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General Tso’s Chicken Recipe

General Tso’s Chicken is saucy, juicy and crispy. The signature sauce is thick and loaded with flavor. If you are a die-hard orange chicken fan, you must try this dish! Make it all in one dish in the comfort of your home for a sweet and spicy treat!

General tsos chicken served over a bowl of white rice

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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients. My family loves ordering in Chinese takeout, but lately, I’ve been having a blast recreating my favorite dishes at home.

Not only is homemade “takeout” healthier, but you’ll save money. That’s a win-win in my book. Let’s get started!

General Tso’s Chicken

General Tso’s Chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy sauce. This dish is very similar in style to sesame or orange chicken. But, like in much of Chinese food, it’s the sauce that makes each dish unique.

Typically, General Tso’s Chicken is served with a bed of steamed rice and a side of steamed broccoli. If you want to make a full spread of takeout favorites, try your hand at making some chow mein too. Don’t forget the chopsticks!

General Tso’s Chicken in a pan

How to Make General Tso’s Sauce:

The sauce for General Tso’s chicken is so simple to make with pantry staple ingredients: rice vinegar, soy sauce, hoisin sauce, water, sugar, and some corn starch to thicken the sauce. Simply add the ingredients to a bowl and stir to combine.

How to Prepare General Tso’s Chicken

Don’t be intimidated about making your own General Tso’s Chicken! It’s so easy, you’ll never call it in again. Follow these easy steps to nail it every time:

  • Cut chicken into 1-inch size cubes. Toss the chicken with corn starch.
  • Cook your chicken until all sides are golden brown.
  • Remove the chicken from the pan.
  • Saute garlic, ginger and pepper flakes in the pan.
  • Add the sauce and bring to a simmer then add chicken.
  • Toss the chicken, making sure to evenly coat each piece. Serve hot to hungry people!

Step by step of making General Tso's chicken

Tips for the Best Tso’s Chicken

  • Prepare ingredients ahead of time. This recipe will have you moving fast. Prep all your ingredients ahead of time so you can add them on the fly.
  • Adjust the Spice. Add more or less red pepper flakes according to your spice preference.
  • Use Fresh Ginger and Garlic. It might be tempting to use the powdered stuff, but great Chinese food is defined by the freshest ingredients.
  • Opt for Low Sodium Soy Sauce. I always purchase low-sodium soy sauce just in case I want to tweak the salt levels before serving. It’s just perfect for this recipe, as it also calls for hoisin, a salty, and garlicky sauce used frequently in Chinese cooking.
  • Chicken Thighs Bring the Most Flavor. Chicken thighs make for the juiciest pan-fried chicken. I find chicken breast tends to be too dry for this recipe.
  • Don’t Overcrowd the Pan. Cook chicken in small amounts or use a very large pan. Be sure to give the chicken a good stir here and there to prevent it from sticking.
  • Use a non-stick pan. The coating can be a bit delicate, so use a non-stick to ensure it stays intact.
    • Hot Tip: Serve and enjoy General Tso’s Chicken immediately. The sauce tends to absorb into the crispy outer layer, leaving it a bit soggy if it sits around too long.

A bowl of General Tso’s Chicken with rice

More Asian-Inspired Dishes:

  • Beef Stir Fry: This simple stir fry is perfect for a hectic weeknight with a sneakily high serving of veggies.
  • Chicken Stir Fry – easy, saucy and loaded with veggies and cashews
  • Chicken Fried Rice – a genius way to use up leftover rice and frozen vegetables
  • Yakisoba Noodles: This quick-and-easy noodle dish is always on my rotation.
  • Lo Mein: Your vegetarian friends will love you. These noodles are great hot or cold.

General Tso’s Chicken Recipe

4.92 from 372 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
General tsos chicken served over a bowl of white rice

General Tso’s Chicken is a Chinese takeout go-to. Make it all in one dish in the comfort of your home for a sweet and spicy treat!

Author: Natalya Drozhzhin
Skill Level: Easy
Cost to Make: $10-$12
Keyword: general tsos chicken
Cuisine: Asian
Course: Main Course
Calories: 386
Servings: 8 servings

Ingredients

  • 2 lb chicken thighs, trimmed and cut into 1-inch pieces
  • 1/2 cup corn starch
  • 1/4 cup extra light olive oil, for frying, plus more as needed
  • 2 tbsp minced ginger, from a 2-inch piece of ginger
  • 3 cloves garlic, or 1 Tbsp grated or finely minced
  • 1/2 tsp red pepper flakes, or added to taste
  • 1 tsp sesame seeds, optional for garnish

General Tso's Sauce

  • 1/2 cup cold water
  • 5 tbsp low sodium soy sauce
  • 3 tbsp rice vinegar, or more to taste
  • 1 1/2 tbsp hoisin sauce
  • 4 tbsp granulated sugar
  • 1 1/2 tbsp cornstarch

Instructions

  1. Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.

  2. In a separate dish, combine all the ingredients for your sauce and whisk to combine.

  3. Preheat a non-stick skillet with oil. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 Tbsp oil in the pan.

  4. Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds or until fragrant.

  5. Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little. Taste the sauce and add more soy sauce or rice vinegar to taste if desired. Add the chicken and toss to coat. Serve garnished with sesame seeds if desired.

Nutrition Facts
General Tso’s Chicken Recipe
Amount Per Serving
Calories 386 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 111mg37%
Sodium 502mg22%
Potassium 290mg8%
Carbohydrates 18g6%
Fiber 0.4g2%
Sugar 7g8%
Protein 20g40%
Vitamin A 163IU3%
Vitamin C 0.5mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Karen
    January 24, 2023

    Hello, is it possible to just buy the General Tso’s sauce in a bottle without making the sauce? Just wonder if it is close to the same taste. Thank You

    Reply

    • NatashasKitchen.com
      January 24, 2023

      Hi Karen! Sorry, I think that could work but I can’t advise on the taste. You’ll have to experiment and find a brand you like.

      Reply

  • Sarah Keating
    January 14, 2023

    Per my husband “This is how I have wanted General Tso’s chicken to taste every time I have ordered it for the past 20 years of my life!”.
    Aka never going back to take out!

    Reply

    • Natashas Kitchen
      January 14, 2023

      That’s so great! It sounds like you have a new favorite, Sarah!

      Reply

  • Natasha
    January 10, 2023

    We updated the recipe on January 10, 2023 to address a measurement error in the sauce. It’s now better than ever. I hope you all love this General Tso’s Chicken recipe!

    Reply

    • Tricia
      January 14, 2023

      Have been making this for so long now, so when I went to the recipe I was dumbfounded. Made it as it is but not enough sauce changed the flavor. Any chance I can get a copy of the old recipe?
      We would so appreciate it.

      Reply

      • Natasha
        January 16, 2023

        Hi Tricia, we discovered a significan’t oops in the measurements so I had to update. There was 6 times the amount of hoisin sauce which made it crazy salty. That’s really the only difference in quantity of sauce though (about 4 1/2 Tbsp so it shouldn’t have made a significan’t impact on amount of sauce)

        Reply

        • Tricia
          January 22, 2023

          Found my old recipe, but thanks. We preferred the old recipe.

          Reply

  • Ronda
    January 9, 2023

    What’s the differents between rice vinegar and rice wine vinegar?

    Reply

    • Natashas Kitchen
      January 9, 2023

      Hi Ronda, Rice vinegar and white vinegar are both acidic, but there are two key differences between the preparation and flavor. White vinegar is made by fermenting grain alcohol, while rice vinegar is made from fermented rice. Rice vinegar is less tangy and acidic than white vinegar, with a subtle sweetness

      Reply

      • Amanda
        January 13, 2023

        I think Ronda was asking what’s the difference between Rice Vinegar and Rice WINE Vinegar, not regular White Vinegar….which I’m curious too if it matters which one of the rice vinegars is used in your delicious recipe?

        Reply

  • Cheyenne
    January 9, 2023

    Can I use ginger paste instead of minced ginger? I can’t seem to find minced ginger at my local store but I do have a tube of ginger paste in the fridge. Would I use the same amount if so?

    Reply

    • Natasha's Kitchen
      January 9, 2023

      I honestly haven’t tested that to advise. I think that’s alright but I would add little by little just to be sure.

      Reply

  • Lorri
    January 6, 2023

    I think this is the first recipe I got from the internet that was awesome!
    Family loved it

    Reply

    • NatashasKitchen.com
      January 6, 2023

      Wonderful, Lorri! Thank you for trying my recipe.

      Reply

  • Eric
    January 4, 2023

    This dish is phenomenal. The only adjustments I made was to reduce the vinegar to 3 tbsp and the sugar to 4 tbsp, since others mentioned it being too sour or sweet. Everything came out great.

    Reply

    • NatashasKitchen.com
      January 4, 2023

      Thank you for the wonderful feedback, Eric! So glad you loved the recipe.

      Reply

  • Amy
    January 4, 2023

    DELICIOUS! I didn’t have hoisin sauce so I subbed bbq sauce and used chicken tenderloins instead of thighs. Making due with what I had in the fridge. Everything else was as the recipe called for. The sauce was sticky and sweet and spicy and perfection.

    Reply

    • NatashasKitchen.com
      January 4, 2023

      Thank you for sharing, Amy! I’m so glad you loved the recipe.

      Reply

  • Chris
    December 28, 2022

    too much vinegar. tasted very sour. I would suggest cutting the vinegar by half or even more.

    Reply

  • Megan
    December 2, 2022

    Hi Natasha, I’m very interested in making this recipe but I wanted to ask if you thought it would be okay is substituted minced ginger with ground ginger?

    Reply

    • Natashas Kitchen
      December 2, 2022

      Hi Megan, if you’re using ground ginger, you will need to use a lot less. One of my readers wrote they used 1/4 tsp ground per Tbsp of fresh minced.

      Reply

  • Mary L Kessinger
    November 28, 2022

    I made this last night for my family, it was a hit! Thank you for an easy, delicious recipe!

    Reply

    • NatashasKitchen.com
      November 28, 2022

      So glad to hear that, Mary! 🙂

      Reply

  • Erica
    November 25, 2022

    I cooked this for my family for an Asian themed Thanksgiving. We had some slight modifications:

    Used chicken breasts.

    I fried the chicken in a wok, and then transferred to sauce. Doesn’t look like the photo, understandable, but a hit nevertheless. Would make again.

    Reply

    • NatashasKitchen.com
      November 25, 2022

      How fun! Glad it was a hit. Thanks for sharing.

      Reply

  • K
    November 12, 2022

    This was soooo good. Much better than take out….family approved

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Glad they loved it!

      Reply

  • Laura
    November 4, 2022

    Very good recipe. I made mine with broccoli and rice for my husband and cauliflower rice for me. Thank you this is a keeper.

    Reply

    • NatashasKitchen.com
      November 4, 2022

      You’re welcome! So glad you loved it.

      Reply

  • BrandyAmos
    October 31, 2022

    Too much ginger – or maybe I needed a conversion for ground ginger rather than fresh = for me (and I love ginger). One thing I really, really liked about it is that I had ALL the ingredients on hand in my pitiful pantry.

    Reply

    • Chris26
      November 9, 2022

      Was about to make this w ground ginger too, glad I read your comment first. So I looked it up and it’s a 1/4 tsp : 1 Tbs… big difference.

      Reply

  • Brooke
    October 30, 2022

    Absolutely delicious! The sauce was perfect, I wouldn’t change anything about it. It’s an instant love for my family and I’ll definitely be making it again.

    Reply

    • Natasha's Kitchen
      October 30, 2022

      Hello Brooke, thank you for your good comments and feedback! Happy to know that you loved this recipe, thanks for sharing.

      Reply

  • Becky
    October 30, 2022

    Thank you so much for this recipe. I had tried a different one and this one was so much better. Everyone had seconds! The only thing I did differently based on the reviews was cut the sugar to 5 tbsp. This recipe just made the list of my favorites!

    Reply

    • Natasha's Kitchen
      October 30, 2022

      Hello Becky, that’s alright and sounds good! So glad you loved it and it is now one of your favorites.

      Reply

  • Rick Green
    October 27, 2022

    Would using potato starch give a crispier coating than cornstarch?
    Totally agree with using thigh meat. A lot tastier.

    Reply

  • George Guyas
    October 27, 2022

    Good and tasty! I would cut down on the corn starch in the sauce. That’s all I would change.

    Reply

    • Natashas Kitchen
      October 27, 2022

      I’m so glad you enjoyed it, George!

      Reply

  • Aiko A
    October 27, 2022

    I’m excited to try this! Getting the ingredients over the weekend.

    Reply

    • Natashas Kitchen
      October 27, 2022

      I’m excited for you, Aiko! I hope you love this recipe!

      Reply

  • Barry
    October 25, 2022

    have you ever heard of putting peanut butter in this?? I could swear that there is a slight peanut butter taste in the chicken I get from a favorite restaurant.

    Reply

    • NatashasKitchen.com
      October 25, 2022

      Hi Barry! I believe some recipes do use peanut butter.

      Reply

  • Moni
    October 22, 2022

    I’m gonna to prep this for my lunch. Will this taste okay when its microvaed?

    Reply

    • Natashas Kitchen
      October 22, 2022

      Hi Moni, this recipe is best fresh, but we haven’t had any issues reheating it. Just be sure not to overheat it.

      Reply

  • Patricia
    October 20, 2022

    Delicious. I used chicken breast and cut the sugar in half. Absolutely wonderful. Thank you.

    Reply

    • NatashasKitchen.com
      October 20, 2022

      Thank you for sharing, Patricia! I’m glad you loved it.

      Reply

  • P Galloway
    October 16, 2022

    Just made this tonight!! We loved it!! So much flavor and waaaaayyyyy better then the restaurants. Thank you for sharing! Made it EXACTLY the way you posted it!

    Reply

    • Natasha's Kitchen
      October 16, 2022

      Thank you for the awesome review!

      Reply

  • Cindy Davis
    October 11, 2022

    Made this for the first time tonight for my husband’s birthday dinner. It was delicious. I will be making this again, and again, and again. My whole family loved this dish (and that’s unusual with very different palates.) Thank you for sharing this recipe. ❤️🤍

    Reply

    • NatashasKitchen.com
      October 11, 2022

      That’s great. I’m so happy to hear that, Cindy! You’re very welcome.

      Reply

  • Daya
    October 1, 2022

    This was VERY sour tasting, and oddly sweet at the same time. Doesn’t taste like general Tso at all. Won’t be making this again.

    Reply

    • Natasha
      October 3, 2022

      Hi Daya, I’m sorry to hear that as this has been a very popular recipe on our site. you might consider if there were any substitutions made in the recipe or in the timings.

      Reply

  • Ray
    September 26, 2022

    I love most of your recipes, but this does not hit home as far a General Tso chicken goes. It’s supposed to be a spicy dish and this way too sweet. Red pepper flakes do not belong on the chicken side of the recipe (or at all), dried chinese hot peppers belong in the sauce part to make the dish spicy. This recipe totally misses the mark as far as this dish goes. I judge all chinese restaurants on their General Tso. Haven’t found many that pleases me.

    Reply

    • NatashasKitchen.com
      September 27, 2022

      hank you for the feedback, Ray. I’m sorry you did not enjoy this recipe.

      Reply

  • Susan Corey
    September 23, 2022

    Too much rice vinegar it came out sour must be tsp not tbsp! It also needed more liquid, or just slightly less corn starch? Too brown not orangy and sweet. Would have liked maybe several tbsp chicken broth?

    Reply

    • Natasha
      September 24, 2022

      Hi Susan, make sure to bring the sauce to a simmer before taking it off the heat. Also with vinegar, the longer you simmer, the more it mellows out so you could simmer a little longer. Lastly, make sure not to substitute with other ingredients for the sauce – I’m not sure if it applies, but I always recommend making a recipe as written before altering.

      Reply

  • Natalia
    September 18, 2022

    I cooked a lot of Natasha’s recepies and never complained but this one I didn’t like. Followed step by step and it came out way too sauer. Had no General TSO’s flavor at all.

    Reply

    • Natasha
      September 19, 2022

      HI Natalia, did you change any of the ingredients and cook for the required amounts of time, particularly the sauce cook time? Also make sure to use rice vinegar and not a substitute which can be stronger and alter the flavor.

      Reply

  • Earl
    September 16, 2022

    Great dish, but compared to your picture, my dish was much darker in color. What do you think made it so dark?

    Reply

    • Natasha
      September 16, 2022

      Did you use a different kind of soy sauce? Possibly a dark soy sauce?

      Reply

  • Suz
    September 14, 2022

    Family dinner winner! Used slightly less sugar, I’ll cut sugar in half next time. And there will definitely be a next time! Sweet, tangy and sticky good sauce that’s restaurant comparable for sure.

    Reply

    • Natasha's Kitchen
      September 14, 2022

      Sounds good, feel free to make some minor changes with the sugar level. Thank you for the awesome feedback!

      Reply

    • TERESA
      September 22, 2022

      Thanks for cutting the sugar. I have to watch how much I take in and I am glad that it does turn out great with less.

      Reply

  • Davina
    September 13, 2022

    I Love all yr cooking but this dish has way too much sugar 6 tablespoons I’ll make again with only 1 Its way too sweet

    Reply

  • karie
    September 12, 2022

    Not a beginner recipe, haven’t even eaten it yet and I know it’s not going to be right. coating is completely off the chicken as I obviously did not cook it right since there were no directions on how to prevent this 🙁

    Reply

    • NatashasKitchen.com
      September 13, 2022

      Hi Kari! I’m happy to help troubleshoot. You may try patting dry the chicken with a paper towel to remove excess moisture so that the cornstarch coating sticks well. Also, be sure to use a good quality non-stick skillet so it doesn’t stick, and allow your skillet with oil to fully preheat before placing the chicken. Allow the chicken to cook and get golden, only turn them as needed, if you handle them too much, the coating tends to fall off. I hope that helps.

      Reply

      • Mae
        October 4, 2022

        WAY too much vinegar. Was so excited for this but as soon as I tasted it I couldn’t even eat it. I simmered the sauce and everything. Awful. 🙁

        Reply

  • Jonathan Thibault
    September 1, 2022

    Waaaay too much vinegar. It’s almost all I could taste. Used leg meat as indicated since it can’t overcook like breast. In my opinion cut the vinegar in half or even third and the rest is fine (it does make a lot of sauce). I used a wok to make it so I could use less oil to make the chicken.

    Reply

    • NatashasKitchen.com
      September 1, 2022

      Hi Jonathan. I’m sorry to hear that. Make sure it’s not wine vinegar, we used Rice vinegar. Also, it’s very important to let the sauce come to a simmer. You can even cook it slightly longer if you prefer a more toned-down vinegar flavor but using less vinegar should help as well.

      Reply

  • Ben Daniel
    August 25, 2022

    I swear this recipe used to be different and better…anyway, the comment’s are right, it’s too much rice vinegar. Also, too much sauce in general.

    Reply

    • Jonathan Thibault
      September 1, 2022

      It’s too much vinegar indeed but the extra sauce is good for leftover to put on rice or just with another batch of chicken ( you don’t need to make the sauce again so it saves time)

      Reply

  • Mama Bear
    August 10, 2022

    Family favorite! I do add a little more heat with some Sriracha sauce and top it with some sliced green onion. And of course, some egg fried rice to go.

    Reply

    • Natasha's Kitchen
      August 10, 2022

      Sounds great! Thanks for the comments and feedback, glad to know that this is one of your favorite recipes at home!

      Reply

  • Donna
    August 10, 2022

    OMG so enjoyed this recipe!!! Actually had ordered Chinese food from our favourite restaurant. Had lots of rice and noodles left over so wanted to make a chicken dish to pair up. We order General Tso chicken from Mandarin, but to tell you the truth the taste is great but the quality of chicken meat is garbage. We prefer breast meat. I saw this recipe, used breast meat and prepared and was soooo good! Sauce was great and every bit as tasty as the Mandarin and just loved that the meat was all white breast meat. Will definitely prepare again and will make our own home Chinese food as done ordering expensive rice and noodles.

    Reply

    • Natasha's Kitchen
      August 10, 2022

      Hello Donna, thanks for sharing your experience making this recipe. So happy to hear that you enjoyed it!

      Reply

  • Crystal
    August 10, 2022

    Love all of your recipes! I’d like to try this but I can’t use store bought hoison sauce because my husband can’t have moden wheat. Any homemade hoision sauce recipe suggestions?

    Reply

    • NatashasKitchen.com
      August 10, 2022

      Hi Crystal! I do not have a recipe for homemade hoisin sauce! You may be able to find a gluten-free version of hoison sauce at the store. Most likely at a whole foods store if not your local grocery store. Another possible alternative could be Tamari sauce..

      Reply

  • Chris
    August 7, 2022

    It’s was a bit heavy with vinegar flavor added some sweet Thai chili sauce to help balance it out. Next time we will use less vinegar and add big chunks of onion and green bell pepper

    Reply

  • Lawrence
    August 3, 2022

    I use Mr Yoshida’s sweet teraki mainade & cooking sauce, simmer, then add mixed 1/4 cup water and 2 tablespoons cornstarch. Add to simmering sauce and mix while boiling for 2 minutes.

    Reply

    • NatashasKitchen.com
      August 3, 2022

      Thanks for sharing, Lawrence! 🙂

      Reply

  • Joni
    August 3, 2022

    Are there appropriate substitutions for the corn starch and soy sauce? Member of my household has extreme allergies to corn and soy.

    Reply

    • NatashasKitchen.com
      August 3, 2022

      Hi Joni! I think you could use flour instead of cornstarch and liquid or coconut aminos in place of soy.

      Reply

  • Sandy
    July 19, 2022

    Followed the recipe exactly, and it just wasn’t that good. I have used other General Tao recipes in the past that were more taste. It was overly thick with too much cornstarch and very strong.

    Reply

  • Marjorie Palmer
    July 18, 2022

    This is my grandsons favorite dish. I made it today and we both loved it. We like spicy so I increased the amount of red pepper flakes. It was awesome. So quick and easy to make. We will probably have this again very soon.

    Reply

    • NatashasKitchen.com
      July 18, 2022

      That’s wonderful! Thank you for the review. I’m so glad it was enjoyed.

      Reply

  • Marjorie Palmer
    July 18, 2022

    Awesome This was so easy to prepare and it taste much better than any carry out. This will be my go to recipe

    Reply

    • Natasha's Kitchen
      July 18, 2022

      I’m so glad you loved it! Thanks for the good feedback.

      Reply

  • Monica
    July 18, 2022

    I made this dish today along with Lo mein, it was delicious. I only used two tables spoons of reg vinegar as it was all that I had in my pantry. i gave 4 stars because it was great!, I suggest tasting your sauce along the way and adjust the ingredients to taste. I mean we all know what it suppose to taste like. To see the pictures of my dish @monikastable on instagram

    Reply

  • Heather
    July 12, 2022

    Why didn’t I read the comments before making this.? Way too sour and YES I used rice wine vinegar. Shame!

    Reply

    • Natasha's Kitchen
      July 12, 2022

      I don’t recall seeing anyone else say it was too sour – I wonder if maybe you used a different product? Here is the rice vinegar (affiliate link) that works well for this recipe. Make sure it’s not a wine vinegar and also it’s very important to make sure the sauce comes to a simmer. You can even cook it slightly longer if you prefer a more toned down vinegar flavor.

      Reply

  • Sharon Jones
    July 10, 2022

    Followed the recipe exactly and if I could give zero stars I would. Six tablespoons of rice vinegar is TOO MUCH. All you can taste is an overpowering vinegar, sour taste. Two tablespoons would have been more than enough. I was trying to find a recipe like takeout and this one doesn’t come even close to that. I threw the leftovers out.

    Reply

    • Natasha
      July 11, 2022

      HI Sharon, I don’t recall seeing anyone else say it was too sour – I wonder if maybe you used a different product? Here is the rice vinegar (affiliate link) that works well for this recipe. Make sure it’s not a wine vinegar and also it’s very important to make sure the sauce comes to a simmer. You can even cook it slightly longer if you prefer a more toned down vinegar flavor.

      Reply

  • Jennifer
    July 10, 2022

    Delicious! Added peanuts and cooked the white part of green onions with the ginger/garlic. Makes a lot of sauce but better too much than not enough!

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Jennifer! That’s great. So glad you enjoyed this recipe.

      Reply

  • Kelsi Taylor
    July 1, 2022

    Too sweet. Had to counter with salt and hot sauce just to make it edible. Wasn’t bad after that, but wouldn’t make again personally.

    Reply

  • Chrissey
    June 27, 2022

    Way to much vinegar im my opinion. Nobody ate it. Suggestion would be to add 1 tabs instead of 6.

    Reply

    • NatashasKitchen.com
      June 27, 2022

      Hi Chrissey! Yes, you can decrease the vinegar and that will help. Did you by chance use another type of vinegar and not rice vinegar? If so, this could have been the reason as well. One of my other readers used white vinegar but reduced it to 3tbsp and had good results.

      Reply

  • Apollo
    June 16, 2022

    It’s very good. I think it’s important to taste the sauce first just to make it fit your own preferences. Just because this recipe might not be perfect for everyone it’s meant to be played around with to make it suit everyone’s needs.

    Reply

    • NatashasKitchen.com
      June 16, 2022

      Thank you for the excellent feedback. I’m glad you enjoyed this recipe.

      Reply

  • Heather
    June 15, 2022

    We have homemade General Tso quite often. This was my least favorite recipe we’ve had. Vinegar was the overpowering flavor.
    I’m sorry, but I don’t recommend it

    Reply

  • Maggie
    May 6, 2022

    This is better than takeout and took only 30 minutes! This recipe is practically impossible to mess up. I used all the ingredients listed but eyeballed measurements and it turned out amazing. I took the chicken out after browning and sautéed red peppers before adding the aromatics & sauce and added the chicken at the end to thicken the sauce up. Thanks for sharing Natasha!

    Reply

    • Natashas Kitchen
      May 6, 2022

      That’s so great! It sounds like you have a new favorite, Maggie!

      Reply

  • Carda
    May 2, 2022

    Sauce is overly sweet and thick, needs some vegetables, onions/peppers. I thinned the sauce with additional water.

    Reply

    • Elena
      May 18, 2022

      Agree, the sauce tasted like sweet and sour, wasn’t expecting this. And I think it’s too much sauce for that chicken amount. I followed the recipe carefully, chicken by itself tasted okay, I even used the highest quality of chicken breast, but not the sauce. I wish I would taste the sauce before putting chicken into it.

      Reply

  • Brian
    May 2, 2022

    Made this last night for my family of 4 in my new wok on the grill and it was gone in 10 minutes. They begged me to make a double batch next time! This is going into the rotation, for sure and can’t wait to try the Yakisoba recipe.

    Reply

    • NatashasKitchen.com
      May 2, 2022

      I can relate, no leftovers with this recipe. So glad your family enjoyed it! 🙂

      Reply

  • trish
    April 21, 2022

    if you add a tiny tiny of orange marmalade you will have orange chicken but only a little bit because the orange is sweet and will overpower the chicken love your recipes

    trish

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Thank you, Trish. 🙂

      Reply

  • Scott L
    April 5, 2022

    I made this today to try out my new Wok. Amazing! I couldn’t believe this came out of my kitchen! I think next time I will add Sriracha to the sauce to give it more heat!

    Reply

    • NatashasKitchen.com
      April 5, 2022

      That is great! So glad you enjoyed this recipe. So much better than take-out!

      Reply

  • Megan Eanes
    March 17, 2022

    I made this last night and it was a huge hit!! There was nothing left! My 17 year old son devoured the majority of it!

    Reply

    • Natasha's Kitchen
      March 17, 2022

      That’s awesome! I’m so happy to hear that everyone loved this recipe.

      Reply

  • Valerie
    February 24, 2022

    My husband’s favorite Chinese meal when we order take out. I made it for him tonight and he loved it! He doesn’t like ginger, but he couldn’t tell it was in the dish!
    It’s a “keeper” recipe!

    Reply

    • NatashasKitchen.com
      February 24, 2022

      Wonderful! I’m glad you found a keeper recipe. We love this one too.

      Reply

  • Leslie
    February 12, 2022

    Can you use the same recipe but use shrimp instead of chicken?

    Reply

    • Natashas Kitchen
      February 12, 2022

      Hi Leslie, that sounds creative and delicious! I have not tried a shrimp substitute for this recipe, however. If you experiment, let me know how you liked the recipe.

      Reply

  • Susie Thompson
    February 7, 2022

    Why so much sodium? a way to cut sodium? Sounds so easy though. Will cut receipe for 2 people Thank you

    Reply

    • NatashasKitchen.com
      February 7, 2022

      Hi Susie, you can substitute the soy sauce for low sodium soy sauce to help reduce some of the sodium in this recipe.

      Reply

  • Lisa
    February 6, 2022

    For us, the sauce was way too sweet. Was excited to try but disappointed.

    Reply

  • Donna
    January 29, 2022

    Hello , my question is can I use chicken breast instead of thighs ? I really want to try your recipe , it looks so delicious . I am a fan of general tos ! Thank you !

    Reply

    • Natashas Kitchen
      January 29, 2022

      Hi Donna, yes, this will work with chicken breast.

      Reply

    • Rachel
      April 9, 2022

      Wasn’t overly crazy about the sauce. Too much sodium and sugar.

      Reply

  • Allison
    January 25, 2022

    I cheated and used frozen grocery store popcorn chicken that I baked and added to the sauce. This is an excellent quick dinner.

    Reply

    • Natasha's Kitchen
      January 25, 2022

      Hello Allison, that should be alright! Good to know that you loved it!

      Reply

  • Nick O.
    January 19, 2022

    I’m a huge fan of General Tso’s Chicken. It used to be the number one dish I would order out. There was only one change I did to the recipe, and it was because I didn’t have the sugar, I used brown sugar instead. Tell you what, this was a super easy recipe and hands down the best tasting General Chicken I’ve had in my life! Bravo and thank you for posting this recipe!

    Reply

    • Natashas Kitchen
      January 19, 2022

      You’re welcome! I’m so happy you enjoyed it, Nick! It sounds like you found a favorite!

      Reply

  • Sabrina
    January 19, 2022

    I loved this recipe – as I love all your recipes and you! My husband not so much as he said it was too gloopy…..not sure if that is a word lol. The sauce was too thick in his opinion. My pan was still pretty hot from frying the chicken and it boiled the sauce very quickly (pretty much instantly). I used a wok. Could that be the issue or should I possibly decrease the cornstarch by half to get a more brothy sauce to appease the spouse?

    Reply

    • Natashas Kitchen
      January 19, 2022

      Hi Sabrina! I’m so glad you enjoyed it! It could be a mixture of the two. The cornstarch thickens the sauce but cooking it down will reduce it more. You can try less of one or the other to get your desired consistency.

      Reply

    • Natasha's Kitchen
      January 19, 2022

      Hi Sabrina, thanks for sharing and I’m glad you liked the recipe. I think you can try decreasing the cornstarch and see how it goes. Please share with us if you give that a try!

      Reply

  • Deyb
    January 19, 2022

    I made this for lunch and it was a hit. My mother thought it was a Chinese take-out food.
    I don’t have rice vinegar in my pantry so I used a mix of Mirin + White Vinegar, the result is amaaaaazziiing!!! 🔥

    Reply

    • Natasha's Kitchen
      January 19, 2022

      Lovely to hear that, Deyb! Thanks so much for sharing that with us.

      Reply

  • Barry Ripple
    January 13, 2022

    Outstanding dish, better than I’ve ever eaten in a restaurant! Will definitely make again. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      January 14, 2022

      Thank you for your good comments and feedback, Barry!

      Reply

  • Lauren
    January 12, 2022

    Loved this recipe!! So good for a quick dinner. Just a beginner cook and love your page! Thank you Natasha

    Reply

    • Natasha's Kitchen
      January 13, 2022

      Great to hear that you’re enjoying my recipes, Lauren. Thank you for your good comments and feedback!

      Reply

  • Zenovy
    December 26, 2021

    The recipe is great. One comment/question – What was the acidity of rice vinegar that you used in your dish? The one I have had at home 9%. Therefore, I got very sour/acid sauce. Please advise. Thanks.

    Reply

    • Natasha
      December 26, 2021

      Hi Zenovy, I linked to the one we used in the post. I hope that helps

      Reply

  • Anthony
    October 31, 2021

    Thank you for this recipe. Its been a number of years since I had General Tso chicken. I followed your recipe and your version is even better. Five stars 🙂

    Reply

    • Natashas Kitchen
      November 1, 2021

      I’m so glad you discovered my recipe, Anthony! Thank you for sharing your excellent review with me!

      Reply

  • Alan
    October 21, 2021

    Can you marinade in sauce before coating in corn starch? I want to make sure the chicken is tender as I am using chicken breast.

    Reply

    • Natashas Kitchen
      October 21, 2021

      Hi Alan, I haven’t done that, and it turns out tender. If you are happy to try that out, I hope you love it!

      Reply

    • Debi
      February 14, 2022

      Velveting chicken the before coating. Simple mix your chunks of breast meat in tbsp baking soda (bi-carb) til it is covered well. Let it rest for 20 minutes. Rinse in colander then continue with recipe. I usually pat dry before throwing into a wok dish yet slightly wet would be good for coating in cornstarch (which will tenderize it more). Natasha…thank you for this 5 star recipe!

      Reply

    • Lori
      February 18, 2022

      I usually use sesame oil to put my chicken in as I cut it up. Let it soak in it for a while. I use the same oil to fry in. Sesame oil comes in heat also.

      Reply

  • Hannah Spears
    October 14, 2021

    This looks delicious! What’s the serving size for this? Does the nutrition page include rice or just the chicken itself?

    Reply

    • October 15, 2021

      The serving size and nutritional info is always at the bottom of the recipe card. Enjoy!

      Reply

  • DW
    October 6, 2021

    Can you make this without deep frying the chicken? Thank you

    Reply

    • Natasha's Kitchen
      October 7, 2021

      That will work too but this is the process that we love.

      Reply

  • linda dudley
    August 21, 2021

    I made this last night, with only one modification….1/2 tsp red pepper flakes instead of 1 full tsp. It was AMAZING!!! The flavor is just huge. It took me a bit longer to make because I took the time to cut off all the fat,etc from the boneless chicken thights, but well worth that extra time. Wow! Just a 10 star WOW recipe!!!

    Reply

    • Natashas Kitchen
      August 21, 2021

      Thank you so much for sharing that with me, Linda! I’m so happy you enjoyed that!

      Reply

  • Ann
    July 6, 2021

    Why can’t I ever print your recipes. In the Ben’s toss chicken-are they boneless thigns??

    Reply

    • Natashas Kitchen
      July 6, 2021

      Hi Ann, yes, we used boneless thighs. The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card, which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.

      Reply

  • Andi
    June 21, 2021

    I only have the powder Ginger? Has anyone ever used it?

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Hi Andi, I haven’t tested that yet. Fresh would be good but if you only have butter, I think that would work too. If you do an experiment, please share with u how it goes.

      Reply

  • Abishag
    May 18, 2021

    What can I use instead of hoisin sauce

    Reply

    • Natashas Kitchen
      May 18, 2021

      Hi Abishag, I haven’t tried a substitution, but garlic teriyaki may work here per research online.

      Reply

  • Abishag
    May 18, 2021

    Can I use white vinegar

    Reply

    • Natashas Kitchen
      May 18, 2021

      Hi Abishag, we prefer it with rice vinegar, but here is what one of our readers wrote: “I made this tonight, and it was fabulous. I didn’t have rice vinegar, so I used white vinegar and decreased it to 3 TB. Also didn’t have fresh ginger, so I used ground. This is a great recipe!” I hope that helps.

      Reply

  • Elena
    May 13, 2021

    I really liked this recipe, except I dread making it because when frying the chicken, the oil starts to explode like geysers! Please help, I’ve tried several times and it just makes a huge mess of my kitchen!

    Reply

    • Natashas Kitchen
      May 13, 2021

      Hi Elena, I highly recommend making sure your heat is not too high but also using a splatter guard has been my go-to for this. YOu can find my favorite one in our Amazon Affiliate Shop HERE.

      Reply

  • David
    April 20, 2021

    Is this served over rice or just by its self?

    Reply

    • Natashas Kitchen
      April 20, 2021

      Hi David, we enjoy it over rice but it can be enjoyed with other sides also.

      Reply

  • Lorie Peterson
    April 20, 2021

    could you please add a jump to recipe button to save us time? Thank you in advance! I love your recipes and if I want to save them I don’t want to have to wade through a bunch of stuff

    Reply

    • Natashas Kitchen
      April 20, 2021

      Hi Lorie, we have it on each recipe link towards the top right. It’s a red button. I hope that’s helpful!

      Reply

  • Leticia L
    April 19, 2021

    My husband liked the dish, only criticism was that it had too much ginger, so I will add only a 1 teaspoon next time and then it will be perfect for our taste.

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Sounds like a good plan! Feel free to adjust it according to your personal preference. Thanks for your good review!

      Reply

  • Brooklyn York
    April 5, 2021

    Hi there! Is there anything I can substitute for Hoisin sauce?

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Brooklyn, I haven’t tried a substitution but garlic teriyaki may work here per research online.

      Reply

  • Laura McConnell
    April 1, 2021

    I love to cook and this is the best Asian chicken recipe I’ve ever made ! I followed the recipe exactly and wouldn’t change a thing. The chicken was crisp and juicy and the sauce is simply amazing. It even looked as pretty as your photos!!

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Awesome! I’m so happy to know that you loved the recipe, thanks for giving it a try and for sharing your great feedback with us.

      Reply

    • Andy
      January 28, 2023

      I made this and it turned out really good.. I did not have any low sodium soy sauce so instead I used 4 tbsp regular soy sauce instead of 5 low sodium.

      Also, I had no rice vinegar on hand so instead I used 2 tbsp white vinegar mixed with 1 tbsp water and 1 tbsp sugar.

      I also used chicken wings.

      Still turned out pretty amazing.

      Reply

      • NatashasKitchen.com
        January 28, 2023

        Hi Andy! I’m so glad to hear that. Thank you for sharing.

        Reply

  • Laura McConnell
    April 1, 2021

    Hi Natasha!
    I made this tonight and it was amazing. It even looked as pretty as your photo which recipes rarely do 😉 I love to cook so for me to think a recipe is perfect without any tweaking is a statement. Best Asian chicken recipe I’ve ever made. I will never order it in a restaurant again !!

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Hi Laura, that sounds perfect! I’m happy to know that the results were great, thank you so much for sharing that with us!

      Reply

  • Laura McConnell
    April 1, 2021

    This was the best Asian type chicken I’ve ever made! It actually even looked like the photos. The chicken was crisp and the sauce was amazing! I love to cook so for me to not want to change any part of a recipe is saying something 😉 follow this exactly and you will love it.

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Love it! Thank you so much for sharing your experience with us, we appreciate it.

      Reply

  • Henry BRADY
    March 29, 2021

    Hi Natasha,
    I made the General Tso’s Chicken Recipe tonight for the family who loved it. The star ratings I give is from the family.
    Cheers.
    Henry

    Reply

    • Henry BRADY
      March 29, 2021

      I mad it with chicken tenders and was great.

      Reply

      • Nate
        March 15, 2022

        Was curious how the chicken in the pictures turned out with such a red color? Mine was brown and didn’t think there was enough chili in the recipe to make it that red.

        Reply

        • Natasha
          March 15, 2022

          Hi Nate, the color is mostly form the hoisin sauce and it should be more brown than red.

          Reply

    • Natasha's Kitchen
      March 29, 2021

      Love it! Thanks to you and your family for the wonderful review!

      Reply

  • Tiana
    March 23, 2021

    Hello!
    I was wondering if i could make this with chicken breasts instead of thighs? Thank you!

    Reply

    • Natashas Kitchen
      March 23, 2021

      Hi Tiana, yes, this will work with chicken breast.

      Reply

  • Joel D.
    March 20, 2021

    Thank you for posting this fine blueprint for General Tso’s. I was not aware how simple it is to prepare and assemble. Also, this can be done with tofu as a substitute for chicken if you omit the cornstarch. Just be sure your oil is hot before you fry the tofu.

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Thanks for your comments and feedback, Joel. Tofu sounds like a good idea too, thank you for the tip!

      Reply

  • Cecile J
    March 18, 2021

    I made this tonight and it was fabulous. I didn’t have rice vinegar so I used white vinegar and decreased it to 3 TB. Also didn’t have fresh ginger so used ground. This is a great recipe!

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Cecile, I’m glad that worked well! Thank you for your good feedback and for sharing that with us.

      Reply

  • Troy
    March 15, 2021

    Do you use light or dark soy sauce.

    Reply

    • Natashas Kitchen
      March 15, 2021

      Hi Troy, we used a dark soy sauce.

      Reply

  • Michelle
    March 14, 2021

    Wow, this is so good and so quick and easy to make! My husband prefers white meat so I used1 lb thighs and 1 lb breasts. He couldn’t stop saying how delicious it was! Love every recipe I have tried from you!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Thank you for your good comments and feedback, Michelle!

      Reply

  • Quiterita
    March 13, 2021

    Wow, I just realized that I used Worcester sauce instead of the hoisin sauce. Makes sense why it was a bit sour. Still 6/10 with the wrong ingredient. Great recipe. Also would it hurt the recipe if I had to use more cornstarch then the 1/2 cup to coat the chicken?

    Reply

    • Natasha's Kitchen
      March 14, 2021

      I’m glad you still liked it! I haven’t tried that yet to advise but feel free to experiment and please share with us how it goes.

      Reply

  • Heather
    March 13, 2021

    Natasha,

    I just wanted to tell you that I love your wonderful corky personality. You make cooking easy and fun. I am not one to like cooking but with you I find myself wanting to try new recipes. Your recipes are user friendly and easy to follow. If someone ever feels overwhelmed then your easy to follow videos will bring anyone bake on track.

    You’re a blast of fresh air. I am so happy I found your blog.

    Reply

    • Natashas Kitchen
      March 13, 2021

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂

      Reply

  • kate
    March 8, 2021

    can this be made in an air fryer?

    Reply

    • Natashas Kitchen
      March 8, 2021

      Hi Kate, I haven’t tested this in an Air Fryer to advise. If you happen to experiment, I would love to know how you like it. `

      Reply

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