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General Tso's Chicken Recipe

Servings 2


  • 250 ml Vegetable Oil
  • 500 g Chicken Thighs
  • 250 g Corn Flour
  • Pinch Pepper
  • Pinch Salt
  • 10 Dried Red Chillies (whole)
  • 1 knob Fresh ginger
  • 4 cloves Garlic; minced
  • 2 Red Peppers; chopped


  • 1 tbsp Sesame Oil
  • 1 tsp Sugar
  • 1 tbsp Soy Sauce
  • 1 whole Egg


  • 35 g Sugar
  • 1 tbsp Sweet Chilli Sauce
  • 1 tbsp Ketjap Manis (add an extra 1 tbsp of soy sauce if unavailable)
  • 1 tbsp Sesame Oil
  • 1 tbsp Sherry
  • 2 tbsp Soy Sauce
  • 250 ml Chicken Stock


  • Prep things: Finely slice the garlic, ginger and peppers. Soak your dried chillies in warm water while you go about your business. Cut the chicken thighs into cubes and place them into a large mixing bowl.
  • Add the marinade ingredients to the bowl with the chicken and mix with your hands until incorporated. Add the cornflour and a pinch of salt and pepper to the chicken, and mix until the chicken cubes are coated and separate. Add a touch more cornflour if this isn't happening.
  • Add the ingredients for the sauce into a bowl, mix, and transfer to a medium pot/saucepan. Bring to a boil and reduce to medium, with the aim of reducing by about half - you want a wooden spoon to leave a trail when you drag it through the sauce. Remove your chillies from the warm water.
  • Pour oil into a large pot and bring to a medium high heat. You want to deep fry the chicken, so how far up your pot/skillet you go with the oil will depend entirely on the size of it.
  • Add the chicken to the heated oil and fry until golden brown. Remove carefully and place onto kitchen towels to drain.
  • In a separate pan/wok, add 1 tbsp of oil and bring to a high heat. Add the ginger and garlic, along with the dried chillies and peppers, then add the sauce mixture. Bring the sauce to a boil and add the chicken, tossing to coat. Serve and enjoy.