General Tso's Chicken

Ingredients

• 2 large breasts (about 907 g), cut into 2.5 cm chunkschicken
• 80 mlsoy sauce
• 80 mlapple cider vinegar
• 80 mlketchup
• ½ tspred chilli flakes
• 200 gsugar
• 60 mloil, for frying
• 40 gcornflour

Instructions

1. 1

   Coat the chicken

   Toss the chicken pieces with the cornflour until coated, then set them aside.

2. 2

   Heat the oil

   Set a large frying pan over a medium-high heat and add the oil.

3. 3

   Mix the sauce

   In a small bowl, whisk together the ketchup, soy sauce, vinegar, chilli flakes and sugar. Set the sauce aside.

4. 4

   Fry and coat

   Fry the chicken pieces until cooked through. Pour in the sauce and boil over a high heat for 30 seconds, stirring so the chicken is coated. Transfer to a serving dish.

What is General Tso’s chicken?

General Tso’s chicken is a Chinese-American restaurant favourite, typically made with chicken in a sweet, tangy and spicy sauce. This simple version uses ketchup, soy sauce, vinegar, sugar and chilli flakes for its glossy coating.

Cornflour gives the chicken a light coating, while a brief boil in the sauce brings the flavours together. The recipe’s quick method makes it suited to a speedy dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 25g protein, 33g carbs, 10g fat.

The chicken provides most of the protein, while the sugar supplies much of the carbohydrate. Oil contributes fat, and the soy sauce adds sodium. Serve with vegetables alongside the chicken to add balance and variety to the plate.

The sauce ingredients

Sweetness: The sugar balances the saltiness of the soy sauce and sharpness of the vinegar. Whisk it thoroughly with the other sauce ingredients before adding it to the pan.

Tang and heat: Apple cider vinegar and ketchup give the sauce its tangy base, while chilli flakes add a little warmth. Keep the flakes as measured for a gently spicy result.

Coating the chicken

Cornflour: Toss the chicken until the pieces have a light, even coating. This helps the sauce cling to the chicken as it finishes cooking in the pan.

Pan space: Fry in batches if the pieces crowd the pan. Giving them room makes it easier to cook them evenly rather than letting them steam.

How to judge doneness

Chicken: Fry until the largest pieces are cooked through, with no pink in the centre. Cut one open if you are unsure.

Sauce: Once added, let it boil for 30 seconds while stirring. It should coat the chicken; avoid boiling it for longer than the recipe specifies.

Timing and serving

Preparation: Measure and whisk the sauce while the pan heats, as the chicken cooks quickly. Have a serving dish ready before you start frying.

On the plate: Serve with rice to make a simple meal, or add a side of steamed vegetables for freshness and contrast.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Whisk the sauce until the sugar is well dispersed before setting it aside.
• Use a large pan so the chicken has room to fry.
• Stir continuously during the 30-second boil to coat the pieces evenly.
• Serve soon after cooking for the best texture.

Variations

• More heat: Increase the chilli flakes slightly for a spicier sauce.
• Milder sauce: Reduce the chilli flakes for less heat.
• Add vegetables: Serve with steamed broccoli or another vegetable on the side.
• Rice bowl: Spoon the chicken and sauce over cooked rice.
• Extra tang: Add a little more vinegar to the sauce to sharpen its flavour.

Common mistakes to avoid

• Uneven pieces: Chicken chunks of very different sizes cook at different rates; cut them as evenly as possible.
• Crowded pan: Too much chicken at once can steam rather than fry; cook in batches if needed.
• Patchy coating: Toss the chicken thoroughly so the cornflour covers the pieces lightly and evenly.
• Overcooked chicken: Check the largest piece and stop frying once it is cooked through.
• Overboiling the sauce: Keep the boil to 30 seconds and stir so the coating does not reduce too far.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot in a pan or microwave; the coating may soften after storage.

Frequently asked questions