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General Tso Chicken Recipe

Name: General Tso Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 3 pounds /1 ¼ kg Boneless skinless chicken, cut into bite-sized pieces(thigh and breast); ¼ cup Light Soy Sauce; 1 tsp White pepper powder; 1 Egg, lightly beaten; ½-¾ cup Cornflour / cornstarch; As needed Oil (for deep frying and for seasoning ); 1½ tsp Ginger, finely minced; 1½ tsp Garlic, finely minced; 4-5 Dried red chiles (deseeded if desired); 2 -3 stalks Spring onion / Scallion (white part only, cut into 1-inch lengths); ½ tsp Black pepper powder; 2 Tbsp Oyster sauce; 2 Tbsp ( don't add more) Chinese rice vinegar; 2 ½ Tbsp Light Soy Sauce; ½ Tbsp Dark SoySauce; 1 tsp Hoisin sauce (optional); 1 cup (up to 2 cups) Water; 1-2 Tbsp Light brown sugar; ½ Tbsp Shaoxing Wine (traditionally used, may be omitted); 2 Tbsp Cornflour / Cornstarch

General Tso Chicken Recipe

Popular, comforting Asian Restaurant Recipe. Who is General Tso and what is so special about his chicken?

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

General Tso's chicken

Ingredients:

Boneless skinless chicken, cut into bite-sized pieces(thigh and breast)		3 pounds /1 ¼ kg
Light Soy Sauce		¼ cup
White pepper powder		1 tsp
Egg, lightly beaten		1
Cornflour / cornstarch		½-¾ cup
Oil (for deep frying and for seasoning )		As needed
Ginger, finely minced		1½ tsp
Garlic, finely minced		1½ tsp
Dried red chiles (deseeded if desired)		4-5
Spring onion / Scallion (white part only, cut into 1-inch lengths)		2 -3 stalks
Black pepper powder		½ tsp
Oyster sauce		2 Tbsp

For the Sauce:

Chinese rice vinegar		2 Tbsp ( don't add more)
Light Soy Sauce		2 ½ Tbsp
Dark SoySauce		½ Tbsp
Hoisin sauce (optional)		1 tsp
Water		1 cup (up to 2 cups)
Light brown sugar		1-2 Tbsp
Shaoxing Wine (traditionally used, may be omitted)		½ Tbsp
Cornflour / Cornstarch		2 Tbsp

Method:

Mix all the ingredients ‘for the Sauce’ in a bowl. Taste and adjust seasonings. Set aside.
Marinate the chicken meat with the soy sauce and white pepper for 15 minutes. Add the egg to the chicken and mix well.
Coat the marinated chicken well with the cornflour.
Heat up oil for deep frying. Deep fry the chicken till golden brown (in batches to prevent overcrowding). Drain excess oil by laying chicken on a strainer over a bowl.
Heat about 1 ½ Tbsp oil in another wok. Add the minced ginger, garlic, and dried chilies and stir-fry till aromatic.
Add in the sauce ingredients and stir. (There should be enough water in the sauce to cover the chicken).
Bring to boil and allow to thicken, somewhat.
Now add the fried chicken, stir gently.
Allow the sauce to coat the chicken well, careful not the break the crust of the fried chicken. It should soak up the sauces nicely.
When the chicken is nicely glazed with the thickened sauce, add the oyster sauce and black pepper powder. Stir through.
Lastly, stir in scallion as a garnish and serve with steamed white rice!