General Tso's Chicken

    35 minutes

    This popular Chinese-American dish is perfect when you're craving a takeaway. The dish is a tasty combination of sweet and spicy. Serve with plain boiled rice.

    30 people made this

    Serves: 3 

    • 4 cups vegetable oil for frying
    • 3 eggs
    • 1/2 cup cornflour
    • 450g skinless, boneless chicken thighs, cut into bite-sized pieces
    • 1 tablespoon vegetable oil
    • 5 dried whole chillies or crushed chillies to taste
    • 1 1/2 tablespoons rice vinegar
    • 2 tablespoons rice wine
    • 3 tablespoons sugar
    • 3 tablespoons soy sauce
    • 2 teaspoons cornflour
    • 3 spring onions, thinly sliced

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat oil in a deep-fat fryer or large saucepan to 190 degrees C.
    2. Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup cornflour until no lumps remain, then mix in the chicken until evenly coated in batter.
    3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on kitchen paper.
    4. Heat the tablespoon of vegetable oil in a wok or large frying pan over high heat. Stir in the chillies and cook for about 30 seconds until the colour brightens. Add the chicken and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce and 2 teaspoons of cornflour together in a small bowl. Pour into the wok and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with spring onions to serve.

    Watch a video of it being made…

    General Tsos chicken AU
    General Tsos chicken AU

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    Reviews and Ratings
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    Reviews in English (78)


    Very good. The only thing different was that I used apple juice and regular vinegar. If you like you sauce to be saucy double or even triple the sauce recipe.  -  25 Dec 2009  (Review from Allrecipes USA and Canada)


    I haven't tried other recipes yet but this one had ingredients I had on-hand (though I had to sub apple juice for both rice wine and rice vinegar) but the end result was pretty good! I think I need to cook in the oil longer next time but overall it was a great meal and leftovers just as good! Thank's Joe!  -  02 Nov 2009  (Review from Allrecipes USA and Canada)


    I did some research online for substitutes for rice wine, if you don't have rice wine you can use gin instead. I've used it before and it worked pretty good.  -  26 Sep 2010  (Review from Allrecipes USA and Canada)