General Tsao's Chicken Recipe -
General Tsao's Chicken Recipe
  • READY IN 50 mins

General Tsao's Chicken

Recipe by  

"An Asian chicken recipe without the typical oriental taste. This recipe was voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine, as prepared by Chef Paul Kaewprasart of the Siam Oriental Restaurant. I modified it slightly, and it goes great over white rice as a main dish for any number of people."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
  2. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
  3. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2006

My husband gives this a 10!! I took the advice of several other reviewers and decreased the amount of cornstarch (3 Tbls),sugar (1/2 C), and vinegar (1/8 C) in the sauce, but added 1 tsp of chili flakes instead of the peppers at the end. Also, I cut out the deep frying, as we are trying to cut out the fat in our diets. I just simply stir fried the chicken in a bit of vegetable oil and added the sauce and green onions. We didn't even miss the heavy breading! We served it over steamed rice and had some steamed snow peas to round out the meal. I'll definitely be adding this figure friendly version of our favorite take-out to our regular menu!

Most Helpful Critical Review
Oct 16, 2003

The chicken came out great. The sauce was extremely thick and took quite a bit of water to make it the correct consistency. Also found the sauce was much better after adding additional brown sugar and a bit of crushed red pepper. Also added streamed broccoli and green peppers.

Oct 16, 2003

I *JUST* finished eating dinner where i made this recipe, and i had to run upstairs to give my rave reviews. It was the best General Tsao's I've ever had; better than any restaurant - and this is my normal entree when i eat Chinese. I would have to add,though, that I modified the recipe slightly. I cut up the chicken and marinated it in 1/2 cup each of soy sauce and hot sauce (Texas Pete) for 4-5 hours. I drained off the liquid before performing the chicken preparation portion of the recipe. I substitued 3-4 Tbsp crushed red pepper for the peppers in the recipe, as the dried peppers are not available in my small town. In the future, I would also probably increase the sauce by another half, just because I'd like the chicken a tiny bit saucier, and this sauce quantity was just enough to glaze the chicken. Otherwise, I have to add this this recipe will now become part of my family's repertoire.

Jul 22, 2004

This is a great recipe, but if you want a couple of tweaks that make it much more "restaurant like" as well as little healthier , cut the corn starch in half for the sauce. And drop the MSG. You will create a clearer sauce that won't leave a powdery feel on the upper pallet. The MSG is simply over kill. There is plenty of flavor enhancing going on with the sodium in the soy sauce. Also for a nice decorative touch add a cup of shaved or thin diagonally sliced carrots. Over all this a goooood eats!

Oct 12, 2003

Great. Cut down on cornstarch, used less than a 1/4 cup in sauce, and sauteed chicken instead of ddep frying, and used red pepper flakes instead of whole chile peppers. Marvelous!

Jan 17, 2006

I have tryed many recipes for the past year trying to perfect this general Tsoas chicken and this is it. It taste just like from the buffet I like to go to.I did use less corn starch in the sauce. Ive made 11 pounds of chicken with this in 5 days and theres none left. I made it 3 times the 2nd and 3rd time i used 2 tablespoons of crushed red pepper instead of chiles and it was better. I will keep this recipe for ever.

Oct 09, 2003

If you cut down on the cornstarch in the marinade (2T was more than enough for me), and add some orange zest (about 1 T), I found that this was a delicious recipe. I would probably go a little less on the sugar for my personal taste as well. The other thing I did was delete the MSG with no adverse change in the flavor.

Jan 20, 2007

Love the recipe, but definitely had to cut down the cornstarch/add more liquid. I didn't use white wine vinegar, instead I just used regular white vinegar. Turned out great! I tried it twice already and the second one was waaaay better than the first since I know to cut down the cornstarch. And very important, for best results, make the sauce and fry the chicken separately. Pour the sauce over the chicken when it's ready to serve.


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  • Calories
  • 842 kcal
  • 42%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 56.5 g
  • 113%
  • Sodium
  • 2057 mg
  • 82%

* Percent Daily Values are based on a 2,000 calorie diet.

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