Every now and then, there’s a dish that doesn’t just end up on the dinner table, it becomes a star in its own right. General Tso Chicken is one of those dishes – golden, crisp bites of chicken coated in a glossy sauce that’s equal parts sweet, tangy, and just a little fiery. It’s the kind of comfort food that somehow feels indulgent, familiar, and exciting all at once.
The dish has a fascinating story too. Despite sounding like something steeped in deep Chinese tradition, General Tso Chicken is actually a creation of Chinese-American cuisine. While the name honours Zuo Zongtang (a 19th-century Chinese military leader), the dish itself was developed much later, adapted to Western tastes in American-Chinese restaurants. What this means for us is a beautiful balance of Eastern techniques with Western flavour preferences – crispy chicken, sticky sauces, and that irresistible contrast of textures.
What makes General Tso Chicken truly special is the sauce. Imagine a base of soy and vinegar for savouriness and tang, sugar or honey for that signature sweetness, and a hit of chilli to keep things lively. The result is a glaze that clings lovingly to every bite of chicken, so you get a rush of flavour with each mouthful. The chicken itself is usually fried until golden and crisp on the outside while staying juicy on the inside. Together, they create that addictive “one more bite” effect – a dangerous but delicious cycle!
As a cook, I love dishes like this because they’re versatile. You can lean more into the sweetness if you’re serving kids, or ramp up the spice if your household enjoys a fiery kick. Some versions even add a sprinkle of sesame seeds or fresh scallions on top for a pop of colour and freshness.
Another reason General Tso Chicken has won so many fans is that it feels like a complete meal in a bowl. You’ve got the protein, the flavour-packed sauce, and the satisfying crunch. But of course, it shines even more when paired with the right sides. The beauty of this dish is that it plays well with both traditional and modern accompaniments, so you can create a meal that feels either classic or adventurous depending on your mood.
Here are some great options to serve alongside General Tso Chicken:
- Steamed Jasmine Rice – soft, fragrant, and perfect for soaking up that glossy sauce.
- Fried Rice – egg, peas, carrots, and perhaps a touch of sesame oil for a heartier side.
- Stir-Fried Vegetables – broccoli, snow peas, bell peppers, or bok choy for a crunchy, healthy contrast.
- Lo Mein or Chow Mein Noodles – silky or crisp noodles tossed in soy-based sauces.
- Spring Rolls – crispy and light, great for adding another texture to the meal.
- Dumplings – whether steamed or pan-fried, they make a tasty appetiser alongside the main.
- Asian Slaw – crunchy cabbage with a sesame dressing for a refreshing, modern touch.
- Egg Drop Soup or Hot & Sour Soup – warm and comforting, they round out the meal beautifully.
For me, the best way to enjoy General Tso Chicken is with steamed rice and a side of stir-fried greens. The rice carries the sauce perfectly, while the vegetables bring a freshness that balances the richness of the chicken. But if I’m in the mood for a bit of indulgence, I’ll pair it with fried rice and a few crispy spring rolls – a proper Chinese takeaway feast at home!
General Tso Chicken is one of those dishes that proves how food evolves and adapts across cultures. It may not be a centuries-old tradition in China, but it has earned its place as a global comfort food, loved for its bold flavours and satisfying textures. Whether you enjoy it as a weekend treat or try your hand at making it in your own kitchen, this dish guarantees smiles all around the table.
So the next time you’re craving something sweet, savoury, and just a little spicy, you know exactly which dish to turn to. General Tso himself might never have tasted it, but I’m quite certain he’d have approved.
General Tso Chicken
Ingredients
For the Chicken:
- 500 g chicken thighs boneless cut into bite-sized pieces
- 2 large eggs free range beaten
- 1 cup cornflour corn starch)
- ½ cup plain flour
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying
For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 3 tbsp sugar
- 1 tbsp corn starch
- 2 tbsp water
- 1 tbsp chilli paste 2 dried chillies adjust to taste
- 2 cloves garlic finely chopped
- 1 tsp fresh ginger finely grated
- ½ cup chicken stock water
- 1 tbsp sesame oil
For Garnish:
- 2 large spring onions sliced
- 1 tbsp sesame seeds toasted
Instructions
- In a bowl, season chicken pieces with salt and pepper.500 g chicken thighs, ½ tsp salt, ½ tsp black pepper
- Dip each piece into beaten egg, then dredge in the flour-cornflour mix until well coated.2 large eggs, 1 cup cornflour, ½ cup plain flour
- Heat oil in a deep pan or wok. Fry chicken in batches until golden and crispy.Oil
- Drain on paper towels.
- In a small bowl, whisk soy sauce, vinegar, hoisin, sugar and chicken stock.2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 3 tbsp sugar, ½ cup chicken stock
- In a hot wok or pan, sauté garlic, ginger, and chilli for 30 seconds.2 cloves garlic, 1 tsp fresh ginger, 1 tbsp chilli paste
- Pour in the sauce mixture and bring to a simmer.
- Mix the corn starch with the water and stir to combine to create a slurry. Stir in the corn starch slurry until the sauce becomes glossy and slightly thickened.1 tbsp corn starch, 2 tbsp water
- Add sesame oil for extra depth.1 tbsp sesame oil
- Toss the fried chicken pieces into the sauce until fully coated.
- Garnish with spring onions and sesame seeds.2 large spring onions, 1 tbsp sesame seeds
- Serve General Tso Chicken hot with steamed rice or noodles.
16 comments
Very flavourful. I might add a few more chillies next time because I like mine a bit spicier, but overall it was delicious.
Had thisnin a restaurant but tried it myself. Will admit mine was better all round. Nice
Absolutely gorgeous! I served it with egg fried rice and spring rolls.
I could eat this every day!
This recipe is a keeper. My kids even ate the broccoli I served with it because they were busy dipping it into the sauce!
The texture of the chicken was excellent, and the sauce was glossy and rich.
Took a little effort but worth it.
My new favourite fakeaway. Honestly, this was better than the version I usually order from the local Chinese restaurant.
Nice and easy to make. The sauce clings beautifully to the chicken, and the sesame seeds on top add a lovely crunch.
I made it with a little extra chilli paste for heat, and it was fantastic.
Really tasty dish, although I wish I had made extra sauce because everyone wanted more to pour over their rice.
Great balance of flavours – the hoisin really comes through. I think I’ll double the ginger next time because I love that zing.
The chicken came out perfectly, but I didn’t have hoisin sauce, so I substituted with oyster sauce. Still good, but not quite the same.
The taste was good, but it was a bit too sweet for me. Next time I’ll cut the sugar down slightly.
Better than takeaway! I loved how the chicken stayed crunchy even after being coated in the sauce.
The chicken was so crispy and the sauce hit all the right notes – sweet, tangy, and just enough spice.