General Tso’s Chicken with Ramen

General Tso’s Chicken with Ramen

Craving the bold, sweet, and spicy flavors of your favorite takeout but want to make it at home?

This General Tso’s Chicken with Ramen is crispy, saucy, and packed with irresistible flavor—all tossed with slurp-worthy ramen noodles.

It’s the perfect balance of crispy chicken coated in a sticky, savory sauce with just the right amount of heat.

With simple pantry ingredients and easy-to-follow steps, you can whip up this dish in under 30 minutes on the stovetop or let your slow cooker do the work.

Either way, it’s a crowd-pleaser that tastes better than takeout—and way more satisfying.

Try it once, and it just might become your new go-to dinner.

Let’s get cooking!

For General Tso’s Chicken

• Chicken – Use boneless, skinless chicken breasts, cut into bite-sized cubes.
• Cornstarch – Helps create a crispy coating on the chicken when fried.
• Vegetable Oil – Used for frying the chicken to golden perfection.
• Garlic and Ginger – The key flavor boosters in this dish. Use fresh or powdered versions.
• Red Pepper Flakes – Adds a little heat to the dish, but you can skip it if you prefer a milder flavor.
• Green Onions – Brings a touch of freshness and crunch to the dish.
• Sesame Seeds – A simple garnish that adds a nutty flavor and texture.

For General Tso’s Sauce

• Hoisin Sauce – The main base of the sauce, adding a rich, slightly sweet, and tangy flavor.
• Soy Sauce – Adds savory depth; low-sodium soy sauce is recommended.
• Brown Sugar – Balances out the flavors with a touch of sweetness.
• Rice Vinegar – Gives the sauce a slight tang and balances the richness.
• Sesame Oil – Adds a nutty aroma and enhances the overall taste.
• Cornstarch Slurry – Helps thicken the sauce so it coats the chicken perfectly.

For Serving

• Ramen Noodles – Discard the seasoning packet and cook the noodles separately before tossing them with the chicken.
• Scallions and Sesame Seeds – For garnish and added texture.

General Tso’s Chicken with Ramen

Craving takeout but want something homemade, easy, and packed with flavor? This General Tso’s Chicken with Ramen brings you crispy, saucy chicken tossed with ramen noodles—all in a rich, sweet, and spicy sauce that tastes just like your favorite restaurant dish.

Print Pin

Course: Main Course

Cuisine: Chinese-American

Keyword: General Tso’s Chicken with Ramen

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

.

Ingredients

• 8 boneless, skinless chicken breasts, cut into 1-inch cubes
• ½ cup cornstarch
• 4 tbsp canola or vegetable oil
• 1 cup hoisin sauce
• 4 tbsp low-sodium soy sauce
• ½ cup brown sugar
• 4 cloves garlic, minced (or 1 ½ tsp garlic powder)
• 6 tbsp apple cider vinegar
• 2 tsp sesame oil
• ½ tsp ground ginger
• 1 tsp crushed red pepper (optional)
• 2 packs ramen noodles (seasoning discarded)
• Sesame seeds & scallions (for garnish)

Stovetop Instructions

1. Coat the chicken evenly with cornstarch.
2. Heat oil in a large skillet over medium-high heat. Cook the chicken in batches until browned on all sides. Remove and set aside.
3. In a bowl, whisk together hoisin sauce, soy sauce, brown sugar, garlic, apple cider vinegar, sesame oil, ginger, and crushed red pepper.
4. Return all browned chicken to the skillet. Pour in the sauce, cover, and simmer for 15 minutes.
5. Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
6. Toss the cooked noodles with the chicken and sauce. Garnish with sesame seeds and scallions before serving.

Crock-Pot Instructions

1. Toss chicken with cornstarch until well coated.
2. Heat oil in a skillet and brown the chicken in batches. Transfer to the Crock-Pot.
3. In a bowl, whisk together the sauce ingredients. Pour over the chicken and mix well.
4. Cover and cook on low for 3 hours.
5. Before serving, cook ramen noodles according to package instructions. Drain and toss with the chicken.
6. Garnish with sesame seeds and scallions before serving.

 

Nutrition

Calories: 639kcal | Carbohydrates: 58g | Protein: 52g | Fat: 21g | Saturated Fat: 3g |

Save

1. Can I use chicken breasts instead of thighs?
   Absolutely! Chicken breasts work great in this recipe, but thighs tend to be juicier and more forgiving. If using breasts, just be careful not to overcook them so they stay tender and juicy.
2. How can I make it less spicy?
   Easy fix! Just skip or reduce the red pepper flakes. You’ll still get all the delicious sweet and savory flavors, minus the heat.
3. Can I make this gluten-free?
   Yep! Swap the soy sauce for tamari or a gluten-free soy sauce alternative, and check that your hoisin sauce is gluten-free too.
4. Can I bake the chicken instead of frying it?
   Sure thing! Coat the chicken in cornstarch as usual, then bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy, but it’s still super tasty!
5. How do I store and reheat leftovers?
   Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, toss everything in a skillet over medium heat until warmed through. If it seems dry, add a splash of water or broth to loosen up the sauce.