General Tso's chicken — crispy deep-fried chicken tossed in a sweet, savoury and slightly spicy sauce. A Chinese-American takeaway favourite, best served over rice.
General Tso's chicken is a takeaway icon — crisp-fried chicken tossed in a glossy sweet, savoury and gently spicy sauce. Making it at home means you control the crunch and the balance of flavours, and it's surprisingly achievable. Served over rice with a scatter of spring onion, it beats delivery every time.
Prep 20 min
Cook 20 min
Total 40 min
Medium
- 1 1/2 Chicken Breast
- 3/4 cup Plain Flour
- 1 Egg
- 1 tbs Baking Powder
- 1 tsp Salt
- 1/2 tsp Onion Salt
- 1/4 tsp Garlic Powder
- 3/4 cup Water
- 1/2 cup Chicken Stock
- 1/4 cup Duck Sauce
- 3 tbs Soy Sauce
- 2 tbs Honey
- 1 tbs Rice Vinegar
- 2 tbs Sesame Seed Oil
- 1/2 tbs Gochujang
- 2 tbs Starch
- 1 clove Garlic
- 2 chopped Spring Onions
- 1 tsp Ginger
Video
Preparation
- Make the sauce: in a bowl, combine 2 cups water, 2 tbsp soy sauce, 2 tbsp white vinegar, the sherry cooking wine, ¼ tsp white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce and sugar, and mix well. Set aside.
- Marinate the chicken: in a bowl, combine the chicken, a pinch of salt, a pinch of white pepper, 2 egg whites and 3 tbsp cornstarch.
- Deep-fry the chicken at 350°F for 3–4 minutes until golden brown, loosening the pieces so they don't stick together, then set aside.
- Add the sauce to a wok with the broccoli and bring to the boil. To thicken, whisk together 2 tbsp cornstarch and 4 tbsp water and slowly add until the sauce reaches the right thickness.
- Add the chicken and stir-fry for a minute, then serve.
Tips from the ZestyPlate Kitchen
- Get the oil properly hot for frying so the coating turns crisp rather than greasy.
- Fry the chicken in batches and loosen the pieces so they don't clump together.
- Have the sauce mixed and ready, then toss the fried chicken in at the last moment so it stays crisp.
- Thicken the sauce with a cornstarch slurry added gradually until it's glossy and clings.
Frequently Asked Questions
Toss it in the sauce only just before serving. The longer it sits in the sauce, the softer the coating becomes.
Yes — adjust the sugar, honey and chilli paste to taste. The classic balance is sweet with a mild heat, but it's easily tweaked.
Yes — for a lighter version, coat and bake or air-fry until crisp, then toss in the sauce. The texture is different but still good.
Steamed rice is classic, often with broccoli on the side or stirred in. A scatter of sesame seeds and spring onion finishes it nicely.
