General Tso Recipe

Prep vegetables

Trim root ends from the scallions and thinly slice on a sharp diagonal, using both white and green parts. Finely shred the red cabbage into thin ribbons. Peel and julienne or grate the carrot. Roughly chop the cilantro.

Combine scallions, cabbage, carrot, and cilantro in a medium bowl and toss to mix evenly.

In a small bowl, whisk rice vinegar, sesame oil, soy sauce, chili garlic sauce, toasted sesame seeds, kosher salt, and black pepper until the sugar (if any) dissolves and dressing is homogeneous.

Pour the dressing over the vegetables and toss thoroughly. Let sit at room temperature for 10–15 minutes to allow flavors to meld while you prepare the sauce and protein. Taste and adjust salt or chili to taste.

Make sauce base

In a small bowl, whisk together soy sauce, dark soy (or extra soy), hoisin, rice vinegar, granulated sugar, and chicken stock (or water) until the sugar mostly dissolves. Set aside.

Cook aromatics

Heat 1 tablespoon neutral oil in a small saucepan or skillet over medium heat. Add minced ginger and garlic and cook, stirring, until fragrant (about 30 seconds). Add dried red chili flakes (or whole chiles) and toast briefly for 10–20 seconds, careful not to burn.

Pour the sauce base into the pan with the aromatics and bring to a gentle simmer, stirring to combine. Allow to simmer for 1–2 minutes so flavors marry.

Thicken sauce

In a small cup, stir the cornstarch into 1 tablespoon cold water to make a smooth slurry. While whisking the simmering sauce, slowly pour in the slurry. Continue stirring; the sauce will thicken within 30–60 seconds. If you prefer a thicker sauce, add an additional 0.5 teaspoon cornstarch mixed with 0.5 teaspoon water.

Remove from heat and stir in 1/2 teaspoon sesame oil. Taste and adjust sweetness, acidity, or saltiness — add a touch more sugar for sweetness, a splash of vinegar for brightness, or extra soy for salt. Keep sauce warm until assembly.

Reheat or finish protein (if needed)

If using pre-cooked protein (chicken, tofu, cauliflower), warm it in a skillet over medium-high heat with 1 tablespoon neutral oil until edges are crisp and internal temperature is hot (2–5 minutes depending on item). If using raw protein, cook according to your preferred method (pan-fry or deep-fry) until cooked through and crisped.

Coat protein with sauce

Add the warmed General Tso sauce to the pan with the cooked protein. Toss gently to coat each piece evenly, cooking for 1–2 minutes so the sauce clings and glazes the protein. Remove from heat.

Assemble lettuce cups

Arrange butter lettuce leaves on a serving platter. Spoon a generous tablespoon or two of the spicy scallion slaw into each leaf, top with 3–4 pieces of the sauced General Tso protein, and finish with a light sprinkle of toasted sesame seeds.

Serve immediately while the protein is hot and the slaw is crisp. Provide extra sauce on the side if desired.