General Tso’s Chicken


General Tso’s chicken isn’t meant to be overly spicy, the sauce offers some sweetness with just a bit of heat coming through.  Of course, the chilli die-hards can up the heat factor with more sauce or chilli.


Chicken Sauce

  • 3 tbspn light soy sauce
  • 3 tbspn honey
  • 3 tsp olive oil
  • 1 tbspn rice vinegar
  • 1-2 tbspn Garlic Habanero Chilli Sauce
  • 1/2 cup chicken stock/broth
  • 2 tspns cornstarch

Chicken Preparation

  • 1kg cubed chicken thigh
  • Salt and Pepper to season
  • 1/4 cup cornstarch
  • 2 tbspn vegetable oil
  • 2 hot chilli (thai peppers are good for this)
  • 3 cloves of minced garlic
  • 2 tspns minced ginger
  • 6 shallots/scallions chopped
  • 1 finely sliced capsicum

To garnish:  fresh chopped scallions, sesame seeds, chilli flakes, finely sliced capsicum


  • Whisk together the soy sauce, honey, rice vinegar, chilli sauce, chicken stock and cornstarch in a medium bowl, set aside.
  • Toss the chicken pieces in a bowl with cornstarch, S&P and evenly coat each piece.
  • Heat the oil in a large pan to high heat and swirl the oil to cover the pan, add the chicken and cook for 4-5 mins until seared/brown.
  • When the chicken is nearly cooked, remove from the pan and set it aside.
  • Reduce the heat to medium and add the chilli, capsicum, garlic, ginger, and scallions, stir fry for 30 seconds
  • Now add the rerserved sauce and chicken back in the pan and bring to a simmer, toss to combine and cook another 2 minutes or until the chicken is completely cooked through.
  • Garnish and serve with rice.



credit to: Mike from