General Tso's Chicken
General Tso's Chicken is made with chicken breast, cornstarch, hoisin sauce, and sriracha; air fry at 400°F for 15 minutes until crispy, then toss in sweet-spicy sauce.
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Method
- 1
Cut chicken into 1-inch pieces. Dip in egg, then coat in cornstarch. Shake off excess.
- 2
Spray with oil. Air fry at 400°F for 12-15 minutes, shaking every 5 minutes, until golden and crispy.
- 3
Simmer sauce ingredients (except cornstarch slurry) in a pan. Add slurry and stir until glossy and thick.
- 4
Toss crispy chicken in the sauce immediately before serving.
- 5
Garnish with sesame seeds, green onions, and dried chiles. Serve over rice.
Pro tip. Toss the chicken in sauce RIGHT before serving — if it sits, the coating gets soggy. The double coating of egg then cornstarch gives the signature crunch. Adjust sriracha to your spice preference.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-5 minutes. Reheat chicken alone, then re-toss in the sauce for that takeout gloss. Full reheat guide for general tso's chicken.
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