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General Tso’s Chicken (GF)

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General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate © 2025 Jane Bonacci, The Heritage Cook.

Today we are celebrating the award-winning cookbook, “Phoenix Claws and Jade Trees” by Kian Lam Kho. I am honored to be cooking General Tso’s Chicken from this book and it is my privilege to share Kian’s recipe with you.

This recipe is Tso Good! (Sorry, I couldn’t resist) This version is luxurious, decadent and indulgent – just what you want in any great meal. It is so good, quick, and easy – this is going to become one of our family’s favorite meals!

General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate © 2025 Jane Bonacci, The Heritage Cook.

I was incredibly lucky to be invited to a private event in Los Angeles during the IACP (International Association of Culinary Professionals) conference where Kian prepared a meal for us, teaching us the techniques of Chinese wok cooking that he has honed over many years.

Working with precision and tremendous skill, he explained each step of the preparation, how to cut the ingredients so they cook perfectly, the trick of par-cooking the proteins and adding them back at the end to finish cooking. Kian shared the history behind unique names for dishes on Chinese menus … in the title of the book, Phoenix Claws refers to chicken feet and Jade Trees are broccoli. 

Kian teaching our class at IACP (International Association of Culinary Professionals) conference.

Kian teaching our class at IACP (International Association of Culinary Professionals) conference

A couple of days later I was thrilled to be seated right behind Kian when he won the prestigious Julia Child First Book Award at the annual IACP conference. It is always such fun to see people you know win!

There is so much history and knowledge in this book – it will change the way you think about Chinese food. From the explanations about ingredients to historical references, you are transported to another fascinating land and cuisine. Mesmerizing is not too strong a description!

General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate © 2025 Jane Bonacci, The Heritage Cook.

General Tso’s Chicken has a varied and curious history, with many people taking credit along the way. Kian explains: “This version of General Tso’s Chicken resembles the original created by Peng Chang-Kuei in Taiwan. Strictly speaking it is not a traditional Hunan dish, but the technique and flavors are inspired by the chef’s Hunan background. It is not as sweet as the standard American version, and is laced with lots of garlic.”

Pan filled with the chicken and sauce.

Doesn’t that sauce look incredible!

One of the tricks that Kian teaches us is to par-cook the chicken first, frying it in vegetable oil then setting aside to drain. This helps the tapioca coating stay crispy longer and the chicken doesn’t get overcooked while you’re waiting for everything else to cook through. If you are new to Chinese cooking, be sure to check out his article on how to stock your kitchen with the basics to be able to make a wide variety of dishes.

General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate with the pan and chicken-sauce behind © 2025 Jane Bonacci, The Heritage Cook.

Kian’s gorgeous cookbook allows you to recreate all of his beautiful recipes in your own home because Kian provides all the information, hints, and clues you need to get perfection every time!

The Anolon 12-inch Stir Fry pan I used to make the chicken has a multi-layer metal base with a copper core that creates even and quick heating for all your cooking needs. It is deep enough for easy frying without splattering, the non-stick surface keeps everything from sticking during cooking, and can be used in a myriad of ways. It is a true workhorse in my kitchen!

General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate © 2025 Jane Bonacci, The Heritage Cook.

This General Tso’s Chicken is a luscious dish your whole family will love. There is incredible flavor in every bite. Just add some rice and you will quickly have a full meal on the table. Rich and savory, loaded with garlic and ginger, this is a chicken dish your whole family will be clamoring for! I hope you make it soon!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate © 2025 Jane Bonacci, The Heritage Cook.

Ingredients needed for General Tso’s Chicken:

  • Chicken Marinade: Boneless, skinless chicken thighs, Shaoxing cooking wine, dry sherry, sake, or dry white wine, egg white, salt, pepper
  • Sauce: chicken stock, dry sherry, dry white wine, or sake, black vinegar (or balsamic + smoked paprika), GF soy sauce, GF hoisin sauce, tapioca starch/flour, sugar
  • Chicken: vegetable oil, tapioca starch/flour, fresh garlic, fresh ginger, dried red chiles, sesame oil
  • Garnishes: toasted sesame seeds, sliced green onions

 

PRO Tip: 

If you can’t find black vinegar locally, you can approximate the flavor by using the same amount of balsamic vinegar + 1/4 tsp smoked paprika.

 

How to make General Tso’s Chicken:

  1. Marinate the chicken and combine the sauce ingredients
  2. Fry the dredged chicken pieces in hot oil until golden and drain on paper towels
  3. Make the sauce in the same pan, sautéing the garlic, ginger, and chiles; add the sauce ingredients and cook until thickened
  4. Return chicken pieces to the sauce and toss to coat evenly
  5. Scoop portions onto serving plates and garnish with sesame seeds and green onions

 

PRO Tip:

Shaoxing rice wine is a common ingredient in many Chinese dishes and its unmistakable fragrance and flavor enhances anything you add it to. It does have gluten in it so if you are gluten-free, the closest substitution is a high-quality dry sherry, sake, or dry white wine.*

 

Recommended Tools (affiliate links; no extra cost to you):

 

Gluten-Free Tips:

* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

You can buy hoisin sauce or make a gluten-free version or make your own – there are a wide range of recipes available online, here is a good one from Nom Nom Paleo. Both Kikkoman and San-J brands make gluten-free soy sauce which you can use to make your hoisin from scratch or you can use coconut aminos! 

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

Yield: 3 to 4 main course servings

General Tso's Chicken (GF)

General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate © 2025 Jane Bonacci, The Heritage Cook.

Make this amazing General Tso's Chicken from the award-winning Phoenix Claws and Jade Trees cookbook from my friend Kian Lam Kho. If you can’t find black vinegar locally, you can approximate the flavor by using the same amount of balsamic vinegar + 1/4 tsp smoked paprika. Rich and savory, loaded with garlic and ginger, this is a chicken dish your whole family will be clamoring for!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 lb (.454kg) boneless, skinless chicken thighs, cut into 3/4-inch (2cm) cubes

Marinade

  • 2 tbsp dry sherry, dry white wine, or sake*
  • 1 large egg white
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper

Sauce

  • 3/4 cup (170g) chicken stock or water
  • 1/4 cup (57g) dry sherry, dry white wine, or sake*
  • 2 tbsp Chinkiang black vinegar (or 2 tbsp balsamic plus 1/4 tsp smoked paprika)
  • 1 tbsp soy sauce (Kikkoman and San-J make GF soy sauce)
  • 1 tbsp hoisin sauce (see gluten-free tips above)
  • 2 tbsp tapioca starch / flour
  • 1 tbsp sugar

Chicken

  • 4 cups (792g) vegetable oil, such as canola or safflower
  • 3/4 cup (85g) tapioca starch/flour
  • 3 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 1/4 cup (59ml) dried red chiles
  • 1 tbsp toasted sesame oil

Garnishes

  • 1 tsp sesame seeds, toasted
  • 2 tbsp thinly sliced scallion greens

Instructions

    1. Combine all the marinade ingredients in a bowl and mix well. Add the chicken cubes and stir well. Let marinate 20 minutes, stirring occasionally.

    2. Combine all the sauce ingredients in another bowl and mix well. Set aside.

    3. Line a baking sheet with a double layer of paper towels and set next to the stove.

    4. Prepare the Chicken: Heat the oil in a wok or stir-fry pan over high heat until it is shimmering, about 375°F (191°C). Put the tapioca starch in a large bowl and roll the marinated chicken cubes in the starch. Be sure to coat each piece generously. Fry the chicken cubes in the hot oil in two batches until they are golden brown, about 5 minutes for each batch turning often. Drain the chicken cubes and set them aside on the lined baking sheet.

    5. Make the Sauce: Remove all but 2 tbsp of the vegetable oil from the wok. Add the garlic and ginger to the wok and stir-fry for about 30 seconds. Add the chiles and stir-fry for another 30 seconds. Stir the sauce mixture so the starch is blended completely and pour it into the wok. Cook until the sauce thickens, about 1 minute. Return the chicken to the wok and quickly toss the pieces in the sauce. Add the sesame oil and stir it into the chicken.

    6. Scoop portions onto serving plates alongside steamed rice and garnish with the toasted sesame seeds and sliced scallion greens.

    Recipe found at www.theheritagecook.com

Notes

* The wine called for in this recipe is Shaoxing cooking wine which is not gluten-free. The dry sherry, dry white wine, or sake are good choices for alternatives.

* * The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

If you can’t find black vinegar locally, you can approximate the flavor by using the same amount of balsamic vinegar + 1/4 tsp smoked paprika.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Recipe from “Phoenix Claws and Jade Trees” cookbook by Kian Lam Kho.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 670Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 82mgSodium: 775mgCarbohydrates: 62gFiber: 2gSugar: 6gProtein: 17g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

© Jane Bonacci The Heritage Cook
Cuisine: Asian / Category: Chicken and Poultry

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General Tso’s Chicken pieces on a bed of white rice with green onions and black sesame seeds, sprinkled with white sesame seeds, topped with slivered green onions, served with raw ginger and broccoli on a brick red plate © 2025 Jane Bonacci, The Heritage Cook.

 

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Sept 2016. The article was updated in 2025.

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Comments

  3. Heather

    I would like to learn how to cook a whole fried fish with sweet and sour sauce that I had in China once.

  4. Starla

    Goodness that is a favorite of mine and looks so delicious. I would really love to learn how to make traditional homemade Chinese dumplings!

    • Jane Bonacci

      Delighted to help people discover this award-winning cookbook and the Anolon pan! Good luck in the drawing Allison!

    • Jane Bonacci

      Another one of my favorites Ty – no matter what you make out of this book, you will love it and learn a ton in the process. It is a remarkable cookbook!

    • Jane Bonacci

      You’re in luck Mary! There is a mouthwatering recipe for Stir0Fried Lo Mein with Barbecued Pork! I have tagged that one to try too!! 🙂

    • Jane Bonacci

      Two of my favorites Dawn. Kian has a recipe for sweet and sour pork that would be each to adjust to use chicken. Yum!!

  14. Carolsue

    Actually, I would like to learn to make General Tsos Chicken because I love spicy Chinese food and it seems kind of complicated! I would also like to learn how to make Pot Stickers!

    • Jane Bonacci

      This recipe was surprisingly easy, just follow the clearly outlined steps that Kian includes in the recipe. Get all your ingredients prepped and ready before you start cooking – I had this on the table in no time!

    • Jane Bonacci

      This recipe for General Tso’s Chicken is one of the best I’ve ever had Mita! I know you’ll love it too!

  19. shelby

    I’ve made several Chinese dishes in my day 🙂 General Tso however is the favorite here, or anything with shrimp! You know, I aim to please Grumpy! The photos are amazing and that meal looks incredible!

    • Jane Bonacci

      Grumpy is one lucky fella to have you Shelby! And I love the shrimp dishes too – they’ll be making an appearance in my kitchen soon! 🙂

  22. Jennifer Essad

    I want to make this recipe for the General Tsos Chicken and the Red-Cooked Pork I’ve seen mentioned

    • Jane Bonacci

      I don’t blame you Michelle – I am already planning on making it again! Thanks for your kind words <3

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