The delivery driver knew me by name. Every Friday night, without fail, I’d order the same thing: General Tso’s Chicken with fried rice. This continued for months until I realized I was spending a small fortune on takeout. That’s when I became determined to recreate this iconic dish at home.
After countless attempts and tweaking the recipe to perfection, I’m thrilled to share my copycat version, which tastes even better than the takeout. The chicken stays crispier, the sauce has more depth of flavor, and you can adjust the spice level to your preference. Best of all, you can make it for a fraction of the delivery cost!
Table of Contents
Why This Homemade General Tso’s Chicken Recipe Version Beats Takeout
You might wonder if making General Tso’s Chicken at home is worthwhile. Trust me, it is, and here’s why:
- Fresher ingredients – No mystery meat or ingredients you can’t pronounce
- Customizable heat level – Make it as spicy or mild as you prefer
- Crispier texture – The chicken stays crunchy longer than takeout
- Balanced flavor – Perfect harmony of sweet, tangy, and savory notes
- Budget-friendly – Make a restaurant-quality meal for a fraction of the price
- Healthier options – Easily modify to reduce sugar or calories
Ingredients
For the Sauce:
- Cornstarch – Thickens the sauce to that perfect glossy consistency that clings to the chicken
- Water – Dissolves the cornstarch and creates the right consistency
- Garlic – Provides essential aromatic flavor and depth
- Ginger root – Adds warmth and a distinctive Asian flavor profile
- Sugar – Creates the signature sweetness that balances the tanginess
- Soy sauce – Delivers umami depth and saltiness
- White vinegar – Provides tanginess that balances the sweetness
- Dry sherry – Adds complexity and subtle wine notes (can substitute with dry white wine)
- Chicken broth – It creates depth of flavor and reduces the intensity of other ingredients
For the Chicken:
- Boneless skinless chicken breasts – Creates tender, juicy pieces (can substitute with chicken thighs for more flavor)
- Soy sauce – Seasons the chicken and help other flavors adhere
- Dried red chilies or red chili flakes – provide heat and visual appeal
- Large egg – Acts as a binder for the coating
- Cornstarch – Creates the crispy exterior when fried
- Vegetable oil – For frying; has a high smoke point, perfect for this application
- Green scallions – Add fresh flavor, color, and crunch as garnish
Step-by-Step Instructions
Preparing the Sauce:
- In a jar with a tight-fitting lid, combine cornstarch, water, minced garlic, grated ginger, sugar, soy sauce, white vinegar, sherry, and chicken broth.
- Secure the lid and shake vigorously until all ingredients are well combined. Set aside. (This method is much easier than whisking and ensures a smooth sauce!)
Preparing the Chicken:
- Cut chicken breasts into 1-inch cubes and place in a medium bowl.
- Mix well with soy sauce and dried chili peppers (or flakes) to the chicken.
- Crack the egg into the bowl and stir until the chicken pieces are coated.
- Gradually add cornstarch, mixing until each piece of chicken is thoroughly coated. The mixture will be thick and should stick to the chicken.
Cooking Process:
- Transfer to a serving plate and garnish with additional chopped scallions and sesame seeds if desired.
- In a deep pot or wok, heat vegetable oil to 350°F (175°C). Use a cooking thermometer for accuracy.
- Remove the chili peppers from the chicken mixture and set them aside (you’ll add them back later).
- Working in batches of about eight pieces at a time, carefully lower the coated chicken into the hot oil. Fry until golden brown and crispy, about 3-4 minutes.
- Using a slotted spoon or spider strainer, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Continue until all the chicken is fried.
- Pour only one tablespoon of oil from the wok or use a clean skillet.
- Heat the remaining tablespoon of oil over high heat until very hot.
- Add the reserved chili peppers and chopped green scallions. Stir-fry for about 30 seconds until fragrant.
- Give the sauce another quick shake to recombine, then pour it into the wok. Cook, stirring constantly, and let the sauce simmer until the General Tso’s sauce thickens and becomes glossy, about 1-2 minutes.
- Add the fried chicken to the sauce and toss until every piece is coated and everything is hot and bubbly.
Better-Than-Takeout General Tso’s Chicken
This homemade version of the Chinese-American classic features crispy chicken pieces coated in a perfect balance of sweet, tangy, and slightly spicy sauce.
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Servings: 8
Calories: 471kcal
Ingredients
Sauce
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon minced ginger root
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup dry sherry or dry white wine
- 14 ounces chicken broth
Meat
- 3 pounds boneless skinless chicken breast cut into bite sized pieces
- 1/4 cup soy sauce
- 8 small dried red chilies stems and seeds removed
- 1 beaten egg
- 1 cup cornstarch
- 2 quarts vegetable oil
- 2 cups sliced scallions optional
- Rice, fried or steamed
Instructions
General Tso’s Sauce
- Put everything in a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
Meat Preparation
- Meat In a large bowl, mix together the chicken, soy sauce, and hot peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated. (It will look awful at this point.)
- Heat the deep-frying oil to 350 degrees F in a large pot. Cover a large platter with a few layers of paper towels. Set aside the chiles. Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels.
- Repeat until all the chicken chunks are fried. Place 1 tablespoon oil in a wok and heat until very hot. Add the scallions and chiles and stir-fry for about 30 seconds.
- Shake the sauce to recombine, then pour it into the wok. Cook until thick. If it gets too thick, add water until it’s the right consistency. Add the chicken to the sauce and cook until everything is hot and bubbly. Serve with fried or steamed rice. Note This does not reheat well, so eat in one sitting.
Nutrition
Calories: 471kcal | Carbohydrates: 45g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 1609mg | Potassium: 815mg | Fiber: 1g | Sugar: 20g | Vitamin A: 595IU | Vitamin C: 10.7mg | Calcium: 37mg | Iron: 1.9mg
Serving Suggestions
- Serve over steamed white rice or fried rice for an authentic takeout experience
- For a lower-carb option, serve with cauliflower rice or steamed vegetables
- Pair with simple steamed broccoli for a complete meal
- Add a side of egg rolls or cream cheese wontons for a full Chinese takeout feast
- Garnish with sliced scallions and sesame seeds for restaurant-quality presentation
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This dish freezes well for up to 2 months. Store in a freezer-safe bag or container.
- Reheating: Reheat in a skillet over medium heat to maintain the crispy texture for best results. Avoid microwaving as it will make the chicken soggy.
More Chinese Takeout Recipes
In the mood for more Asian-inspired recipes? Here are some more that taste as good as takeout.
- Chinese Mixed Vegetables
- Chinese Spare Ribs
- Cream Cheese Wontons
- Egg Foo Young
- Homemade Sweet and Sour Chicken
- How to Make Honey Walnut Shrimp
- Hunan Style Chicken
- Mongolian Beef
- Sweet and Sour Sauce
- Terry Ho’s Yum Yum Sauce
Favorite Chicken Recipes
Check out more of my easy Chinese food recipes and the best chicken recipes for dinner here on CopyKat!
My whole family thought I bought take out when I make this. This recipe is a keeper.
Does anyone have a “copycat” recipe for HEB (Chinese Kitchen?) general joes chicken? This is by far my favorite recipe, thanks in advance!
I loved HEB (Chinese Kitchen?) general Joe’s chicken the best! Sadly they closed the kiosk. Does anyone know the recipe for that? Maybe a copycat recipe? I’ve tried several general tso recipes but none are as good, thanks in advance!
If you use a half of cup of cornstarch in the sauce you’ll have chinese chicken pudding! More like 1/4 cup or 3 tablespoons! Look out!
I know it seems like a lot, this is the way I have been making this for a long time, it works very well.
I followed this exact and it was nuthing like general chicken im used to however it was very good. sauce wasnt red nor was it hot yet sweet like the restaurants. im making it again tonite for dinner!
I have never had this served with red sauce, for me it has always been brown sauce. I appreciate that you enjoyed the recipe.
The sauce for Generals Tso is supposed to be red in honor of the actual General Tso from Hunan Provence. I have a much better receipt for this if you are interested as my ex-wife was Chinese and her father was a Chinese chef?
I would love another great recipe for this famous dish!
I have never had Red sauce either.
Lets hear it 🙂
Use low sodium chicken broth and don’t use a whole half of cup of cornstarch in the sauce. And always rinse meat in cold water.
T.H. I appreciate your great suggestions! I find that when looking low sodium chicken broth is always a good idea.
Never rinse raw chicken. The heat alone will kill off any bad bacteria. Ringing just spreads the germs all over your sink and anywhere it splashes contaminating them and anything that then touches them. I used to do it too but I’ve read too many articles debunking the need to rinse raw meat. In trying to stop contamination we in fact contaminate much worse and don’t even know it. Just a tip.
What kind of soy sauce & chicken broth do you use? This can make all the difference.
For soy sauce I generally use a naturally fermented one from the health food store, for the broth I often go with my store brand low sodium brand.
For Soy Sauce I usually use brands that organic, or Trader Joes, or ones that are naturally brewed, I am not loyal. For the chicken broth I generally use the Kirkland (Costco) brand or the HEB (A Texas ) Grocery store brand.
LOVE THIS!
I just made it for dinner, it was way salty mean while it is not asking to rinse the chicken in the recipie as one reader said, so i am not sure if i was suppose to.
Now if you buy chicken that is in solution I would definitely do this.
Using low sodium chicken broth is a good idea.
Very tasty recipe, but I’d start with a teaspoon of cornstarch.
I made this recipe as written and found that while the flavor was good, adding one cup corn starch to the sauce produced a thick, gooey paste. Was this a typo?
Nope, not a typo, I have never had it thicken to something that was too thick until it cooled and was reheated.
how many servings does this make? i have a family of 3. thanks
You will have plenty of left overs, this makes 4 extremely large servings.
Ok this is a GREAT recipe! I didn’t have the peppers so I just added in some red pepper flakes and some sriracha sauce and it worked wonders. I actually brined my chicken first to make it extra juicy – but i didn’t wash it off well so it was WAY too salty. Also, I really really doubt that all that corn starch is necessary, sauces tend to thicken up pretty easily with corn starch, i can’t imagine why so much is required for this recipe. Next time I will try it with less… and I will definitely be trying this recipe again soon!
This is actually a stellar recipe in my humble opinion. I understand you my be skeptical on the recipe, I have had fabulous results with this recipe. While my recipe doesn’t ask for brining, you can also brine with a combination of half sugar and half salt and it comes out very well too! ~
Does anyone have the recipe for General Joe’s Singapore Chicken dish? Thanks.
I am sorry I do not have this recipe.