General Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried together with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, rice vinegar, and rice wine.
Although named after General Tso Tsungtang, the dish has no real-life connection with him. The dish is most likely a descendant of a simple Hunanese chicken dish, and two immigrant chefs, Chinese and Taiwanese – respectively, claim to be its inventors.
The sweetness and spiciness of the dish can be adjusted according to one’s taste, and the dish is served with either steamed or fried rice.
Chinese General Tso’s Chicken | (左宗棠雞 – Zuǒ Zōng Táng Jī)
Course: Appetizers, MainCuisine: ChineseDifficulty: Easy4
servings15
minutes10
minutes465
kcal25
minutesGeneral Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried together with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, rice vinegar, and rice wine.
Ingredients
- SAUCE/CHICKEN MARINADE:
3 tbsp soy sauce – light or all-purpose
1 tbsp hoisin sauce
1 tbsp rice vinegar (sub white wine vinegar)
2 tsp chilli paste , any (Sambal Oelak is great)
1 tsp sesame oil toasted preferably
3 tbsp brown sugar
1 tbsp cornflour/cornstarch
3/4 cup chicken stock/broth , low sodium
- CHICKEN:
600g/ 1.4 lb chicken thighs , boneless skinless, cut into 2.5cm / 1″ pieces (breast / tenderloin)
1 tsp ginger , finely grated
1 tsp garlic ,finely grated
1 cup cornflour/cornstarch
1 – 4 cups oil, for frying (peanut, vegetable or canola)
- STIR FRY SAUCE:
2 tbsp oil (peanut, vegetable or canola)
2 tsp ginger , finely chopped
2 cloves garlic , finely chopped
1/2 teaspoon red chilli flakes (red pepper flakes)
- GARNISHES (AT LEAST 1 RECOMMENDED):
Finely sliced green onion
Sesame seeds
Directions
- Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.
- Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.
- Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.
- Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).
- Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.
- Heat oil: Heat 2 cm / 4/5″ oil in a deep skillet (or large pot – whatever you’re comfortable with) to 200°C/390°F. To use less, see Note 4.
- Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.
- New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.
- Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.
- Toss! Add chicken, toss to coat quickly – the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.
