General Tso's Chicken

Name: General Tso's Chicken
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 10 oz boneless skinless chicken (thigh or breast), cut into bite-sized pieces; 0.5 tbsp Shaoxing wine (for marinade); 1 pinch salt; 0.33 cup cornstarch (for coating); 2 cup oil, for deep frying; 1.5 tbsp oil (for stir-fry); 3 slice ginger, peeled and finely minced; 1 clove garlic, finely minced; 5 piece dried red chilies, rinsed and seeded; 2 stalk scallion, white part only, cut into 1-inch lengths; 2.75 tbsp Chinese rice vinegar; 2.5 tbsp soy sauce; 0.5 tbsp dark soy sauce; 1 tsp hoisin sauce; 0.25 cup water; 2.5 tbsp sugar; 0.5 tbsp Shaoxing wine (for sauce); 1 tbsp cornstarch (for sauce)

A Chinese takeout classic: extra-crispy chicken chunks tossed in a sweet, tangy and spicy mahogany glaze balanced with rice vinegar and hoisin sauce. Ready in about 20 minutes.

20 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

398

Calories

34g

Protein

44g

Carbs

14g

Fat

Scale recipe

2 servings

Original recipe

Ingredients18 items

Produce

🫚ginger, peeled and finely minced3 slice

🧄garlic, finely minced1 clove

🌿scallion, white part only, cut into 1-inch lengths2 stalk

Meat

🍗boneless skinless chicken (thigh or breast), cut into bite-sized pieces10 oz

Pantry

🌽cornstarch (for coating)⅓ cup

🛢️oil, for deep frying2 cup

🛢️oil (for stir-fry)1½ tbsp

🍶Chinese rice vinegar2¾ tbsp

🍶soy sauce2½ tbsp

🍶dark soy sauce½ tbsp

🫙hoisin sauce1 tsp

🍬sugar2½ tbsp

🌽cornstarch (for sauce)1 tbsp

Spices

🧂salt1 pinch

🌶️dried red chilies, rinsed and seeded5 piece

Beverages

🍶Shaoxing wine (for marinade)½ tbsp

🍶Shaoxing wine (for sauce)½ tbsp

Other

💧water¼ cup

Instructions

1
Marinate the chicken with the Shaoxing wine and a pinch of salt for 15 minutes to season the meat.
15:00 timer
2
Make the sauce: in a small bowl, stir together the rice vinegar, soy sauce, dark soy sauce, hoisin sauce, water, sugar, Shaoxing wine and cornstarch until the sugar dissolves. Set aside.
3
Coat the marinated chicken generously with the 1/3 cup cornstarch, making sure every piece is covered for a craggy texture.
4
Heat the oil for deep-frying, then fry the chicken until light brown.
5
Remove the chicken with a strainer and drain on paper towels.
6
Heat a wok with 1.5 tablespoons of oil and stir-fry the minced ginger, garlic and dried chilies until you can smell the spicy aroma.
7
Pour in the sauce and let it boil and thicken.
8
Add the fried chicken and stir to coat well in the sauce, then add the scallions and stir a few times. Dish out and serve immediately.

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CuisineChinese