I absolutely love making takeout-style dishes at home, and General Tso’s Chicken is one of my all-time favorites. There’s something so satisfying about recreating that restaurant-quality flavor in your own kitchen—but with less oil and way more control over the ingredients.

This air fryer version has become a go-to in my weeknight dinner rotation. It’s fast (under 30 minutes!), crispy, and the sauce hits all the right notes: savory, a little sweet, tangy, and with a gentle kick of heat.

Whenever I make this, it’s the first dish everyone reaches for. It’s perfect for busy evenings when you want something special but don’t want to babysit a pot of oil on the stove.

Why This Air Fryer Version is My Favorite

I fell hard for my air fryer the moment I realized how quickly it turns out crispy food without deep frying. I’ve made everything from coconut shrimp to roasted vegetables in it, but this General Tso’s Chicken is easily one of my proudest experiments.

Instead of thick, greasy breading, I use a light cornstarch coating that crisps beautifully. The air fryer works its magic to keep the chicken juicy inside while the outside gets that lovely crunch.

I also like that I can dial back the sugar in the sauce—sometimes takeout versions are so sweet they’re almost dessert. Here, it’s balanced just right.

If you’re looking to make your favorite takeout dish at home without a huge mess or tons of oil, this is the recipe for you.

What’s in This Dish (And Why I Choose These Ingredients)

Chicken Thighs – Boneless, skinless thighs stay juicy and tender in the air fryer. Breasts work too, but they can dry out more easily, especially if you get distracted like I do sometimes.

Cornstarch – This is my secret for that light, crispy coating without gluten. It gives just the right crunch without the heaviness of a thick breading.

Soy Sauce – I use low-sodium so I can better control the saltiness of the final dish. If you’re avoiding gluten, tamari is a perfect substitute.

Hoisin Sauce – I always keep a jar of this in the fridge. It’s sweet, savory, and just a bit tangy, giving the sauce that classic General Tso’s depth.

Fresh Ginger and Garlic – I can’t overstate how much these two add. Fresh is best here—they really make the sauce pop.

Red Pepper Flakes – For that signature little kick. I add just enough for warmth without setting anyone’s mouth on fire.

Brown Sugar – Just enough to balance the savory and tangy notes without making it cloying.

Sesame Oil – A tiny drizzle at the end gives the sauce that unmistakable toasty finish.

How I Make This Dish at Home (Step by Step)

Getting That Perfectly Crispy Chicken

1. Marinate – I start by cutting the chicken into bite-sized pieces and tossing them with a bit of soy sauce. This seasons them all the way through.
2. Coat – I toss the marinated chicken in cornstarch using a large zip-top bag or a bowl. Shaking it around ensures every piece is evenly coated.
3. Preheat the Air Fryer – Always preheat! Mine goes to 400°F in a few minutes. This is what helps the coating set right away for extra crispness.
4. Cook – I arrange the chicken in a single layer in the basket. Don’t crowd them—they need space for the hot air to circulate. I often cook in batches. I spray them lightly with olive oil and air fry for 8–10 minutes, shaking halfway through to make sure they brown evenly.
5. Rest – When they’re done, I transfer them to a plate while I finish any remaining batches.

Making the Sauce (The Star of the Show)

While the chicken cooks, I make the sauce on the stove.

1. Aromatics – Heat a little oil and sauté fresh ginger, garlic, and red pepper flakes until they’re fragrant. I love this smell—it always makes my family wander into the kitchen asking what’s for dinner.
2. Sauce Base – Stir in soy sauce, Hoisin sauce, a splash of chicken stock, rice vinegar, brown sugar, and a drizzle of sesame oil. Let it all come together with a gentle simmer for a few minutes.
3. Thicken – I whisk together a quick cornstarch slurry and pour it in, simmering until the sauce is glossy and thick enough to coat a spoon.
4. Combine – Finally, I toss in the cooked chicken and stir until every piece is coated in that rich, flavorful sauce.
5. Finish – I like to sprinkle on sliced green onions and sesame seeds before serving. It makes the dish look extra special, even though it took less than 30 minutes.

My Personal Tips for Air Fryer Success

• Preheat the Air Fryer – This small step makes a big difference in getting that initial sear on the coating.
• Oil Choice – I use a high-smoke-point oil (like avocado or olive oil spray) instead of generic nonstick sprays that can damage the air fryer basket over time.
• Shake the Basket – About halfway through cooking, I shake the basket so every piece gets golden and crispy on all sides.
• Don’t Overcrowd – Air fry in batches if needed. Crowding the basket will steam the chicken instead of crisping it.
• Cornstarch Bag Trick – I always coat the chicken in a large zip-top bag. It keeps the mess contained and ensures every piece gets an even layer.

What I Like to Serve With It

This dish is bold and flavorful, so I often keep the sides simple. Here are a few of my favorites:

• Steamed jasmine or basmati rice to soak up all that sauce.
• Stir-fried broccoli or snap peas for something green and crunchy.
• A crisp cucumber salad tossed with rice vinegar and sesame oil.
• Even simple steamed edamame makes a great appetizer.

This air fryer General Tso’s Chicken is proof you don’t have to settle for greasy takeout when you’re craving something satisfying. It’s quick enough for a weeknight, impressive enough for guests, and always, always hits the spot.

Try other recipes:

• Air Fryer Frozen Chicken Patties
• Air Fryer Falafel
• Air Fryer Chicken Pot Pie