Air Fryer General Tso’s Chicken

The charm of General Tso Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.

General Tso’s chicken has always been one of those dishes I can’t resist ordering– crispy little bites wrapped in that glossy, sweet-spicy sauce; it’s absolute perfection. On the surface, it looks like it would be a lot of work, but once you break it down, it’s actually super doable at home. And honestly, it tastes even better because you get to control how saucy, spicy, or tangy you want it.

You can go classic with a deep fry for that crunchy bite, or air fry if you want to keep it lighter. Either way, the sauce clings beautifully to the chicken, and yes, you’ll probably end up fighting for the last piece.

About This Recipe

General Tso’s chicken became so iconic in the US that it even got its own documentary—The Search for General Tso (2014). The film follows the story of how this dish, which doesn’t really exist in China, became one of the most loved “Chinese takeout” meals in America. It traces its roots back to Chinese chefs who moved to the US and adapted flavours for local palates, and shows how a simple, sweet-and-spicy chicken dish ended up as a cultural phenomenon.

General Tso’s Chicken Ingredients

For the marinade

Chicken thighs (boneless, cut into cubes)
Ginger + garlic (grated) – for flavor
Cornflour – for a light coating
Salt – for seasoning.
Egg whites – to bind everything together and make the coating crispier.

For dredging

All-purpose flour (maida) – The main coating that makes the chicken golden.
Baking powder – Makes the chicken light and crispy.
Salt – for seasoning
Water – for binding

For the General Tso’s sauce

Sauces: Light soy sauce, dark soy sauce, ketchup, and vinegar for lots of flavor
Sugar – That hint of sweetness General Tso’s is known for.
White pepper – Gentle heat and flavour.
Cornstarch + water – Thickens the sauce into a glossy glaze.
Toasted sesame oil – Nutty aroma that finishes the sauce beautifully.

For the stir-fry

Cooking oil – Any neutral-flavored oil such as sunflower, peanut, canola, etc.
Garlic + ginger (finely chopped) – Punchy aromatics that flavour the base.
Whole red chillies – For heat and spiciness
Red capsicum (bell pepper) – A pop of colour and crunch.

Other

Cooking oil (extra) – For brushing or deep frying

Richa’s Top Tips

Marinate properly – Even 30 minutes makes the chicken more flavourful and tender.
Get clumpy dredge – Sprinkle water into the flour so you get those rough clumps that fry up extra crispy.
Use thighs, not breasts – Thighs stay juicy after frying, while breasts can dry out quickly.
High heat = flavour – Stir-fry garlic, ginger, and chillies on high heat for that punchy aroma.
Don’t rush the sauce – Let it bubble until glossy before tossing the chicken in.

Frequently Asked Questions

Why is it called General Tso’s chicken?

Funny enough, the dish isn’t actually from China—it’s an American-Chinese creation. It was named after General Tso, a 19th-century Chinese military leader, but there’s no record of him ever eating it. The name just stuck because it sounded authentic!

What’s the difference between General Tso’s chicken and Kung Pao chicken?

Both are saucy chicken dishes, but the flavours are pretty different. General Tso’s is sweet, tangy, and a little spicy, with a sticky sauce. Kung Pao is lighter, spicier, and has peanuts for crunch, giving it more of a savoury kick.

Can I make this vegetarian?

Absolutely! Swap the chicken for crispy tofu, cauliflower florets, or even mushrooms. They soak up the sauce beautifully, and you’ll get the same glossy, sweet-spicy flavour.

Storage Tips

Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven so the chicken gets some of its crispiness back.
Freezer: The fried chicken (without sauce) freezes really well for up to a month. Re-crisp it in the oven or air fryer, then toss in fresh sauce.
Sauce ahead: Make the General Tso’s sauce and keep it in the fridge for 3–4 days. When ready to serve, fry the chicken and toss it in.
Meal prep tip: If you want to save time, dredge and air fry the chicken earlier in the day, then just reheat and coat in sauce before dinner.

Serving Ideas

General Tso’s chicken is bold, saucy, and a little fiery—it deserves sides that balance or soak it all up. Here are some recipes from the blog that make perfect pairings:

With rice: Keep it classic with Steamed Rice or go fragrant with perfect Jeera Rice.
With noodles: Pair with Vegetable Hakka Noodles for a full Indo-Chinese spread.
With fried rice: Try Egg Fried Rice or Veg Fried Rice to soak up all that sauce.
As a party plate: Serve alongside Chilli Garlic Noodles or Paneer Chilli for a crowd-pleasing combo.
With stir-fry veggies: Balance the richness with Stir Fried Vegetables or even a fresh Asian Salad.
Fun twist: Turn leftovers into wraps using Homemade tortillas, with lettuce and a drizzle of extra sauce.

Customisation Ideas

Add nutty flavour by tossing in roasted cashews or peanuts when stir-frying.
Balance the heat with pineapple chunks for a sweet-tangy bite.
Bulk it up by adding broccoli, snap peas, or baby corn to the stir-fry.
Finish with crunch by sprinkling toasted sesame seeds just before serving.
Turn up the spice with extra chilli paste or fresh green chillies.
Brighten the sauce with a splash of orange juice or a little zest.
Make it richer by swapping some of the sugar with honey for a deeper glaze.
Add freshness with spring onion greens, coriander, or Thai basil on top.

General Tso’s chicken is proof that bold flavours don’t have to stay in the takeout box, you can bring them straight to your table. Whether you deep fry or air fry, pile it over rice or sneak bites right from the wok, it’s the kind of recipe you’ll keep coming back to.

And if you do make it, tag me on Instagram @my_foodstory, I’d love to see your General Tso’s plates!

Watch General Tso’s Chicken Recipe Video