5-7 minutes, which revives the crunch nicely. Then I warm the sauce separately on the stove before tossing the two together quickly just before serving.

FAQs

Can I use chicken breast instead of thighs in this Crispy General Tso’s Chicken Recipe?

Yes, you can! Chicken breast is leaner and cooks slightly faster, so just be careful not to overcook it to avoid dryness. Thighs tend to stay juicier and crisp up better because of their higher fat content, which is why I prefer them, but breast works well if that’s what you have.
How can I make the chicken extra crispy?

Shaking off excess cornflour before frying and maintaining hot oil temperature (around 200°C/390°F) are key. Also, avoid crowding the pan — fry in batches if needed so the oil temperature doesn’t drop, ensuring each piece crisps up beautifully.
Is this recipe spicy?

This version has a nice balanced spice level thanks to chilli paste and red chilli flakes, but you can easily adjust. Add more chilli paste for heat or reduce it if you want something mild enough for kids. The sauce is more sweet-savory with a gentle kick.
Can I make this Crispy General Tso’s Chicken Recipe gluten-free?

Absolutely! Use tamari or gluten-free soy sauce instead of regular soy sauce and stick with cornstarch for coating and sauce thickening. Just double-check your hoisin sauce for gluten content, or find a gluten-free brand to keep it safe.
What’s the best oil to use for frying?

I recommend peanut, vegetable, or canola oil because they have a high smoke point and neutral flavor. This lets the crispy fried chicken shine without any off tastes.

Final Thoughts

This Crispy General Tso’s Chicken Recipe is one I keep coming back to whenever I want a dish that’s equal parts comforting and exciting. The crispy coating paired with the luscious sauce gets everyone around my table happily digging in every time. If you’ve ever hesitated to try making takeout favorites at home, I encourage you to give this one a go — once you nail the technique, it becomes so satisfying and surprisingly easy. Trust me, your taste buds will thank you and you might just find this becoming a new weeknight classic in your house too!