Let’s face it, we all crave that perfect General Tso’s chicken but dread the greasy aftermath of deep frying. Luckily, your air fryer is about to become your new favorite Chinese food accomplice! This recipe delivers all the crispy, saucy goodness without the oil bath, making it a weeknight hero you’ll want to make on repeat.
Why This Recipe Works
- The air fryer creates an incredibly crispy coating without submerging the chicken in oil, resulting in a lighter yet equally satisfying texture that rivals traditional deep-frying methods.
- Our sauce strikes the perfect balance between sweet, spicy, and tangy with just the right amount of garlic and ginger kick that makes General Tso’s so addictive and memorable.
- Using cornstarch in the coating instead of flour gives the chicken that authentic Chinese restaurant crunch while helping the sauce cling perfectly to every nook and cranny.
- The entire recipe comes together in under 30 minutes from prep to plate, making it faster than delivery and way more satisfying to create yourself.
- You can easily adjust the spice level to your preference, making it family-friendly for those who prefer mild or fiery enough for heat seekers.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons green onions, thinly sliced for garnish
- 1 teaspoon sesame seeds for garnish
Equipment Needed
- Air fryer
- Mixing bowls (2 medium)
- Whisk
- Measuring cups and spoons
- Cutting board and sharp knife
- Small saucepan
- Tongs
- Paper towels
Instructions
Prepare Your Chicken Coating Station
Start by setting up your dredging station with two medium bowls. In the first bowl, combine the cornstarch, salt, and black pepper, whisking until thoroughly blended. The cornstarch is key here—it creates that ultra-crispy texture that makes General Tso’s so irresistible. In the second bowl, beat the two eggs until they’re smooth and uniform. Now take your chicken pieces and pat them completely dry with paper towels—this step is non-negotiable for achieving maximum crispiness. Working in batches, dredge each piece first in the cornstarch mixture, shaking off excess, then dip in the beaten eggs, letting any excess drip off. Place the coated pieces on a plate while you finish the entire batch. This method ensures every piece gets evenly coated and ready for that air fryer magic.
Air Fry to Golden Perfection
Preheat your air fryer to 400°F for about 3 minutes—this ensures immediate crisping action. Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the coated chicken pieces in a single layer without overcrowding; you’ll likely need to work in two batches for optimal results. Air fry for 8 minutes, then carefully flip each piece using tongs. Continue cooking for another 6-8 minutes until the chicken reaches an internal temperature of 165°F and the coating is golden brown and crispy. The exact time may vary slightly depending on your air fryer model, so keep an eye on that beautiful golden color development. The chicken should sound hollow when tapped and have that satisfying crunch when you bite into it.
Create the Signature Sauce
Combine Chicken and Sauce
Once all your chicken batches are cooked to crispy perfection, place them all in a large mixing bowl. Pour about three-quarters of the warm sauce over the chicken—we’ll save some for serving. Using tongs, gently toss the chicken until every piece is gloriously coated in that sticky, shiny sauce. Be careful not to overmix or you might lose some of that precious crispiness we worked so hard to achieve. The sauce should cling to the chicken beautifully without making it soggy—that’s the magic of the cornstarch coating doing its job. Let the sauced chicken sit for just a minute to allow the flavors to penetrate while you get your serving platter ready.
Serve Immediately and Garnish
Transfer the saucy chicken to a serving platter and drizzle with the remaining sauce for extra flavor impact. Immediately garnish with the thinly sliced green onions and a generous sprinkle of sesame seeds for that professional finishing touch. Serve while piping hot—this dish is best enjoyed immediately while the coating is still crisp against the saucy exterior. I recommend serving over steamed jasmine rice to soak up all that amazing sauce, with some steamed broccoli on the side for balance. The contrast between the crispy chicken, sticky sauce, and fluffy rice is what takeout dreams are made of, only better because you made it yourself!
Tips and Tricks
For the ultimate General Tso experience, consider these pro tips that’ll take your air fryer game to the next level. First, if you have time, let the coated chicken rest in the refrigerator for 15-20 minutes before air frying—this helps the coating adhere better and results in an even crispier exterior. When arranging chicken in the air fryer, make sure pieces aren’t touching each other; overcrowding is the enemy of crispiness as it creates steam instead of that desirable dry heat circulation. If your air fryer has a roast function rather than just air fry, use that—it often provides more even heating for better results.
For sauce perfection, always taste and adjust before combining with chicken—remember you can always add more heat with extra sriracha or sweetness with more honey, but you can’t take it out once it’s mixed in. If you want an extra glossy sauce, dissolve 1 teaspoon of cornstarch in 2 tablespoons of cold water and whisk it into the simmering sauce during the last minute of cooking. When tossing chicken with sauce, work quickly and serve immediately—the longer it sits, the more the crispy coating will soften. For meal prep, keep the crispy chicken and sauce separate until ready to serve, then combine and reheat in the air fryer at 375°F for 2-3 minutes.
If you’re watching sodium, use reduced-sodium soy sauce and consider cutting the salt in the coating mixture in half. For extra flavor dimension, add a teaspoon of orange zest to the sauce or a tablespoon of orange juice for a citrusy twist. Always use fresh garlic and ginger rather than powdered—the flavor difference is significant and worth the extra minute of prep time. If your air fryer tends to run hot, check the chicken a minute or two early to prevent burning—all air fryers have slightly different heating patterns. Finally, don’t skip the garnishes! The green onions and sesame seeds add not just visual appeal but important fresh flavors and textural contrast.
Recipe Variations
- For a healthier twist, use chicken breast instead of thighs and reduce the honey by one tablespoon. The leaner meat will still work well with the coating method, though you might want to reduce cooking time by 1-2 minutes since breast meat cooks faster. Serve with cauliflower rice instead of white rice and add extra vegetables like bell peppers and snap peas tossed in during the last minute of air frying.
- Make it extra spicy by doubling the sriracha and adding 1-2 chopped Thai chilies to the sauce. For real heat seekers, add a teaspoon of chili garlic paste or Sichuan peppercorns for that authentic mouth-numbing sensation. You could also add a tablespoon of gochujang (Korean chili paste) for deeper, fermented heat that complements the sweet elements beautifully.
- Create a vegetarian version using firm tofu or cauliflower florets. Press extra-firm tofu for 30 minutes, cut into cubes, and follow the same coating and cooking process—reduce air frying time to 10-12 minutes total. For cauliflower, break into bite-sized florets, coat similarly, and air fry for 15-18 minutes until tender-crisp. The sauce works equally well with both vegetarian options.
- Try different protein options like shrimp or pork tenderloin. For shrimp, use large peeled and deveined shrimp, reduce cooking time to 6-8 minutes total, and add during the last minute of sauce simmering just to heat through. For pork, cut tenderloin into 1-inch cubes and follow the chicken timing exactly—pork also needs to reach 145°F internal temperature.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! To make this General Tso’s chicken gluten-free, simply substitute tamari or coconut aminos for the regular soy sauce, and ensure your hoisin sauce is gluten-free (many brands offer GF versions). The cornstarch coating is naturally gluten-free, and all other ingredients should be safe. Always check labels on pre-made sauces like sriracha, as some brands might include gluten-containing additives. The cooking process remains exactly the same, and you’ll still achieve that wonderful crispy texture and flavorful sauce that makes this dish so addictive.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the crispy chicken and sauce separate until ready to reheat. To restore that wonderful crispiness, reheat in the air fryer at 375°F for 3-4 minutes until heated through and crispy again. If the chicken and sauce are already combined, you can still reheat in the air fryer—it won’t be quite as crispy but will still taste delicious. Avoid microwaving if possible, as this will make the coating soggy. You can also enjoy leftovers cold in salads or wraps for a different take on the flavors.
Can I prepare components ahead of time?
Yes, you can definitely do some advance prep to make weeknight cooking easier. You can cut the chicken up to 24 hours in advance and store it covered in the refrigerator. The sauce can be made 2-3 days ahead and stored in an airtight container—gently reheat before using. You can even coat the chicken in the cornstarch and egg mixture and refrigerate for up to 2 hours before cooking—this might actually improve the coating adherence. However, I don’t recommend air frying ahead of time as the chicken will lose its crispiness. The beauty of this recipe is how quickly it comes together fresh!
Why is my chicken not getting crispy?
Several factors could affect crispiness. First, ensure your chicken pieces are thoroughly dried before coating—any moisture will steam rather than crisp. Don’t overcrowd the air fryer basket; work in batches if necessary to allow proper air circulation. Make sure your air fryer is preheated properly—that initial blast of hot air is crucial for immediate crisping. Check that your cornstarch is fresh (old cornstarch loses its effectiveness) and that you’re shaking off excess before egg dipping. Finally, all air fryers have different wattages and heating patterns—you might need to adjust temperature or time slightly based on your specific model.
Summary
This air fryer General Tso’s chicken delivers all the crispy, saucy satisfaction of takeout without the grease or guilt. With perfect spice balance and restaurant-quality results in under 30 minutes, it’s a weeknight game-changer you’ll make repeatedly.
