General Tso's Chicken
Boneless chicken thighs glazed with soy and hoisin, finished with dried red chillies and fresh ginger. Serves 4.
TOTAL TIME
25 min
ACTIVE TIME
25 min
QUANTITY
~2.05 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/12
Ingredients0/17 gathered · 4 servings
800g
60ml
0.5tsp
0.5tsp
2piece
95g
30ml
30ml
40g
15ml
120ml
6clove
20g
4piece
615ml
8piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 60ml | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 95g | — | — | |
| 7 | | 30ml | — | — | |
| 8 | | 30ml | — | — | |
| 9 | | 40g | — | — | |
| 10 | | 15ml | — | — | |
| 11 | | 120ml | — | — | |
| 12 | | 6clove | — | — | |
| 13 | | 20g | — | — | |
| 14 | | 4piece | — | — | |
| 15 | | 615ml | — | — | |
| 16 | | 8piece | — | — | |
| 17 | | 10g | — | — |
Tools15 items
Serveware1 item
Procedure39 steps
1 of 39
Add the chicken thighs to the large mixing bowl.
Boneless skinless chicken thighs · 800 g
⏱ 10s
ResultBoneless skinless chicken thighs2 of 39
Pour half the soy sauce over the chicken.
Soy sauce · 30 ml⏱ 5s
ResultBoneless skinless chicken thighs and soy sauce3 of 39
Sprinkle the salt over the chicken.
Salt · 0.5 tsp⏱ 5s
ResultBoneless skinless chicken thighs and soy sauce and salt4 of 39
Sprinkle the white pepper over the chicken.
White pepper · 0.5 tsp⏱ 5s
ResultBoneless skinless chicken thigh mixture5 of 39
Crack the eggs into the bowl, discarding the shells.
Egg · 2 piece⏱ 10s
ResultBoneless skinless chicken thigh and egg mixture6 of 39
Stir everything together until the chicken is evenly coated.
⏱ 20s
ResultMarinated chicken7 of 39
Add the cornstarch to the bowl.
Cornstarch · 80 g⏱ 5s
ResultMarinated chicken and cornstarch8 of 39
Toss the chicken with the cornstarch until every piece is thickly and evenly coated, with no wet spots remaining.
⏱ 30s
ResultCoated chicken piecesused in step 299 of 39
Pour the remaining soy sauce into the small bowl.
Soy sauce · 30 ml
⏱ 5s
ResultSoy sauce10 of 39
Add the rice vinegar to the bowl.
Rice vinegar · 30 ml⏱ 5s
ResultSoy sauce and rice vinegar11 of 39
Add the hoisin sauce to the bowl.
Hoisin sauce · 30 ml⏱ 5s
ResultSoy sauce and rice vinegar and hoisin sauce12 of 39
Add the sugar to the bowl.
Sugar · 40 g⏱ 5s
ResultRice vinegar mixture13 of 39
Add the sesame oil to the bowl.
Sesame oil · 15 ml⏱ 5s
ResultRice vinegar mixture14 of 39
Pour in the chicken stock.
Chicken stock · 120 ml⏱ 5s
ResultRice vinegar and chicken stock mixture15 of 39
Add the remaining cornstarch to the bowl.
Cornstarch · 15 g⏱ 5s
ResultRice vinegar and chicken stock mixture16 of 39
Whisk everything together until the sugar and cornstarch have fully dissolved into a smooth sauce.
⏱ 20s
ResultGeneral tso's sauceused in step 3617 of 39
Crush each garlic clove under the flat of the knife and peel away the skin.
Garlic · 6 clove
⏱ 30s
ResultPeeled garlic cloves18 of 39
Finely chop the peeled garlic cloves into a fine mince.
⏱ 40s
ResultFinely chopped garlic19 of 39
Scrape the chopped garlic into a small bowl and set aside.
⏱ 8s
ResultFinely chopped garlic20 of 39
Scrape the skin from the ginger with the back of the knife blade.
Fresh ginger · 20 g⏱ 20s
ResultPeeled fresh ginger21 of 39
Finely chop the peeled ginger into a fine mince.
⏱ 30s
ResultFinely chopped ginger22 of 39
Scrape the chopped ginger into the bowl with the garlic and set aside.
⏱ 8s
ResultFinely chopped garlic and finely chopped gingerused in step 3523 of 39
Trim the root ends and any wilted tops from the spring onions.
Spring onions · 4 piece⏱ 15s
ResultTrimmed spring onions24 of 39
Strip away any loose or papery outer layers from each spring onion with your fingers or the back of the knife.
⏱ 30s
ResultPeeled trimmed spring onions25 of 39
Thinly slice the spring onions on the diagonal into rounds and keep the white and green parts together.
⏱ 30s
ResultSliced spring onions26 of 39
Sweep the sliced spring onions into a small bowl and set aside.
⏱ 8s
ResultSliced spring onionsused in step 4227 of 39
Pour the vegetable oil into the large deep saucepan.
Vegetable oil · 600 ml
⏱ 8s
ResultVegetable oil28 of 39
Heat the oil over a medium-high flame until it reaches 180 °C — a cube of bread dropped in should brown in about 15 seconds.
⏱ 15s
ResultHot oil29 of 39
Lower the coated chicken pieces into the hot oil in three or four batches, frying each batch for about 3 minutes until pale golden and just cooked through.
⏱ 12 min
ResultFirst-fried chicken30 of 39
Lift the fried chicken out of the oil with tongs and spread it in a single layer on the wire rack set over a baking tray to drain.
⏱ 20s
ResultFirst-fried chicken31 of 39
Raise the oil heat to 190 °C and return all the chicken to the oil in two batches, frying each for 90 seconds until deep golden and very crispy, then lift out with tongs back onto the rack. Check the thickest piece reads 74 °C on a thermometer.
⏱ 2 min
ResultDrained first-fried chickenused in step 3832 of 39
Add a splash of the frying oil to the wok.
Vegetable oil · 15 ml
⏱ 8s
ResultVegetable oil33 of 39
Heat the wok over the highest flame until the oil shimmers and just begins to smoke.
⏱ 1 min
ResultHot oil34 of 39
Add the dried chillies and stir-fry for 20 seconds until they darken and turn fragrant, then push them to the side of the wok.
Dried red chillies · 8 piece⏱ 20s
ResultToasted chillies35 of 39
Tip the garlic and ginger into the centre of the wok and stir-fry for 30 seconds, stirring constantly, until golden and very fragrant.
⏱ 30s
ResultFragrant chilli, garlic and ginger base36 of 39
Pour the sauce mixture into the wok.
⏱ 10s
ResultGeneral tso's sauce and fragrant chilli mixture37 of 39
Stir continuously over high heat until the sauce bubbles, thickens, and turns glossy, about 60 seconds.
⏱ 1 min
ResultBubbling general tso's sauce38 of 39
Tip all the crispy chicken into the wok.
⏱ 10s
ResultDrained first-fried chicken and bubbling general tso's sauce39 of 39
Toss the chicken vigorously in the sauce with tongs until every piece is thoroughly glazed and shiny.
⏱ 30s
ResultSauced general tso's chickenTotal Time25 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Add the chicken thighs to the large mixing bowl.⏱ 10sResultBoneless skinless chicken thighs |
| 2 | 30 ml | | Pour half the soy sauce over the chicken.⏱ 5sResultBoneless skinless chicken thighs and soy sauce |
| 3 | 0.5 tsp | | Sprinkle the salt over the chicken.⏱ 5sResultBoneless skinless chicken thighs and soy sauce and salt |
| 4 | 0.5 tsp | | Sprinkle the white pepper over the chicken.⏱ 5sResultBoneless skinless chicken thigh mixture |
| 5 | 2 piece | | Crack the eggs into the bowl, discarding the shells.⏱ 10sResultBoneless skinless chicken thigh and egg mixture |
| 6 | — | | Stir everything together until the chicken is evenly coated.⏱ 20sResultMarinated chicken |
| 7 | 80 g | | Add the cornstarch to the bowl.⏱ 5sResultMarinated chicken and cornstarch |
| 8 | — | | Toss the chicken with the cornstarch until every piece is thickly and evenly coated, with no wet spots remaining.⏱ 30sResultCoated chicken piecesused in step 29 |
| 9 | 30 ml | | Pour the remaining soy sauce into the small bowl.⏱ 5sResultSoy sauce |
| 10 | 30 ml | | Add the rice vinegar to the bowl.⏱ 5sResultSoy sauce and rice vinegar |
| 11 | 30 ml | | Add the hoisin sauce to the bowl.⏱ 5sResultSoy sauce and rice vinegar and hoisin sauce |
| 12 | 40 g | | Add the sugar to the bowl.⏱ 5sResultRice vinegar mixture |
| 13 | 15 ml | | Add the sesame oil to the bowl.⏱ 5sResultRice vinegar mixture |
| 14 | 120 ml | | Pour in the chicken stock.⏱ 5sResultRice vinegar and chicken stock mixture |
| 15 | 15 g | | Add the remaining cornstarch to the bowl.⏱ 5sResultRice vinegar and chicken stock mixture |
| 16 | — | | Whisk everything together until the sugar and cornstarch have fully dissolved into a smooth sauce.⏱ 20sResultGeneral tso's sauceused in step 36 |
| 17 | 6 clove | | Crush each garlic clove under the flat of the knife and peel away the skin.⏱ 30sResultPeeled garlic cloves |
| 18 | Peeled garlic clovesstep 17 | | Finely chop the peeled garlic cloves into a fine mince.⏱ 40sResultFinely chopped garlic |
| 19 | Finely chopped garlicstep 18 | | Scrape the chopped garlic into a small bowl and set aside.⏱ 8sResultFinely chopped garlic |
| 20 | 20 g | | Scrape the skin from the ginger with the back of the knife blade.⏱ 20sResultPeeled fresh ginger |
| 21 | Peeled fresh gingerstep 20 | | Finely chop the peeled ginger into a fine mince.⏱ 30sResultFinely chopped ginger |
| 22 | Finely chopped gingerstep 21 | | Scrape the chopped ginger into the bowl with the garlic and set aside.⏱ 8sResultFinely chopped garlic and finely chopped gingerused in step 35 |
| 23 | 4 piece | | Trim the root ends and any wilted tops from the spring onions.⏱ 15sResultTrimmed spring onions |
| 24 | Trimmed spring onionsstep 23 | | Strip away any loose or papery outer layers from each spring onion with your fingers or the back of the knife.⏱ 30sResultPeeled trimmed spring onions |
| 25 | Peeled trimmed spring onionsstep 24 | | Thinly slice the spring onions on the diagonal into rounds and keep the white and green parts together.⏱ 30sResultSliced spring onions |
| 26 | Sliced spring onionsstep 25 | | Sweep the sliced spring onions into a small bowl and set aside.⏱ 8sResultSliced spring onionsused in step 42 |
| 27 | 600 ml | | Pour the vegetable oil into the large deep saucepan.⏱ 8sResultVegetable oil |
| 28 | — | | Heat the oil over a medium-high flame until it reaches 180 °C — a cube of bread dropped in should brown in about 15 seconds.⏱ 15sResultHot oil |
| 29 | Coated chicken piecesstep 8 | | Lower the coated chicken pieces into the hot oil in three or four batches, frying each batch for about 3 minutes until pale golden and just cooked through.⏱ 12 minResultFirst-fried chicken |
| 30 | First-fried chickenstep 29 | | Lift the fried chicken out of the oil with tongs and spread it in a single layer on the wire rack set over a baking tray to drain.⏱ 20sResultFirst-fried chicken |
| 31 | First-fried chickenstep 30 | | Raise the oil heat to 190 °C and return all the chicken to the oil in two batches, frying each for 90 seconds until deep golden and very crispy, then lift out with tongs back onto the rack. Check the thickest piece reads 74 °C on a thermometer.⏱ 2 minResultDrained first-fried chickenused in step 38 |
| 32 | 15 ml | | Add a splash of the frying oil to the wok.⏱ 8sResultVegetable oil |
| 33 | — | | Heat the wok over the highest flame until the oil shimmers and just begins to smoke.⏱ 1 minResultHot oil |
| 34 | 8 piece | | Add the dried chillies and stir-fry for 20 seconds until they darken and turn fragrant, then push them to the side of the wok.⏱ 20sResultToasted chillies |
| 35 | Finely chopped garlic and finely chopped gingerstep 22 | | Tip the garlic and ginger into the centre of the wok and stir-fry for 30 seconds, stirring constantly, until golden and very fragrant.⏱ 30sResultFragrant chilli, garlic and ginger base |
| 36 | General tso's saucestep 16 | | Pour the sauce mixture into the wok.⏱ 10sResultGeneral tso's sauce and fragrant chilli mixture |
| 37 | — | | Stir continuously over high heat until the sauce bubbles, thickens, and turns glossy, about 60 seconds.⏱ 1 minResultBubbling general tso's sauce |
| 38 | Drained first-fried chickenstep 31 | | Tip all the crispy chicken into the wok.⏱ 10sResultDrained first-fried chicken and bubbling general tso's sauce |
| 39 | — | | Toss the chicken vigorously in the sauce with tongs until every piece is thoroughly glazed and shiny.⏱ 30sResultSauced general tso's chicken |
| Total Time | 25 min | ||
Serving
- Transfer the glazed chicken onto a large serving plate.
- Scatter the toasted sesame seeds evenly over the chicken.
- Scatter the sliced spring onions over the top and bring the dish straight to the table.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 840kcal | |
| 44g | |
| 55g | |
| 13g | |
| 42g | |
| 12g | |
| 2g | |
| 1,503mg |
Ingredients0/17
Tools0/12
Recipe
General Tso's Chicken
Boneless chicken thighs glazed with soy and hoisin, finished with dried red chillies and fresh ginger. Serves 4.
What you’ll doYou will marinate and coat chicken thighs in cornstarch, prepare a smooth sauce and aromatics, then deep-fry the chicken in two stages to build colour and crispness. Finally, you will bloom the chillies and aromatics in a hot wok, add the sauce to thicken it, toss in the chicken to coat, and finish with sesame seeds and spring onions.
Serves4
Total25 min
LevelMedium
Ingredients
- Boneless skinless chicken thighs800 g
- Soy sauce60 ml
- Salt0.5 tsp
- White pepper0.5 tsp
- Egg2 piece
- Cornstarch95 g
- Rice vinegar30 ml
- Hoisin sauce30 ml
- Sugar40 g
- Sesame oil15 ml
- Chicken stock120 ml
- Garlic6 clove
- Fresh ginger20 g
- Spring onions4 piece
- Vegetable oil615 ml
- Dried red chillies8 piece
- Toasted sesame seeds10 g
Tools
TongsWokS sauce bowl (small bowl)Garlic bowl (small bowl)Spring onions bowl (small bowl)Large mixing bowlChef's knifeWire rackWhiskWooden spoonLarge serving plateCooking thermometerLarge deep saucepanChopping boardThermometer
Method
1
Add the chicken thighs to the large mixing bowl.
10sLarge mixing bowlBoneless skinless chicken thighs · 800 g
2
Pour half the soy sauce over the chicken.
5sLarge mixing bowlSoy sauce · 30 ml
3
Sprinkle the salt over the chicken.
5sLarge mixing bowlSalt · 0.5 tsp
4
Sprinkle the white pepper over the chicken.
5sLarge mixing bowlWhite pepper · 0.5 tsp
5
Crack the eggs into the bowl, discarding the shells.
10sLarge mixing bowlEgg · 2 piece
6
Stir everything together until the chicken is evenly coated.
20sLarge mixing bowl, Wooden spoon
7
Add the cornstarch to the bowl.
5sLarge mixing bowlCornstarch · 80 g
8
Toss the chicken with the cornstarch until every piece is thickly and evenly coated, with no wet spots remaining.
Result · Coated chicken pieces · used in step 29
30sLarge mixing bowl, Wooden spoon
9
Pour the remaining soy sauce into the small bowl.
5sS sauce bowl (small bowl)Soy sauce · 30 ml
10
Add the rice vinegar to the bowl.
5sS sauce bowl (small bowl)Rice vinegar · 30 ml
11
Add the hoisin sauce to the bowl.
5sS sauce bowl (small bowl)Hoisin sauce · 30 ml
12
Add the sugar to the bowl.
5sS sauce bowl (small bowl)Sugar · 40 g
13
Add the sesame oil to the bowl.
5sS sauce bowl (small bowl)Sesame oil · 15 ml
14
Pour in the chicken stock.
5sS sauce bowl (small bowl)Chicken stock · 120 ml
15
Add the remaining cornstarch to the bowl.
5sS sauce bowl (small bowl)Cornstarch · 15 g
16
Whisk everything together until the sugar and cornstarch have fully dissolved into a smooth sauce.
Result · General tso's sauce · used in step 36
20sS sauce bowl (small bowl), Whisk
17
Crush each garlic clove under the flat of the knife and peel away the skin.
30sChopping board, Chefs knifeGarlic · 6 clove
18
Finely chop the peeled garlic cloves into a fine mince.
40sChopping board, Chefs knifePeeled garlic cloves · step 17
19
Scrape the chopped garlic into a small bowl and set aside.
8sGarlic bowl (small bowl)Finely chopped garlic · step 18
20
Scrape the skin from the ginger with the back of the knife blade.
20sChopping board, Chefs knifeFresh ginger · 20 g
21
Finely chop the peeled ginger into a fine mince.
30sChopping board, Chefs knifePeeled fresh ginger · step 20
22
Scrape the chopped ginger into the bowl with the garlic and set aside.
Result · Finely chopped garlic and finely chopped ginger · used in step 35
8sGarlic bowl (small bowl)Finely chopped ginger · step 21
23
Trim the root ends and any wilted tops from the spring onions.
15sChopping board, Chefs knifeSpring onions · 4 piece
24
Strip away any loose or papery outer layers from each spring onion with your fingers or the back of the knife.
30sChopping board, Chefs knifeTrimmed spring onions · step 23
25
Thinly slice the spring onions on the diagonal into rounds and keep the white and green parts together.
30sChopping board, Chefs knifePeeled trimmed spring onions · step 24
26
Sweep the sliced spring onions into a small bowl and set aside.
Result · Sliced spring onions · used in step 42
8sSpring onions bowl (small bowl)Sliced spring onions · step 25
27
Pour the vegetable oil into the large deep saucepan.
8sLarge deep saucepanVegetable oil · 600 ml
28
Heat the oil over a medium-high flame until it reaches 180 °C — a cube of bread dropped in should brown in about 15 seconds.
180°C15sLarge deep saucepan, Thermometer
29
Lower the coated chicken pieces into the hot oil in three or four batches, frying each batch for about 3 minutes until pale golden and just cooked through.
180°C12 minLarge deep saucepan, Tongs, ThermometerCoated chicken pieces · step 8
30
Lift the fried chicken out of the oil with tongs and spread it in a single layer on the wire rack set over a baking tray to drain.
20sWire rack, TongsFirst-fried chicken · step 29
31
Raise the oil heat to 190 °C and return all the chicken to the oil in two batches, frying each for 90 seconds until deep golden and very crispy, then lift out with tongs back onto the rack. Check the thickest piece reads 74 °C on a thermometer.
Result · Drained first-fried chicken · used in step 38
190°C2 minLarge deep saucepan, Tongs, ThermometerFirst-fried chicken · step 30
32
Add a splash of the frying oil to the wok.
8sWokVegetable oil · 15 ml
33
Heat the wok over the highest flame until the oil shimmers and just begins to smoke.
220°C1 minWok
34
Add the dried chillies and stir-fry for 20 seconds until they darken and turn fragrant, then push them to the side of the wok.
20sWokDried red chillies · 8 piece
35
Tip the garlic and ginger into the centre of the wok and stir-fry for 30 seconds, stirring constantly, until golden and very fragrant.
30sWokFinely chopped garlic and finely chopped ginger · step 22
36
Pour the sauce mixture into the wok.
10sWokGeneral tso's sauce · step 16
37
Stir continuously over high heat until the sauce bubbles, thickens, and turns glossy, about 60 seconds.
1 minWok, Wooden spoon
38
Tip all the crispy chicken into the wok.
10sWokDrained first-fried chicken · step 31
39
Toss the chicken vigorously in the sauce with tongs until every piece is thoroughly glazed and shiny.
30sWok, Tongs
40
Transfer the glazed chicken onto a large serving plate.
15sLarge serving plate, TongsSauced general tso's chicken · step 39
41
Scatter the toasted sesame seeds evenly over the chicken.
10sLarge serving plateToasted sesame seeds · 10 g
42
Scatter the sliced spring onions over the top and bring the dish straight to the table.
Result · General Tso's Chicken
8sLarge serving plateSliced spring onions · step 26
Printed 8 October 2026