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General Tso Chicken (Better Than Takeout, Under $2 a Serving)

General Tso Chicken is the dish people order when they don’t feel like cooking, which is exactly why you should learn to make it at home. Crispy chunks of chicken get tossed in a sticky, sweet-savory-spicy sauce, and once you’ve made it once you’ll wonder why you were ever paying $14+ for a styrofoam container of it.

This version comes together in about 30 minutes, uses ingredients you can grab in one Walmart run, and costs a fraction of what takeout runs. If you like this one, it pairs well with a side of homemade wonton soup or a batch of crab rangoons to round out your own takeout night.

The dish is named after General Tso Tsung-t’ang of Hunan Province, though don’t go looking for it in an actual Hunan kitchen. It’s an American-Chinese restaurant creation through and through, which is honestly part of the appeal. It was built to be crave-worthy, and that’s exactly what we’re recreating here, minus the delivery fee.

❓ What Is General Tso Chicken?

General Tso Chicken is crispy, deep-fried chicken chunks tossed in a glossy, sticky sauce built from soy sauce, hoisin, rice vinegar, and a touch of sweetness, usually finished with dried red chilies and a sprinkle of green onion. It sits somewhere between sweet and spicy, closer to orange chicken than to anything you’d find in a Sichuan restaurant.

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⚖️ General Tso Chicken vs. Takeout

A single order of General Tso Chicken from a restaurant runs $13 to $18 depending on where you live, and that’s before delivery fees and tip. Making it at home costs about $7 for the whole batch, or roughly $1.75 a serving. Same crispy chicken, same sticky sauce, four servings for less than the price of one takeout order.

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💖 Why You’ll Love It

• Ready in 30 minutes, faster than most delivery windows.
• Costs less than $2 a serving instead of $14+ a plate.
• You control the heat, the sweetness, and what’s actually in your sauce.
• Pairs easily with other takeout favorites like homemade sesame chicken if you want to build out a full spread.

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🛒 Ingredient Notes

• Chicken breast: Boneless, skinless breast works best cut into bite-size chunks. Thighs work too if you prefer dark meat, just trim excess fat.
• Cornstarch: This is what gives the coating its crisp, glassy texture. Don’t swap for flour, it won’t crisp the same way.
• Hoisin sauce: If you don’t have any on hand, mix soy sauce with a little honey and a pinch of garlic powder as a stand-in.
• Dried red chilies: These are for flavor infusion in the oil, not meant to be eaten. Leave them whole so they’re easy to spot and remove.
• Rice vinegar: Look for plain (unseasoned) rice vinegar. The seasoned version already has sugar and salt added, which will throw off the sauce balance.

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👩‍🍳 How to Make General Tso Chicken

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

You’ll Need

• 2 boneless chicken breasts, cut into bite size pieces
• 3-4 dried red chilies
• 1 tablespoon minced garlic
• ½ tablespoon minced ginger
• 1 teaspoon black pepper powder
• 1 teaspoon salt
• 1 egg, beaten
• ½ cup cornstarch + 1 tablespoon
• ½ cup water + 2 tablespoons
• Oil for frying + 1 tablespoon
• 2 tablespoons dark soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons red pepper flakes (optional)

Garnish

• Chopped spring onions
• Sesame seeds

Prepare the Chicken

1. In a shallow bowl, place the chicken pieces and season with salt and pepper.



2. Pour the cornstarch over the chicken and stir to coat evenly. This seals in the juices and creates a crisp texture once fried.



3. Pour the beaten egg over the coated chicken and fold to coat.



4. Fry the Chicken: Heat enough oil in a pan over medium heat to cover the bottom. Fry the coated chicken until crisp and golden, about 3-4 minutes per side. Transfer to a paper towel-lined plate.




Prepare the Sauce

5. Using the same pan, reduce the oil to about 1 tablespoon. Add garlic, ginger, and dried red chilies. Sauté a few seconds until the garlic is fragrant but not burnt.

6. Stir in the soy sauce, honey, brown sugar, rice vinegar, hoisin sauce, and ½ cup water. Bring to a light boil for a few seconds until sugar dissolves.
7. Thicken the Sauce: Mix 1 tablespoon cornstarch with 2 tablespoons water into a slurry. Pour into the simmering sauce, stir, and simmer 2 minutes until thickened.



8. Finish the Dish: Add the fried chicken back into the pan and toss to coat. Sprinkle in red pepper flakes if using.




Garnish and Serve

9. Garnish with chopped spring onions and sesame seeds.
10. Serve hot alongside steamed rice or your side of choice.

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💡 Expert Tips

• Don’t overcrowd the pan when frying, the chicken needs room or it steams instead of crisping.
• Let the fried chicken rest on paper towels for a minute before saucing so it doesn’t go soggy the second it hits the pan.
• Toss the chicken in the sauce right before serving, not ten minutes ahead, or the coating softens.

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🎨 Variations

• Air Fryer Version: Toss the cornstarch-coated chicken in a light coat of oil and air fry at 400°F for 12-14 minutes, shaking halfway.
• Orange Chicken Swap: Replace the sauce base with orange juice and zest instead of hoisin for a citrusy spin.
• Less Spicy: Skip the red pepper flakes and remove the chilies before serving instead of leaving them in for garnish.
• Extra Veggies: Toss in steamed broccoli or snap peas with the sauce for a one-pan meal.

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🥗 Dietary Notes

This recipe isn’t gluten-free as written since most soy sauce and hoisin sauce contain wheat; swap in tamari and a certified gluten-free hoisin if needed. It’s dairy-free as written. To make it lower-sodium, use low-sodium soy sauce and cut the added salt in the coating step.

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⏰ Make-Ahead

You can cut and coat the chicken up to a day ahead and keep it covered in the fridge until you’re ready to fry. The sauce ingredients can also be pre-measured and combined (minus the cornstarch slurry) and stored in the fridge for a day or two, just give it a stir before using.

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💸 Budget101® Price Breakdown: General Tso Chicken

Chicken breast (1 lb)	Great Value Boneless Skinless Chicken Breasts, 3 lb	$8.94	1 lb	$2.98
Dried red chilies	Dried Chili Peppers, small jar	$2.98	3-4 pieces	$0.30
Garlic	Fresh Garlic Bulb	$0.68	1 tbsp minced	$0.15
Ginger	Fresh Ginger Root	$0.60	½ tbsp minced	$0.15
Black pepper & salt	Pantry staples	—	1 tsp each	$0.10
Egg	Great Value Large White Eggs, dozen	$3.24	1 egg	$0.27
Cornstarch	Great Value Corn Starch, 16 oz	$1.92	~⅓ cup total	$0.35
Frying oil	Great Value Vegetable Oil, 48 oz	$4.98	~2 cups + 1 tbsp	$0.85
Dark soy sauce	Kikkoman Soy Sauce, 15 oz	$3.84	2 tbsp	$0.35
Brown sugar	Great Value Brown Sugar, 2 lb	$2.48	1 tbsp	$0.05
Honey	Great Value Honey, 12 oz	$4.48	1 tbsp	$0.25
Rice vinegar	Nakano Rice Vinegar, 12 oz	$3.24	2 tbsp	$0.35
Hoisin sauce	Lee Kum Kee Hoisin Sauce, 20 oz	$4.96	1 tbsp	$0.20
Red pepper flakes	McCormick Crushed Red Pepper	$3.24	2 tsp (optional)	$0.15
Spring onions	Fresh Green Onion Bunch	$0.68	garnish	$0.30
Sesame seeds	McCormick Sesame Seed	$3.48	garnish	$0.20

💸	Cost
🧾 Total Batch Cost	$7.00
👨‍👩‍👧‍👦 Cost Per Serving (4 servings)	$1.75
🏪 Restaurant/Takeout Comparison (per serving)	$14.00
💰 You Save (per serving)	$12.25

📅 Walmart prices last verified July 9, 2026. Prices may vary by location and are subject to change.

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🍽️ Serving Suggestions

Steamed white rice is the classic pairing, but you could also serve this alongside chop suey for a two-dish takeout spread, or start the meal with a bowl of wonton soup.

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📦 Storage Tips

Refrigeration

1 Allow the General Tso Chicken to cool to room temperature after cooking. 2 This prevents condensation from forming inside the storage container, which can lead to sogginess. 3 Transfer the cooled chicken into an airtight container or sealed plastic bag. 4 Ensure there are no air pockets to maintain freshness. 5 Refrigerate within 2 hours of cooking. 6 It will keep safely in the refrigerator for 3 to 4 days.

Freezing

Cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. A vacuum sealer will extend shelf life to about a year. Label with the date. Otherwise, it holds well in the freezer for 2 to 3 months, though it’s best eaten within the first month for peak texture.

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⏳ How Long Does It Keep

3 to 4 days refrigerated, 2 to 3 months frozen. Reheat in a skillet over medium heat rather than the microwave to help the coating hold onto some of its crispness.

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Frequently Asked Questions

📝 General Tso Chicken Recipe Print Now

🛒 Walmart Grocery List

• Great Value Boneless Skinless Chicken Breasts, 3 lb
• Dried Red Chili Peppers
• Fresh Garlic
• Fresh Ginger Root
• Great Value Large White Eggs, 12 Count
• Great Value Corn Starch, 16 oz
• Great Value Vegetable Oil, 48 fl oz
• Kikkoman Soy Sauce, 15 oz
• Great Value Brown Sugar, 2 lb
• Great Value Honey, 12 oz
• Nakano Rice Vinegar, 12 oz
• Lee Kum Kee Hoisin Sauce, 20 oz
• McCormick Crushed Red Pepper
• Fresh Green Onions
• McCormick Sesame Seed

Prices change, and your store might not match ours exactly. Here’s how to calculate your own recipe costs so you can double check the math above.

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