Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

General Tso's Chicken

General Tso Chicken, General Tao Chicken, Zuo Zongtang Chicken

This general tso's chicken recipe makes the Chinese-American classic at home: bite-sized chicken marinated in soy and wine, coated in cornstarch and flour, deep-fried until shatteringly crisp, then tossed in a sticky glaze of soy, vinegar, sugar and hoisin with dried red chillies. The coating stays crunchy under the glaze for a few precious minutes, so serve it the moment it hits the plate. One serving is about 230 g of chicken, before rice.

General Tso's chicken is named for Zuo Zongtang (1812–1885), a Qing dynasty military leader known in the West as General Tso, though he almost certainly never ate it. The dish was created in Taiwan in the 1950s by Hunan chef Peng Chang-kuei, who named it for the famous general from his home province, and it was popularised in New York in the 1970s, where it became sweeter and crispier to suit American tastes. It is now the most-ordered dish in Chinese-American restaurants — a Taiwanese invention, named for a Hunan general, perfected in New York.

Pairs well with: Steamed jasmine rice, stir-fried broccoli, and hot tea.

Provenance

China flag China

Chinese-American Heritage

East & South Asia

Time Dedication

40m

20m prep • 20m cook

Batch Yield

4 Servings

583 kcal per serving

1 serving ≈ 230 g

Technical Skill

Intermediate

Medium (Deep-Frying)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Takeout nights at home, weekend dinners, family meals, when you want something bold and crispy Cost: Low — about $3–4 per serving at home
Tags: Chicken Spicy Sweet Savory High-protein Fried
Glazed General Tso's chicken pieces with dried chillies on a white plate

Chinese-American Heritage

Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

Good General Tso's chicken is judged by its coating: shatteringly crisp under a sticky glaze that is sweet first, then salty, with a gentle chilli warmth — never soggy, never cloyingly sweet.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 40m
P

Prep Stage: Marinate, Coat and Mix the Glaze

20 Mins • Knife Work & Mixing

Marinate the chicken first — soy, wine and egg need at least 15 minutes. While it rests, mix the glaze in a small bowl and mince the garlic and ginger, so the final toss takes under two minutes and the coating stays crisp.

Maestro Tip: Mix the glaze before you fry: once the chicken leaves the oil, you have about two minutes before the coating starts to soften.

  1. 1

    Marinate and Coat the Chicken

    18 Mins Room temperature, about 20°C (68°F)

    Toss the chicken pieces with 30 ml of the soy sauce, the Shaoxing wine and the beaten egg and leave for 15 minutes. Mix the cornstarch and flour in a bowl. Lift the chicken out of the marinade a few pieces at a time and toss in the starch mixture until evenly coated, shaking off the excess. Leave the coated pieces on a tray for 2–3 minutes so the coating sets.

    Let the coating set for a few minutes — wet starch slides straight off in the oil.

    Done when: Every piece is evenly dusted and the coating looks dry, not wet.

  2. 2

    Mix the Glaze

    3 Mins No heat

    Stir the remaining 45 ml of soy sauce, the rice vinegar, sugar and hoisin in a small bowl until the sugar starts to dissolve. Keep the sesame oil, garlic, ginger and dried chillies beside the stove, ready to go.

    A pre-mixed glaze means the chicken spends seconds, not minutes, in the pan.

    Done when: The glaze is mixed and the aromatics are within arm's reach.

  3. 3

    Deep-Fry the Chicken

    10 Mins Hot oil, about 175°C (350°F)

    Heat the oil in a deep, heavy pot to 175°C (350°F). Fry the chicken in small batches for 3–4 minutes per batch, until deep golden and crisp and the chicken is cooked through to 74°C (165°F) inside. Lift out with a slotted spoon, drain on a wire rack — not paper, which traps steam — and let the oil come back to temperature between batches.

    Small batches keep the oil hot: crowding the pot drops the temperature and the coating goes greasy instead of crisp.

    Done when: The chicken is deep golden, crackly crisp, and reads 74°C (165°F) inside.

  4. 4

    Toss in the Glaze

    3 Mins Medium-high heat, about 180°C (355°F)

    Pour off all but 1 tablespoon of oil from a wok or large pan. Add the garlic, ginger and dried chillies and fry for 30 seconds until fragrant. Pour in the glaze and simmer for about 1 minute until it bubbles and thickens enough to coat a spoon. Tip in the fried chicken and toss quickly for 30–60 seconds until every piece is glossed. Stir in the sesame oil off the heat.

    Toss fast and serve fast: the glaze should coat the chicken, not soak into it.

    Done when: Every piece is glossy and sticky, with chillies and aromatics clinging to the coating.

  5. 5

    Serve at Once

    2 Mins Serve hot, about 70°C (158°F)

    Pile the chicken onto a warm plate, scatter with green onion and sesame seeds, and serve immediately with steamed jasmine rice. The coating is at its crispiest in the first few minutes.

    Do not cover the plate — trapped steam softens the coating in seconds.

    Done when: The chicken is hot, sticky and crisp, with a sweet-spicy glaze and a gentle chilli warmth.

Finishing Touches & Plating

Serve the chicken the moment it is tossed — General Tso's chicken is a race against the steam, and the coating is at its best in the first five minutes. Put the rice on the table first, so nothing waits.

Nutritional Physiology & Benefits

Nutrition

Energy

583

kcal / serving

Protein

35g

Complete AA

Carbs

50g

Complex

Fats

27g

Healthy

Per serving (4 servings · 1 serving ≈ 230 g)
Energy583 kcal
Protein35 g
Carbohydrates50 g
Fat27 g
Fibre1.9 g
Sugar19.0 g
Sodium1405 mg
Per 100g
Energy254 kcal
Protein15.3 g
Carbohydrates21.7 g
Fat11.5 g
Fibre0.8 g
Sugar8.3 g
Sodium611 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Chicken supplies B vitamins and selenium, garlic and ginger add flavour with almost no calories, and green onion adds vitamin C and vitamin K.

A Real Crowd-Pleaser

Sweet, salty, spicy and crunchy in one bite — the combination of flavours and textures is why this is the most-ordered Chinese-American dish.

High in Protein

Chicken gives about 35.2 g of protein per serving — about 24.1% of the calories — so one portion keeps you full for hours.

Chilli and Ginger for Warmth

Dried chillies and fresh ginger give the glaze its gentle heat and fragrance without adding calories.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Plain rice is essential: it soaks up the sweet-spicy glaze and balances the salt and heat of the chicken.

Vegetables

Stir-Fried Broccoli

Something green and lightly bitter cuts through the sweet glaze and adds crunch and freshness to a rich plate.

Drinks

Hot Green Tea

Hot, unsweetened tea cleanses the palate between bites and keeps the meal from feeling heavy.

Full Menus

As a Chinese-American Takeout Night

Serve the chicken with jasmine rice, broccoli and an egg roll on the side — the classic takeout spread, made at home.

Complete menu

Serve the chicken with steamed jasmine rice, stir-fried broccoli and hot green tea — the classic Chinese-American takeout spread, made at home.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Covering the Finished Chicken

Covering the plate traps steam and turns the crisp coating soggy in seconds; serve it uncovered and eat it at once. This is general cooking guidance, not medical advice.

A Very Sweet Drink With the Meal

The glaze is already sweet, so a sugary drink on top can leave you feeling heavy and thirsty; plain water or unsweetened tea is a kinder match. This is general guidance, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA bold, satisfying dinner — crispy, sweet, spicy and salty in one plate.
  • ChildrenSuitable from age 8+ with the chillies kept mild or left out; cut the chicken small and check for egg, soy, wheat and sesame allergy first.
  • ElderlyTender chicken in small pieces is easy to eat; use a modest portion because of the salt and sugar.
  • Pregnant womenGenerally suitable if the chicken is cooked through to 74°C (165°F); keep the chilli comfortable.
  • Breastfeeding womenGenerally suitable; the protein and energy support recovery — keep the salt and chilli moderate.
  • AthletesA strong post-training meal: plenty of protein and carbohydrate, plus salt. Eat it after, not just before, hard exercise.
  • Weight gainA good choice — energy-dense at about 583 kcal for the chicken alone; add a large portion of rice.
  • Weight lossA heavy choice at about 583 kcal before rice, with 19 g of sugar — take a smaller portion and load up on broccoli.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe glaze has about 19 g of sugar per serving — keep the portion modest and the rice portion small. Ask your clinician about portion size.
  • High blood pressureMost of the sodium sits in the soy sauce and hoisin; use low-sodium soy sauce and a smaller portion. Ask your clinician about a suitable portion.
  • Kidney diseaseLimit the portion — the soy sauce, hoisin and protein load are all high for one meal. Ask your clinician about portion size.
  • GoutEat occasionally and in smaller portions — chicken and soy sauce are moderately high in purines.
  • Stomach issuesChilli, vinegar and fried food can irritate a sensitive stomach — use fewer chillies and a smaller portion.
  • Cardiovascular diseaseDeep-fried and high in sodium and sugar; enjoy it occasionally and in a modest portion, with extra vegetables. Ask your clinician about frequency.
  • Fatty liverKeep the portion small and favour the broccoli and rice over extra glaze; save it for an occasional meal.
  • Food allergiesContains soy, wheat (flour, hoisin, soy sauce), egg, sesame and possibly peanut (check the hoisin label). Use tamari and rice flour for a gluten-free version.
  • Special therapeutic dietsIf you follow a prescribed low-sodium or low-sugar diet, use low-sodium soy sauce, halve the sugar in the glaze and keep the portion small, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Store the chicken and the rice separately in airtight containers; the coating goes soft in the fridge, so reheat it in the oven, not the microwave.
In the fridge
Chicken 3 days; rice 3 days.
In the freezer
Chicken (unglazed, fried) 1 month; glazed chicken does not freeze well.
How to reheat
Reheat the chicken in a hot oven at 200°C (400°F) for 8–10 minutes until crisp and steaming; reheat to 74°C (165°F). The coating will not be as crisp as fresh.
Freezing recommended
Only the fried, unglazed chicken — up to 1 month; glaze it fresh after reheating.
Signs it has spoiled
Sour or off smell, slimy chicken, or a sticky, off-tasting glaze.

More recipes to explore

Kung pao chicken in a white dish: diced chicken, roasted peanuts, dried red chillies and scallions in a glossy sauce China flag China 35m
Dinner •Sichuan Heritage

Kung Pao Chicken

This kung pao chicken recipe is the Sichuan original: bite-sized chicken wok-fried with dried red chillies, tingling Sichuan peppercorns, scallions and crisp roasted peanuts, all glossed with a sweet-sour soy and black vinegar sauce. It is hot, numbing, a little sweet and deeply savoury — the mala flavour that defines Sichuan cooking. One serving is about 200 g, served with rice.

Bold & Satisfying

A fast wok stir-fry of chicken, peanuts and dried chillies with Sichuan peppercorns, ready in about 35 minutes.

Pairs Well With
Steamed jasmine rice and a cool cucumber salad to balance the heat.
High Protein • Quick Prep (<30m)
Mapo tofu in a black pot: silken tofu cubes in a bright red mala sauce with minced beef and scallions China flag China 35m
Dinner •Chengdu Heritage

Mapo Tofu

This mapo tofu recipe is the Chengdu classic: cubes of silken tofu simmered in a bright red mala sauce of doubanjiang, fermented black beans and Sichuan peppercorns, with crisp minced beef scattered through it. The sauce is numbing, hot, salty and fragrant all at once — and it is the sauce, not the tofu, that makes the dish. One serving is about 220 g, served with rice.

Bold & Warming

Silken tofu simmered in a numbing-spicy doubanjiang sauce with minced beef, ready in about 35 minutes.

Pairs Well With
Steamed jasmine rice and a cool cucumber salad to balance the mala heat.
A whole lacquered Peking duck being carved at the table by a chef, with sliced crisp skin on a plate China flag China 2h 20m
Dinner •Beijing Heritage

Peking Duck

This peking duck recipe is the Beijing classic: a whole duck blanched, glazed with maltose and honey, air-dried until the skin is taut, then roasted until the skin turns deep mahogany and shatters like glass. It is carved at the table and eaten wrapped in thin pancakes with hoisin, scallion and cucumber. One serving is about 395 g, duck, pancakes and condiments together.

Celebration & Feast

A whole duck glazed, air-dried and roasted until the skin is lacquered and crisp, carved at the table with pancakes.

Pairs Well With
Thin pancakes, hoisin, scallion and cucumber — the classic wrap.
High Protein
A bamboo steamer of steamed jiaozi beside a plate of boiled jiaozi, with a bottle of black vinegar China flag China 1h 15m
Dinner •Northern Chinese Classic

Steamed Pork Jiaozi

This steamed pork jiaozi recipe shows how to mix and roll the dough, fill it with seasoned pork and Chinese cabbage, and steam the dumplings until the pork is cooked through. One serving is about 275 g — 8 dumplings with dipping sauce.

Comfort & Warmth

Soft, hand-rolled dumplings filled with juicy pork and cabbage, steamed until tender and dipped in black vinegar — a northern Chinese family staple.

Pairs Well With
Hot and sour soup and a pot of jasmine tea

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.