General Tso’s Chicken holds a special place in the hearts of many American food lovers. That irresistible combination of tender, crispy chicken enveloped in a glossy, vibrant sauce that’s perfectly balanced between sweet, savory, tangy, and just a hint of spicy heat – it’s culinary magic. For too long, this dish has been relegated to the realm of restaurant-only indulgence. But what if we told you that recreating this masterpiece at home is not only entirely achievable but also incredibly rewarding?

This detailed guide breaks down every step, transforming what might seem like a complex dish into a straightforward culinary adventure. You’ll gain complete control over the flavors, allowing you to adjust the sweetness, tanginess, and spice level to your exact preference. Plus, you have the flexibility to choose your cooking method: indulge in the traditional deep-fried crunch or opt for a lighter, equally delicious air-fried approach. Each bite promises a symphony of textures and tastes, from the crisp exterior to the succulent interior, all coated in that iconic, finger-licking sauce. Prepare yourself, because once you taste your homemade General Tso’s Chicken, you might never order takeout again!

The Fascinating Story Behind General Tso’s Chicken

General Tso’s Chicken is more than just a dish; it’s a cultural icon, particularly within American cuisine. Its journey from a seemingly “authentic Chinese” dish to an undisputed American takeout staple is a fascinating one, even explored in the 2014 documentary, The Search for General Tso. Contrary to popular belief, this dish as we know it today doesn’t have deep roots in traditional Chinese culinary history, especially not in mainland China.

The true origins are debated, but a popular theory credits Peng Chang-kuei, a renowned Hunanese chef who fled to Taiwan after the Chinese Civil War. He claimed to have invented a version of the dish in the 1950s for visiting dignitaries. However, the sweet and sticky rendition that became famous in the U.S. truly took off when his apprentices and other Chinese chefs immigrated to America. These culinary pioneers adapted their traditional flavors and techniques to suit American palates, which often favored sweeter, richer, and bolder profiles than traditional Hunanese cuisine.

While General Tso Zongtang was indeed a real 19th-century military leader from Hunan province, there’s no evidence he ever tasted the chicken dish bearing his name. The name likely served to lend an air of exotic authenticity and prestige to what was essentially a newly created dish for a foreign audience. This sweet-and-spicy chicken, born of cultural fusion and culinary innovation, quickly captivated Americans, becoming one of the most beloved “Chinese” dishes and a true testament to the evolving nature of global cuisine and the incredible adaptability of immigrant chefs.

Why Make General Tso’s Chicken at Home?

Beyond the sheer satisfaction of cooking a fantastic meal, making General Tso’s Chicken at home offers numerous advantages that elevate your dining experience and give you complete control over what you eat:

• Unmatched Freshness and Quality: When you cook at home, you select every ingredient. This means only the freshest chicken, crisp vegetables, and high-quality sauces make it into your dish, free from any questionable additives or preservatives often found in commercial preparations. You can be confident about the origin and quality of your meal.
• Customizable Flavors: Are you a fan of extra spice? Prefer it a little sweeter, or perhaps with more tang? When you prepare General Tso’s Chicken yourself, you’re the master chef. Easily adjust the ratios of sugar, vinegar, and chili to perfectly match your taste buds, creating a dish tailored precisely to your preferences.
• Dietary Control & Healthier Options: This is a major benefit. You can manage sodium levels by using low-sodium soy sauce, control the sugar content, and even choose healthier cooking oils. Our recipe provides both deep-frying and air-frying methods, giving you the choice to indulge in the classic crispy texture or opt for a lighter version with significantly less oil, making it a more health-conscious meal.
• Cost-Effective Dining: Recreating your favorite takeout at home is often much more economical, especially when feeding a family or a crowd. A single homemade batch can provide multiple servings for a fraction of the cost of restaurant equivalents, allowing you to enjoy this delicious meal more frequently.
• The Joy and Pride of Cooking: There’s immense satisfaction in preparing a dish that typically comes from a restaurant. The process of marinating, coating, frying, and saucing your chicken culminates in a meal you’ll be proud to serve, impressing yourself and your guests with your culinary skills. It’s a rewarding experience from start to finish.

General Tso’s Chicken Ingredients Breakdown

Crafting the perfect General Tso’s Chicken involves a few key components, each playing a crucial role in achieving that iconic flavor and texture. Here’s a detailed look at what you’ll need and why each ingredient is important:

For the Chicken Marinade

Marinating the chicken is the first crucial step, ensuring it’s tender, juicy, and flavorful from the inside out, even before it hits the pan. This process allows the chicken to absorb aromatic compounds and seasonings.

• Boneless Chicken Thighs (cut into ¾-inch cubes): Chicken thighs are the star here. Their higher fat content ensures they remain incredibly juicy and tender after frying, making them far superior to chicken breasts, which can dry out quickly.
• Grated Ginger + Grated Garlic: These pungent aromatics are foundational to Chinese cooking. They infuse the chicken with a deep, savory, and slightly spicy base flavor that permeates every bite.
• Cornflour (Cornstarch): Used as a light coating within the marinade, cornflour helps seal in moisture during the cooking process. It also contributes to a delicate, yet crispier exterior, preventing the chicken from becoming soggy.
• Salt: Essential for basic seasoning, salt enhances the natural flavors of the chicken and prepares it for the subsequent layers of taste.
• Egg Whites: Act as a binding agent, helping the cornflour and other marinade ingredients adhere evenly to the chicken pieces. They also contribute to a lighter, airier, and ultimately crispier texture once the chicken is cooked.

For Dredging (The Crispy Coating)

This dry mixture is what creates the beloved crunchy crust that makes General Tso’s Chicken so satisfying, ensuring it holds up beautifully to the sticky sauce.

• All-Purpose Flour (Maida): The primary component of the crunchy coating, it provides the main structure and browns beautifully, forming a golden, crisp exterior.
• Baking Powder: This is a secret weapon for achieving truly exceptional crispiness! When activated by moisture and heat, baking powder creates tiny air pockets within the coating, resulting in a light, puffy, and extra-crunchy texture rather than a dense, heavy crust.
• Salt: Crucial for ensuring the coating itself is seasoned. Bland coating can detract from the overall flavor, so a touch of salt here is vital.
• Water: Just a touch of water, sprinkled and lightly mixed into the flour, helps create those desirable “clumps” or irregular bits. These small aggregates of flour adhere to the chicken, frying up into an incredibly craggy, extra-crispy surface that’s characteristic of restaurant-style General Tso’s.

For the General Tso’s Sauce (The Star of the Show)

This is where the magic happens – a perfectly balanced blend of sweet, spicy, and tangy flavors that coats every piece of chicken in a luscious glaze.

• Light Soy Sauce: Forms the fundamental savory, umami base of the sauce, providing depth without making the sauce overly dark in color.
• Dark Soy Sauce: Primarily used for its rich, appetizing color. It gives the sauce its characteristic deep, appealing hue and adds a slightly sweeter, less salty depth of flavor compared to light soy sauce.
• Ketchup: Adds a unique touch of fruity sweetness and tang, contributing to the sauce’s signature, slightly Americanized profile. It also helps with the glossy finish.
• Vinegar (Rice Vinegar recommended): Essential for providing the tangy counterpoint to the sweetness. It brightens the flavors and balances the overall taste of the sauce, preventing it from becoming cloyingly sweet.
• Sugar: Delivers the distinct sweetness that General Tso’s Chicken is famous for. You can adjust the amount to suit your personal preference for sweetness.
• White Pepper: Offers a subtle, gentle heat and a delicate, earthy aroma that is distinctly different from the sharper kick of black pepper. It contributes to the nuanced spice profile.
• Cornstarch + Water (Slurry): This crucial mixture, when added to the simmering sauce, thickens it into a beautiful, glossy glaze that clings perfectly to the crispy chicken, creating that signature takeout consistency.
• Toasted Sesame Oil: Added at the very end, its intense, nutty, aromatic fragrance provides a classic finishing touch that elevates the entire dish, imparting a depth of flavor that is instantly recognizable in Asian cuisine.

For the Stir-Fry Base & Finishing

These ingredients build the aromatic foundation for the sauce and add texture and visual appeal to the final dish.

• Cooking Oil (Neutral-flavored): Sunflower, peanut, canola, or vegetable oil are excellent choices for their high smoke point and neutral taste. This allows the other ingredients’ flavors to shine without interference.
• Finely Chopped Garlic + Ginger: Quickly sautéed over high heat, these release an incredibly fragrant and pungent aroma that forms the heart of many delicious stir-fries. They are the flavor powerhouses of the sauce base.
• Whole Dried Red Chillies: Provides a pleasant, adjustable heat and a beautiful visual element. For more intense spiciness, you can chop them; for a milder flavor, leave them whole.
• Red Capsicum (Bell Pepper, cut into ½-inch squares): Adds a vibrant pop of color, a refreshing crunch, and a subtle sweetness that complements the rich sauce, enhancing the dish’s texture and visual appeal.

Other Essential Items

• Additional Cooking Oil: Necessary for either lightly brushing the chicken pieces if you opt for the air fryer method, or for the deep-frying process to achieve maximum crispiness.

Expert Cooking Tips for Success

To ensure your homemade General Tso’s Chicken is nothing short of spectacular, keep these expert tips in mind:

• Proper Marination is Key: Don’t skimp on marination time. Even 30 minutes significantly enhances the chicken’s flavor and tenderness. For the best results, aim for at least an hour or two in the refrigerator, or ideally, overnight. This allows the flavors to deeply penetrate the meat, ensuring juicy and aromatic chicken.
• Achieve the Perfect Crispy Dredge: The secret to those satisfyingly uneven, extra-crispy bits is in the dredging flour. After combining the flour, baking powder, and salt, sprinkle just about 1 tablespoon of water over the mixture and lightly mix with your fingertips. This creates small, rough clumps. These clumps adhere to the chicken, frying up into delightful textural pockets that absorb the sauce beautifully.
• Choose Chicken Thighs for Juiciness: While chicken breasts can be used, boneless, skinless chicken thighs are highly recommended for this recipe. Their higher fat content keeps them incredibly juicy and tender even after frying, whereas breasts can dry out quickly, leading to a less enjoyable texture.
• High Heat for Aromatics: When stir-frying the garlic, ginger, and chilies, ensure your pan or wok is screaming hot. Cooking these aromatics on high heat quickly releases their intense fragrances and flavors, preventing them from steaming and creating a robust, smoky flavor base for your sauce.
• Don’t Rush the Sauce Thickening: Once you add the prepared General Tso’s sauce to the wok, allow it to bubble and simmer for a couple of minutes while stirring continuously. This gives the cornstarch ample time to activate and thicken the sauce into that signature glossy, sticky glaze that beautifully coats the chicken. Patience here is rewarded with perfect consistency.
• Air Fryer Variations: Remember that air fryer cooking times can vary slightly between different brands and models. Always keep a close eye on your chicken during the air frying process and adjust the cooking time as needed to achieve your desired crispiness and doneness. An internal thermometer reading 165°F (74°C) will confirm it’s cooked through.
• Serve Immediately: General Tso’s Chicken is best enjoyed fresh off the wok when the chicken is at its crispiest and the sauce is perfectly hot and glossy. While leftovers are still delicious, the texture is optimal right after preparation.

Frequently Asked Questions About General Tso’s Chicken

Storage and Meal Prep Tips

Preparing General Tso’s Chicken at home offers fantastic opportunities for smart storage and meal prepping, ensuring you can enjoy its deliciousness even on busy days:

• Fridge Storage for Leftovers: Store any leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 2-3 days. While the chicken may lose some of its original crispiness upon storage, the flavors will meld beautifully and remain delicious.
• Optimizing Reheating: For the best texture, reheat leftovers in a preheated oven or an air fryer at 350°F (175°C) for 10-15 minutes, or until thoroughly heated through and the chicken regains some crispness. Microwaving is an option for convenience, but it will result in softer chicken.
• Freezer-Friendly Chicken (Sauce Separate): The cooked, crispy chicken (before tossing in the sauce) freezes exceptionally well for up to a month. Allow the fried chicken to cool completely, then flash freeze it on a baking sheet until solid before transferring to a freezer-safe bag or container. When ready to eat, re-crisp the frozen chicken in the oven or air fryer, then proceed with making a fresh batch of sauce.
• Prepare Sauce Ahead: The General Tso’s sauce mixture can be prepared 3-4 days in advance and stored in an airtight container in the refrigerator. This is a fantastic time-saver for busy weeknights, allowing you to quickly assemble the dish when cravings strike.
• Smart Meal Prep Strategy: To streamline dinner on a busy day, you can marinate and dredge the chicken earlier in the day (or even the day before). You can also cook the chicken (either deep-fry or air-fry) and keep it separate from the sauce. Then, closer to dinner time, simply reheat the chicken and toss it in freshly made or pre-made sauce. This minimizes last-minute cooking effort and delivers fresh flavors.

Serving Suggestions for Your Feast

General Tso’s Chicken is a vibrant, flavor-packed dish that shines with the right accompaniments. Its bold, sweet-spicy profile deserves sides that either balance its richness or are perfect for soaking up all that incredible sauce. Here are some perfect pairings to complete your homemade Chinese feast:

• Classic Rice Companions:
  • Steamed White Rice: The ultimate, simple canvas for soaking up every drop of that glorious General Tso’s sauce. Its neutral flavor highlights the chicken perfectly.
  • Fragrant Jeera Rice: For a subtly aromatic twist, this cumin-infused rice adds another layer of mild, earthy flavor without overpowering the main dish.
  • Brown Rice: A healthier whole-grain option that offers a nutty flavor and satisfying chew, providing a nice contrast to the richness of the chicken.
• Noodle Sensations:
  • Vegetable Hakka Noodles: Transform your meal into a full Indo-Chinese spread with these savory, stir-fried noodles, a classic pairing that’s always a hit.
  • Chilli Garlic Noodles: If you love an extra kick and a burst of savory garlic, these spicy, garlicky noodles are an exciting and dynamic complement to the sweet-spicy chicken.
• Flavorful Fried Rice Options:
  • Egg Fried Rice: A hearty and flavorful side that pairs wonderfully with the sticky sauce, offering a comforting and satisfying combination.
  • Vegetable Fried Rice: A colorful and wholesome choice, packed with vegetables, to round out your meal and perfectly soak up the rich sauce.
• Balancing with Fresh Vegetables:
  • Light Stir-fried Vegetables: A side of crisp-tender broccoli, snap peas, green beans, bell peppers, or bok choy can cut through the richness of the chicken and add a refreshing, healthy element.
  • Steamed Greens: Simple steamed broccoli or green beans, lightly seasoned with a dash of soy sauce and sesame oil, offer a clean, healthy contrast.
  • Asian Cucumber Salad: A cool, tangy, and crunchy salad made with crisp cucumbers, a light vinaigrette, and sesame seeds can provide a wonderful palate cleanser and refreshing counterpoint.
• Party Platter Ideas:
  • For a larger gathering or party, consider serving your General Tso’s Chicken alongside other popular Indo-Chinese appetizers or main dishes, such as Chilli Paneer for a vegetarian option.
• Creative Leftover Twist:
  • Transform any leftovers into delicious wraps! Shred the chicken, warm it slightly, and serve in soft homemade tortillas or crisp lettuce cups with extra sauce, shredded lettuce, and perhaps a sprinkle of fresh cilantro for a quick and fun meal.

Customization and Variation Ideas

One of the joys of cooking at home is the freedom to experiment and tailor dishes to your exact liking. Don’t hesitate to get creative with your General Tso’s Chicken using these customization ideas:

• Add a Nutty Crunch: For extra texture and a delightful flavor dimension, stir in a handful of roasted cashews or peanuts during the final moments of stir-frying with the sauce. This adds a fantastic contrast to the soft chicken and sticky sauce.
• Introduce Fruitiness: For a sweeter and tangier bite that adds a unique twist, consider tossing in pineapple chunks, mandarin orange segments, or even a splash of orange juice (or zest) to the sauce. The fruit will warm through and absorb some of the glaze.
• Boost the Veggies: Enhance the nutritional value, color, and texture by adding extra vegetables to the stir-fry. Broccoli florets, snap peas, baby corn, sliced carrots, water chestnuts, or even mushrooms like shiitake are all excellent choices that cook quickly and absorb flavors well.
• Garnish for Freshness & Crunch: Always finish your dish with a generous sprinkle of toasted sesame seeds for both visual appeal and a pleasant, subtle crunch. Freshly chopped spring onion greens (scallions), vibrant cilantro, or aromatic Thai basil also add a burst of freshness and color.
• Adjust the Spice Level: For those who love intense heat, easily turn up the spice by adding extra chili paste (like Sriracha or sambal oelek) to the sauce, or by finely chopping some fresh green chilies and sautéing them with the ginger and garlic. For milder versions, simply reduce or omit the dried red chilies.
• Richer Glaze Alternative: For a deeper, more complex and luxurious glaze, consider swapping some of the granulated sugar with honey or maple syrup. These liquid sweeteners can add a subtle richness and a beautiful sheen to your sauce.
• Make it Gluten-Free: It’s simple to adapt this recipe for gluten-free diets. Use tamari or a certified gluten-free soy sauce, and ensure your cornflour and all-purpose flour are certified gluten-free.
• Experiment with Proteins: While chicken thighs are preferred for their juiciness, you can certainly use chicken breast if you cook it carefully to avoid drying out. Alternatively, explore other proteins like shrimp, firm tofu, or even pork for different variations of this flavorful dish.
• Add a Touch of Heat to Marinade: Incorporate a pinch of red chili flakes or a tiny bit of sriracha into the chicken marinade for an underlying layer of heat.

This homemade General Tso’s Chicken recipe is a testament to the idea that your favorite restaurant dishes are well within your reach. It proves that bold, captivating flavors don’t need to be confined to a takeout container; they can be lovingly crafted and enjoyed right at your dinner table. The process, from marinating to saucing, is surprisingly straightforward, culminating in a meal that feels both gourmet and comforting.

Whether you choose to deep fry for that irresistible, authentic crunch or air fry for a lighter, healthier approach, this dish is guaranteed to become a cherished addition to your recipe rotation. The sticky, sweet, and spicy glaze paired with perfectly cooked chicken creates an experience that’s both familiar and exhilarating. Serve it piled high over fluffy rice, alongside a medley of stir-fried vegetables, or simply enjoy it straight from the wok – every bite is a celebration of flavor and texture. Don’t be surprised if you find yourself fighting for the last piece!

If you recreate this delightful General Tso’s Chicken, we’d absolutely love to see your culinary creations! Share your experience and tag us on Instagram @my_foodstory. Your delicious plates inspire us all! Happy cooking!

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Homemade General Tso’s Chicken

By:

Richa

The irresistible appeal of General Tso’s Chicken lies in its bold, sticky flavors embracing succulent chicken. This recipe allows you to skip the takeout and enjoy this classic dish right at home.

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

4 people

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Equipment

• 1 Air Fryer (Optional, for air fryer method)
• Large bowl for marinating
• Shallow dish or plate for dredging
• Large wok or deep skillet
• Whisk for sauce preparation
• Slotted spoon or spider strainer (for deep frying)

Ingredients (Yields 4 servings)

For the Marinade

• ▢
  500 g boneless chicken thigh, cut into ¾-inch cubes
• ▢
  2 teaspoons grated ginger
• ▢
  1 tablespoon grated garlic
• ▢
  2 tablespoons cornflour (cornstarch)
• ▢
  ½ teaspoon salt
• ▢
  2 egg whites

For the Dredging (Crispy Coating)

• ▢
  1 ½ cups all-purpose flour (maida)
• ▢
  1 ½ teaspoons baking powder
• ▢
  ½ teaspoon salt
• ▢
  1 tablespoon water

For the General Tso’s Sauce

• ▢
  ¼ cup light soy sauce
• ▢
  2 teaspoons dark soy sauce
• ▢
  2 tablespoons sugar
• ▢
  2 tablespoons vinegar (rice vinegar or white vinegar)
• ▢
  2 tablespoons ketchup
• ▢
  1 teaspoon white pepper
• ▢
  2 teaspoons cornstarch
• ▢
  ½ cup water (for sauce, not slurry)
• ▢
  2 teaspoons toasted sesame oil

For the Stir-Fry & Finishing

• ▢
  1 tablespoon cooking oil (for stir-fry)
• ▢
  1 tablespoon garlic, finely chopped
• ▢
  1 tablespoon ginger, finely chopped
• ▢
  6 dried red chillies, whole (adjust to taste for spiciness)
• ▢
  ½ red capsicum (bell pepper), cut into ½-inch squares
• ▢
  1-2 tablespoons additional cooking oil (for brushing if air frying, or ample oil for deep frying)

Preparation Steps

1. Marinate the Chicken

• In a large bowl, combine the chicken thighs with all the marinade ingredients: grated ginger, grated garlic, cornflour, salt, and egg whites. Mix thoroughly until every piece of chicken is evenly coated. For optimal flavor and tenderness, cover the bowl and set it aside to marinate for at least 30 minutes at room temperature, or ideally, in the refrigerator for up to 2 hours (or even overnight for an even deeper flavor). This step is crucial for infusing the chicken with moisture and aromatics.
  500 g boneless chicken thigh,
  2 teaspoons grated ginger,
  1 tablespoon grated garlic,
  2 tablespoons cornflour,
  ½ teaspoon salt,
  2 egg whites

2. Dredge the Chicken for Crispy Texture

• In a deep plate or a shallow bowl, combine the all-purpose flour, baking powder, and salt for the dredging mixture. Sprinkle about 1 tablespoon of water evenly over the flour mixture and lightly mix with your fingertips or a fork. The goal is to create small, rough clumps in the flour – these clumps are key to achieving an extra-crispy, craggy texture on your chicken. Take each marinated chicken cube and thoroughly coat it in this flour mixture, pressing gently to ensure the clumps adhere well to all sides. Place the coated chicken on a clean plate or baking sheet, ensuring pieces are not touching, to prepare for cooking. Repeat this process with all marinated chicken cubes.
  1 ½ cups all-purpose flour,
  1 ½ teaspoons baking powder,
  ½ teaspoon salt,
  1 tablespoon water

3. Cook the Chicken: Choose Your Method!

• Option A: Deep Fry Method for Classic Crispiness

  Heat about ½ cup of cooking oil (or enough to submerge the chicken halfway) in a deep pan or wok over medium-high heat. The ideal oil temperature is around 350°F (175°C). You can test the oil by dropping a small piece of flour into it; it should sizzle immediately. Carefully drop the dredged chicken pieces into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature and result in soggy chicken. Fry the chicken in batches for 4-5 minutes, or until they turn golden brown, wonderfully crispy, and are cooked through to an internal temperature of 165°F (74°C). Remove the fried chicken with a slotted spoon or spider strainer and place it on a wire rack set over paper towels to drain any excess oil. Set aside as you continue frying the remaining batches.
  Additional cooking oil for deep frying

• OR

• Option B: Air Fryer Method for a Lighter Take

  Pre-heat your air fryer to 180°C (350°F). Lightly brush the air fryer basket with cooking oil to prevent sticking. Arrange the dredged chicken pieces in a single layer in the basket, ensuring there is some space between each piece for even cooking and air circulation. Avoid overcrowding; you may need to cook in batches. Air fry at 180°C for 13 minutes, making sure to flip the chicken and brush with a little more oil (if needed) every 7 minutes to promote even crisping. To achieve extra crispiness and a beautiful golden-brown color, increase the temperature to 200°C (400°F) and air fry for an additional 2-3 minutes, or until perfectly crisp and cooked through.

4. Prepare the General Tso’s Sauce

• In a medium bowl, whisk together all the ingredients for the General Tso’s sauce: light soy sauce, dark soy sauce, sugar, vinegar, ketchup, white pepper, cornstarch, and water. Mix thoroughly until the cornstarch is fully dissolved and there are no lumps in the mixture. Ensure it’s well combined for a smooth sauce. Add the toasted sesame oil last, stirring it in for its distinctive aromatic essence. Set this prepared sauce mixture aside while you start the stir-fry.
  ¼ cup light soy sauce,
  2 teaspoons dark soy sauce,
  2 tablespoons sugar,
  2 tablespoons vinegar,
  2 tablespoons ketchup,
  1 teaspoon white pepper,
  2 teaspoons cornstarch,
  ½ cup water,
  2 teaspoons toasted sesame oil

5. Assemble Your General Tso’s Chicken

• Heat 1 tablespoon of cooking oil in a clean pan or wok over high heat until shimmering. Add the finely chopped ginger and garlic, and sauté rapidly for about 30 seconds until they become wonderfully fragrant. Be careful not to burn them, as high heat makes them release their flavors quickly. Next, add the whole dried red chillies (if using) and the red capsicum squares, and stir-fry for another minute until the capsicum is slightly tender-crisp, maintaining a slight bite. Give the reserved General Tso’s sauce mixture a quick whisk again (as cornstarch can settle) and then pour it into the wok, stirring continuously. Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring, until it thickens into a beautiful, glossy glaze that coats the back of a spoon. Finally, add the cooked crispy chicken pieces to the wok, tossing them gently but thoroughly to ensure every piece is completely coated in the luscious, sticky sauce. Serve immediately while hot and crispy for the best experience.
  1 tablespoon cooking oil,
  1 tablespoon garlic,
  1 tablespoon ginger,
  6 red chillies,
  ½ red capsicum

Printable Recipe Card

Nutrition Information (per serving, estimated)

Calories:
361
kcal
,

Carbohydrates:
59
g
,

Protein:
10
g
,

Fat:
10
g
,

Saturated Fat:
1
g
,

Polyunsaturated Fat:
3
g
,

Monounsaturated Fat:
5
g
,

Trans Fat:
0.03
g
,

Sodium:
1822
mg
,

Potassium:
410
mg
,

Fiber:
3
g
,

Sugar:
12
g
,

Vitamin A:
1147
IU
,

Vitamin C:
118
mg
,

Calcium:
122
mg
,

Iron:
4
mg

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