General Tso's Chicken Without Deep Frying
Make General Tso's chicken at home with skillet-browned chicken, soy sauce, rice vinegar, garlic, ginger, hoisin, and mild chili options.
chicken, takeout-style, skillet, rice-bowl
chicken: 600 g / 1 1/3 lb boneless chicken thigh or breast.
Cut the chicken into bite-size pieces, about 1 inch wide, so they cook evenly. Pat them dry, then season lightly. Put the pieces in a bowl and toss with cornstarch until every piece has a thin coating.
In a small bowl, stir soy sauce, rice vinegar, sugar, hoisin, ketchup, garlic, ginger, chili crisp if using, and a splash of water. Keep this bowl beside the stove so the browned chicken does not overcook while you mix.
Heat oil in a large skillet over medium-high heat. The pan is ready when a tiny piece of chicken sizzles immediately. If the oil smokes, lower the heat; if there is no sizzle, wait another minute.
Add chicken pieces without piling them up. Cook in batches if needed. Let the first side brown before turning, then cook until golden outside and no longer pink inside. Chicken should reach 165 F / 74 C if checked with a thermometer.
Return all chicken to the pan if cooked in batches. Pour in the sauce and stir constantly as it bubbles. The cornstarch coating will help it become shiny and cling to the chicken within 1 to 2 minutes.
Turn off the heat once the sauce coats the chicken instead of pooling loosely. Add green onion and sesame seeds if using. Serve immediately so the coating stays lightly crisp under the glaze.
Chicken thigh stays juicier, but chicken breast works when cut into small even pieces.
Hoisin gives quick depth; ketchup adds familiar color and tang for the takeout-style sauce.
Use chili crisp or chili flakes only if you want a warmer version.
Use tofu or cauliflower instead of chicken for a meat-free adaptation.
Use apple cider vinegar or white wine vinegar if rice vinegar is unavailable.
Use honey, brown sugar, maple syrup, or white sugar for the sweetener.
Chicken: Boneless chicken thigh, Chicken breast, Firm tofu. Thigh stays juicier, while breast needs smaller pieces and shorter cooking.
Hoisin and ketchup: Hoisin only, Ketchup only, Extra soy sauce plus sugar. Use these as practical home shortcuts, not as a claim of restaurant authenticity.
Chili crisp: Chili flakes, Hot sauce, Skip it. Keep chili on the side when cooking for children or mixed spice preferences.
Is General Tso's chicken authentic Chinese food?
This is a Chinese-American takeout-style recipe adapted for home cooking, not a traditional regional Chinese dish.
Can I make General Tso's chicken without deep frying?
Yes. A skillet and a thin cornstarch coating give enough texture for a practical home version.
It is mild by default. Add more chili crisp, chili flakes, or hot sauce if you want a hotter sauce.