This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Jump to RecipeThis General Tso’s chicken with ramen combines two takeout favorites in one satisfying bowl. Crispy, golden bites of chicken are tossed in a sticky, sweet, tangy and slightly spicy General Tso’s sauce, then served over slurpable ramen noodles coated in sesame oil. It tastes better than takeout, costs a fraction of the price and is ready in about 35 minutes.
Add steamed broccoli and green onions for a complete meal. For more homemade takeout, try my better than takeout chicken fried rice, honey garlic chicken stir fry or easy firecracker ground chicken.
Why You Will Love This Recipe
- Crispy chicken. A simple egg and cornstarch coating fries up light and crunchy.
- Addictive sauce. Sweet, savory, tangy and gently spicy.
- Budget friendly. Instant ramen noodles and pantry sauces.
- Better than takeout. Fresher, less greasy and customizable.
- Quick. Ready in about 35 minutes.
What Is General Tso’s Chicken?
General Tso’s chicken is a Chinese American dish of crispy fried chicken coated in a glossy, sweet and spicy sauce. It is named after Zuo Zongtang, a 19th century general from Hunan province, although he had no connection to the recipe.
The dish was created by Taiwanese chef Peng Chang-kuei in the 1950s and later adapted with a sweeter sauce in New York restaurants in the 1970s. Today it is one of the most popular dishes on Chinese takeout menus across the United States. Serving it over ramen noodles instead of rice makes it even heartier and more fun to eat.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the crispy chicken
- Boneless chicken thighs: juicy and flavorful. Breasts work too.
- Eggs: help the coating stick.
- Cornstarch and flour: a mix gives a light, crisp crust.
- Oil for frying: canola, peanut or vegetable oil.
For the General Tso’s sauce
- Soy sauce and hoisin sauce: savory, salty and slightly sweet.
- Rice vinegar: gives the classic tang.
- Sugar or honey: for sweetness and a glossy glaze.
- Garlic and ginger: aromatic base.
- Chili flakes, dried red chilies or sriracha: for heat.
- Chicken broth and cornstarch: to create a thick, clingy sauce.
- Sesame oil: for nutty aroma.
For the ramen
- Instant ramen noodles: 2 to 3 packs, seasoning packets discarded.
- Sesame oil, green onions and sesame seeds.
- Broccoli: optional, steamed for serving.
How to Make General Tso’s Chicken with Ramen
1. Coat the chicken
Cut the chicken into bite sized pieces and season with salt and pepper. Dip the pieces in beaten egg, then toss in a bowl with the cornstarch and flour until well coated. Shake off the excess.
2. Fry the chicken
Heat about 2 inches of oil in a heavy Dutch oven or wok to 350°F. Fry the chicken in batches for 4 to 5 minutes, turning once, until golden, crisp and cooked through to 165°F. Check the oil with an instant read thermometer. Drain on a wire rack or paper towels.
3. Cook the ramen
Meanwhile, cook the ramen noodles in boiling water for 2 to 3 minutes, until just tender. Drain in a colander, rinse briefly and toss with sesame oil to prevent sticking.
4. Make the sauce
In a small bowl, whisk together the soy sauce, hoisin, vinegar, sugar, broth and chili flakes. In a clean wok or skillet, heat a teaspoon of oil over medium heat and cook the garlic and ginger for 30 seconds. Pour in the sauce and bring it to a simmer, then stir in the cornstarch slurry and cook for 1 to 2 minutes until thick and glossy. Stir in the sesame oil.
5. Toss and serve
Add the crispy chicken to the sauce and toss quickly to coat. Divide the ramen between bowls, top with the General Tso’s chicken, steamed broccoli, sliced green onions and sesame seeds. Serve immediately while the chicken is still crispy.
Tips for Crispy General Tso’s Chicken
- Keep the oil at 350°F. Too cool and the chicken gets greasy; too hot and it browns before cooking through.
- Fry in batches. Overcrowding lowers the oil temperature.
- Double fry for extra crunch. Fry once, rest 5 minutes, then fry again for 1 minute.
- Toss right before serving. The sauce softens the coating over time.
- Taste the sauce. Adjust sweetness, heat and tang to your liking.
Air Fryer and Baked Options
For a lighter version, you can skip deep frying. To air fry, spray the coated chicken generously with oil and cook at 400°F for 10 to 12 minutes, shaking the basket halfway, until golden and crisp. To bake, arrange the coated chicken on a parchment lined sheet pan, drizzle or spray with oil and bake at 425°F for 18 to 22 minutes, flipping halfway. The coating will be slightly less crunchy than fried chicken, but the sticky sauce still makes it delicious.
How Spicy Is General Tso’s Chicken?
This version has a mild to medium heat. Traditional recipes use whole dried red chilies, which add aroma and gentle heat. For more spice, add extra chili flakes, a spoonful of chili garlic sauce or a few dried chilies to the oil with the garlic. For a kid friendly version, leave out the chili entirely; the sauce is still full of sweet and savory flavor.
Is Instant Ramen Good in Stir Fries?
Instant ramen noodles are a fantastic shortcut. They are inexpensive, cook in just a few minutes and have a pleasantly springy, chewy texture that holds up well to thick sauces. Discard the seasoning packets, which are very salty, and let the General Tso’s sauce do the flavoring. Fresh ramen, lo mein, udon or even spaghetti can be used instead. For a healthier option, look for air dried or whole grain ramen, which is lower in fat than fried instant noodles.
Chicken Thighs vs Chicken Breast
Boneless chicken thighs are the best choice for General Tso’s chicken. They have a little more fat than breasts, so they stay juicy and tender inside the crispy coating even if they fry a few seconds too long. Their richer flavor also stands up well to the bold, sweet and spicy sauce.
Chicken breast is leaner and works perfectly well, but it can dry out more easily, so cut it into even 1 inch pieces and fry just until it reaches 165°F. Whichever you choose, cut the pieces to a similar size so they finish cooking at the same time.
Deep Frying Safety Tips
Frying at home is easy with a few precautions. Use a heavy, deep pot and fill it no more than halfway with oil to leave room for bubbling. Pat the chicken dry before coating, since water causes oil to spatter. Lower the pieces into the oil gently with a slotted spoon or spider rather than dropping them. Keep a lid nearby and never leave hot oil unattended. Let the oil cool completely before straining it into a container for reuse or disposal; never pour it down the drain.
Common Mistakes to Avoid
- Frying without a thermometer. Guessing the oil temperature leads to greasy or burnt chicken.
- Saucing too early. The coating softens as it sits in the sauce.
- Overcooking the ramen. Noodles keep softening once sauced, so cook them just until tender.
- Using the ramen seasoning packets. They make the dish far too salty.
Variations
- Add vegetables: toss in broccoli, bell peppers, snap peas or carrots.
- Tofu: use pressed extra firm tofu for a vegetarian version.
- Shrimp: coat and fry shrimp for 2 to 3 minutes.
- Orange chicken twist: add orange zest and juice to the sauce.
- Serve over rice: skip the ramen and serve with jasmine rice.
- Gluten free: use tamari, gluten free hoisin and rice noodles, and coat the chicken in cornstarch only.
What to Serve With It
This dish is a complete meal with noodles and broccoli, but it pairs well with egg rolls, crab rangoon, potstickers, hot and sour soup or a crunchy cucumber salad. For a takeout style feast, add a side of chicken and broccoli stir fry.
Storage and Reheating
- Refrigerator: store the chicken, sauce and noodles separately in airtight containers for up to 3 days.
- Reheating the chicken: reheat in an air fryer at 375°F for 4 to 5 minutes or in a 400°F oven to re-crisp, then toss with warm sauce.
- Reheating the noodles: microwave with a splash of water or stir fry briefly.
Frequently Asked Questions
Can I use chicken breast?
Yes. Chicken breast works well; just be careful not to overcook it.
How do I keep the chicken crispy?
Fry at 350°F, drain on a rack and toss with the sauce just before serving.
Can I make the sauce ahead?
Yes. The sauce keeps in the fridge for up to 5 days. Reheat before tossing with the chicken.
What noodles can I use instead of ramen?
Lo mein, udon, rice noodles or spaghetti all work.
Is General Tso’s chicken spicy?
It is mildly spicy. Adjust the chili to taste.
Can I air fry the chicken?
Yes. Air fry at 400°F for 10 to 12 minutes, shaking halfway.
Final Thoughts
General Tso’s chicken with ramen brings crispy chicken, sticky sweet and spicy sauce and chewy noodles together in one irresistible bowl. It is a fun, budget friendly way to enjoy your favorite takeout at home.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 640 kcal |
| Protein | 30 g |
| Carbohydrates | 72 g |
| Fat | 25 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sugar | 15 g |
| Sodium | 1320 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
General Tso’s Chicken with Ramen
Ingredients
Method
- Season the chicken, dip in egg and toss in the cornstarch and flour.
- Fry in 350°F oil in batches 4 to 5 minutes until golden and 165°F. Drain.
- Cook the ramen 2 to 3 minutes, drain and toss with sesame oil.
- Whisk the sauce ingredients. Saute the garlic and ginger 30 seconds, add the sauce, simmer and thicken with the slurry. Stir in the sesame oil.
- Toss the chicken in the sauce and serve over the ramen with broccoli, green onions and sesame seeds.
