General Tso's chicken

This sweet and spicy deep fried chicken is deliciously sweet and sticky

  • 35 mins cooking
  • Serves 4
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  • 1 egg
  • 500 grams boneless, skinless chicken thighs, cut into 2.5cm chunks
  • 1/3 cup cornflour, plus 2 teaspoons extra
  • 1/4 teasponn sea salt
  • 1/4 teaspoon white pepper
  • 100 mililitres low-salt chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato sauce
  • 2 teaspoons sugar
  • 2 teaspoons unseasoned rice vinegar
  • 1 1/2 tablespoons canola oil


  • 1
    Preheat an air fryer to 200°C.
  • 2
    Beat egg in a large bowl. Add chicken and turn to coat. In another bowl, stir together 1/3 cup cornflour, salt and white pepper. Transfer chicken to cornflour mix and stir to coat.
  • 3
    Working in batches, transfer chicken to fryer basket. (Do not crowd.) Cook, shaking once, for 12 minutes or until cooked through. Let stand for 3-5 minutes to dry. If chicken is still damp on one side, cook for 1-2 minutes more.
  • 4
    Whisk together remaining 2 tsp cornflour, broth, soy sauce, tomato sauce, sugar, and rice vinegar.
  • 5
    Heat canola oil and chillies in a large frying pan over medium heat until gently sizzling. Add ginger and garlic; cook, stirring, for 30 seconds or until fragrant.
  • 6
    Whisk cornflour mixture again, then stir into frying pan. Increase heat to medium-high. Cook until sauce begins to bubble. Add chicken, stirring to coat. Continue cooking for 1 minute or until sauce thickens. Remove pan from heat. Stir in 1 tablespoon spring onion and sesame oil.
  • 7
    Top with sesame seeds and the remaining spring onion.