Easy General Tsos Chicken Recipe: Crispy, Sweet & Spicy Dish

The first time I made this Easy General Tso’s Chicken at home, I couldn’t believe how close it tasted to my favorite takeout order. It had the same crispy bite, the sweet-tangy glaze, and just enough spice to keep it exciting.

I love how simple it is to whip up, and I didn’t even need to deep-fry anything. Now, whenever I get a craving for takeout, I just make this recipe instead—it’s faster and fresher. Honestly, I don’t think I’ll ever need to call in for delivery again!

Ingredients You’ll Need

Every ingredient plays an important role in balancing flavors, so here’s what I used and why it works best.

1 lb popcorn chicken – I use pre-cooked frozen popcorn chicken because it saves time and still turns crispy when baked.
1/2 cup chicken stock – This makes the sauce base rich and flavorful.
3 tbsp light brown sugar – Balances out the tanginess with a touch of sweetness.
2 tbsp soy sauce – Adds umami depth; low-sodium soy sauce also works well.
2 tbsp hoisin sauce – Gives the sauce a darker, slightly sweet kick.
1 tbsp rice wine vinegar – Brightens the flavors with a gentle tang.
1 tbsp cornstarch – Helps thicken the sauce to perfectly coat the chicken.
1 tsp sesame oil – Just a small drizzle adds a nutty aroma.
2 tbsp vegetable oil – Best for sautéing the garlic and ginger without overpowering flavors.
2 cloves garlic, minced – Fresh garlic makes the sauce sharp and fragrant.
1 tsp fresh ginger, minced – Adds warmth and a subtle spice.
1 tsp chili paste – Brings heat; adjust based on how spicy you like it.
1/4 cup scallions, sliced – For freshness and a pop of green color.
1 tbsp sesame seeds – A crunchy garnish that rounds out the dish.

Note: This recipe makes about 4 servings.

ariations to Try

This recipe is easy to adapt to different tastes and diets.

Swap the protein: Use diced chicken breast, thighs, or even crispy tofu for a vegetarian version.
Adjust the spice: Add extra chili paste or Sriracha for more heat.
Sweetener swap: Try honey or maple syrup instead of brown sugar for natural sweetness.
Healthier twist: Use air-fried or oven-baked chicken instead of frozen popcorn chicken.

Cooking Time

This dish comes together quickly, making it great for weeknights.

Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Equipment You’ll Need

These tools make the cooking process much smoother.

Baking Tray – To crisp up the popcorn chicken.
Large Skillet – For simmering the sauce and tossing everything together.
Whisk – Helps mix the sauce without lumps.
Cutting Board & Knife – For chopping garlic, ginger, and scallions.

How to Make Easy General Tso’s Chicken?

This recipe is a takeout favorite simplified for home cooking. I’ve broken it down step by step so it’s easy to follow.

Prepare the Chicken

Bake the popcorn chicken according to package instructions until golden and crispy. While the chicken cooks, I like to prep all the sauce ingredients so I can move quickly once I start cooking.

Whisk the Sauce

In a bowl, whisk together chicken stock, brown sugar, soy sauce, hoisin sauce, rice wine vinegar, cornstarch, and sesame oil. The mixture should look smooth and slightly glossy. This will become the sticky glaze.

Sauté Aromatics

Heat vegetable oil in a skillet over medium heat. Add garlic, ginger, and chili paste. Stir for about 30 seconds until fragrant—this step really builds the base flavor.

Cook the Sauce

Pour in the whisked sauce mixture and stir well. Let it simmer for 1–2 minutes until it thickens slightly. Don’t walk away, as cornstarch thickens quickly.

Combine Chicken and Sauce

Once the sauce looks shiny and thick, toss in the baked popcorn chicken. Stir gently so each piece is coated in the sticky glaze. The chicken should look glossy and flavorful.

Serve with Garnishes

Transfer to a serving dish, sprinkle with scallions and sesame seeds, and serve hot. It’s best enjoyed right away when the chicken is still crisp.

Additional Tips for Making this Recipe Better

From my own experience making this dish, here are a few things that always help.

I always use fresh garlic and ginger—powdered versions just don’t taste the same.
Don’t overcook the sauce. Once it thickens, take it off the heat to prevent burning.
If I want extra crispy chicken, I bake it a little longer before tossing it in the sauce.
Prepping all ingredients ahead of time makes cooking super smooth and stress-free.

How to Serve Easy General Tso’s Chicken?

This dish is versatile and pairs well with many sides.

I usually serve it over steamed jasmine rice because it soaks up the sauce beautifully. It’s also great with fried rice if you want something heartier. For balance, I add stir-fried broccoli, snow peas, or bell peppers on the side. To dress it up, a sprinkle of sesame seeds or toasted cashews makes it look restaurant-worthy.

Nutritional Information

Here’s a quick breakdown per serving (approximate):

Calories: 355
Protein: 23g
Carbohydrates: 16g
Fat: 22g

Make Ahead and Storage

Make Ahead

I sometimes prep the sauce a day or two before. It stores well in the fridge, and then I just reheat it and toss in fresh chicken when ready.

Storage

Leftovers keep well in an airtight container for 3–4 days in the fridge. The coating may soften, but the flavor stays delicious.

Reheating

I like using a skillet with a splash of chicken stock to bring back moisture. The air fryer also works great if you want the chicken a little crisp again.

Why You’ll Love This Recipe?

If you’re wondering whether to try this recipe, here’s why it’s worth making at home.

Quick and Simple – I can make it in under 30 minutes, even on a busy night.
Full of Flavor – Sweet, tangy, and a little spicy, just like takeout.
Customizable – Easy to adjust for spice level, sweetness, or dietary needs.
Family Favorite – It’s a hit with kids and adults every time I make it.
Versatile – Works with rice, noodles, or veggies for endless meal ideas.

Ash Tyrrell