This recipe for General Tso’s Chicken makes the Chinese takeout classic easy to make at home. The thick, rich, sweet, and savory sauce is perfect over the crispy chicken and ramen noodles.
Chances are even if you’ve never had General Tso’s Chicken, you’ve certainly seen it on your local Chinese takeout menu. I mean, I can’t say that I’ve ever seen a Chinese menu that didn’t have this dish on it in some iteration.
With its sticky, savory, and sweet sauce and just a touch of spice, the dish is often compared to sesame or orange chicken. However, I find that General Tso’s chicken recipes are generally more savory and frequently have a bit more spice than the others. It’s certainly a favorite and for good reason… it’s crazy delicious!
How to Serve General Tso’s Chicken
Most Chinese takeout places serve General Tso’s chicken with broccoli, but I really love it with the ramen noodles here. Truth be told, I love any noodle any time, but you could swap the ramen for broccoli, another vegetable, or even a combination of both. You could also serve it over rice. This is one of those chicken recipes that goes well with just about anything. I think a mix of stir fry veggies would be delicious with this and super easy when you grab a bag from the produce section or one from the freezer section.
Ingredient FAQs
Boneless Skinless Chicken Breasts – While my observation is that most General Tso’s chicken is made with chicken thighs, I’m not a huge fan of thighs, so I use chicken breast. I feel like the flavor is a bit cleaner and it allows this super delicious sauce to be the star. That said, you can 100% use thigh meat if that’s your preference.
Cornstarch – In this recipe, we coat the chicken with cornstarch. This not only allows the chicken to get crazy golden brown and crispy, but the cornstarch also helps to thicken the sauce a bit. I even often add a little cornstarch to my dredge when I’m making good ol’ Southern fried chicken.
Hoisin Sauce – While I realize there’s a chance you don’t have hoisin sauce in the pantry right now, it’s totally worth the purchase because it’s a big part of the flavor profile of this dish. Once I started using it in recipes, we almost always have it on hand now. It’s a great dip for things like chicken fingers and nuggets, is a superb glaze for meat, and adds some great flavor to nearly any Asian dish. One thing that I’ve found though is that hoisin sauce flavor can vary wildly between brands. I typically use Kikkoman or Lee Kum Kee. It’s pretty easy to find in your local grocery store these days, but definitely in your area’s Asian market.
Rice Vinegar – Rice Vinegar is also known as rice wine vinegar. I’ll admit, I used to get confused by this all the time. Rice vinegar and rice wine vinegar are the same thing – just different names on the packaging. But “seasoned” rice wine vinegar has added sugar and salt, so it’s a little different. It will work in a pinch, but will change the flavor a bit. Then there’s rice wine. Which, while also made from fermented rice like rice vinegar, is something entirely different. It can’t be used interchangeably in this recipe.
Ground Ginger – I opted to use ground ginger in this recipe because it’s something most folks always have on hand, but I love to use fresh ginger when I have it. I replace the 1/2 teaspoon of ground ginger with 2 teaspoons of freshly grated ginger when I do. Hot tip: Fresh ginger stores incredibly well wrapped tightly in plastic wrap and stored in a freezer zip-top bag and grates really well when frozen.
Recipe Card
Easy General Tso’s Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 breasts)
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1/4 cup firmly packed brown sugar
- 2 heaping teaspoons minced garlic (3 to 4 cloves)
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper (optional)
- 3 (3-ounce) packets ramen noodles (seasoning discarded)
- sliced green onions, sesame seeds, and more soy sauce (optional)
Instructions
- Cut the chicken into 1-inch pieces. Place the cornstarch in gallon zip-top bag. Add in the chicken, seal, and toss to coat.
- In a medium bowl, stir together the hoisin, soy, brown sugar, garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Set aside.
- Prepare the ramen noodles according to package directions (without using the seasoning packets). Drain and set aside.
- Heat the oil in a large skillet over medium-high heat. Shake off excess cornstarch and add the chicken to the hot oil. Cook the chicken pieces until they are browned on all sides and cooked through. Depending on the size of the pan, you may need to work in batches, being sure not to crowd the pan. Add additional oil if necessary. Remove the chicken from the skillet to a plate and set aside.
- Add the sauce ingredients to the pan. Bring to a boil, reduce to a simmer, and cook for about 5 minutes or until the sauce has thickened. Add additional crushed red pepper to your liking.
- Return the chicken to the pan and coat in the sauce. Add the cooked ramen and toss to coat. Add additional soy sauce if desired. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Nikki P.
So, I made this amazing meal this week with rice instead of noodles and my husband and son gobbled this up like nobody’s business! I must say I helped. This was so delicious. Why have I been wasting my money on Chinese take-out? I am literally eating the leftovers for breakfast as I am typing this comment. So yummy!
Ha! Love that! Thanks, Nikki!
Tru
Amazing! By far the best Chinese food I’ve ever made at home!
Thanks so much, Tru!
Margie Willis
I like green & red peppers & onions in my General’s Chicken. Do you think I should double the sauce?
Adding those should work just fine. More sauce is never a problem in my book!
Margi
Honey chicken, Orange chicken and most of all the General’s chicken. Always a struggle when eating at a Chinese restaurant. Sometimes you find a buffet with all three then it’s heaven time. Thanks, this sounds better than a lot of recipes I’ve seen for the Generals. On the menu for tomorrow night.
Sure hope you enjoyed it!
Lisa Handy
This recipe was amazing and yummy! My husband inhaled it! 😊
It looks delicious! So glad to hear y’all enjoyed it!
Susan
Delicious! I have been craving General Tso’s chicken for a while, so decided to try it. I didn’t have rice vinegar, but it still turned out great. Thanks for the recipe!
So glad you enjoyed it!
Jill Byrd
Delicious! The chicken was so tasty after frying, my husband and I couldn’t help but try it out before it was seasoned or put into the complete dish. It was tender, juicy, and yummy! My husband is diabetic, so I cut back on the brown sugar just a tad and added a tablespoon of Siracha. The sauce still thickened and got rave reviews. As for the ramen, I could probably cut back to two bags since three seemed a bit much for just the two of us. But I do have leftovers – I can’t wait!
That’s incredible, Jill! I’m so glad y’all enjoyed it!
Dee
Made this tonight and WOW it was SO GOOD! Thanks for the recipe.
Awesome! Glad to hear it. We sure love it at our house!
Tamara Hunter
I made this recipe last night (and doubled it) and it was really good! No leftovers. My family loved it!!
I Will definitely make again soon. Thank you for sharing Stacey
We just had it last night, too! I’m so glad y’all enjoyed it!
Donna Miller
Can’t wait to try this. I have all the ingredients except the ramen. I think that might be Sunday dinner this week!
Hope you’ll enjoy it!
Elaine Smith Wilson
I love Orange Chicken, but General Tso’s causes my acid reflux to flare up. How do you recommend I ‘tone down’ this recipe to make it a bit milder. Thanks! Elaine
What part do you find to cause the most trouble? Is there a particular ingredient?
Donna Miller
Elaine, you might try less of the crushed red pepper (or leave out) and the garlic. Also, taking an antacid OTC an hour before you know you will eat it could make a difference. I have a prescription med I take daily, but if I’m eating something I enjoy but know what it will cause, I’ll chew a Tums or take a Pepto pill and it usually helps a lot! Good luck!
John Loftus
As a diabetic/ heart patient, I’m always looking for palatable ways to prepare salmon.
Don’t really like the taste of the fish or all the popular lemony ways of prepare.
Any help would be greatly appreciated.
Joe Wares
This is incredible
Thanks, Joe!
Levonda
I made General Tso’s Chicken tonight for New Year’s Eve, and it was outstanding! The sauce is perfection. My husband was a fan, so it will be going into my rotation. Tomorrow I will be trying your collard greens and black eyed peas recipes. I am so glad I discovered your site!
Thanks, Levonda! I’m so glad y’all enjoyed it! Welcome!
Becky
My husband loves this recipe and asks for me to make it.
Definitely a regular request from my wife too!
Felicia Z
So glad I found this recipe! What I really loved about this recipe is that I was able to make the lomein in the same pan. I make chicken for me and tofu for my husband so it really saved me a lot of time by not having to make a second dish and it is very delicious! You gotta try it! Definitely bookmarking this recipe, thank you!
So glad you loved it!
Cheeyl
My teenager loved it ans called it a Do-over. High praise.
Easy to make
Glad you both liked it!
CAROL
stacy do you have a recipe for hu nan chicken maybe a misspelled thank you ,,carol
Unfortunately, I don’t.
Theresa
I can’t wait to make this tonight!!! My all time favorite Chinese dish!! Question: I’m planning to serve with rice and I’d like to have broccoli as a side – how would I cook it? Thanks in advance!!’ I’ve learned so much from you, Stacey!!!!
I’d roast it or simply steam it – either way should be great. Hope you enjoy!
Vicki
This looks so good! I know what I’ll be doing with the next package of chicken breasts I buy. And, so glad the recipe uses breasts and not thighs as my husband doesn’t care for them.
Sure hope you enjoy it, Vicki!
Caroline O
This was good. Super good. Too good. It’s my hubbie’s favorite Chinese entree! Now I can rival our local Chinese take out place. But, Stacey, are you going to take full responsibility for taking away my night off from cooking (when we would order said takeout) since I can make it myself – and better! – now? Harumph!
Also, super glad to see your cookbook reprinted; the kids could not afford to buy me the $150 “black market” version online at Christmas!!! Ha!
Ha! Thanks, Caroline! I’m so glad to hear your husband enjoyed it, but hate it means extra work for you! 🙂
Sabrina
Absolutely delicious! I fixed it with broccoli & served it with converted rice. The rice was so good. It didn’t clump together like your basic long grain rice. I will continue to use converted rice in all my recipes calling for rice. I HIGHLY recommend this recipe. No need for takeout when you cam make this at home. Thank you, Stacey, for sharing this!!! You are awesome!
Thank YOU! So glad to hear you enjoyed it!!
Becky
Made this tonight. It was really good. My husband had two big helpings. I served broccoli on the side. I made it exactly by the recipe.
So glad to hear y’all enjoyed it!
Linnie
I made the General Tso’s Chicken and it was easy and very good. My husband was eating the nice crispy chicken pieces as I was taking them out of the pan. They were pretty tasty on their own. I served this with lo mein noodles and some cabbage and onion that is sautéed in bacon grease and has a bit of brown sugar, cider vinegar, chicken bouillon and Nature’s seasoning. I’ll be making this again. I love easy recipes. Thanks for sharing.
So glad y’all enjoyed it!!
Katrinka McCrory
Can you use something else for the noodles? Like Rice.
Of course! Rice, broccoli, other veggies, etc.
DB
The Spruce Eats has a wonderful Chinese bbq sauce that uses hoisin sauce and has ingredients available to most cooks. https://www.thespruceeats.com/spareribs-with-hoisin-sauce-695215
The “General” chicken recipe looks terrific. I shared your pineapple juice recipe with my sister and she nearly burst into tears (of joy). Thank you for your consistently beautiful site!
Aww, thanks, DB! I’m so glad to hear that your sister enjoyed it! And thanks for the other tip, too!
Carol
What is the pineapple recipe ????
https://southernbite.com/pineapple-juice-cake/
Stacey English
Can’t wait to try this! And I agree on the chicken thighs.
Sure hope you’ll enjoy it!
Jackie
This looks amazing!! I’m curious, any thoughts on cooking the chicken in an air fryer?
I think the air fryer could be a perfect way to cook the chicken. I’d just recommend spritzing it with a little oil or cooking spray to make sure it crisps up nicely.
Kim H
This was delicious. Simple recipe for picky eaters.
So glad to hear you enjoyed it!