General Tso’s Chicken with Ramen: Easy Stove-Top or Crock-Pot Recipe
Crispy chicken, a rich sweet-and-savory General Tso’s sauce, and tender ramen noodles come together in this easy homemade meal. With both stove-top and Crock-Pot options, it’s a flavorful way to satisfy a takeout craving at home.
General Tso’s Chicken with ramen is the kind of dinner that brings together everything you want in a comforting meal: golden chicken, a bold sauce, and noodles that soak up all those sweet, savory, and tangy flavors.
The chicken is coated in cornstarch before being browned, giving it a satisfying texture before it’s combined with the sauce. Hoisin sauce, low-sodium soy sauce, brown sugar, lemon juice, sesame oil, garlic, ginger, and optional crushed red pepper create a sauce with plenty of character.
The ramen noodles make this dish especially satisfying. Rather than serving the saucy chicken on its own, the noodles are tossed directly with the chicken and sauce so every bite gets a little of everything.
And because you can prepare it either on the stove-top or in the Crock-Pot, this General Tso’s Chicken with ramen can fit into different kinds of dinner routines.
Why You’ll Love This Recipe
- Two cooking options: Choose the stove-top method for a quicker approach or the Crock-Pot method when you want a more hands-off meal.
- Bold sweet-savory flavor: Hoisin sauce, soy sauce, brown sugar, lemon juice, and sesame oil create a flavorful sauce.
- Crispy-coated chicken: Cornstarch gives the chicken a golden coating when it is browned in oil.
- Ramen makes it filling: The noodles are tossed with the chicken and sauce for a complete, satisfying dish.
- Easy to adjust: The crushed red pepper is optional, so the spice level can be adjusted to your preference.
- Simple garnish: Sesame seeds and scallions add a little crunch and freshness before serving.
For General Tso’s Chicken:
- Chicken – Use boneless, skinless chicken breasts, cut into 1-inch cubes. It’s perfect for a crispy texture and absorbing the sauce.
- Cornstarch – Coat the chicken in cornstarch for that perfect crispy crust when frying.
- Vegetable Oil – For frying the chicken, it ensures a golden, crispy texture.
- Garlic – Freshly minced garlic adds depth to the sauce.
- Ginger – Ground ginger gives the dish that signature warm, aromatic flavor.
- Red Pepper Flakes – For a little heat, you can adjust this depending on your spice preference.
- Sesame Seeds – For a finishing touch and some crunch (optional).
- Green Onions – For garnish and a fresh, crisp contrast to the rich sauce.
For General Tso’s Sauce:
- Hoisin Sauce – Adds a sweet and savory flavor base to the sauce.
- Low Sodium Soy Sauce – Gives the sauce the right salty flavor without overpowering the sweetness.
- Brown Sugar – To balance out the savory flavors with sweetness.
- Lemon juice – Adds a tangy kick to the sauce for balance.
- Sesame Oil – For a rich, nutty flavor in the sauce.
Step-by-Step Guide to Making General Tso’s Chicken with Ramen
Step 1: Coat the Chicken
Start by coating the bite-sized chicken pieces thoroughly in cornstarch. This gives the chicken its coating before it is browned.
Step 2: Brown the Chicken
For the stove-top method, heat the oil in a large skillet over medium-high heat and brown the chicken in batches. Working in batches helps you cook all of the pieces without crowding them together.
For the Crock-Pot method, the chicken is also browned in a skillet first before being transferred to the Crock-Pot.
Step 3: Mix the General Tso’s Sauce
While the chicken is being browned, whisk together the hoisin sauce, low-sodium soy sauce, brown sugar, garlic, lemon juice, sesame oil, ground ginger, and crushed red pepper if using.
This creates the sweet, savory, tangy sauce that will coat the chicken.
Step 4: Combine the Chicken and Sauce
For the stove-top version, return all of the browned chicken to the skillet and pour the sauce over it. Cover and simmer for about 15 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
For the Crock-Pot version, transfer the browned chicken to the Crock-Pot, pour the sauce over it, and stir to coat the chicken evenly. Cover and cook on low for 3 hours.
Step 5: Prepare the Ramen and Finish the Dish
Cook the ramen noodles according to the package instructions, then drain them. Toss the cooked noodles with the chicken and sauce mixture.
Finish with sesame seeds and chopped scallions before serving.
Tips for the Best General Tso’s Chicken with Ramen
- Coat the chicken thoroughly: Make sure each piece is well covered in cornstarch before browning.
- Brown the chicken in batches: The recipe specifically uses batches for browning, so follow that approach rather than trying to cook all of the chicken at once.
- Mix the sauce while the chicken cooks: This keeps the preparation moving and means the sauce is ready when the chicken has browned.
- Adjust the red pepper: Since the crushed red pepper is optional, you can leave it out for a milder version or adjust it according to your preferred spice level.
- Discard the ramen seasoning packets: The recipe uses the noodles but not the seasoning packets.
- Don’t skip the final toss: Combining the noodles with the chicken and sauce allows the noodles to become part of the saucy dish rather than serving them separately.
- Finish with the garnishes: Sesame seeds and scallions provide the final touch before serving.
Common Mistakes to Avoid
- Leaving some chicken pieces uncoated: Make sure the chicken is fully covered with cornstarch so the pieces have an even coating.
- Trying to brown all the chicken at once: The recipe calls for working in batches, so give each batch enough room to brown.
- Forgetting to prepare the sauce: Have the sauce ingredients whisked together while the chicken is cooking so it is ready when needed.
- Adding the ramen seasoning packets: The recipe specifically calls for discarding the seasoning packets.
- Using too much or too little red pepper without considering your preference: The crushed red pepper is optional, so adjust it according to how spicy you want the dish.
- Skipping the final toss: The ramen should be tossed with the chicken and sauce mixture before serving.
Easy Ways to Change It Up
These are optional variations and do not change the original recipe.
- Use chicken thighs: Swap the chicken breasts for bite-sized pieces of chicken thighs if you prefer dark meat.
- Make it milder: Reduce or omit the crushed red pepper.
- Make it spicier: Increase the crushed red pepper to suit your preferred level of heat.
- Try the supplied hoisin alternative: If you’re out of hoisin sauce, the recipe’s FAQ suggests soy sauce combined with a little honey or peanut butter.
- Use garlic powder: The recipe already provides garlic powder as an alternative to minced garlic.
- Change the garnish: Use sesame seeds, scallions, or both depending on what you have available.
- Use instant ramen: Instant ramen noodles work well as long as the seasoning packet is discarded and the noodles are prepared according to the package directions.
How to Serve General Tso’s Chicken with Ramen
This dish is designed to be served as a complete meal, with the ramen tossed together with the chicken and sauce.
For the finishing touch, sprinkle sesame seeds and chopped scallions over the top. The sesame seeds add a little crunch, while the scallions bring a fresh contrast to the rich sauce.
It works especially well for a casual dinner when you’re craving the flavors of takeout but want to prepare the meal at home.
Make-Ahead and Storage Tips
The sauce can be prepared ahead of time and stored in the refrigerator, according to the recipe’s supplied FAQ. When you’re ready to cook, heat it up and toss it with the chicken.
For the noodles and finished dish, follow the recipe’s cooking and serving instructions rather than preparing them unnecessarily far in advance, since the noodles are meant to be tossed with the chicken and sauce before serving.
If you’re using the Crock-Pot method, the recipe provides a convenient make-ahead-style cooking option because the chicken cooks on low while the flavors develop and the chicken becomes tender.
The supplied recipe does not provide specific refrigerator storage times, freezer instructions, or reheating times, so those details should not be assumed.
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General Tso's Chicken with Ramen: Easy Stove-Top or Crock-Pot Recipe
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 teaspoons garlic powder)
- 4 tbsp lemon juice
- 2 tsp sesame oil
- ½ tsp ground ginger
- 1 tsp crushed red pepper (optional)
- Sesame seeds and/or scallions for garnish
- 2 packets of ramen noodles (discard the seasoning packet)
Instructions
Stove-Top Method:
- Coat the chicken pieces in cornstarch, ensuring each piece is well-coated.
- Heat the oil in a large skillet over medium-high heat. Working in batches, cook the chicken pieces until golden brown on all sides. Transfer the cooked chicken to a plate and repeat with the remaining chicken.
- While the chicken is cooking, whisk together the hoisin sauce, soy sauce, brown sugar, garlic, lemon juice, sesame oil, ground ginger, and crushed red pepper (if using).
- Once all the chicken is browned, return it to the skillet and pour the sauce over it. Cover and simmer for about 15 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
- Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
- Toss the cooked noodles with the chicken and sauce mixture. Garnish with sesame seeds and chopped scallions before serving.
Crock-Pot Method:
- Coat the chicken in cornstarch, ensuring it’s fully covered.
- Heat the oil in a large skillet over medium-high heat. Working in batches, brown the chicken on all sides, then transfer to the Crock-Pot.
- While browning the chicken, whisk together the hoisin sauce, soy sauce, brown sugar, garlic, lemon juice, sesame oil, ginger, and crushed red pepper (if desired).
- Once all the chicken is browned and in the Crock-Pot, pour the sauce over the chicken. Stir to coat evenly.
- Cover and cook on low for 3 hours, letting the flavors develop and the chicken become tender.
- Cook the ramen noodles according to the package directions, drain, and toss them with the chicken and sauce mixture. Garnish with sesame seeds and chopped scallions before serving.
Nutrition
- Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great choice if you prefer dark meat. They’re juicy and flavorful, and they’ll work perfectly in this recipe. Just cut them into bite-sized pieces and follow the same cooking steps.
- Is there a substitute for hoisin sauce?
If you don’t have hoisin sauce, you can easily substitute it with a mixture of soy sauce and a bit of honey or peanut butter. It will give you a similar sweet-savory profile to the sauce!
- Can I use instant ramen noodles instead of fresh ones?
Yes! Instant ramen works great in this dish. Just cook the noodles according to the package directions, discard the seasoning, and add them straight to the chicken and sauce for a quick, satisfying meal.
- How can I adjust the spice level?
If you prefer a milder dish, simply reduce or skip the red pepper flakes. For extra heat, feel free to increase the amount to suit your spice tolerance!
- Can I make the sauce ahead of time?
Definitely! You can prepare the sauce in advance and store it in the fridge. When you’re ready to cook, just heat it up and toss with the chicken for a super quick meal.
