General Tso Chicken
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 220g boneless chicken leg, diced
  • 5 dried chillies, soaked in water till soft and de-seed
  • 2 chili padis, diced (optional)
  • 1 tbsp minced garlic
  • 3 slices ginger, minced
  • ¼ onion, sliced thinly
  • 3 stalks spring onion, cut into sections
  • 5 tbsp corn flour
  • some cooking oil

  • For the Chicken Marinade:
  • 1 tbsp light soya sauce
  • 1 tbsp shaoxing wine

For the Sauce (combine all together):
  • 2 tbsp rice vinegar
  • 2 tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • 1 tbsp sugar
  • 1 tbsp shaoxing wine
  • 1 tbsp kecap manis (sweet soya sauce)
  • ½ tsp chicken powder
  • 2 tbsp water
  • pinch of corn flour
  1. Mix the chicken with the marinade ingredients and set aside for 30 minutes in the fridge.
  2. Heat up some cooking oil for deep frying. Coat the marinated chicken with the corn flour and deep fry them batches in the hot oil till golden brown.
  3. Drain the deep fried chicken on paper towels to soak up the excess oil.
  4. In a deep frying pan, use 1 tbsp of cooking oil from the oil used to deep fry the chicken and add in the mined garlic, ginger, chillies and onions. Stir fried till aromatic.
  5. Add in the sauce and allows it to be cooked till the sauce thickens slightly.
  6. Add in the deep fried chicken. Stir to mix well and ensure the sauce coats all the chicken evenly.
  7. Add in the spring onion and mix well.
  8. Off the flame immediately and serve hot with rice or congee.
1) Try to cut the chicken into even dice sizes so that they can be evenly deep fried.
2) You can omit the chilli padi if you prefer it less spicy.
3) If you find the taste of the vingear too strong for you, you can adjust with more sugar.
Recipe by Eat What Tonight at