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Easy General Tso’s Chicken Recipe
Ash Tyrrell

Easy General Tso’s Chicken Recipe

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.