This is the Chinese-American takeout dish I make at home now that I learned the secret to crispy battered chicken that stays crunchy after being tossed in sauce. General Tso’s chicken takes boneless chicken thighs cut into chunks, double-fries them in cornstarch for shatter-crispy crust, then tosses them in a sticky sweet-spicy glaze of soy, vinegar, sugar, garlic, ginger, and dried chiles for the perfect takeout copycat.
Fun fact: General Tso’s chicken was actually invented in 1955 by Taiwanese chef Peng Chang-kuei in honor of General Zuo Zongtang of the Qing dynasty (who never ate it — he died in 1885). The dish was brought to NYC in 1972 and “Americanized” with sweet glaze (original was salty-sour without sugar). The sweet version became a Chinese-American restaurant staple.
Why this recipe works
- DOUBLE-FRY for max crisp. First fry cooks the chicken; second fry crisps it. Single fry = soggy in sauce.
- Cornstarch coating, not flour. Cornstarch creates the signature shattering crust. Flour just makes soggy fried chicken.
- Toss in sauce AT THE END. The sauce has to be hot and the chicken just-fried — combined for 30 seconds max before serving.
Nutrition information
- Calories: 580 kcal per serving
- Protein: 38 g
- Carbohydrates: 40 g
- Fat: 26 g
- Sodium: 1300 mg
- Iron: 18% DV
Pro tips for the best general tso’s chicken
- Thighs > breasts. Thigh meat stays juicy. Breast meat dries out fast.
- Maintain oil temp. Fry in small batches. Crowded oil drops in temp, makes greasy soggy chicken.
- Wire rack between fries lets steam escape so the second fry crisps better.
- Sub sambal oelek for dried chiles if no whole dried chiles available — same heat, easier to find.
Frequently asked questions
Can I bake instead of fry?
Yes — toss cornstarch-coated chicken with 2 tbsp oil, bake at 425°F for 20 min flipping halfway. Less crispy but works. Air fryer (400°F, 15 min) is even better.
Why is mine not crispy?
Single fry only OR oil not hot enough. Double-fry technique is mandatory. Use a thermometer to keep oil at 325°F then 375°F.
Can I make ahead?
Make the sauce ahead. Fry chicken JUST before serving — fried food doesn’t reheat well.
What sides go best?
Steamed jasmine rice (mandatory), steamed broccoli, sautéed bok choy, or vegetable lo mein.
Is it spicy?
Mildly — the dried chiles give warmth, not searing heat. Increase to 8-10 chiles for more burn.
