Crispy General Tso’s Chicken Recipe Easy Sweet Spicy Glaze

Let me tell you, the moment that crispy, golden-brown General Tso’s chicken hits the plate, and you drizzle that sweet and spicy glaze over it, the aroma alone is enough to make anyone’s mouth water. The crackle of the perfectly fried chicken combined with the sticky, glossy sauce is honestly one of those flavors that sticks with you long after the meal is over. The first time I made this recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make all sorts of Chinese-inspired dishes, but this one was never on the menu. I stumbled upon this recipe on a rainy weekend, trying to recreate that restaurant magic at home, and I wish I’d discovered it years ago.

My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). Honestly, it’s dangerously easy to make, and the result is pure, nostalgic comfort. You know what makes this recipe a total winner? It’s perfect for potlucks, sweet treats for your kids after school, or even to brighten up your Pinterest cookie board with a savory twist. After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. This crispy General Tso’s chicken feels like a warm hug you didn’t even realize you needed.

Why You’ll Love This Recipe

This crispy General Tso’s chicken recipe isn’t just another takeout copycat—it’s a well-tested, family-approved dish that brings serious flavor without fuss. From my kitchen to yours, here’s why it’s a winner:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Any Occasion: Great for potlucks, dinner parties, or a cozy night in with a little extra kick.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture paired with the sweet and spicy glaze.
• Unbelievably Delicious: The crispy chicken combined with that sticky sauce creates a next-level comfort food experience.

What sets this apart from the rest? The secret is in the coating – a light, airy batter that crisps up like a dream without getting greasy. Plus, the sweet and spicy glaze balances heat and sweetness perfectly, without overwhelming your taste buds. It’s not just good—it’s the kind of dish that makes you close your eyes after the first bite. Comfort food with a kick, minus the takeout guilt. Whether you’re impressing guests or treating yourself, this recipe delivers every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can find everything easily at your local grocery store.

• For the Chicken:
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts)
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (60 g) cornstarch (helps make the batter extra crispy)
  • 1 tsp baking powder (for lightness)
  • 1 large egg, beaten (room temperature)
  • 1/2 cup (120 ml) cold water (adjust to get a smooth batter)
  • Salt and pepper, to taste
  • Vegetable oil, for frying (I prefer peanut oil for its high smoke point)
• For the Sweet and Spicy Glaze:
  • 1/4 cup (60 ml) soy sauce (low sodium recommended)
  • 3 tbsp rice vinegar (adds brightness)
  • 3 tbsp hoisin sauce (adds depth and sweetness)
  • 2 tbsp brown sugar (packed)
  • 1 tbsp chili garlic sauce (adjust to heat preference)
  • 2 cloves garlic, minced (for punch)
  • 1 tsp ginger, freshly grated (adds warmth)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Feel free to swap out the chili garlic sauce for sriracha or a milder chili paste if you want less heat. For gluten-free options, try using a gluten-free flour blend instead of all-purpose flour and tamari instead of soy sauce. I recommend brands like Kikkoman for soy sauce and Lee Kum Kee for hoisin—they consistently deliver great flavor.

Equipment Needed

• Large mixing bowls – for batter and chicken prep
• Deep frying pan or wok – deep enough for frying the chicken pieces
• Slotted spoon or spider strainer – to safely remove fried chicken from hot oil
• Whisk – for mixing batter and sauce
• Measuring cups and spoons – for precise measurements
• Small saucepan – to make the glaze
• Paper towels – to drain excess oil from fried chicken
• Optional: wire rack – to keep chicken crispy while cooling

If you don’t have a deep fryer, a heavy-bottomed skillet works just fine. I’ve even used a cast iron pan with great results. Just keep an eye on the oil temperature (ideally 350°F/175°C) using a candy thermometer if you have one, or test with a small drop of batter. For budget-friendly options, a regular frying pan and instant-read thermometer can do the trick.

Preparation Method

1. Prepare the Batter: In a large bowl, whisk together 1 cup (125 g) all-purpose flour, 1/2 cup (60 g) cornstarch, 1 tsp baking powder, and a pinch of salt and pepper. In a separate small bowl, beat 1 large egg with 1/2 cup (120 ml) cold water. Gradually add the wet mixture into the dry ingredients, whisking until you get a smooth, thick batter. It should coat the back of a spoon but not be too runny.
2. Coat the Chicken: Pat the chicken pieces dry with paper towels (this helps batter stick better). Toss the chicken into the batter, making sure each piece is fully coated. Let them rest for 5 minutes while you heat the oil.
3. Heat the Oil: Pour vegetable oil into a deep frying pan or wok to a depth of about 2 inches (5 cm). Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy or drop a bit of batter to test – it should sizzle and float immediately.
4. Fry the Chicken: Carefully add chicken pieces in batches to avoid crowding (about 6-8 pieces at a time). Fry for 5-6 minutes, turning occasionally, until the chicken is golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate or wire rack to drain. Repeat with remaining chicken.
5. Make the Glaze: In a small saucepan, combine 1/4 cup (60 ml) soy sauce, 3 tbsp rice vinegar, 3 tbsp hoisin sauce, 2 tbsp packed brown sugar, 1 tbsp chili garlic sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook until the sauce thickens to a glossy glaze, about 2-3 minutes. Remove from heat.
6. Toss and Serve: Place the fried chicken in a large bowl and pour the warm glaze over it. Toss gently to coat every crispy bite. Garnish with sesame seeds and sliced green onions for that extra pop of flavor and color.

Tip: If your sauce gets too thick, thin it with a splash of water. Also, don’t skip drying the chicken before battering – it’s the key to that crispy texture. You can prepare the sauce ahead of time and warm it up just before serving.

Cooking Tips & Techniques

Making crispy General Tso’s chicken at home can seem intimidating, but I promise it’s not rocket science. Here are a few tips I’ve picked up along the way:

• Keep the batter cold: Cold water and egg make the batter lighter and crispier. Some folks even add ice cubes to keep it chilled while frying.
• Don’t overcrowd the pan: Fry chicken in batches to maintain oil temperature and crispiness. Crowding lowers the temperature and makes pieces soggy.
• Use the right oil: Choose oils with high smoke points like peanut, canola, or vegetable oil to avoid burning.
• Maintain oil temperature: Use a thermometer or test with a small batter drop to keep oil steady around 350°F (175°C). Too hot and the chicken burns; too cool and it absorbs oil.
• Double fry for extra crisp: For restaurant-level crunch, fry chicken twice—first at a lower temp to cook through, then again briefly at higher heat to crisp up.
• Adjust sauce spice: Taste the glaze as you go and add chili garlic sauce gradually. You can’t take heat away once it’s in!
• Drain well: Use wire racks instead of paper towels if you want to avoid sogginess from steaming.

I once tried skipping the baking powder in the batter and ended up with a dense coating—not fun. Also, multitasking by prepping the glaze while the chicken fries saves a ton of time. And don’t rush tossing the chicken in the sauce—do it gently to keep that crisp.

Variations & Adaptations

This recipe is pretty flexible, so feel free to switch things up depending on your mood and pantry:

• Low-carb version: Use almond flour or crushed pork rinds instead of all-purpose flour and cornstarch for the batter. The glaze is naturally low-carb with minor sugar—you can reduce the brown sugar or swap it for a keto-friendly sweetener.
• Vegetarian option: Swap chicken for crispy tofu cubes, pressing the tofu well before battering. Fry as usual and toss in the same glaze for a delightful meat-free twist.
• Extra veggies: Add steamed broccoli, snap peas, or bell peppers when tossing the chicken in the sauce for a colorful, nutritious boost.
• Less heat: Use sweet chili sauce instead of chili garlic sauce for a milder glaze that still packs flavor.
• Air fryer method: For a lighter version, air fry the battered chicken at 400°F (200°C) for 12-15 minutes, flipping halfway, then toss in glaze.

Personally, I love throwing in some toasted cashews or peanuts for added crunch and flavor. It’s a delicious surprise that always gets compliments!

Serving & Storage Suggestions

This crispy General Tso’s chicken is best served hot and fresh to enjoy the perfect crunch. Plate it over steamed jasmine rice or fluffy white rice to soak up that sweet and spicy glaze. A side of sautéed greens or simple stir-fried vegetables pairs beautifully and balances the richness.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispiness. Avoid microwaving unless you don’t mind soggy texture. The flavors actually deepen overnight, making it a great make-ahead meal for busy days.

If you want to freeze, flash freeze the fried chicken pieces separately, then transfer to a freezer bag. Thaw overnight in the fridge and reheat in the oven with the sauce warmed separately. This recipe is a lifesaver for meal prep!

Nutritional Information & Benefits

Each serving of this crispy General Tso’s chicken (about 1 cup or 200 g) roughly contains:

Calories	450-500 kcal
Protein	35 g
Fat	20 g
Carbohydrates	35 g
Sugar	10 g
Fiber	2 g

The chicken thighs provide a good source of protein and iron, while the garlic and ginger in the glaze offer natural anti-inflammatory benefits. Using moderate amounts of sugar and a balanced sauce keeps it from being overly sweet. For gluten-sensitive folks, swapping soy sauce for tamari makes it safe and tasty.

From a wellness perspective, this dish satisfies cravings without feeling like a guilty indulgence, especially when paired with fresh veggies and mindful portions. Just remember, the key is balance and savoring every bite!

Conclusion

This crispy General Tso’s chicken with sweet and spicy glaze is a recipe you’re going to want to bookmark. It’s the perfect combination of crispy, sticky, sweet, and spicy all in one bite. Whether you’re cooking for family, friends, or just yourself, it offers a comforting yet exciting flavor that keeps everyone coming back for more. The best part? It’s easy enough for a weeknight dinner but special enough for guests.

Feel free to customize the heat level or swap out ingredients to suit your taste and dietary needs. Honestly, I love how this recipe brings a little restaurant sparkle into my kitchen without the hassle. Go ahead, give it a try, and drop a comment to let me know how it turns out or what fun twists you added. You’ll love how this crispy General Tso’s chicken becomes your new go-to dish!

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs tend to stay juicier and more flavorful after frying. If using breast, be careful not to overcook to avoid dryness.

How do I make the chicken extra crispy?

Keep your batter cold, fry in small batches, and consider double frying—first at a lower temperature to cook through, then briefly at a higher temp to crisp up.

Can I make this gluten-free?

Absolutely! Use a gluten-free flour blend and tamari instead of soy sauce. Make sure your hoisin sauce is gluten-free or swap for a gluten-free alternative.

Is there a way to make this recipe less spicy?

Yes, reduce or omit the chili garlic sauce and replace it with sweet chili sauce or a mild chili paste. You’ll still get great flavor without the heat.

Can I prepare the sauce in advance?

Definitely! The glaze can be made ahead and reheated gently before tossing with the freshly fried chicken. Just stir occasionally while warming to avoid burning.

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