General Tso's Chicken

Ingredients

• 120 ml (½ cup)low-sodium chicken stock
• 45 ml (3 tablespoons)low-sodium soy sauce
• 30 ml (2 tablespoons)hoisin sauce
• 15 ml (1 tablespoon)rice vinegar
• 15 ml (1 tablespoon)sesame oil
• 2 tablespoonsbrown sugar
• 1 tablespooncornflour
• 454 g (1 pound)boneless, skinless chicken thighs, cut into bite-sized pieces
• 30 g (¼ cup)cornflour
• 3 clovesgarlic, minced
• 2 teaspoonsginger, minced
• ½ teaspoonred chilli flakes
• 2spring onions, chopped
• As neededvegetable oil, for frying

Instructions

1. 1

   Mix the sauce

   Combine all the sauce ingredients in a small bowl and set it aside.

2. 2

   Coat the chicken

   Put the chicken pieces in another bowl with the cornflour. Toss until each piece is fully coated.

3. 3

   Fry the chicken

   Pour 2.5–5 cm (1–2 inches) of oil into a large frying pan and heat it to 175°C (350°F). Add the chicken and fry for about 5 minutes, until crisp and browned on the outside and cooked through. Transfer it to a plate.

4. 4

   Cook the aromatics

   Drain the oil from the pan and return it to the heat. Add the garlic, ginger and chilli flakes, cooking for 30 seconds to 1 minute until fragrant.

5. 5

   Thicken and coat

   Pour in the sauce and stir as it cooks and thickens. Return the chicken to the pan with the spring onions, then toss to coat.

6. 6

   Serve the chicken

   Serve with extra spring onions and sesame seeds as a garnish, over rice.

What is General Tso’s Chicken?

General Tso’s Chicken is a Chinese-American takeaway dish, rather than a traditional Chinese preparation. It is known for fried chicken coated in a sweet, savoury and tangy sauce, often with a little heat.

This version builds its sauce from soy, hoisin, vinegar, sesame oil and sugar, then thickens it with cornflour. Frying the chicken separately helps it develop a crisp coating before it is tossed in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 18g protein, 18g carbs, 20g fat.

The chicken supplies most of the protein, while the cornflour, sugar and rice served alongside contribute carbohydrates. Sesame oil and the frying oil are the main sources of fat. Serve with rice and a generous side of vegetables to make a more balanced plate.

The sauce ingredients

Sauce base: chicken stock and soy sauce bring savoury depth, while hoisin and brown sugar supply sweetness. Rice vinegar adds a sharp note to balance them.

Thickener: cornflour is mixed into the sauce ingredients before cooking. Stir the mixture before pouring it into the pan, as the cornflour can settle while it stands.

Getting a crisp coating

Even coating: toss the chicken thoroughly with the cornflour so there are no bare patches. Cut the thighs into similar-sized pieces to help them cook at a similar pace.

Hot oil: bring the oil to 175°C before adding the chicken. Fry in batches if needed so the pieces have room to cook rather than crowding the pan.

Cooking the chicken through

Timing: the recipe gives about 5 minutes for frying, but the exact time depends on the size of the pieces and the pan. Check a larger piece is cooked through before taking the batch out.

Drain briefly: transfer the cooked chicken to a plate while you prepare the sauce. This keeps it separate until the sauce is ready to coat it.

Building the sauce

Aromatics: garlic, ginger and chilli flakes need only 30 seconds to 1 minute in the pan. Take care not to let the garlic scorch, as it can turn bitter.

Final toss: cook the sauce until it thickens, then return the chicken and spring onions to the pan. Toss just until the pieces are coated.

What to serve alongside

Rice: serve the chicken over rice, as suggested in the method, to catch the glossy sauce. Plain rice keeps the focus on the sweet, tangy coating.

Garnish: the method suggests extra spring onions and sesame seeds. Add them just before serving for a fresh finish.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they fry at a similar rate.
• Mix the sauce ingredients thoroughly before setting the bowl aside.
• Heat the oil to 175°C before frying for a crisp coating.
• Avoid overcrowding the pan; fry the chicken in batches if necessary.
• Stir the sauce as it thickens so it coats the pan evenly.
• Toss the chicken with the sauce just before serving.

Variations

• Adjust the heat: use fewer chilli flakes for a milder sauce.
• Add vegetables: toss in cooked vegetables when you return the chicken to the pan.
• Use chicken breast: cut it into bite-sized pieces and check it carefully so it does not overcook.
• Make it gluten-free: choose suitable gluten-free soy and hoisin sauces.
• Serve with noodles: use noodles instead of rice as the base.

Common mistakes to avoid

• Uneven pieces: cut the chicken to a similar size so it cooks consistently.
• Patchy coating: toss thoroughly until every piece is covered in cornflour.
• Cool frying oil: wait until the oil reaches 175°C before adding the chicken.
• Crowded pan: fry in batches to help the coating crisp instead of steam.
• Scorched aromatics: cook the garlic, ginger and chilli briefly, just until fragrant.
• Thin sauce: keep cooking and stirring until it thickens before adding the chicken.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot in a pan or microwave; the coating may soften after storage.

Frequently asked questions