Why This General Tso’s Chicken Always Gets Seconds

If there’s one thing I know about General Tso’s Chicken, it’s that nobody stops at one bite! It’s the ultimate Chinese American classic, and this version gives you everything you love about that takeout spot but with a better crunch, a deeper sauce flavor, and you can make as much as you’d like! The combination of crispy chicken and the sweet and salty sauce doesn’t need to be expanded upon, you have all eaten it before probably and just know how amazing it is. It’s perfect over hot rice or eaten straight from the pan (I sneak a serving in before plating up usually!).

A piece of sticky glazed General Tso’s Chicken lifted with chopsticks over the rice bowl.

Let’s Talk About That Sauce

I think most times when General Tso’s sauce is made at a takeout spot, it tends to be super sweet. Don’t get me wrong, it’s still amazing, but I think that this rendition of the General Tso’s Chicken sauce is even better. It has a mix of dark and light soy sauce for depth and savoriness, vinegar for balance, brown sugar for sweetness, and sweet chili sauce for just the right amount of heat and a little more sweetness. It all simmers down into a glossy sauce that coats each bite of chicken perfectly. It’s also very forgiving too, so if you accidentally spill some more brown sugar or soy sauce, it’ll still taste amazing.

Ingredients You’ll Need To Make General Tso’s Chicken

Chicken & Batter

4 boneless skinless chicken thighs, cut into ½-inch chunks
½ tsp salt
1 tsp Shaoxing wine
¼ tsp white pepper
2 tbsp flour
2 tbsp cornstarch

Sauce

¼ cup chicken broth
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp black or white vinegar
1 tsp sesame oil
2 tbsp sweet chili sauce
1 tbsp brown sugar
1 tsp cornstarch + 1 tsp water (mixed into a slurry)

Optional Garnishes

Sesame seeds
Scallions
Steamed rice

How to Make General Tso’s Chicken

In a bowl, toss chicken chunks with salt, Shaoxing wine, and white pepper. Let it marinate for at least 5 minutes.

Salt and white pepper being sprinkled onto raw chicken chunks during the marinating step.

Add flour and cornstarch to coat the chicken evenly. Let rest for 5–10 minutes while heating oil.

Chicken chunks being coated in a flour and cornstarch mixture by hand in a metal mixing bowl.

Heat oil to 350°F (175°C) and fry the chicken in batches for 3–4 minutes until just cooked through. Remove and set aside.

A pale, battered piece of chicken being lifted from hot oil during the first fry.

Increase oil to 400°F (205°C) and fry again until golden and crispy, about 3 minutes.

A golden, crispy piece of chicken being lifted from the oil during the second fry.

In a pan, combine chicken broth, both soy sauces, vinegar, sesame oil, sweet chili sauce, and brown sugar. Simmer until fragrant.

A thick soy-based General Tso’s sauce being poured into hot oil in a nonstick pan.

Stir in the cornstarch slurry and cook until the sauce thickens into a shiny glaze.

A cornstarch slurry being poured into the simmering sauce to thicken it.

Toss the chicken in the sauce until fully coated.

Crispy double-fried chicken being tossed in thick, glossy General Tso’s sauce in a pan.

Serve over rice and top with sesame seeds and scallions.

A hand sprinkles toasted sesame seeds over a bowl of sticky General Tso’s Chicken, adding the final garnish.

Tips & Variations

Rest the battered chicken for a crispier crust it helps hydrate the starches and helps the batter stick to the chicken so it doesn’t fall off while frying!

If you want even more spiciness, add in some dried Tianjin chilies with the sauce, or add a spoonful of chili oil or sriracha.

If you don’t want to deep fry because of the mess, you can air fry or bake them in the oven at 375°F (190°C) for 20 minutes and flip halfway through, although you’ll miss that signature crispiness.

If you want to prep this General Tso’s Chicken the night before, do the first fry ahead of time, then finish the second fry and sauce right before serving.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and handle double-frying better. If using chicken breasts, be extra careful not to overcook them during the first fry.

What kind of vinegar should I use?

Black vinegar adds the most depth, but balsamic vinegar or white vinegar works just fine. Rice vinegar is a lighter option that still does the job.

Is sweet chili sauce a must?

It brings the sweet-spicy balance that makes this dish sing. You can sub in sriracha and honey if needed, but it won’t be quite the same.

How do I reheat leftovers?

Use an air fryer or oven to re-crisp the chicken. Microwave it if you’d like as well, you can just reheat for 2 minutes, but I personally like to eat cold Chinese leftovers!!