Introduction of General Tso’s Chicken Stir Fry
As a chef who has spent years perfecting the balance of sweet, savory, and spicy flavors, I can confidently say that General Tso’s Chicken Stir Fry is one dish that never fails to impress. The moment you hear the sizzle of chicken hitting a hot wok and smell the rich aroma of garlic, ginger, and tangy sauce mingling together, you know something special is on the way. This is more than just a quick dinner idea; it is a crowd-pleasing recipe that turns any ordinary evening into a restaurant-worthy experience.
Table of Contents
General Tso’s Chicken has long been a favorite on Chinese takeout menus, but there is nothing quite like making it fresh at home. You get total control over the ingredients, the spice level, and the crispiness of the chicken. My version uses a light cornstarch coating that gives the chicken its irresistible golden crust, while the sauce delivers that signature balance of sweet heat and tang. Every bite bursts with bold flavor, and it is easy to adapt with vegetables like broccoli, bell peppers, or snap peas.
Whether you are cooking for family, entertaining friends, or simply treating yourself after a long day, this stir-fry is as satisfying as it is stunning to serve. Stick with me and you will learn exactly how to master the technique, nail the texture, and create a dish that will have everyone asking for seconds.
General Tso’s Chicken Stir Fry 7 Irresistible Secrets
Equipment
- Large non-stick skillet or wok
- Mixing bowls
- Tongs or spatula
- Measuring Cups and Spoons
Ingredients
For the Chicken
- 2 lb chicken thighs trimmed and cut into 1-inch pieces
- 1/2 cup cornstarch for dredging
- 1/4 cup extra light olive oil for frying, plus more as needed
Aromatics & Garnish
- 2 tbsp fresh ginger minced, from a 2-inch piece
- 3 cloves garlic grated or finely minced
- 1/2 tsp red pepper flakes adjust 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 for thickening the sauce
Instructions
Prep the Chicken
- Pat chicken dry. Toss with 1/2 cup cornstarch until evenly coated, shaking off excess. Rest 5 minutes while you mix the sauce.
Mix the Sauce
- In a bowl whisk cold water, soy sauce, rice vinegar, hoisin, sugar, and 1 1/2 tbsp cornstarch until smooth with no lumps. Set aside.
Fry the Chicken
- Heat 2–3 tbsp oil in a large skillet or wok over medium-high. Cook chicken in 2–3 batches, 4–5 minutes per side, until golden and cooked through. Transfer to a bowl. Leave about 1 tbsp oil in the pan.
Build Aromatics
- Lower heat to medium. Add garlic, ginger, and red pepper flakes. Stir-fry 30 seconds until fragrant, taking care not to brown the garlic.
Thicken the Sauce
- Whisk the sauce once more and pour into the skillet. Stir as it comes to a simmer; cook 1–2 minutes until glossy and thick enough to coat a spoon.
Combine and Serve
- Return chicken to the pan and toss to coat. Adjust seasoning with extra soy for salt or vinegar for brightness. Garnish with sesame seeds and serve over rice or noodles.
Notes
More Favorites from My Kitchen:
Sesame Beef 7 Irresistible Secrets for Perfect Crispiness
Oyster Mushrooms Made Perfect with This 10-Minute Trick
Or go to my Pinterest.
Why You’ll Love This Recipe “General Tso’s Chicken Stir Fry”
- Crispy Perfection Every Time
The chicken is coated in just the right amount of cornstarch, ensuring a golden crust that stays crisp even after being tossed in the sauce. - Restaurant Flavor at Home
You will enjoy the same bold flavors you love from takeout, with the freshness and quality only a homemade dish can provide. - Customizable Heat Level
From mild to extra spicy, you can easily adjust the red pepper flakes to match your personal taste. - Simple and Accessible Ingredients
Everything you need can be found in most grocery stores, making it convenient for any day of the week. - Perfect for Any Occasion
Whether it is a quick family dinner, a date night at home, or a dish to impress guests, it delivers every time.
What sets my version apart is the harmony of textures and flavors. The chicken remains juicy inside while the outside delivers a satisfying crunch. The sauce has depth from soy sauce, sweetness from sugar, tang from rice vinegar, and a touch of heat for excitement. This balance is what makes the dish memorable. It is not just another stir-fry; it is a dish that sparks conversation around the table. Once you master it, you may never order General Tso’s from a restaurant again.
Ingredients Needed for General Tso’s Chicken Stir Fry
For the Chicken
- 2 pounds boneless, skinless chicken thighs – trimmed and cut into bite-sized, 1-inch pieces for even cooking
- ½ cup cornstarch – creates a light, crispy coating
- ¼ cup extra light olive oil – for frying, with extra as needed between batches
Aromatics & Garnish
- 2 tablespoons fresh ginger, minced from a 2-inch piece – brings a warm, slightly spicy undertone
- 3 cloves garlic, finely minced or grated – for depth of flavor
- ½ teaspoon red pepper flakes – adjust to taste for your preferred spice level
- 1 teaspoon sesame seeds – optional, for a nutty finish
For the General Tso’s Sauce
- ½ cup cold water – helps dissolve the cornstarch smoothly
- 5 tablespoons low sodium soy sauce – the base of the sauce’s savory flavor
- 3 tablespoons rice vinegar – adds a tangy brightness
- 1½ tablespoons hoisin sauce – for a rich, slightly sweet depth
- 4 tablespoons granulated sugar – balances the vinegar and soy sauce
- 1½ tablespoons cornstarch – thickens the sauce to the perfect consistency
How to Make General Tso’s Chicken Stir Fry
1. Prep the Chicken
- Pat the chicken pieces dry with paper towels to help the coating stick.
- Place the chicken in a large bowl and sprinkle with the cornstarch. Toss until every piece is evenly coated, shaking off any excess. This creates a crispy outer layer when frying.
- Transfer the coated chicken to a platter and let it sit for 5 minutes while you prepare the sauce.
2. Mix the Sauce
- In a medium mixing bowl, whisk together the cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch until smooth.
- Make sure no lumps remain—this ensures the sauce thickens evenly later. Set aside.
3. Cook the Chicken
- Heat 2–3 tablespoons of olive oil in a large non-stick skillet or wok over medium-high heat.
- Working in batches to avoid crowding the pan, add the chicken pieces and sauté for 4–5 minutes per side until golden brown and fully cooked.
- Transfer the cooked chicken to a clean bowl and repeat with the remaining batches, adding more oil if necessary.
- Once all the chicken is cooked, leave about 1 tablespoon of oil in the pan.
4. Build the Flavor Base
- Reduce the heat to medium and add the garlic, ginger, and red pepper flakes to the hot oil.
- Stir-fry for about 30 seconds until fragrant—this step infuses the oil with flavor. Be careful not to burn the garlic.
5. Make the Sauce
- Give your prepared sauce mixture a quick stir (the cornstarch may settle at the bottom) and pour it into the skillet.
- Stir continuously as it comes to a simmer; the sauce will thicken and develop a glossy finish within 1–2 minutes.
- Taste and adjust seasoning with extra soy sauce for saltiness or rice vinegar for brightness.
6. Combine and Serve
- Add the cooked chicken back into the skillet and toss until each piece is coated in sauce.
- Remove from heat and garnish with sesame seeds if desired.
- Serve immediately over steamed rice or noodles for a complete meal.
Serving and Storage Tips of General Tso’s Chicken Stir Fry
Serving Suggestions of General Tso’s Chicken Stir Fry
- Serve your General Tso’s Chicken hot over a bed of fluffy steamed white rice, fragrant jasmine rice, or stir-fried noodles.
- Add a side of lightly steamed broccoli, snow peas, or bok choy for extra color, crunch, and nutrition.
- Sprinkle with toasted sesame seeds or chopped green onions for a visually appealing garnish and a fresh burst of flavor.
- For a restaurant-style presentation, serve in a shallow bowl so the glossy sauce coats the chicken beautifully without pooling excessively.
Storage of General Tso’s Chicken Stir Fry
- Allow leftovers to cool completely before transferring them to an airtight container.
- Store in the refrigerator for up to 3–4 days to maintain freshness.
- To freeze, portion into freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating of General Tso’s Chicken Stir Fry
- For the best texture, reheat in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce.
- Microwave reheating is possible but may soften the crispy coating—use medium power and stir halfway through for even heating.
Helpful Notes of General Tso’s Chicken Stir Fry
- Crispier Chicken Tip – For extra crunch, double-coat the chicken. Dredge once in cornstarch, dip briefly in beaten egg, then coat again with cornstarch before frying. This creates a thicker, more resilient crust that holds up well under the sauce.
- Oil Temperature Matters – Maintain an oil temperature of around 350°F (175°C) when frying to ensure the chicken cooks evenly without absorbing too much oil.
- Adjust the Heat – Increase or decrease red pepper flakes to suit your spice tolerance. You can also add a touch of chili paste or fresh sliced chilies for a bolder kick.
- Sauce Thickness Control – If the sauce becomes too thick while simmering, whisk in a tablespoon of water or chicken broth to loosen it. If it’s too thin, let it simmer a bit longer until it coats the back of a spoon.
- Healthier Version – Instead of frying, bake the coated chicken pieces at 425°F (220°C) for 18–20 minutes, flipping halfway through. Toss with sauce just before serving.
- Vegetable Add-Ins – Bell peppers, baby corn, or carrots make colorful, nutritious additions. Sauté them right after cooking the chicken, before adding the sauce.
- Serving for a Crowd – This recipe scales easily. Double the quantities, but fry in small batches to keep the chicken crisp.
Conclusion of General Tso’s Chicken Stir Fry
If you have been craving that irresistible blend of crispy, tender chicken wrapped in a glossy, savory-sweet sauce, this General Tso’s Chicken Stir Fry will hit the mark every single time. With its balance of heat, tang, and just the right amount of sweetness, it is the kind of dish that makes dinner feel like a restaurant-quality experience right at home.
One of the best parts about this recipe is its adaptability. Whether you want to turn up the spice, add a medley of vegetables, or keep it as a straightforward classic, it will still deliver bold flavor and satisfying crunch. You also have the option to lighten it up by baking instead of frying, making it a versatile addition to your weekly menu.
This dish is not just about taste; it’s about creating something that brings people together. Imagine serving it for a family dinner, impressing guests at a gathering, or simply treating yourself after a long day. The combination of textures and flavors will make it a favorite for everyone who tries it.
If you have tried this General Tso’s Chicken Stir Fry, I would love to hear how it turned out for you. Did you go for the extra-spicy version, or did you add your own creative twist? Leave a comment below and give it a star rating to help other home cooks find and enjoy this recipe. And if you think your friends or family would love it, share it on Pinterest or Facebook so they can give it a try too.
Delicious, customizable, and ready to impress – this is one recipe you will want to make again and again.
Frequently Asked Questions of General Tso’s Chicken Stir Fry
What is General Tso’s chicken?
General Tso’s chicken is a popular Chinese-American dish made of crispy fried chicken pieces coated in a sweet, tangy, and slightly spicy sauce. While it’s often found on takeout menus in the United States, it’s not a traditional dish from China but rather an adaptation created to suit American tastes.
What is General Tso’s sauce made of?
General Tso’s sauce typically contains soy sauce, rice vinegar, hoisin sauce, sugar, garlic, ginger, and sometimes chili flakes for heat. The sauce is thickened with cornstarch, giving it a glossy finish that clings perfectly to the chicken.
What is General Tso’s taste?
The flavor profile is a harmonious blend of sweet, savory, tangy, and mildly spicy. The sweetness balances the vinegar’s tang, while garlic and ginger add aromatic depth. The slight heat gives it a pleasant kick without overpowering the dish.
Why is it called General Tso’s?
The dish is named after General Tso Tsung-t’ang, a 19th-century Chinese military leader. However, there’s no historical evidence that he had any connection to the recipe. The name was likely chosen to give the dish an authentic and intriguing appeal.
Do Chinese eat General Tso’s chicken?
In China, you won’t typically find General Tso’s chicken on menus. It was created for the American market and has since become a staple of Chinese-American cuisine. That said, you may find similar dishes in some modern Chinese restaurants catering to tourists.
Is General Tso the same as teriyaki?
No, they are different. General Tso’s chicken features a sweet, tangy, and slightly spicy sauce with soy, vinegar, and hoisin, while teriyaki sauce is a Japanese glaze made from soy sauce, sugar, and mirin, offering a sweeter, less tangy profile.