Make this delicious lighter General Tso’s Chicken at home in only 30 minutes. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published October 17, 2012. Updated with expanded details and options along with updated photos.
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Recipe Card
Quick, easy, and tasty. My absolute favorite Chinese dish. This is now a weeknight 30-minute recipe. And as a bonus, this version is much healthier.
The Story
I have worked on this recipe for almost a month. Most recipes are easy, but the workflow and the taste of model recipes just didn’t work for me.
I started with an American Test Kitchen version that was an absolute disaster. Yes, I do have those. Over an hour of hard cooking, and I created the biggest mess I have ever made in the kitchen.
Plus we hated it, way too much vinegar and poor results overall. With that much work, it needs to be great. I was very disappointed. My wife was likewise unimpressed. It went to the garbage.
Several more recipes trials and it was starting to get really old. What others thought was great and wonderful just wasn’t. All had too much vinegar and too many unusual ingredients. Plus, they all took too much work for my “cooking for two” world.
Ultimately, I used a Martha Stewart recipe which was the inspiration for Lighter General Tso’s Chicken from Tracey’s Culinary Adventure. I used a little of both and simplified.
My Rating
Yep, a five but a lower five. There is some room for improvement but not much. I will be doing this over and over.
Pro Tips: Recipe Notes for Easy General Tso’s Chicken
What is General Tso’s Chicken?
General Tso’s chicken is generally a sweet and somewhat spicy deep-fried chicken dish that is served in most North American Chinese restaurants.
It is not a traditional Chinese dish, although it is probably some basis in traditional Chinese fare. Most likely what we now know as General Tso’s Chicken originated in New York City in the 1970s, but there are lots of conflicting claims about who and where.
Wherever it started, it is now standard fare on almost every North American Chinese restaurant. And always one of the most popular dishes.
What Chicken to Use?
This is a “lighter” version so skinless boneless chicken breasts are my choice here but thighs will work fine.
If you use thighs, the cooking temperature should be to 180-185 instead of 165. This is a texture suggestion. Thighs are safe at 165, but you will like the texture much better at 180.
Coating and Cooking the Chicken
The chicken is coated with some egg white and corn starch than pan-fried. So healthier than deep-frying and easier at home
The Martha method of cooking the chicken is a little fussy with turning each little piece to brown over and over. Plus doing it in two batches. This involves standing there continuously for about 20 minutes.
I put it all in at once and stirred occasionally. A little of the coating came off (some even came off in the Martha method also), but most stayed on, and your sin is hidden by the sauce anyways.
The Sause
I don’t usually cook with things you may not have in your kitchen, but I did use Hoisin sauce which is commonly available and good to have around. It is worth buying just for this recipe but has many uses.
Ultimately, I took the vinegar out completely of the recipe. There is some vinegar in the Hoisin sauce, and that was enough.
I left in some dry ginger, but many recipes call for fresh ginger which I don’t usually have and we don’t really like. Adjust if you want.
A heat note. The red pepper is “to taste”. 1/4 teaspoon has minimal heat (1/10) but some nice taste. 1/2 teaspoon is about what you would normally have in a restaurant (3/10) but 1 teaspoon is more for the heat lover (7/10).
I have more brown sugar in this than may be needed, and I will be cutting that down some in futures cookings. I really think it can cut in half without much effect.
Great Chinese Dishes
The only “special” thing is Hoisin sauce. I’m now going to stock it in my refrigerator.
Start by patting dry and trimming two skinless boneless chicken breast. Then cube into about 1-inch pieces.
Heat 2 teaspoons oil over medium-high heat in a large nonstick skillet or a wok. Whisk together 2 egg whites or one whole egg, corn starch, salt, and pepper.
Add chicken to the egg mixture and stir to coat.
Shake excess coating off the chicken and add one piece at a time to the hot oil. You can be a perfectionist and do half turning them nicely for 8 to 10 minutes and repeat. OR put them all in and occasionally stir like lazy me for about 12-14 minutes. Be sure the internal temp gets to 165 by checking multiple pieces. Use 180 degrees as your endpoint if using thighs.
While the chicken is cooking, start the sauce — Whisk corn starch into 1/2 cup water. Then add brown sugar, Hoisin sauce, ketchup, soy sauce, dry ginger and crushed red pepper.
When the chicken is done, transfer to a bowl and decrease the heat to medium-low. Add the sauce and whisk continuously while boiling until well thickened 2-3 minutes.
Add the chicken back in and stir to coat.
Transfer to serving dish and top with toasted sesame seeds you want.
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Easy General Tso Chicken
Ingredients
- 2 skinless boneless chicken breasts - trimmed and cut into 1 inch cubes
- 2 teaspoons oil
Coating
- 3 tablespoons corn starch
- 2 egg whites - or one egg
- 1/2 teaspoon salt
- 1/4 teaspoons pepper
Sauce
- 1/2 cup water
- 1 tablespoon corn starch
- 3 tablespoons Hoisin sauce
- 2 tablespoons soy sauce
- 1/2 cup brown sugar - or less
- 3 tablespoons ketchup
- 1/4 teaspoon dry ginger
- ¼ to 1 teaspoon crushed red pepper - See recipe notes below
Serving options
- cooked rice
- toasted sesame seeds
Instructions
- Start by patting dry and trimming two skinless boneless chicken breast. Then cube into about 1-inch pieces.
- Heat 2 teaspoon oil over medium-high heat in a large nonstick skillet or a wok.
- Whisk together 2 egg whites, 3 tablespoon corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add chicken to the egg mixture and stir to coat. Shake excess coating off the chicken and add one piece at a time to the hot oil.
- You can be a perfectionist and do half turning them nicely for 8 to 10 minutes and repeat. OR put them all in and occasionally stir like lazy me for about 12-14 minutes. Be sure the internal temp gets to 165 by checking multiple pieces. Use 180 degrees as your endpoint if using thighs.While the chicken is cooking, start the sauce — Whisk 1 tablespoon corn starch into 1/2 cup water. Then add 1/2 cup brown sugar (decrease if you want). 3 tablespoons Hoisin sauce, 3 tablespoons ketchup, 2 tablespoons soy sauce, 1/4 teaspoon dry ginger and crushed red pepper. The red pepper is more to taste. 1/2 teaspoon is a mild heat (3/10), and 1 teaspoon is what I think of in Tso's chicken (7/10).
- The chicken is done at 165 then transfer to a bowl and decrease the heat to medium-low.
- Add the sauce and whisk continuously while boiling until well thickened 2-3 minutes.
- Add the chicken back in and stir to coat.
- Transfer to serving dish and top with toasted sesame seeds you wish.
Recipe Notes
Pro Tips
- You can use chicken thighs. I feel you should cook to 180 for thighs for better texture. They are safe at 165.
- The Hoisin sauce is needed, and I would not skip it.
- The sweetness is on the high side. Decrease the brown sugar if you want.
- I used two egg whites to make this "lighter" but use one whole egg if you want.
- The red pepper is "to taste". 1/4 teaspoon has minimal heat (1/10) but some nice taste. 1/2 teaspoon is about what you would normally have in a restaurant (3/10), but 1 teaspoon is more for the heat lover (7/10).
- Good refrigerated for 3 to 4 days. I don't see this freezing well.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published October 17, 2012.
Madison
Okay, so I know this is a pretty old recipe, and I usually NEVER comment on blog recipes. But hoooolyyyyy crap is this ABSOLUTELY AMAZING!
I was questioning your methods after making the fry batter, but it turned out perfect. I added a whole lot more red pepper, some sliced fresh jalapenos, and a little sesame oil and this is my new favorite recipe. WOW! I’m going to be sending this to everyone I know. Thanks!
David
Tried the Gen. Tso recipe tonight. Being my first attempt, while handling a very cranky 1-yr old, it ended up being a very tasty Chinese dish, but did not remind me of Tso’s I’m accustomed to in restaurants. I figure one of two things happened – I messed up a step or ingredient, or they make it differently in your area. I’ll have to try another recipe to see if I can get closer to the true Tso’s flavor. Worst case, I did enjoy your recipe, and will like it even more if I’m not expecting Tso’s.
Alice
Wow, the easy General Tso Chicken is so delicious. The chicken was very tender indeed. Will be making this delicious dish again. I don’t like a lot of red peppers in my food so I only added about an 1/8 of a teaspoon of crush red peppers which is perfect for me. But, this dish absolutely need some crushed red pepper. And I did use more oil than what the recipe calls for.
Lori
I just got done making and eating this. This is VERY good and easy, and I will definitely make it again! I love vinegar, so I think next time I will add a bit and also some pea pods. SO many possibilities! ;-) Thanks so much!
DrDan
Hi Lori,
My Hoisin sauce had enough vinegar so maybe it is brand specific. I have done this with snow peas and sliced water chestnuts. Excellent.
Thanks for the note.
Dan
marms
I’m thinking I’ll get my sauce ingredients all mixed up, maybe double, and keep in a jar in fridge.
Now how about a recipe for Tom Yum Soup? You seem to have the right touch for ‘fusion’ foods.
DrDan
I have never heard of Tom Yum soup. I will check it out.
Dan
Lisa
I made this tonight for my family of 7 and everyone loved it. I didn’t batter or fry the chicken, just cut up cooked chicken breast. I added a bag of steamed stir-fry vegetables. This is a new family favorite.
Lisa
Made many copy cat recipes and I have say this one “rocked”. Thank you for all your hard work!!! Chicken was perfect. Sauce was amazing.
A Cartwright
Wow! This recipe was so delicious and so easy to make. I can’t believe a novice cook lk me was able to make a dish that rivaled most restaraunts I’ve been to! Signature dish! Thank you so much!
Jennr
I have been in search and testing so many sauce recipes. I just want to say thank you! I can tell you this will finally become the staple sauce that I’ve been looking for my Asian chicken dinners!
DrDan
I really like the taste of this. Most use too much vinegar for me.
Thanks for the note.
DrDan
CassCass
I really loved this recipe! It was the first one I tried when I typed in ‘easy general chicken’. The only things I changed was I used 3-4 chicken breasts, doubled the sauce, and regularly breaded the chicken. I dipped them in corn starch, then egg/milk mixture, then patted flat in a flour mixture before frying. It tastes like authentic chinese general chicken, I feel like im cooking at the restaurant now~! My kids and family love it so much I make it a few times a month. I just now bought Hoisin sauce to see if it changes the flavor.
Paula
What did you use in place of the hoisen sauce? I have everything except that ingredient.
DrDan
Hi Paula,
Most American general grocery stores will have it next to the soy sauce. It is relatively complex to make with soy sauce, hot sauce, honey, white wine vinegar, garlic and sesame oil. Lots of complex taste there and no good substitute for it. So I have no substitutes and wouldn’t try. Sorry.
Dan
Amy
Excellent! I served this with sushi rice and steamed veggies for a quick and delicious meal. The only “change” I made was to cook the chicken in two batches and keep it warm covered with foil in a 200 degree oven before making the sauce in the wok. Definitely a new family favorite!
anna
I had to come back to comment. What is with all the General Tso’s recipes with all the vinegar? Yuck! THIS IS IT! Thank you!!!!!! A keeper going in the family file
DrDan
Yep the vinegar was killing it for me too.
Thanks for the note and rating
DrDan
Lory
This was so delicious! My fiancée loved this and so did i. Especially since its so quick and easy to make. I will definitely make this again. Thanks for the awesome recipe.
DrDan
Thanks for the note and rating
DrDan
Sharon
I’m planning on making this tonight… sounds great, the reviews are great too. I’m planning on adding veggies and sesame oil with chili too… BUT I have a question for you… what dido u do with the Tien Tsin Peppers from Penzey’s? I’ve searched your blog and found no further reference to them. Thanks!
DrDan
The Tien Tsin disappeared into another dish somewhere along the line. I was at Penzey’s yesterday for a stock-up run didn’t think about it. IT will go on the next list… I would sub some in for the red pepper. Or at least that was my plan. But be careful they are perhaps about twice as hot as the crushed red pepper.
DrDan
Sue
This was the first recipe of yours I made but it won’t be the last! I tried this over the weekend and it was absolutely delicious. Silly me was thinking we’d have it for two meals but there were no leftovers and I think the dog only received one bite of chicken.
Kathleen
This is a very good and easy recipe. I quadrupled the sauce and froze the extra. Served it tonight with shrimp and it was just as good. Also used a little strange oil with chili for some extra heat. Just a drizzle or two is more than enough. It’s a keeper.
Kathleen
I meant sesame oil!
Eric
I’ve made this one twice now and it was great both times. I made some rice the second time which was especially good mixed with some of the leftover sauce.
If you’re like me and not great at multitasking this recipe is easier if you mix up the sauce before starting the chicken. I pulled it off the first time but was running back and forth between the chicken and sauce. Experience cooks will probably have no issues though.
DrDan
I multitask well… or at least think I do. But mixing the sauce ahead is a good suggestion for many.
Thanks for the note.
DrDan
lARRY mIKESELL
Dan, Are we related? I come from Wisconsin
DrDan
Yep all Mikesell’s are related. I have a genealogy web site that I haven’t updated in years but you can check it out there.
https://freepages.genealogy.rootsweb.ancestry.com/~mikesell/
We may be 16th cousins but related.
Dan
Tami
I absolutely loved the recipe, made it three weekends in a row.
And I’ve tried a few other recipes. you make it so easy I feel like a real chef!
DrDan
Thanks for the note and the rating.
DrDan
Har & Nad
The ingredients were basic enough so that we didn’t have to make a trip to the store, which is great! The recipe turned out pretty good! The junk food lover in us hoped for a more breaded chicken but ultimately it was enjoyable and healthier without more breading.
Linsey
I bake quiet frequently but I want to start cooking more. This was the first thing I tried and it turned out great! I would say five stars plus! I had people over so I was a little nervous but all turned out well. I did doubled it by the way
DrDan
Great. This is one of my favorites that I don’t do enough. Maybe this weekend.
Thanks for the note and jump in and try some others.
DrDan
Ally
It would help if you specified whether T means table spoon or teaspoon. Most people use tsp for teaspoon and tbsp for tablespoon .
DrDan
The T and t have been standard for many years but seem to lead to confusion. I’m spelling them out more the last few months and will try to do it all the time from now on. I do have an abbreviation section in the FAQ section to help any confusion.
DrDan
Letty
Lower case “t” is teaspoon; capital “T” is tablespoon.
Howie Aldwinckle
Being a single father with 4 kids, I am always looking for fast, easy recipes for meals. This recipe is just that and it tastes great! Even converted one of my kids into a General Tso’s Chicken fan!
DrDan
I really like this one too. It surprised me that this one comes together so fast and easy with really good taste.
Thanks for the comment
DrDan
Robin Delaney
I’ve made this recipe a few times now. The egg wash has been stretched with a little water with no negative effects. Each time I’ve amped up the nutrition by adding veggies to the sauce–onion, sweet red/orange/yellow/green pepper, mushrooms, broccoli—or even easier a bag of Chinese veggies from freezer. No need to make additional sauce as there’s plenty to cover the veggies and the chicken. Typically my family sees this dish served with white rice, but last week it was served with sesame noodles…yum yum!! Thank you for making this a quick and tasty meal–faster than dashing for take out!
DrDan
Thanks for the suggestions. Glad it’s working for you.
DrDan
Todd Smith
I would love if you would do a recipe for Japanese Fried Rice like they have at the Japnese Hibachi Steakhouses. I think that would pair very nicely with this.
J-Dizzle RN
I love this recipe! My husband and I eat it a few times a month! Thanks!
Dan Mikesell
Thanks for commenting. Glad you’re enjoying it…
jessica mcmanus
Do you think it would work for shrimp or tofu as well?? I’m cooking for 2 too but I’m also a pescitarian with a boyfriend who doesnt
like seafood so I’m always trying to find flexable recipes! Plus my last shot as general tso was a HUGE failure so I’m looking to redem myself with this:)
Dan Mikesell
I have no clue really… This is very easy and most of the taste is in the sauce. So subbing in something else for the chicken would probably work. Give it a try and with the sauce it should taste good anyway.
With my first try at the General, I made a legendary mess in the kitchen and it didn’t taste very good. I get reminded occasionally…
jessica mcmanus
Well it wasn’t a disaster! The shrimp didn’t hold batter/coating but I think it was because of technical error (aka me:) But the chicken was perfect!
I appreciate all your info/recipes you post! So far I’m 2 for 2 with this recipe and the Memphis BBQ pork tenderloin! Looking forward to trying more! thanks again!
Dan Mikesell
Glad it worked. I’m not a shrimp person (growing up in Iowa…) The Spicy Chicken Alfredo might be a good one for substitution.
The Memphis tenderloin is always one of my favorites along with the KC brisket that I have in the oven now…
Dan Mikesell
Don’t forget you can freeze the rest of the paste in the can…
Dan Mikesell
If you were to make ketchup, you would start with tomato paste, some vinegar, a little sugar and mustard, and a few spices. I would forget everything other than the tomato paste and just try 2 tablespoons of paste with a tablespoon of water. Let me know how that works…
tlcarr08
I am not a fan of ketchup. Would you suggest a substitute?
Alice
You can’t even taste the ketchup.
Heidi Menocal
Delicious! Even though I read through the recipe several times, I added the 1/2 c water to the cornstarch and egg whites. I was too lazy to separate more eggs so I went with it. I di shake of the excess liquid before adding the chicken to the pan. It was still good. I thought the sauce was a tad sweet. I used 1/3 c brown sugar, next time I will use 1.4 c. I will be making this again!
Dr Dan
I likewise have found all ATK recipes well tested and solid. This one just wasn’t for me. I reviewed what I did and really, I didn’t spot any errors. I think it was me and the vinegar think but I’m sure I measured that right. But who knows… This is simple and easy. I want to investigate some changes in the sauce but it is very good as stated and a good starting point. I will be done playing with it in about 20 more cooking’s.
Chris
It’s rare that an ATK recipe isn’t spot on but it happens. The first recipe I ever got for this starts by telling you to open the kitchen window because of how you cook dried chiles to start with. Your version seems a lot less complicated and faster than that recipe and it sounds like it comes out just as good.