General Tso chicken is crisp fried chicken tossed in a sweet, spicy, and slightly tangy sauce built from soy sauce, rice vinegar, sugar, and dried chillies. The classic version is deep fried, but a baked version gives a similar flavour with far less oil, using a light cornflour coating crisped in a hot oven instead of a fryer. For a different sticky sauce, try orange chicken, made with orange juice, soy sauce, rice vinegar and sugar.
This recipe covers both methods, so you can choose the fried version for the crispest result or the baked version for a lighter midweek meal.
General Tso chicken
- 500 g chicken thighs, diced
- 100 g cornflour, for coating
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 4 to 6 dried chillies, whole
- 1 clove garlic, minced
- 1 thumb-sized piece ginger, minced
- oil, for frying
- Toss the chicken in the cornflour to coat.
- Fry in batches at 170C for 5 to 6 minutes, until golden and cooked through.
- In a separate pan, fry the garlic, ginger and dried chillies for 30 seconds.
- Add the soy sauce, rice vinegar and brown sugar, and simmer for 2 minutes until slightly thickened.
- Toss the fried chicken through the sauce and serve straight away.
For a baked version: toss the chicken in the cornflour, spread on a lined tray, spray lightly with oil, and bake at 200C for 20 to 25 minutes, turning halfway, until golden and cooked through. Make the sauce the same way, then toss the baked chicken through it just before serving. The coating will be lightly crisp rather than as crunchy as frying, since much less oil is used.
What is General Tso chicken?
General Tso chicken is crisp fried chicken in a sweet, sour and gently spicy sauce. It was created in Taiwan in the 1950s by chef Peng Chang-kuei, who named it after Zuo Zongtang, a Qing dynasty general from Hunan. The sweeter version that became famous was later developed in New York.
Today it is one of the best known dishes on American Chinese menus and is becoming more common in the UK.
Ingredient notes and UK swaps
- Chicken: boneless thigh stays juicy. Breast works but dries out more easily.
- Coating: cornflour and egg give a thin, crisp shell.
- Sauce: soy sauce, rice vinegar, sugar, hoisin, garlic, ginger and dried chillies.
- Shaoxing wine: dry sherry is a good swap.
Storing and reheating
Leftovers keep for 2 days in the fridge. Reheat in a hot oven or air fryer for 8 to 10 minutes so the coating crisps up again.
FAQ
How spicy is General Tso chicken?
The dried chillies add mild background heat rather than a strong burn. Remove some or all of them for a milder version.
Can I use chicken breast instead of thigh?
Yes. Cut it slightly smaller than thigh meat, since it cooks faster and can dry out if left in the pan too long.
Why is my baked chicken not as crisp as fried?
This is expected, since baking uses far less oil. A light oil spray before baking and a hot oven both help close the gap.
What sides go with General Tso chicken?
Steamed rice and a simple stir fried green vegetable, such as pak choi or broccoli, both work well.
For another crisp chicken dish, try our salt and pepper chicken recipe, or compare the sauce style with our honey chilli chicken recipe.