General Tso’s Orange-Garlic Chicken

General Tso’s Orange-Garlic Chicken delivers everything people love about the classic takeout favorite, with a fresh citrus-forward upgrade. First, bite-size chicken pieces are fried until golden and crisp. Then, they’re tossed in a sticky orange-garlic glaze that balances sweet, savory, tangy, and gently spicy flavors. As a result, every bite feels bold, comforting, and incredibly satisfying.

Although General Tso’s Chicken is often associated with Chinese-American restaurants, the dish evolved in the U.S. to highlight crisp textures and sweet heat. Over time, chefs began adding subtle citrus notes to enhance the sauce, making it even more crave-worthy.

Whether served over steamed rice or alongside sautéed vegetables, this version feels modern, familiar, and dependable. Most importantly, it delivers restaurant-style flavor at home, without complicated steps, making it perfect for both weeknights and special dinners.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb boneless skinless chicken thighs, cut into ¾–1-in pieces
½ cup cornstarch
½ cup all-purpose flour
1 tsp garlic powder
1 tsp ground ginger
½ tsp kosher salt
½ tsp black pepper
2 large eggs, beaten
1 cup neutral oil, for frying

Sauce
½ cup low-sodium soy sauce
⅓ cup brown sugar, packed
¼ cup rice vinegar
3 Tbsp hoisin sauce
2 Tbsp honey
1 Tbsp cornstarch
½ cup water
1½ Tbsp fresh ginger, minced
4 cloves garlic, minced
1–2 tsp crushed red chili flakes
1 tsp toasted sesame oil
1½ Tbsp orange zest
¼ cup fresh orange juice

For finishing (optional)
2 Tbsp sliced scallions
1 tsp toasted sesame seeds

INSTRUCTIONS

1. Prepare the chicken:
First, pat the chicken pieces completely dry with paper towels. Then, in a large bowl, whisk together the cornstarch, flour, garlic powder, ground ginger, salt, and black pepper. Next, dip the chicken into the beaten eggs, followed by tossing it thoroughly in the dry coating until well covered.

2. Fry until crispy:
Meanwhile, heat the oil in a deep skillet or heavy pan to 350°F. Carefully add the chicken in batches, avoiding overcrowding. Fry for 4–5 minutes, turning occasionally, until deeply golden, crisp, and cooked through (internal temperature should reach 165°F). Transfer to a wire rack to drain.

3. Make the orange-garlic sauce:
In a medium saucepan, whisk together the soy sauce, brown sugar, rice vinegar, hoisin sauce, honey, cornstarch, water, orange zest, and orange juice. Then, add the minced garlic, fresh ginger, chili flakes, and sesame oil.

4. Simmer and thicken:
Next, bring the sauce to a gentle boil over medium heat, stirring constantly. As it simmers, the sauce will thicken into a glossy, sticky glaze in about 2–3 minutes.

5. Toss and finish:
Finally, add the crispy chicken to the sauce and gently toss until evenly coated. Remove from heat immediately to prevent over-thickening. Garnish with scallions and sesame seeds, then serve hot.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Crispier texture every time: Let the coated chicken rest for 5 minutes before frying. This allows the starch to hydrate, helping the coating adhere and fry up crunchier.
• Balanced orange flavor: Use fresh orange zest and juice for brightness without overpowering the classic General Tso’s sauce.
• Perfect glaze consistency: Toss the chicken off heat once coated so the sauce stays glossy and doesn’t tighten too much.