Crispy Better Than Takeout General Tso’s Chicken
Crispy, golden General Tso’s Chicken that’s better than takeout. After making this many times, I discovered the trick to the perfect crispy coating. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mouthwatering Garlic Parmesan Chicken and Potatoes and Easy Chicken Pot Pie Bites with Biscuits.
Why This Crispy Better Than Takeout General Tso’s Chicken Is Pure Comfort
- Authentic, restaurant-quality flavor at home
- Crispy, golden chicken that stays crispy
- Easy to make with simple ingredients
What You'll Need for Crispy Better Than Takeout General Tso’s Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Cornstarch
- Baking powder
- Vegetable oil
- Garlic
- Ginger
- Soy sauce
- Rice vinegar
- Honey
- Sriracha
- Cornstarch (for slurry)
- Green onions
- Sesame seeds
- Optional: Red pepper flakes
- Optional: Sesame seeds
📝 Ingredient Notes
- Cornstarch: Do not substitute with flour.
🛒 Tools & Equipment I Recommend
- Candy Thermometer — Ensures safe frying temperature. → See on Amazon
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
How to Make Crispy Better Than Takeout General Tso’s Chicken
- Prepare the chicken: Cut chicken into bite-sized pieces. In a bowl, combine cornstarch, baking powder, salt, and pepper. Toss chicken in the mixture until fully coated.
- Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha, and cornstarch. Set aside.
- Fry the chicken: Heat oil in a deep fryer or a large pot to 350°F. Fry chicken in batches until golden and crispy. Drain on paper towels.
- Cook the garlic and ginger: In a large skillet, sauté minced garlic and ginger until fragrant.
- Toss the chicken in sauce: Add fried chicken to the skillet. Pour the sauce over the chicken. Toss to coat. Cook for 2-3 minutes until the sauce thickens.
- Serve: Garnish with green onions and sesame seeds. Serve immediately with steamed rice.
Cook's Tips for Perfect Crispy Better Than Takeout General Tso’s Chicken
- Common mistake and fix: Overcrowding the pan can lead to soggy chicken. Fry in batches to maintain oil temperature and crispiness.
- Tip: For a milder version, reduce or omit sriracha. For extra heat, add more or use a spicier sauce.
- Tip: To make ahead, prepare the chicken and sauce separately. Store in the fridge. Reheat in the oven at 375°F for 10-15 minutes.
Storing & Reheating Crispy Better Than Takeout General Tso’s Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and sauce separately up to 1 day ahead. Combine and cook when ready to serve.
Freezing Crispy Better Than Takeout General Tso’s Chicken
Freeze cooked chicken for up to 2 months. Reheat in the oven at 375°F for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. May lose crispiness.
Recipe Notes
- Chef tip: For a thicker sauce, add more cornstarch to the slurry.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and sauce separately up to 1 day ahead. Combine and cook when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the oil temperature or frying in smaller batches.
Want to level up this recipe?
Air Fryer — Crispy chicken with less oil. Pays for itself vs takeout. → Check price on Amazon
Crispy Better Than Takeout General Tso’s Chicken
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Cornstarch
- Baking powder
- Vegetable oil
- Garlic
- Ginger
Seasonings
- Soy sauce
- Rice vinegar
- Honey
- Sriracha
- Cornstarch (for slurry)
- Green onions
- Sesame seeds
Optional Toppings
- Red pepper flakes
- Sesame seeds
Instructions
- Prepare the chicken: Cut chicken into bite-sized pieces. In a bowl, combine cornstarch, baking powder, salt, and pepper. Toss chicken in the mixture until fully coated.
- Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha, and cornstarch. Set aside.
- Fry the chicken: Heat oil in a deep fryer or a large pot to 350°F. Fry chicken in batches until golden and crispy. Drain on paper towels.
- Cook the garlic and ginger: In a large skillet, sauté minced garlic and ginger until fragrant.
- Toss the chicken in sauce: Add fried chicken to the skillet. Pour the sauce over the chicken. Toss to coat. Cook for 2-3 minutes until the sauce thickens.
- Serve: Garnish with green onions and sesame seeds. Serve immediately with steamed rice.
Notes
- Chef tip: For a thicker sauce, add more cornstarch to the slurry.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and sauce separately up to 1 day ahead. Combine and cook when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the oil temperature or frying in smaller batches.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Reheat in the oven at 375°F for 15-20 minutes.
- Oven reheat: Reheat in the oven at 375°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. May lose crispiness.
- Make ahead: Prepare the chicken and sauce separately up to 1 day ahead. Combine and cook when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbs: 25g
- Fiber: 1g
- Sugar: 10g
- Sodium: 1800mg
- Cholesterol: 75mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Better Than Takeout General Tso’s Chicken FAQs
Yes, prepare the chicken and sauce separately. Store in the fridge. Reheat in the oven at 375°F for 10-15 minutes.
Overcrowding the pan can lead to soggy chicken. Fry in batches to maintain oil temperature and crispiness.
Yes, spray the chicken with oil and air fry at 375°F for 15-20 minutes, flipping halfway. Cook the sauce separately and toss with the chicken.
General Tso’s Chicken is crispy and sweet, while Kung Pao Chicken is stir-fried and spicy with peanuts and Sichuan peppercorns.
Reduce or omit sriracha. For extra heat, add more or use a spicier sauce.
A Warm Final Note
I can’t wait for you to try Crispy Better Than Takeout General Tso’s Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
