General Tso’s Chicken Thighs deliver the perfect balance of sweet, spicy, and savory, all in a homemade version that’s better than takeout. Using juicy chicken thighs ensures incredible moisture, while the glossy, sticky sauce comes together quickly. This crave-worthy meal is a treat that’s ready faster than delivery.
Nothing beats a great General Tso's Chicken Thighs. Whether you're a fan of Chicken Thigh Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This General Tso’s Chicken Thighs
- Better than takeout: Less greasy and fresher tasting.
- Juicy & forgiving: Chicken thighs stay tender.
- Addictive sauce: Glossy, sticky, and perfectly clingy.
- Faster than delivery: Ready in about 40 minutes.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp soy sauce (divided)
- 2 tbsp Shaoxing wine or dry sherry
- 1 large egg, lightly beaten
- 5 tbsp cornstarch (divided)
- 4 tbsp vegetable or peanut oil (divided)
- 4 dried red chilies, halved (or 1 tsp chili flakes)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp tomato ketchup
- 120 ml chicken stock
- 2 spring onions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Tools: Large mixing bowl, whisk, large skillet or wok, measuring spoons and cups, paper towels
Notes: Don’t skip the Shaoxing wine if you can find it—it adds that authentic, slightly sweet depth that makes the sauce sing. And using both fresh ginger and garlic really makes a difference here… the pre-minced stuff just doesn’t deliver the same vibrant kick.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs really are better here. They have more fat than breasts, which means they stay juicy even when fried and sauced. If you must use breast, reduce cooking time by about 2 minutes to prevent dryness.
- Don’t skip the cornstarch coating. This is what gives the chicken that signature crispy exterior that holds up against the sauce. A little goes a long way—just enough to create a thin, even layer.
- Have everything prepped and ready. Stir-fries move fast once you start cooking, so measure your sauce ingredients, chop your aromatics, and slice your garnishes before heating the oil.
- Adjust the heat to your taste. The dried chilies provide a warm, lingering heat. For milder flavor, remove the seeds before adding; for more fire, add an extra chili or two.
How to Make General Tso’s Chicken Thighs
Step 1: In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce, Shaoxing wine, and the beaten egg. Mix well until every piece is coated—this marinade adds flavor and helps the cornstarch stick. Let it sit for about 10 minutes while you prepare the other ingredients. You’ll notice the egg creates a slightly sticky surface that’s perfect for the next step.
Step 2: Sprinkle 4 tablespoons of cornstarch over the marinated chicken and toss until each piece is evenly coated. The coating should look dry and powdery, not pasty. This thin layer is what creates that delightful crispiness when fried. Let it sit for another 5 minutes to allow the cornstarch to adhere properly.
Step 3: Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat. When the oil shimmers (around 175°C/350°F), carefully add the chicken in a single layer, working in batches if needed to avoid crowding. Fry for 4-5 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Step 4: While the chicken drains, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, chicken stock, and remaining 1 tablespoon cornstarch in a small bowl. The cornstarch will thicken the sauce beautifully as it cooks, giving it that glossy, restaurant-quality texture.
Step 5: Wipe out the skillet and heat the remaining 1 tablespoon oil over medium heat. Add the dried chilies and stir for 30 seconds until fragrant—be careful not to burn them. Then add the garlic and ginger and cook for another 30 seconds until the kitchen smells incredible.
Step 6: Give the sauce mixture another quick whisk (the cornstarch tends to settle) and pour it into the skillet. Cook, stirring constantly, for 2-3 minutes until the sauce thickens and becomes glossy. You’ll notice it bubbling and coating the back of your spoon nicely.
Step 7: Return the crispy chicken to the skillet and toss gently to coat every piece with the sauce. Cook for just 1-2 minutes to reheat the chicken—any longer and you’ll lose that wonderful crispiness. The sauce should cling to the chicken without making it soggy.
Step 8: Remove from heat and immediately transfer to a serving plate. Garnish with sliced spring onions and sesame seeds. Serve hot—the contrast between the crispy chicken and that sticky, sweet-spicy sauce is what makes this dish truly unforgettable.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce and chicken separately for up to 3 months.
- Reviving: Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy grains soak up the extra sauce beautifully, creating the perfect bite every time.
- Simple stir-fried broccoli — Its slight bitterness and crisp texture provide a fresh contrast to the rich, saucy chicken.
- Quick cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar cut through the richness and refresh your palate.
Drinks
- Jasmine tea — Its floral notes complement the Asian flavors while helping to balance the dish’s slight sweetness.
- Cold lager — The crisp, clean bubbles contrast wonderfully with the sticky sauce and spice.
- Ginger ale with lime — The zesty ginger echoes the dish’s flavors while providing a refreshing, non-alcoholic option.
Something Sweet
- Lychee sorbet — Its delicate floral sweetness and icy texture provide the perfect light finish after the bold flavors.
- Fortune cookies — A playful, crunchy ending that keeps with the theme—plus, who doesn’t love reading their fortune?
- Orange slices dusted with cinnamon — Simple, fresh, and slightly spicy, they cleanse the palate without overwhelming it.
Top Mistakes to Avoid
- Overcrowding the pan when frying the chicken. This steams the chicken instead of frying it, resulting in soggy, greasy pieces rather than crispy ones. I’ve messed this up before too—patience pays off!
General Tso’S Chicken Thighs
Make better-than-takeout General Tso's Chicken Thighs at home! This easy recipe features juicy chicken and a sticky, sweet-spicy sauce. Get the recipe and skip the delivery!
Ingredients
For the Chicken and Marinade:
-
600 g boneless, skinless chicken thighs (cut into 1-inch pieces)
-
3 tbsp soy sauce (divided)
-
2 tbsp Shaoxing wine or dry sherry
-
1 large egg (lightly beaten)
-
5 tbsp cornstarch (divided)
-
4 tbsp vegetable or peanut oil (divided)
For the Aromatics and Sauce:
-
4 dried red chilies (halved (or 1 tsp chili flakes))
-
3 garlic cloves (minced)
-
1 tbsp fresh ginger (grated)
-
3 tbsp rice vinegar
-
3 tbsp hoisin sauce
-
2 tbsp brown sugar
-
1 tbsp tomato ketchup
-
120 ml chicken stock
For the Garnish:
-
2 spring onions (sliced (for garnish))
-
1 tsp sesame seeds (for garnish)
Instructions
-
In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce, Shaoxing wine, and the beaten egg. Mix well until every piece is coated—this marinade adds flavor and helps the cornstarch stick. Let it sit for about 10 minutes while you prepare the other ingredients. You’ll notice the egg creates a slightly sticky surface that’s perfect for the next step.01
-
Sprinkle 4 tablespoons of cornstarch over the marinated chicken and toss until each piece is evenly coated. The coating should look dry and powdery, not pasty. This thin layer is what creates that delightful crispiness when fried. Let it sit for another 5 minutes to allow the cornstarch to adhere properly.02
-
Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat. When the oil shimmers (around 175°C/350°F), carefully add the chicken in a single layer, working in batches if needed to avoid crowding. Fry for 4-5 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.03
-
While the chicken drains, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, chicken stock, and remaining 1 tablespoon cornstarch in a small bowl. The cornstarch will thicken the sauce beautifully as it cooks, giving it that glossy, restaurant-quality texture.04
-
Wipe out the skillet and heat the remaining 1 tablespoon oil over medium heat. Add the dried chilies and stir for 30 seconds until fragrant—be careful not to burn them. Then add the garlic and ginger and cook for another 30 seconds until the kitchen smells incredible.05
-
Give the sauce mixture another quick whisk (the cornstarch tends to settle) and pour it into the skillet. Cook, stirring constantly, for 2-3 minutes until the sauce thickens and becomes glossy. You’ll notice it bubbling and coating the back of your spoon nicely.06
-
Return the crispy chicken to the skillet and toss gently to coat every piece with the sauce. Cook for just 1-2 minutes to reheat the chicken—any longer and you’ll lose that wonderful crispiness. The sauce should cling to the chicken without making it soggy.07
-
Remove from heat and immediately transfer to a serving plate. Garnish with sliced spring onions and sesame seeds. Serve hot—the contrast between the crispy chicken and that sticky, sweet-spicy sauce is what makes this dish truly unforgettable.08
Not what you're looking for?
