Easy Chinese Takeout-Style Chicken with Sweet and Spicy Sauce
Make your own takeout favorite at home with this crispy, saucy, and totally satisfying General Tso’s Chicken. This dish is a Chinese-American main course recipe known for its golden fried chicken bites tossed in a rich, sweet-and-spicy glaze.
While it doesn’t originate from mainland China, General Tso’s Chicken was developed in Chinese restaurants in the U.S., inspired loosely by Hunan-style flavors. It’s a classic example of Chinese-American comfort food—bold, indulgent, and perfect with a side of steamed rice or broccoli.
This homemade version is everything you love about the restaurant version: super crispy chicken, thick glossy sauce, and just the right balance of sweet, savory, and heat. Bonus -— it’s beginner-friendly and ready in under an hour!
INGREDIENTS
Chicken:
- Boneless, skinless chicken thighs or breasts – cut into bite-sized pieces for frying
Marinade & Coating:
- Soy sauce – for seasoning the chicken
- Egg – helps the cornstarch stick to the chicken
- Cornstarch – gives the chicken a crispy coating when fried
Sauce:
- Hoisin sauce – adds sweetness and depth
- Rice vinegar – balances with acidity
- Soy sauce – for umami and saltiness
- Brown sugar – to sweeten the sauce
- Garlic and ginger – for aromatic flavor
- Dried red chili peppers – for heat
- Cornstarch slurry – thickens the sauce
Oil for Frying:
- Neutral high-heat oil – like vegetable or canola oil for deep frying
To Serve:
- Steamed white rice
- Green onions – optional garnish
- Steamed broccoli – optional side
HOW TO MAKE CRISPY GENERAL TSO’S CHICKEN
- Marinate the Chicken:
Toss chicken pieces with soy sauce and egg. Let sit for 10 minutes. - Coat in Cornstarch:
Add cornstarch and mix to evenly coat all pieces. - Mix the Sauce:
In a small bowl, combine hoisin, soy sauce, vinegar, brown sugar, garlic, ginger, and cornstarch slurry. - Fry the Chicken:
Heat oil in a wok or deep skillet. Fry chicken in batches until golden and crispy. Drain on paper towels. - Cook the Sauce:
In a clean wok, sauté garlic, ginger, and dried chilies in a little oil. Pour in the sauce mixture and cook until thickened and glossy. - Toss and Serve:
Add the fried chicken to the sauce and toss to coat. Serve immediately with rice and garnish with green onions.
General Tso’s Chicken – Better Than Takeout
This easy General Tso’s Chicken recipe features crispy fried chicken coated in a sticky, sweet-spicy sauce. A classic Chinese-American favorite, made healthier and fresher at home.
Ingredients
For the Chicken:
- 1.5 lbs boneless chicken thighs or breasts cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 egg
- ¾ cup cornstarch
For the Sauce:
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp garlic minced
- 1 tsp ginger grated
- 3 –4 dried red chilies
- 1 tsp cornstarch mixed with 1 tbsp water slurry
For Frying and Serving:
- 2 –3 cups vegetable oil for frying
- Cooked white rice for serving
- Chopped green onions or sesame seeds optional
Instructions
- In a bowl, mix chicken with soy sauce and egg. Let marinate for 10 minutes.
- Add cornstarch to the chicken and toss to coat.
- Heat oil in a wok or deep skillet to 350°F. Fry chicken in batches until golden and crispy. Drain on paper towels.
- In a small bowl, whisk hoisin, soy sauce, rice vinegar, brown sugar, garlic, ginger, and cornstarch slurry.
- In a clean wok, heat a tablespoon of oil. Sauté garlic, ginger, and dried chilies for 30 seconds.
- Pour in the sauce mixture and stir until thickened and bubbling.
- Add fried chicken to the sauce and toss to coat evenly.
- Serve immediately with steamed rice and garnish with green onions if desired.
Notes
RECIPE TIPS
- Use chicken thighs for juicier results, but chicken breasts work well too.
- Make the sauce ahead and refrigerate up to 3 days.
- Don’t overcrowd the pan when frying—cook in batches for maximum crispiness.
- To reheat: use a toaster oven or air fryer to keep the coating crisp.
- Make it gluten-free by using tamari instead of soy sauce and gluten-free hoisin.
SERVING IDEAS
- Serve over steamed jasmine rice or fried rice.
- Add steamed broccoli or sautéed snow peas for a complete meal.
- Pair with egg rolls or dumplings for a Chinese takeout-style dinner.
NUTRITION FACTS (Per Serving)
- Calories: 540 kcal (27% DV)
- Carbohydrates: 45g (15% DV)
- Protein: 30g (60% DV)
- Total Fat: 27g (42% DV)
- Saturated Fat: 5g (25% DV)
- Cholesterol: 120mg (40% DV)
- Sodium: 800mg (33% DV)
- Sugar: 12g
- Fiber: 1g (4% DV)
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
