There’s something oddly satisfying about biting into crispy, sticky, saucy General Tso’s Chicken — but let’s be honest, the deep-frying part is what keeps most of us from making it at home. That’s exactly why I started testing different versions in my air fryer, and this one has stuck. It’s crunchy, saucy, and hits every single takeout-style note — without a pot of hot oil or a greasy stovetop.
I’ve been making this for weeknights when I’m craving something bold and comforting, but still want to keep things on the lighter side. Bonus? The chicken stays crispy, even after it’s drenched in that sweet-spicy sauce.
Ingredient Notes (What I Use and Why)
Chicken Thighs All the Way
For me, boneless, skinless chicken thighs are always the better option here. They’re juicy, flavorful, and way more forgiving in the air fryer. I’ve made this recipe with breast meat in a pinch, and it’s just never quite as tender. Unless you absolutely dislike dark meat, stick with thighs — they’ll give you that restaurant-style bite.
Potato Starch = Secret Weapon
I used to default to cornstarch until I discovered what potato starch can do. It gives the chicken that extra-light, shatteringly crisp texture, kind of like the coating you get from your favorite Chinese spot. If you can’t find it at your usual grocery store, check an Asian market or order online — it’s 100% worth keeping in your pantry.
Shaoxing Wine Substitutes
This adds depth to the marinade and sauce, but I get it — not everyone has it on hand. I’ve swapped in mirin, dry sherry, and even chicken broth in a pinch. The flavor will be slightly different, but still delicious.
White Pepper — It’s Subtle but Special
If you’ve never cooked with white pepper, this recipe is a great excuse to grab some. It’s less sharp than black pepper and gives a distinct warmth that just fits the sauce. I usually eyeball it, but if you’re subbing with black pepper, start light and adjust to taste — black pepper can take over quickly.
Cooking Spray Matters
I use avocado oil spray because it has a high smoke point and doesn’t add any weird flavors. Just avoid olive oil spray for this — I’ve found it doesn’t work well with the high temp and can leave a bitter taste.
Slurry Tip
The cornstarch slurry thickens the sauce without clumps or cloudiness — I always give it a stir right before pouring it in because it settles fast. I’ve made the mistake of forgetting to stir, and the sauce ended up lumpy. Not ideal.
Real-Life Air Fryer Tips That Actually Work
My Trick: Double Air Frying
Here’s the move that changed everything: I air fry the chicken twice. First at a lower temp to cook it through gently, then crank up the heat at the end for a final blast of crispiness. The coating stays golden, not burnt, and the texture is spot-on. I usually do the second fry while prepping the sauce.
Don’t Be Shy With the Spray
Since we’re not deep-frying, the spray becomes your best friend. I give the tray a good coating before adding the chicken, then spray the tops of the chicken chunks. I do another round of spray during the second cook. If you skip this step or go too light, the coating turns dry and doesn’t brown properly. Trust me, more spray = better crunch.
Serving It Up
We usually pile this over hot jasmine rice and throw in some quick stir-fried broccoli or snow peas on the side. If I’m feeling extra fancy, I’ll sprinkle toasted sesame seeds and sliced scallions on top. My family loves this dish so much, I’ve started doubling the batch because there are never leftovers.
Can You Make It Ahead?
Yes — but here’s how I do it to keep that crispy factor. I make the chicken and let it cool completely, then store it separate from the sauce. When it’s time to eat, I toss the chicken back in the air fryer for a few minutes to crisp up again, heat the sauce on the stove, and combine just before serving. Tastes like it’s fresh out of the fryer.
Storage Tips
If you have leftovers (you probably won’t), store the chicken and sauce separately for best results. The chicken goes in an airtight container in the fridge and will last 2–3 days. Reheat in the air fryer at 375°F for 4–5 minutes. Microwave makes it soggy — I avoid it unless I’m desperate.
Air Fryer General Tso’s Chicken
Skip the deep fryer but keep all the crispy, saucy goodness with this easy Air Fryer General Tso’s Chicken. Juicy chicken thighs get air-fried to golden perfection, then tossed in a bold, sweet-and-spicy sauce that clings to every bite. Perfect for weeknights when you're craving takeout-style comfort without the mess.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 tablespoon Shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 1 egg white
- 4 garlic cloves, finely grated
- 1 tablespoon fresh ginger, grated
- 1 cup potato starch (for coating)
- Cooking spray (neutral oil like avocado works great)
For the Sauce:
- ¼ cup light soy sauce
- 2 tablespoons sugar
- ½ cup good-quality chicken stock
- 1 tablespoon Szechuan chili flakes
- 1 tablespoon distilled white vinegar
Cornstarch Slurry:
- ½ tablespoon cornstarch
- 3 tablespoons water
Aromatics:
- 3 garlic cloves, chopped
- 1 tablespoon ginger, chopped
- 1 tablespoon neutral oil (for stir-frying)
Instructions
- Start by marinating the chicken. Combine the thigh pieces with grated garlic and ginger, soy sauce, Shaoxing wine, white pepper, salt, and the egg white. Mix everything together until the chicken is evenly coated. Let it sit and soak up the flavor for at least 30 minutes.
- While the chicken marinates, mix up the sauce. Stir together the soy sauce, sugar, chicken stock, and Szechuan chili flakes in a bowl. Set it aside.
- Chop the extra garlic and ginger you’ll need for stir-frying later, so they’re ready to go.
- Once the chicken has marinated, place the potato starch in a large bowl. Dredge each chicken piece in the starch until well coated.
- Lightly spray your air fryer basket or tray with oil, then arrange the coated chicken pieces in a single layer. Spray the tops with more oil and air fry at 350°F for 10 minutes.
- Take the chicken out, give it another quick oil spray, and return to the air fryer at 400°F for about 6 minutes. Keep an eye on it—every air fryer is different. You're looking for crisp, golden brown edges and an internal temp of 165°F.
- Now, make the sauce. In a hot pan, heat a tablespoon of neutral oil. Toss in the chopped garlic and ginger, sautéing briefly until fragrant. Pour in the premixed sauce, stir, then add the vinegar and the cornstarch slurry. Let it bubble for a minute or two until the sauce thickens.
- Add the crispy chicken to the sauce and toss it well to coat every piece. Serve hot over freshly steamed rice and dig in!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 464Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 139mgSodium 2234mgCarbohydrates 53gFiber 4gSugar 9gProtein 35g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I use chicken breast instead of thighs?
You can, but it’s easier to dry out in the air fryer. If you go that route, keep an eye on cook time and don’t overdo it.
What can I use instead of potato starch?
Cornstarch works in a pinch, but won’t give quite the same crispy texture. I don’t recommend flour — it just doesn’t coat the same.
Can I make this gluten-free?
Yes — swap the soy sauce for tamari or coconut aminos and double-check the other labels. Shaoxing wine often has gluten, so use a safe sub like chicken broth.
Is this spicy?
It’s mildly spicy. You can adjust the heat by reducing or increasing the dried chili or adding a touch of chili paste to the sauce.
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