Easy General Tso Chicken

Make this delicious lighter General Tso’s Chicken at home in only 30 minutes. Just follow these easy step by step photo instructions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 269kcal
Author: Dan Mikesell AKA DrDan


  • 2 skinless boneless chicken breasts trimmed and cut into 1 inch cubes
  • 2 teaspoons oil


  • 3 tablespoons corn starch
  • 2 egg whites or one egg
  • 1/2 teaspoon salt
  • 1/4 teaspoons pepper


  • 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


  • 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.


Pro Tips

  1. You can use chicken thighs. I feel you should cook to 180 for thighs for better texture. They are safe at 165.
  2. The Hoisin sauce is needed, and I would not skip it.
  3. The sweetness is on the high side. Decrease the brown sugar if you want.
  4. I used two egg whites to make this "lighter" but use one whole egg if you want.
  5. 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).
  6. Good refrigerated for  3 to 4 days. I don't see this freezing well.
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Calories: 269kcal | Carbohydrates: 44g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 958mg | Potassium: 334mg | Fiber: 1g | Sugar: 33g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg