General Tso Chicken

This General Tso Chicken is made with chicken thighs, garlic, chili flakes, hoisin sauce, rice vinegar, and soy sauce. 

If you're new to stir fry, this easy General Tso chicken recipe is the perfect place to start! You'll cook the chicken first, set it aside, and then make a delicious sauce—all in just one pot. It's a quick, healthy alternative to take-out, which often contains unwanted additives. Ready in under 20 minutes, this dish is bursting with flavor and far better for you than most take-out options, with less sugar, fewer GMOs, and no unnecessary oils. Give it a try—you won't be disappointed!

If you like this General Tso Chicken recipe, you should try my Kung Pao Chicken, my Curry Chicken Udon Noodles, or my Healthy Orange Chicken recipe.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tips
• General Tso Chicken
• Food safety

Ingredients

• Chicken breast
• Cornstarch
• Garlic
• Ginger
• Red chili flakes
• Scallions or chives
• Oil
• Rice Vinegar
• Soy Sauce
• Sugar
• Sesame seeds

See recipe card for quantities.

Instructions

1. Toss the chicken pieces in cornstarch until evenly coated.
2. In a bowl, whisk together peanut butter, rice vinegar, soy sauce, water, sugar, and cornstarch to create the sauce. Set aside.
3. Heat oil in a large skillet over medium-high heat.
4. Add the chicken to the skillet and fry until crispy, about 3-5 minutes per side, flipping with tongs. Once cooked, remove the chicken from the pan and drain all but 1 tablespoon of oil.
5. In the same skillet, add the minced garlic, ginger, chopped scallions, and red chili flakes. Cook for about 30 seconds until fragrant.
6. Return the chicken to the skillet, tossing for about a minute.
7. Pour in the sauce, stirring continuously until it thickens and coats the chicken.
8. Serve the chicken hot, garnished with chopped scallions and sesame seeds.

Hint: Make sure to mix the sauce together before cooking the chicken. Since this cooks fast, the most prep you can do beforehand, the better.

Substitutions

• Chicken: Substitute with tofu, tempeh, turkey, or pork.
• Cornstarch: Substitute with arrowroot powder or potato starch.
• Peanut butter: Substitute with almond butter, sunflower seed butter, or tahini.
• Rice vinegar: Substitute with apple cider vinegar or white wine vinegar.
• Soy sauce: Substitute with tamari (gluten-free) or coconut aminos (soy-free).
• Sugar: Substitute with honey, maple syrup, or a low-carb sweetener like erythritol.
• Sesame seeds: Substitute with chopped peanuts or cashews.
• Scallions: Substitute with chives or green onions.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy Variation: Add extra red chili flakes or a splash of Sriracha for more heat.
• Vegetarian Variation: Use tofu or tempeh instead of chicken, and replace the sauce with a vegetarian alternative.
• Low-Carb/Keto Variation: Replace sugar with a low-carb sweetener like erythritol and use coconut aminos instead of soy sauce.

Equipment

Large Skillet or Wok: For frying the chicken and cooking the sauce.

Mixing Bowl: For preparing the sauce.

Tongs: For flipping the chicken during frying.

Whisk: For mixing the sauce ingredients.

Measuring Cups and Spoons: For accurate ingredient measurements.

Knife and Cutting Board: For chopping chicken, garlic, ginger, and scallions.

Serving Plate: For serving the finished dish.

Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the cooked chicken (without the sauce) in a freezer-safe container for up to 2 months. Store the sauce separately in a freezer-safe bag or container.

Reheating: Reheat in a skillet over medium heat until warmed through. If frozen, thaw the chicken and sauce in the refrigerator overnight before reheating. Add a splash of water or broth to the sauce if it thickens too much during reheating.

Top tips

• Crispy Chicken: Make sure the chicken is coated evenly with cornstarch and fry it in hot oil for a crispy texture.
• Preheat the Oil: Ensure the oil is hot enough before frying the chicken to achieve a golden, crispy coating.
• Avoid Overcrowding: Fry the chicken in batches if necessary to avoid overcrowding the skillet, which can make the chicken soggy.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.