The General Tso's Chicken My Dad's Made 100,000 Times

Ingredients

• 283.5 gchicken breast
• to tasteginger
• 2 clovesgarlic
• 4dried chillies
• 28.3 gred pepper
• 1.5–2 inches deep in the pancorn oil
• ½ tspsalt
• ½egg
• 1 tbspcornflour
• ½ tbspwater
• 3 tbsp (45 ml)plain flour
• 1 tbspcornflour
• ½egg
• 1 tspbaking powder
• 5 tbsp (75 ml)water
• 1 tbsp (15 ml)olive oil
• 2 tbsp (30 ml)light soy sauce
• 1 tsp (5 ml)dark soy sauce
• 2 tbspsugar
• 1 tbsp (15 ml)vinegar
• 1 tbspketchup
• ½ tspwhite pepper
• 1 tspcornflour
• 2 tbsp (30 ml)water
• 1 tsp (5 ml)sesame oil
• to tastebroccoli
• to tastetomato

Instructions

1. 1

   Cut the chicken

   Cut the chicken breast into bite-sized pieces. Chicken thighs can be used instead.

2. 2

   Chop the aromatics

   Chop the ginger, garlic, dried chillies and red pepper, along with any broccoli and tomato you plan to use as garnish.

3. 3

   Mix the batter

   In a separate bowl, combine the flour, 1 tbsp cornflour, ½ egg, baking powder and 5 tbsp water to make the frying batter.

4. 4

   Heat the frying oil

   Pour corn oil, or another neutral, refined oil with a high smoke point, into a wok or pan to a depth of 1½–2 inches.

5. 5

   Mix the sauce

   While the oil heats, mix the olive oil, light and dark soy sauces, sugar, vinegar, ketchup and white pepper. Separately combine 1 tsp cornflour with 2 tbsp water, then mix it with the sauce and sesame oil.

6. 6

   Fry the chicken

   Mix the chicken with the batter so each piece is coated evenly. Fry the chicken twice, as described in the recipe method.

7. 7

   Cook the sauce

   Cook the sauce, then mix it with the fried chicken.

8. 8

   Plate and garnish

   Transfer the chicken to a plate and garnish with any prepared broccoli or tomato.

What is General Tso’s chicken?

General Tso’s chicken is a Chinese-American dish of fried chicken coated in a sweet, savoury and tangy sauce. Its name refers to a historical Chinese general, though the restaurant-style dish is associated with Chinese-American cooking.

This version builds flavour from soy sauce, vinegar, ketchup, sugar, ginger, garlic and dried chillies. The chicken is battered and fried separately before being mixed with the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 24g protein, 49g carbs, 39g fat.

The chicken provides most of the protein, while the flour, cornflour and sugar contribute carbohydrates. The batter, frying oil, olive oil and sesame oil account for much of the fat, and the soy sauces contribute sodium. Serve with a generous portion of broccoli or another vegetable to balance the plate.

The chicken and coating

Chicken pieces: Cut them to a similar bite-sized shape so they are easier to coat and fry evenly. Breast is specified, while thigh is also mentioned as an alternative.

Batter: Flour, cornflour, egg, baking powder and water form the coating. Mix until combined, then coat the chicken pieces evenly just before frying.

Building the sauce

Sweet and tangy: Sugar, vinegar and ketchup balance the savoury soy sauces, while white pepper adds a gentle warmth.

Thickening: The separate cornflour-and-water mixture helps thicken the sauce as it cooks. Stir it together before adding so the cornflour does not settle.

Frying the chicken

Oil depth: The method calls for enough corn oil to reach 1½–2 inches in a wok or pan. Use a neutral refined oil with a high smoke point if you do not have corn oil.

Two rounds: The recipe calls for frying the chicken twice, but does not give separate timings or a temperature. Follow the original method’s frying sequence and ensure the chicken is cooked through before serving.

Aromatics and heat

Ginger and garlic: These chopped aromatics give the sauce a fragrant savoury base. The ingredient list does not specify an amount for ginger, so add it to taste.

Dried chillies: Four are listed for a noticeable chilli presence. For a milder result, use fewer or leave them out.

Serving the dish

Vegetable garnish: Broccoli and tomato are listed as optional garnishes, with no quantities given. Add them to the plate to bring freshness and colour alongside the chicken.

For a fuller meal, serve the chicken with rice or another plain grain; these are serving suggestions rather than ingredients in the listed recipe.

Recipe notes & tips

• Cut the chicken into evenly sized pieces for more consistent frying.
• Mix the cornflour slurry immediately before adding it to the sauce.
• Keep the chopped aromatics and sauce ingredients ready before frying.
• Use a pan deep enough to hold the specified oil depth safely.
• Taste the sauce before combining it with the chicken and adjust the chilli level to suit.

Variations

• Use chicken thighs: Swap in thigh meat for the breast as the method suggests.
• Reduce the heat: Use fewer dried chillies for a milder sauce.
• Add more broccoli: Increase the optional broccoli garnish for extra vegetables.
• Serve with rice: Add plain rice alongside the chicken for a more substantial meal.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they cook at a similar rate.
• Patchy batter: Mix the chicken through the batter until every piece is coated.
• Lumpy sauce thickener: Stir the cornflour and water together just before using.
• Unprepared ingredients: Chop the aromatics and mix the sauce while the oil heats, before the chicken is ready.
• Guessing the chicken is done: Check that the pieces are cooked through before serving, as the method gives no frying times.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot; the coating will soften after storage, so an oven or air fryer can help it regain some crispness.

Frequently asked questions