30-Min General Tso’s Chicken Recipe

30-Minute General Tso’s Chicken is everything you crave—crispy, sticky, sweet, tangy, and just the right amount of spicy. It’s bold, addictive, and seriously better than takeout. The secret? A double-fry for ultra-crunchy chicken and a glossy, flavor-packed sauce that hugs every bite. Best of all, it comes together fast with pantry staples you already have. Perfect for a weeknight dinner or impressing guests—this dish never disappoints!

Recipe

Serves: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

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, for frying

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 scallions (white parts only), sliced
2 garlic cloves, minced
10 dried red chilies, whole

Instructions

1. Cut the ingredients

• Slice the white part of the scallions and mince the garlic. Set aside.
• Cut chicken into 1-inch cubes.

2. Season the chicken

• In a bowl, combine chicken with salt and mix until absorbed.
• Add white pepper and rice wine. Mix well and set aside.

3. Make the batter

• In a large bowl, whisk together cornstarch, baking soda, baking powder, egg, oil, and water until smooth.
• Coat the seasoned chicken evenly in the batter.

4. Make the sauce

• In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock (or water).
• In a separate small bowl, mix the cornstarch and 3 tablespoons of water to make a slurry. Set aside both.

5. Fry the chicken

• In a pot over high heat, heat the oil to 350°F (177°C).
• Carefully add the battered chicken and fry for 5 minutes until golden. Remove and drain.
• Raise oil temperature to 375°F (191°C), return the chicken, and fry again for 1 minute until ultra-crispy. Drain and set aside.

6. Stir-fry and finish

• In a wok over medium heat, add 1 tablespoon of oil. Stir-fry scallions, garlic, and dried chilies for 10 seconds until fragrant.
• Pour in the sauce and bring to a simmer.
• Add the cornstarch slurry and stir until the sauce thickens.
• Return fried chicken to the wok and toss to coat evenly in the sauce.

7. Serve

• Transfer to a plate and serve immediately with steamed rice and garlicky bok choy.

Tips & notes

• Make the sauce ahead: Mix and store in the fridge the night before. Just stir before using.
• Adjust the spice: Reduce chili oil or dried chilies to suit your taste.
• High smoke point oil: Use avocado, peanut, or grapeseed oil for frying.
• Double-fry for crunch: The first fry cooks the chicken; the second fry crisps it. Don’t skip this step!
• Air fryer option: Preheat to 400°F (200°C). After dipping chicken in batter, dredge lightly in dry cornstarch or flour. Lightly oil, air fry for 12–15 minutes, flipping halfway, until golden and crispy.