Easy General Tso's Chicken
Crispy pan-fried chicken coated in a bold, sweet, and savory homemade General Tso's sauce, tossed with tender ramen noodles. Ready in just 35 minutes and better than takeout!
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken breasts about 3 breasts, cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup vegetable oil plus more as needed
For the Sauce:
- ½ cup hoisin sauce
- 2 tablespoons soy sauce
- ¼ cup firmly packed brown sugar
- 2 heaping teaspoons minced garlic 3 to 4 cloves
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper optional
For the Noodles and Garnish:
- 3 3-ounce packets ramen noodles, seasoning discarded
- Sliced green onions sesame seeds, and extra soy sauce (optional, for serving)
Instructions
- Cut the chicken into 1-inch pieces. Place the cornstarch in a gallon zip-top bag, add the chicken, seal, and shake well until all pieces are evenly coated.
- In a medium bowl, whisk together the hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper flakes. Set aside.
- Cook the ramen noodles according to package directions, discarding the seasoning packets. Drain and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Shake off excess cornstarch from each chicken piece and add to the hot skillet. Cook, turning occasionally, until golden brown on all sides and cooked through. Work in batches as needed to avoid crowding the pan. Transfer the cooked chicken to a plate.
- Pour the prepared sauce into the same skillet. Bring to a boil, then reduce heat and simmer for about 5 minutes until the sauce is thickened and glossy. Adjust heat and red pepper to taste.
- Return the chicken to the skillet and toss to coat in the sauce. Add the cooked ramen noodles and toss to combine. Add extra soy sauce if desired. Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Work in batches when frying the chicken to ensure each piece gets properly golden — crowding the pan causes steaming instead of frying.
The crushed red pepper is optional. Leave it out for a mild version or add extra for a spicier dish.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Add a splash of water or soy sauce when reheating to loosen the sauce.
The sauce can be prepared up to 5 days in advance and stored in the refrigerator.
For a variation, substitute chicken thighs for extra juicy results, or serve over steamed rice instead of ramen noodles.
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