30-Min General Tso’s Chicken Recipe

30-Minute General Tso’s Chicken is a Chinese-American classic—crispy, sticky, sweet, tangy, and just the right amount of spicy. Named after Zuo Zongtang (General Tso), a 19th-century Hunan military leader, there’s no evidence that he actually ate or made this dish. The recipe as we know it was adapted by Chinese chefs in the U.S., inspired by Hunan flavors but tailored to American tastes. Some credit Hunanese chef Peng Chang-kuei, who created a version in Taiwan before bringing it to New York in the 1970s, helping it become the iconic dish we love today.

With tender chicken coated in a golden, ultra-crispy batter and tossed in a glossy, flavor-packed sauce, this dish is better than takeout and comes together fast—perfect for weeknight dinners or impressing guests.

30-Min General Tso’s Chicken Recipe

Servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

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For the chicken

• 1¾ pounds chicken thighs, cut into 1-inch pieces
• Pinch of salt
• Pinch of white pepper
• 1 tablespoon rice wine, or dry sherry
• 4 cups cooking oil, high-smoking-point

For the batter

• 1½ cups cornstarch
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 large egg
• 1 tablespoon cooking oil
• ¾ cup water

For the sauce

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon ketchup
• 2 tablespoons brown sugar
• 2 tablespoons chili oil
• 1 cup chicken stock, or water
• 1 tablespoon cornstarch
• 3 tablespoons water

For stir-frying

• 1 tablespoon cooking oil
• 2 stalks scallions, white parts only, sliced
• 2 cloves garlic, minced
• 10 pieces dried red chilies

Instructions

 

• To season the chicken, in a bowl, combine the chicken and salt and mix until absorbed. Add the white pepper and rice wine and mix well.
• To make the batter, in a large bowl, whisk together the cornstarch, baking soda, baking powder, egg, cooking oil, and water until smooth. Add the chicken and coat evenly in the batter.
• To prepare the sauce, in a bowl, combine the soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock and stir until blended. In a separate small bowl, mix the cornstarch and water to form a slurry.
• To fry the chicken, in a pot over high heat, heat the cooking oil to 350°F (177°C). Add the battered chicken in batches and fry for about 5 minutes until golden and cooked through. Increase the oil temperature to 375°F (191°C), then return the chicken and fry for 1 minute more until crisp. Transfer to a rack to drain.
• To finish the dish, in a wok over medium heat, add the cooking oil. Add the scallions, garlic, and dried chilies and stir-fry for about 10 seconds until fragrant. Pour in the sauce and bring to a simmer. Stir the slurry and pour it in, cooking until the sauce thickens and becomes glossy. Add the fried chicken and toss until evenly coated.
• Serve immediately with steamed rice and bok choy.

Video

Notes

• Salt first: Mixing salt into the chicken before other seasonings helps it retain moisture.

• Double-fry for maximum crunch: The first fry cooks the chicken; the second fry creates an ultra-crispy crust.

• Maintain oil temperature: Keep oil at 350°F for cooking and 375°F for crisping to prevent soggy batter.

• Adjust the spice: Reduce chili oil or dried chilies to control the heat level.

• Air-fryer option: Preheat to 400°F (200°C). After coating in batter, lightly dredge in dry cornstarch, spray with cooking oil, and air fry for 12 to 15 minutes, flipping halfway, until golden and crisp.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese