Save This Recipe

Just drop your email here and We'll send it right away!

If you ask my family, General Tso’s Chicken is the dish that says “comfort food night” in our house. It’s a little sweet, a little tangy, and has just the right sticky finish—basically everything I want in a big takeout box on a Friday night. But here’s a secret… I’d much rather make it at home. No waiting on delivery, no mystery ingredients, and that cozy feeling you get when the whole kitchen smells like sweet-and-sour heaven? That’s hard to beat.

I still remember the first time I tried making this at home: I was a little nervous (okay, a lot nervous) but that first bite outshone any takeout! The chicken was tender, the sauce was glossy and full of flavor, and my kids… let’s just say there weren’t any leftovers that night. This recipe became an instant winner for us—one of those dinners nobody argues about. Let’s dig in; I’m betting it’ll be a winner for you, too.

Why You’ll Love It:

Takeout Made at Home: Whip this up with pantry basics, skip the delivery fees, and control exactly what goes in (bye, excess oil and sogginess!).
Rich, Craveable Sauce: That sweet, tangy, finger-licking sauce? It simmers gently and soaks right in—you’ll want to eat it straight from the spoon.
Tender Yet Crispy Chicken: Cornstarch does some magic here, leaving the chicken crispy on the outside, juicy in the middle.
Great for Meal Prep: Leftovers? Yes, please. These reheat like a dream for tomorrow’s lunch or a busy weeknight.

Key Ingredients:

Chicken: I’m a fan of boneless, skinless chicken breasts (they cook up nice and tender), but thighs work for a juicier result. Cut into even bite-sized pieces—think the size that would fit neatly on your fork atop a pile of rice.

Cornstarch: This is your ticket to that light, irresistible “crunch” before the sauce goes on. Don’t be tempted to swap in flour; it just won’t do! Cornstarch is pure magic here.

Hoisin Sauce: Sweet, savory, a little funky—a total game-changer for the sauce. If you’re out, a splash of extra soy sauce plus a drizzle of honey or molasses can do in a pinch (but try to get hoisin if you can!).

Red Pepper Flakes: Start with a pinch if you’re spice-shy, or pile them on if your household likes a real kick.

Green Onion & Sesame Seed Garnish (optional): Not just for looks! They add a bright, fresh pop and a toasty little crunch. Don’t skip if you’ve got them in the fridge.

Complete list of ingredients with exact quantities and step-by-step instructions is in the recipe card below.

Step-by-Step Instructions:

1. Prepare the Chicken

In a big mixing bowl, toss together 1 lb of chicken pieces, 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Really get in there—make sure every bit is coated. This is what gives you that beautiful light crust. (Fun fact: cornstarch helps lock in juiciness, too!)

2. Brown the Chicken

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. The oil should be shimmering but not smoking. Working in batches (don’t crowd that pan—give the pieces room!), sear the chicken for 3–5 minutes each batch, flipping occasionally. You want a light golden crust. Don’t worry about getting it cooked all the way through; it’ll finish in the slow cooker. Pile the browned chicken into your slow cooker as you go.

3. Make the Sauce

In a mixing bowl, whisk together:

1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons brown sugar
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes (or more—your call!)

Whisk until the brown sugar dissolves and everything’s smooth and blended. Take a whiff—it already smells amazing.

4. Cook in the Slow Cooker

Pour that silky sauce mixture right over the chicken in your slow cooker. Give everything a gentle stir (no need to be rough!) so the chicken is nestled in a saucy bath.

Cover and set your slow cooker to low for 4 hours, or high for 2 hours if you’re short on time. You’ll know it’s done when the chicken is fork-tender and the sauce has thickened up. The hardest part here? Smelling it and waiting for dinnertime!

5. Serve

When you’re ready, give it one last gentle stir so every bite is coated in that shiny, thickened sauce. Spoon the chicken over a bed of steamed white rice (or fried rice, if you’re feeling fancy). Sprinkle with sliced green onions and toasted sesame seeds. If you want a pop of green and extra nutrition, toss some steamed broccoli or snow peas alongside. Stand back and admire your handiwork!

Serving Suggestions:

Rice: Jasmine rice is our favorite—its slight floral note pairs beautifully. Cauliflower rice is my go-to for a lighter option.
Noodles: Got leftover lo mein noodles? These are perfect partners—soak up all that sauce.
Vegetables: Broccoli, bok choy, or snap peas keep things balanced, colorful, and comforting.
Appetizers: Egg rolls or crispy spring rolls make this a takeout-style feast at home. My daughter even dips hers in the leftover General Tso’s sauce (now you know who she takes after!).

Storage and Reheating:

Refrigerate: Pop leftovers in an airtight container and stash them in the fridge. They’ll keep for up to 3 days (if they last that long!).

Reheat: I love reheating in a skillet—just a splash of water to loosen the sauce, and you’re good to go. The microwave works, too! Keep in mind: the chicken stays tender and saucy, making amazing leftovers.

Freezer Tips: General Tso’s freezes well. Store in a freezer-safe container for up to two months. Thaw overnight in the fridge, then gently rewarm in a skillet or the microwave—a total dinner lifesaver.

Variations:

Spicier Version: Add a squirt of sriracha to the sauce or sprinkle in extra red pepper flakes for more heat. My husband has a heavy hand here, so I always taste-test before adding more!

Vegetarian Option: Crispy tofu or cauliflower florets totally work. Toss the tofu in cornstarch, crisp it in a pan, then follow the same steps for the sauce and assembly.

Healthier Swaps: Try air-frying or baking the chicken until golden before adding it to the sauce for a lighter touch. And coconut aminos? They’re a fabulous, lower-sodium stand-in for soy sauce.

Pile in More Veggies: Peppers, onions, or baby carrots add color and crunch—just give them a quick stir-fry and mix into the slow cooker for the last hour.

Conclusion

General Tso’s Chicken is one of those “homemade is better” recipes, and I bet it’ll become as much of a family tradition for you as it is for me. Every time I make it, we’re reminded that cozy, comforting dinners don’t need to be complicated or reserved for restaurants. I hope you find joy in every sticky, saucy bite—and maybe even a little pride when you see empty plates at the end of the meal.

If you give this a try (or if you have any quirky ingredient swaps you love!), I’d truly love to hear about it in the comments. Happy cooking, friend—now go savor that beautiful homemade takeout feeling!