This Easy Tso’s Chicken is sweet and savory with a little bit of heat! Make better than takeout right at home. Pressure cooker, slow cooker, and stovetop instructions included.

Overhead view of a plate with Instant Pot general tso's chicken with a side of rice.

Easy General Tso’s Chicken Recipe Highlights

I’m thrilled to finally share this AMAZING and Easy General Tso’s Chicken! Tender chicken breast pieces smothered in an amazing sweet and savory sauce with a little heat! This recipe is a lighter version of the iconic takeout dish! NO deep-frying is needed.

This Easy General Tso’s Chicken recipe is teeming with bold flavors. It’s the opposite of your average ho-hum boring chicken dinner, and it’s way too easy to make and delicious not to put into dinner rotation pronto.

Plus, aside from the obvious and most important reason (it’s absolutely tasty), this can be made completely in your Instant Pot! If you prefer to use your slow cooker or stovetop, I also included the instructions.

Brown the chicken up and toss it with General Tso’s sauce, and you’re pretty much ready to go. So simple! And so, so yummy!

I tested this recipe out a couple of times on my hubby, and he RAVED about it. He said that the flavor was five-star and better than any he had eaten in a restaurant. That’s a BIG win!

I love being able to make better than takeout right at home! If you love takeout as much as I do, you need to check out my Quick & Easy Beef and Broccoli (Video) and Easy Instant Pot Orange Chicken recipes.

Close up of a plate of pressure cooker general tso's chicken.

Easy General Tso’s Chicken Ingredients Notes & Substitutions

Amounts are included in the printable recipe below (scroll down). You’ll need:

  • Chicken: I like to use boneless skinless chicken breasts, but you can definitely also use chicken thighs.
  • Oil: To brown the chicken. I use olive oil. You can also use canola, vegetable, or any other oil you prefer.
  • For the General Tso’s sauce: You’ll need rice vinegar, soy sauce, hoisin sauce, brown sugar, Chinese cooking wine (Shaoxing wine), garlic, ginger, and cayenne pepper. If you want to add even more heat, you can also use chili paste.
  • Cornstarch: To thicken the sauce at the end.
  • To serve and garnish: sesame seeds, crushed red pepper, and sliced green onion. This is optional.

How to Make General Tso’s Chicken At Home Step-by-Step

Detailed instructions are included in the printable recipe below (scroll down).

1 – Sear The Chicken

Brown the chicken. I recommend doing it in batches so you don’t overcrowd the pot. Then transfer the chicken to a plate and repeat with any remaining chicken. Return browned chicken to the pot.

diced chicken breast in an Instant pot.

2 – Prepare The Sauce

Mix all the sauce ingredients in a medium bowl until well combined. Pour sauce over the chicken. Mix to coat.

asian-style sauce in a mason jar.

3 – Cook

This chicken can be cooked in the pressure cooker, slow cooker, or over the stovetop. See the recipe card for detailed instructions for each cooking method.

4 – Thicken The Sauce

Mix the cornstarch and water in a small bowl until there are no lumps. Pour mixture over the chicken; mix to combine. Simmer for a few minutes until the sauce thickens.

Serve chicken with rice. Sprinkle with sesame seeds, crushed red pepper, and sliced green onions, if desired.

Overhead view instead of an Instant Pot liner with saucy general tso's chicken.

Recipe Tips

Browning the chicken. The caramelized surface will give the finished dish a rich and delish flavor, but if you are short of time, you can skip this step. For a slightly crispy chicken, toss the cubed raw chicken pieces with 1/4 cup of cornstarch before browning it.

If you don’t have or find Chinese cooking wine (Shaoxing wine), substitute it with dry sherry.

Chicken breasts can be swapped for chicken thighs if you prefer.

According to my testing of the Instant Pot’s slow cooker mode: NORMAL = LOW mode in a traditional slow cooker. MORE = HIGH mode in a traditional slow cooker.

This General Tso’s chicken is so saucy that I love serving it with rice since it soaks up the sauce!

Want to go with a more low-carb option? Serve with lettuce wraps or cauliflower rice instead.

A plate of Instant Pot chicken with a side of rice in front of a package of chicken and olive oil.

Storing & Reheating Leftovers

If you like to meal prep or you like to make extra so you’ll have a meal for the next day, here’s how to store your Instant Pot General Tso’s chicken.

Leftovers

This pressure cooker chicken recipe keeps great in the fridge for up to 4 to 5 days, in an airtight container. When you’re ready to enjoy it, heat it in the microwave until heated through.

Freezer

You can freeze this cooked General Tso’s chicken for another day! Simply transfer it to a freezer bag once it has cooled. Freeze for up to 2 months. Thaw in the fridge overnight and reheat when you’re ready to eat.

Frequently Asked Questions

What is General Tso’s sauce made of?

General Tso’s sauce is made with rice vinegar, soy sauce, hoisin sauce, brown sugar, Chinese cooking wine (Shaoxing wine), garlic, ginger, and cayenne pepper. Some recipes also call for chili paste.

What does TSO sauce taste like?

The General Tso’s sauce is sweet, savory, spicy, and tangy.

Is General Tso always spicy?

General Tso sauce usually uses chili paste, cayenne pepper, or red pepper flakes, which is the reason is spicy. However, if you make it at home, you can control how much heat you want to add.

Do I need to brown the chicken first?

The chicken’s caramelized surface will give a rich and delish flavor to the finished dish, but you can totally skip this step if you are short of time.

What can I use in place of Chinese cooking wine?

If you don’t have or find Chinese cooking wine (Shaoxing wine), substitute it with dry sherry.

How does slow cooker mode on the instant work?

According to my testing: NORMAL = LOW mode in a traditional slow cooker. MORE = HIGH mode in a traditional slow cooker.

How spicy is this recipe?

This recipe is mild and spicy. ¼ teaspoon, add a subtle spicy kick to the dish that won’t leave you breadless. Of course, you can adjust the amount of cayenne pepper in the sauce to your liking, more for more heat, or just omit it for not heat at all.

Close up of a piece of chicken being held by a set of chopsticks.

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Recipe Card 📖

two plates with General Tso's Chicken and rice.

Easy General Tso’s Chicken

Oriana Romero
This Easy General Tso's Chicken is a lighter version of the iconic takeout dish! NO deep-frying is needed. Tender pieces of chicken breast smothered in an amazing sweet and savory sauce with a bit of heat! Make better than takeout right at home. Pressure cooker, slow cooker, and stovetop instructions included.
4.54 from 15 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients
 

  • 2 – 3 tablespoons oil (olive oil, vegetable or canola)
  • 1 ½ – 2 lb (2 kg) Boneless Skinless Chicken Breasts, cubed
  • 1 tablespoon (15 ml) water
  • 1 tablespoon (15 g) cornstarch
  • Sesame seeds to garnish (optional)
  • Crushed red pepper to garnish (optional)
  • 1 green onion, sliced – to garnish (optional)

For General Tso's sauce:

  • 1/3 cup (80 ml) rice vinegar
  • 1/3 cup (80 ml) soy sauce
  • ¾ cup (180 ml) hoisin sauce
  • 4 tablespoons (50 g) brown sugar
  • 1 tablespoon (15 ml) Chinese cooking wine (Shaoxing wine) (see notes)
  • 3 garlic cloves, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper, or more to taste (see notes)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

Pressure Cooker:

  • Turn the Instant Pot ON, select "sauté" mode, and adjust the heat to more. When hot, add oil. Add the chicken in batches, make sure not to crowd the pot, and cook about 2 minutes per side, or until slightly brown. Transfer the chicken to a plate and repeat with any remaining chicken. Press "cancel". Return chicken all the chicken to the pot. NOTE: You can also sauté the chicken in a skillet over the stove if you prefer.
  • Make the sauce: mix all the sauce ingredients in a medium bowl until well combined. Pour sauce over the chicken. Mix to coat.
  • Secure the lid to the Instant Pot, close the pressure valve, select "poultry" or "high pressure," and adjust to 10 minutes. When the time is over, carefully turn the valve to "venting" to release the pressure. Then remove the lid. Press "Cancel".
  • Turn the Instant Pot ON, select "sauté" mode, and adjust the heat to normal. Mix the cornstarch and water in a small bowl until no lumps. Pour mixture over the chicken; mix to combine. Simmer for 1 – 2 minutes until the sauce thickens.
  • If desired, sprinkle with sesame seeds, crushed red pepper, and sliced green onions. Serve chicken with rice.

Slow Cooker:

  • Turn the Instant Pot ON, select "sauté" mode, and adjust the heat to more. When hot, add oil. Add the chicken in batches, make sure not to crowd the pot, and cook about 2 minutes per side, or until slightly brown. Transfer the chicken to a plate and repeat with any remaining chicken. Press "cancel". Return chicken all the chicken to the pot. NOTE: You can also sauté the chicken in a skillet over the stove if you prefer.
  • Make the sauce: mix all the sauce ingredients in a medium bowl until well combined. Pour sauce over the chicken. Mix to coat.
  • Secure the lid to the Instant Pot, OPEN the pressure valve, select "slow cook" and adjust to NORMAL. Cook for 3 hours. Or, adjust to MORE and cook for 1 ½ hours. When the time is over, carefully remove the lid. Mix the cornstarch and water in a small bowl until no lumps. Pour mixture over the chicken; mix to combine—Cook for 15 more minutes, or until the sauce thickens.
  • If desired, sprinkle with sesame seeds, crushed red pepper, and sliced green onions. Serve chicken with rice.

Stovetop:

  • Preheat a non-stick skillet with oil over medium high heat. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through, then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed.
  • Prepare the sauce: mix all the sauce ingredients in a medium bowl until well combined.
  • Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a bit. Taste the sauce and adjust the seasoning to your taste if necessary. Add the chicken and toss to coat. 
  • Mix the cornstarch and water in a small bowl until no lumps. Pour the mixture over the chicken; mix to combine— simmer for 3 – 5 minutes, or until the sauce thickens.
  • If desired, sprinkle with sesame seeds, crushed red pepper, and sliced green onions. Serve chicken with rice.

Video

Oriana’s Notes
 
Store: This chicken recipe keeps great in the fridge for up to 4 to 5 days in an airtight container. When you’re ready to enjoy, heat it in the microwave until heated through.
Freeze: You can freeze this cooked General Tso’s chicken for another day! Simply transfer it to a freezer bag once it has cooled. Freeze for up to 2 months. Thaw in the fridge overnight and reheat when you’re ready to eat.
Cayenne Pepper: Adjust the amount of cayenne pepper in the sauce to your liking. ¼ teaspoon, add a subtle spicy kick to the dish. You can also add 1 – 2 teaspoons of chili paste for more heat. 
Recipe Tips:
  • Browning the chicken. The caramelized surface will give the finished dish a rich and delish flavor, but you can skip this step if you are short of time.
  • For a slightly crispy chicken, toss the cubed raw chicken pieces with 1/4 cup of 
  • If you don’t have or find Chinese cooking wine (Shaoxing wine), substitute it with dry sherry.
  • Chicken breasts can be swapped for chicken thighs if you prefer.
  • According to my testing of the Instant Pot’s slow cooker mode: NORMAL = LOW mode in a traditional slow cooker. MORE = HIGH mode in a traditional slow cooker.
  • This General Tso’s chicken is so saucy that I love serving it with rice since it soaks up the sauce! Want to go with a more low-carb option? Serve with lettuce wraps or cauliflower rice instead.
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 428kcalCarbohydrates: 25gProtein: 50gFat: 11gSaturated Fat: 2gCholesterol: 146mgSodium: 1541mgPotassium: 924mgFiber: 1gSugar: 17gVitamin A: 125IUVitamin C: 3.5mgCalcium: 34mgIron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine Chinese
Calories 428
Keyword chicken instant pot pressure cooking video

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

This recipe was sponsored by Safeway in 2018.

This recipe was originally published in May 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in May 2023 to make it as helpful as possible!

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4.54 from 15 votes (14 ratings without comment)

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12 Comments

    1. Hello June! If you don’t have or find Chinese cooking wine (Shaoxing wine), substitute it with dry sherry, or simple omit it if you prefer. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  1. Do you really mean 3/4 CUP of Hoisin sauce?
    That seems like a bit much but maybe just me. It was a bit strong.

  2. 5 stars
    Used two med chicken breasts and added carrots and red pepper. Made same amount of sauce.
    Recipe tells you to add cornflour, which is not in ingredients.
    Made 2 good portions + a small lunch. Very popular with my husband and son, who are discussing who gets the lunch.