Easy General Tso’s Chicken Recipe (No Frying!)

This easy General Tso’s Chicken recipe doesn’t require deep frying, so it is much less hassle than most! The sweet, tangy, savory sauce perfectly coats the crispy chicken pieces, and every bite is a flavor explosion.

There’s a reason this Chinese-American classic is a hit at Chinese restaurants, and now you can make a healthier (and much cheaper) version right from the comfort of your very own kitchen!

We are big fans of Chinese food at my house, so I am always looking for ways to recreate our favorite dishes. This homemade General Tso’s chicken recipe was a hit from the very first time I made it.

All my kids love the flavorful sauce, and you can make it as spicy as you like by adding more red pepper flakes. It’s so tasty that if you want a lot of sauce with your rice, you may need to double it!

I really like that the chicken isn’t deep fat fried. I love Chinese food, but I always feel guilty eating it because it is loaded with calories. This was a perfect substitution for me. I didn’t even miss all that grease.

What is General Tso’s sauce made of?

The basic ingredients in General Tso sauce are soy sauce, sugar, vinegar, broth or water, and cornstarch. Additional ingredients like hoisin sauce, garlic, ginger, and red pepper flakes add a depth of flavor and a bit of heat. Sometimes ingredients like tomato paste, sesame oil, or even apple juice are added.

Commercially produced sauce also contains thickeners like xanthan gum, and vegetable oil.

How to Make General Tso’s Chicken Recipe:

1. PREP – Start cooking your rice, because it usually takes longer than the chicken. Cut the chicken into bite sized pieces.
2. DREDGE – Stir together the flour, cornstarch, salt, pepper, and cayenne pepper in a shallow dish. Toss each piece of chicken in the mixture until completely coated.
3. BROWN – Heat oil in a large skillet over medium high heat. Add the coated chicken and cook until golden brown and temperature is 165 degrees. Remove from the pan.
4. SAUCE – While the chicken is browning, stir together the water, sugar, cornstarch, soy sauce, hoisin, vinegar, garlic, and ginger. Add to the skillet; whisk over medium heat until thick and bubbly.
5. COMBINE – Return the cooked chicken to the skillet and gently spoon the sauce over the top of each piece. Simmer for 3-5 minutes just until heated through.
6. SERVE – Spoon chicken and rice over servings of hot rice. Garnish with green onions and sesame seeds.

PRO TIPS:

• If you can’t fit all the chicken in a single layer in the skillet, cook it in two batches. If you overcrowd the pan, the chicken doesn’t brown well.
• Small pieces of chicken cook quickly, so if you want to ensure they are juicy, use a meat thermometer and cook just until the internal temperature is 165°.

General Tso’s Chicken Variations:

• You can use boneless chicken thighs instead of chicken breast.
• Feel free to use rice vinegar or rice wine vinegar in place of the white vinegar.
• Brown sugar can be used instead of regular granulated sugar.
• If I have leftover chicken broth on hand, I will use it in place of the water.

More Asian-Inspired Recipes:

If you don’t want the mess (or calories) of deep-fried chicken, but love making Chinese food at home, this is the perfect General Tso’s chicken recipe for you!