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General Tso's Hunanese chicken


  • Whisk the stock with 1 tbsp cornflour, the tomato paste, rice wine vinegar, water, 3 tbsp light soy and 1 tbsp dark soy in a bowl. Set aside.
  • In a larger bowl, whisk the remaining soy and cornflour with the egg yolks and peanut oil until well combined. Then add the chicken and toss until well coated.
  • Heat vegetable oil in a deep fryer, large wok or heavy-bottomed pot and fry the chicken in 3-4 lots for about 4 mins until cooked through. Drain well.
  • Then heat a little fresh vegie oil in a wok and stirfry the dried chillies, ginger and garlic for about 30 secs. Add the reserved sauce with the sesame oil and simmer for 1-2 mins until slightly reduced. Then taste for seasoning, before stirring through the fried chicken and spring onions. Briefly cook to heat through and serve with your favourite green vegies and steamed rice on the side.
  • created by Chef Peng Chang-Kuei from Peng’s Restaurant in Taipei & New York


  • 1 cup chicken stock
  • 7 tbsp cornflour
  • 4 tbsp tomato paste
  • 6 tbsp rice wine vinegar
  • 3 tbsp cold water
  • 5 tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • 3 egg yolks
  • 3 tbsp peanut oil
  • 1 kg boneless, skinless chicken thighs, cut in 4 cm cubes
  • vegetable oil for deep frying
  • small dried chillies, to taste
  • 2 tbsp grated fresh ginger
  • 2 tbsp crushed fresh garlic
  • 2 tbsp sesame oil
  • 3-4 spring (green) onions, finely shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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