General Tso's Chicken
General Tso's chicken (Mandarin: Zuo Zongtang ji in) is a popular battered-chicken recipe in Chinese-American restaurants, allegedly hailing from Hunan province in China. However, the stories of the recipes heritage involving Zuo Zongtang (General Tso) are probably apocryphal, and it is more likely to be a dish based on similar Hunanese recipes, invented to please the American diner. Nonetheless, it is tasty and easy to prepare. While the dish is traditionally deep-fried, it tastes just as good when shallow-fried—a safer and easier option.
Total Time
Prep: ~15 minutes Cooking: ~15 minutes
Servings
4
Prep Time
~15 minutes
Cook Time
~15 minutes
750 g (1.65 lb) raw chicken dark meat, boneless and skinless.
1 egg
1 tbsp light soy sauce
Seasoning to taste
2–3 tbsp cornstarch, or as needed
700 ml (3 cups) oil to deep fry, or enough oil to shallow-fry
2 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp red Shaoxing rice wine
1 tbsp sugar
3 tbsp chicken stock or water
1 tbsp finely-chopped ginger
1 tbsp crushed and minced garlic
1 tbsp cornstarch (to thicken sauce; optional)
4 spring onions, chopped
1 tbsp chopped dried chile peppers
Cut the chicken into 2 cm (¾ inch) cubes.
Beat the egg, light soy sauce, and seasoning in a bowl.
Add the chicken pieces to the egg mixture, and stir in the cornstarch to thicken the mixture.
Mix the sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
Heat the oil in a wok (if deep frying, aim for 180°C or 350°F).
If deep frying, fry the pieces of battered chicken a few at a time until crispy (around 3 minutes). If shallow-frying, fry until the chicken is cooked and the batter is golden. Remove excess oil from the chicken pieces after frying.
3 minutes
After frying the chicken, empty and wipe clean the wok. Add 2 tbsp oil back to the wok, and return to the heat.
Fry the spring onions and chili peppers together for about 30 seconds.
30 seconds
Add the chicken pieces back to the wok, and stir fry with the vegetables until browned.
Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute or until sauce thickens. The exact time will depend partly on how much cornstarch you added.
1 minute
Remove from heat and serve immediately.
- •Dark meat is preferred, but you can also use white meat, or both!
- •Serve with steamed or fried rice.
- •You can substitute a dry sherry for the Shaoxing wine.
- •A small onion can be used instead of the spring onions.
- •Reduce or increase the chili peppers depending on your liking for spicy-hot foods.
- •The quantity of sauce can be increased according to preference.