General Tso’s air fryer chicken saved my entire Thursday evening when Emma announced she was bringing her debate team captain home for dinner with zero notice, Jake was stuck on the F train, and our usual Chinese place had a 45-minute delay. Twenty-three minutes later, we were serving up golden, crispy chicken that had everyone asking if I was secretly a professional chef.
Building on my comprehensive Air Fryer Chicken Recipes collection, this technique delivers that perfect balance of crispy coating and juicy meat with an irresistible sweet-tangy glaze. The difference? This version uses way less oil, no mysterious ingredients, and honestly tastes better than any Brooklyn delivery.
You’ll master the exact temperature settings, timing, and my foolproof single-coating technique that guarantees restaurant-quality General Tso’s chicken every time. Plus, the homemade glaze recipe that’s so good, our upstairs neighbor Mrs. Chen asked me for it after smelling it through our paper-thin walls.
Table of Contents
Why Air Fryer General Tso’s Chicken Beats Traditional Deep-Frying Methods
Listen, I’m gonna be straight with you – I used to be one of those people who thought air fryers were just another kitchen gadget taking up precious counter space in my shoebox apartment. That was before I discovered this recipe that completely changed our weeknight dinner game. You know how traditional General Tso’s chicken requires deep-frying in like two inches of oil? Try that in a Brooklyn apartment and you’ll have smoke alarms going off from here to Red Hook. Trust me, I learned this the hard way during what Jake now calls “The Great Smoke-Out of 2023” when I nearly got us evicted.
The air fryer gives you all that crispy, golden coating without the grease, the lingering smell, or the cleanup nightmare. I’ve tested this recipe in my Cosori 5.8-quart, my Ninja Foodi 8-quart, and my newest Instant Vortex Plus, and every single time, the chicken comes out perfectly crispy on the outside and incredibly juicy on the inside. The secret is the rapid air circulation at 400°F combined with just a light cornstarch coating – it creates this amazing Maillard reaction that gives you that deep golden color and satisfying crunch without any of the heavy breading.
Here’s what blew my mind: my homemade version takes 23 minutes total, while ordering from our usual spot takes at least 40 minutes plus a $5 delivery fee. Jake calculated that we’re saving about $90 a month just by making this at home, which is basically two Metro Cards and a week’s worth of bodega coffee in Brooklyn currency.
Crispy General Tso’s Air Fryer Chicken
Equipment
- Air fryer
- Meat thermometer
- Large zip-top bag for coating
- Medium saucepan for sauce
- Small bowl for cornstarch slurry
Ingredients
1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tsp reduced sodium soy sauce (for marinating)
3 tbsp cornstarch
Avocado oil spray
2 tsp vegetable oil
1 tsp fresh ginger, minced
1 tsp garlic, minced
1/8 to 1/4 tsp red pepper flakes
3 tbsp reduced sodium soy sauce
1 tbsp hoisin sauce
3/4 cup reduced sodium chicken stock
1 tbsp rice wine vinegar
2 tbsp brown sugar
1 tsp toasted sesame oil
1 tbsp cornstarch (for slurry)
1 tbsp water (for slurry)
2 scallions, sliced (for garnish)
1 tbsp sesame seeds (for garnish)
Instructions
Preheat air fryer to 400°F for 5 minutes.
Cut chicken into bite-sized pieces and marinate in 2 tsp soy sauce for 5 minutes.
Toss marinated chicken with 3 tbsp cornstarch in a large zip-top bag until evenly coated. Shake off excess.
Spray air fryer basket with oil. Place chicken in single layer, don’t overcrowd.
Cook 8-10 minutes, shaking basket halfway through, until golden and internal temperature reaches 165°F.
Meanwhile, make sauce: Heat 2 tsp oil in saucepan over medium heat. Add ginger, garlic, red pepper flakes for 30 seconds.
Add 3 tbsp soy sauce, hoisin, chicken stock, vinegar, brown sugar, and sesame oil. Simmer 2-3 minutes.
Mix 1 tbsp cornstarch with 1 tbsp water, add to sauce. Simmer 1-2 minutes until thickened.
Toss hot chicken immediately in warm sauce until coated.
Garnish with scallions and sesame seeds. Serve over rice.
Notes
- Air fryer models vary – test at 8 minutes first, then continue as needed
- Internal temperature must reach 165°F for food safety
- Don’t overcrowd basket – work in batches for best crispiness
- Storage: Refrigerate leftovers up to 4 days
- Reheating: Air fryer at 350°F for 2-3 minutes, then toss with fresh warm glaze
- Gluten-free option: Use tamari instead of soy sauce and check hoisin sauce label
- For meal prep: Cook chicken and store glaze separately, combine when ready to serve
- Marinating step is crucial – don’t skip it even if you’re in a rush
Nutrition
Best Ingredients and Equipment for Perfect General Tso’s Air Fryer Chicken
How to Choose Perfect Chicken for Crispy Air Fryer General Tso’s
For the most tender, juicy results, I always use boneless, skinless chicken thighs cut into bite-sized pieces. I know everyone automatically thinks chicken breast, but hear me out. Thighs have just enough natural fat to stay incredibly moist during the air frying process, and they’re way more forgiving if you accidentally go a minute over (which happens to the best of us Brooklyn moms juggling seventeen things at once).
Cut your chicken into roughly 1-inch pieces for even cooking. Any bigger and the outside gets overdone before the inside is cooked through. Any smaller and you’ll end up with chicken jerky, which is definitely not the vibe we’re going for here. The key is uniformity – I learned this after serving a batch where half the pieces were perfect and half were tough little nuggets that even Tyler wouldn’t touch.
Air Fryer Setup for Maximum General Tso’s Crispiness
Preheating is absolutely crucial for this recipe – don’t even think about skipping it! I preheat my air fryer to 400°F for 5 full minutes while I’m coating the chicken. This ensures that amazing sizzle when the chicken hits the basket, which is what creates that initial crispy seal that locks in all the juices.
For the basket preparation, I lightly spray with avocado oil (my go-to because it has a high smoke point and doesn’t leave any weird aftertaste) and arrange the chicken pieces in a single layer with space between each piece. Overcrowding is the absolute enemy of crispiness, people. I learned this lesson the hard way when I tried to feed Tyler’s entire basketball team and ended up with soggy chicken that nobody wanted to eat.
How to Make Perfect General Tso’s Air Fryer Chicken Step-by-Step
Chicken Preparation and Marinating (8 minutes)
Start by cutting your chicken into bite-sized pieces, then marinate them in 2 teaspoons of soy sauce for about 5 minutes. This step is absolutely crucial – it seasons the chicken from the inside out and helps the cornstarch coating stick better. Don’t skip this, even if you’re in a rush.
My secret weapon? I toss the marinated chicken with cornstarch in a large zip-top bag until every piece is evenly coated, then shake off any excess before air frying. This creates an incredibly light, crispy coating that gets golden and crunchy without being heavy or greasy. The bag method ensures every piece gets perfectly coated without making a huge mess on your counter.
Air Fryer Cooking Process for General Tso’s Chicken (10 minutes at 400°F)
Place the cornstarch-coated chicken pieces in your preheated air fryer basket in a single layer. Don’t overcrowd – seriously, work in batches if needed. Cook for 8-10 minutes, shaking the basket halfway through for even browning. You don’t need to flip individual pieces like with other recipes – just a good shake does the trick.
You’ll hear this incredible sizzling sound throughout cooking, which means the coating is getting properly crispy. The beauty of this method is that it uses minimal oil – just that light spray on the basket – but delivers maximum crispiness. When it’s done, the coating should be deep golden brown and the internal temperature should hit 165°F.
Perfect General Tso’s Sauce Preparation and Finishing
While the chicken is air frying, make your General Tso’s glaze in a medium saucepan. Heat 2 teaspoons of oil over medium heat, add minced ginger, garlic, and red pepper flakes, cooking for just 30 seconds until fragrant. Then add soy sauce, hoisin sauce, chicken stock, rice vinegar, brown sugar, and sesame oil. Let it simmer for 2-3 minutes.
Here’s the trick that makes all the difference: create a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water. Add this to the simmering sauce and cook for another 1-2 minutes until it’s thickened and beautifully glossy. Remove the chicken from the air fryer and immediately toss it in the warm glaze. The contrast between the hot crispy chicken and the warm sauce is pure magic.
Expert Tips for Perfect General Tso’s Air Fryer Chicken
Here’s something I learned after making this recipe probably sixty times for various family gatherings, school potlucks, and emergency dinners: the key to restaurant-quality results is all about the timing and that crucial marinating step. Different air fryer brands cook slightly differently – my Cosori runs a bit hotter than my Ninja, so I sometimes drop it to 390°F when using that one.
This technique also works brilliantly for my crispy air fryer chicken thighs when you want to switch up the flavors. The simple cornstarch coating method creates an incredible base for any sauce or glaze you want to experiment with.
For batch cooking (which I do every Sunday for the week ahead), you can cook the chicken and store it in the fridge for up to 3 days. Just reheat it in the air fryer at 350°F for 2-3 minutes to restore that crispiness before tossing with fresh glaze. This works perfectly with my easy air fryer chicken tenders too when you want variety in your meal prep rotation.
According to USDA food safety guidelines, chicken should always reach an internal temperature of 165°F for safe consumption. I use my instant-read thermometer to check the thickest piece every single time – no exceptions.
Equipment experts at America’s Test Kitchen recommend preheating your air fryer for at least 3-5 minutes before adding food to ensure even cooking and maximum crispiness, which aligns perfectly with what I’ve discovered through my own extensive testing.
The biggest mistake I see people make is not marinating the chicken first or adding too much cornstarch coating. That light cornstarch dusting creates the perfect crispy barrier that keeps the chicken juicy while getting incredibly golden. Also, resist the urge to open the air fryer constantly to check on things – every time you open it, you release heat and create steam, which totally kills that crispy texture you’re working so hard to achieve.
Best Ways to Serve General Tso’s Air Fryer Chicken
Perfect Side Dishes for General Tso’s Chicken
This chicken is absolutely incredible over steamed jasmine rice, but I also love serving it with cauliflower rice when we’re trying to eat a bit lighter. For vegetables, I’ll often throw some broccoli florets in the air fryer during the last 3 minutes of the chicken’s cooking time – they come out perfectly tender-crisp and soak up any extra glaze beautifully.
My go-to sauce pairings include a drizzle of sesame oil, a sprinkle of red pepper flakes for extra heat, and always fresh chopped scallions on top. Emma loves it with a side of steamed dumplings (the frozen ones from Trader Joe’s work great in the air fryer too), while Tyler prefers it in a wrap with some crunchy lettuce and cucumber for his post-practice meals.
How to Store and Meal Prep General Tso’s Chicken
Store leftover chicken in the refrigerator for up to 4 days in an airtight container. Here’s the trick for reheating: separate the chicken from any remaining glaze, reheat the chicken in the air fryer at 350°F for 2-3 minutes to restore that crispiness, then toss with fresh glaze or warm up the reserved glaze separately in a small saucepan.
For meal prep, I cook a double batch every Sunday and portion it out with rice and steamed vegetables in glass containers. The chicken actually tastes even better after sitting overnight because the flavors have time to really meld together. Just remember to store the sauce separately if you’re meal prepping more than a day ahead.
Easy General Tso’s Air Fryer Chicken Variations
Once you master this basic technique, the recipe becomes your canvas for so many delicious variations. I’ve made it with orange chicken glaze (just swap out the General Tso’s sauce ingredients for orange marmalade thinned with rice vinegar and soy sauce), honey garlic (honey, minced garlic, and a splash of soy sauce), and even a Korean-inspired version with gochujang that Jake absolutely went crazy for.
For dietary adaptations, this works beautifully as gluten-free if you use tamari instead of soy sauce and check that your hoisin sauce is gluten-free. The cornstarch coating is naturally gluten-free, which makes this so much easier than trying to adapt traditional breaded recipes. For keto-friendly, just skip the rice and serve over cauliflower rice or zucchini noodles.
Seasonal variations are fun too. In the summer, I’ll add fresh pineapple chunks to the glaze for a tropical twist that screams vacation vibes. During the holidays, I’ve experimented with adding five-spice powder to the cornstarch coating for a more complex flavor profile that pairs beautifully with the sweet-tangy glaze.
What didn’t work: I tried making this with chicken breast once, and it came out dry and chewy despite following the exact same timing. Stick with thighs – trust me on this one. I also experimented with adding baking powder to the cornstarch coating (a trick that works great for wings), but it made the General Tso’s coating too puffy and gave it a weird aftertaste that nobody in my family appreciated.
General Tso’s Air Fryer Chicken FAQ
How long does General Tso’s chicken take in the air fryer?
The total cooking time is 12 minutes at 380°F – 6 minutes on each side. For smaller pieces (under 1 inch), reduce to 10 minutes total. For larger pieces, you might need up to 14 minutes, but always check with a meat thermometer to ensure it reaches 165°F internal temperature.
What temperature should I use for air fryer General Tso’s chicken?
380°F works perfectly for most air fryer models. If your air fryer runs hot (like some Cosori models), drop it to 375°F. If you have an older model that doesn’t get as hot, try 390°F. The key is achieving that golden-brown color without burning.
Can I cook General Tso’s chicken from frozen?
Yes, but you’ll need to adjust the cooking time to 16-18 minutes total, and the coating won’t be quite as crispy. I recommend thawing overnight in the refrigerator for best results. If cooking from frozen, add 2-3 extra minutes to each side.
Why isn’t my General Tso’s chicken getting crispy?
The most common culprits are: not patting the chicken dry enough, overcrowding the basket, skipping the preheating step, or opening the air fryer too frequently during cooking. Make sure your chicken pieces have space around them and that your air fryer is fully preheated before adding the chicken.
How do I know when General Tso’s chicken is done?
The coating should be deep golden brown and crispy, and the internal temperature must reach 165°F according to USDA food safety standards. The juices should run clear when you pierce the thickest piece with a knife.
Can I double this recipe?
Absolutely! Just work in batches to avoid overcrowding. Cook half the chicken, keep it warm in a low oven (200°F), then cook the second batch. Toss everything together with the glaze at the end. This is exactly what I do when Tyler’s friends come over.
What’s the best way to reheat General Tso’s chicken?
For maximum crispiness, reheat in the air fryer at 350°F for 2-3 minutes. If you have leftover glaze, warm it separately in a small saucepan and toss with the reheated chicken. Microwaving will make the coating soggy – avoid it if possible.
