General Tso’s Chicken

by Angie Liew

Check out How to Cook General Tso’s Chicken by Huang Kitchen on Snapguide.

 
From what I read,  General Tso’s Chicken originated in Hunan, China.  However almost nobody in Hunan has ever heard of this dish, which is the most famous Hunan dish in America.  It became popular in America through some enterprising Taiwanese chefs who opened Hunan restaurants in New York in the 1970s.  To appeal to American diners, the chefs adapted the very spicy sauces to less spicy and sweeter to suit the American taste.
 
General Tso’s Chicken is one of the most popular Chinese take away dish in the United States. This restaurant favourite dish is also known as General Tsao’s or Tao’s or Tzo’s Chicken.  Whatever it’s called, the great news is it’s not that tedious to prepare it at home.
 

General Tso’s Chicken

Recipe by Huang Kitchen, Angie Liew
From what I read, General Tso’s Chicken originated in Hunan, China. However almost nobody in Hunan has ever heard of this dish, which is the most famous Hunan dish in America. It became popular in America through some enterprising Taiwanese chefs who opened Hunan restaurants in New York in the 1970s. To appeal to American diners, the chefs adapted the very spicy sauces to less spicy and sweeter to suit the American taste. General Tso’s Chicken is one of the most popular Chinese take away dish in the United States. This restaurant favourite dish is also known as General Tsao’s or Tao’s or Tzo’s Chicken. Whatever it’s called, the great news is it’s not that tedious to prepare it at home.
Course: Main
Cuisine: Chinese

Ingredients

  • 2 cups Vegetable oil, for frying
  • 300 g Boneless skinless chicken meat, thigh or breast, cut into bite size pieces

Marinade:

  • 1 Egg
  • 1 tablespoon Chinese wine
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1 teaspoon Baking soda
  • 1 pinch white pepper

Dry coating:

  • 1/2 cup Cornstarch
  • 1/4 teaspoon Baking powder

Sauce:

  • 1 tablespoon Vegetable oil
  • 1 1/2 tablespoon green onion, Chopped
  • 1 clove Garlic
  • 4-5 pieces Dried red chillies, rinsed and deseeded
  • 1 strip Orange zest
  • 2 1/2 tablespoons Sugar
  • 1/2 tablespoon Chinese wine
  • 3 slices Ginger, minced
  • 2 tablespoon Chinese rice vinegar
  • 2 1/2 tablespoon Soy sauce
  • 2 tablespoon Water, or chicken broth
  • 1 teaspoon Sesame oil
  • 1 teaspoon Peanut oil

Thickening:

  • 1 teaspoon Cornstarch
  • 2 tablespoon Water

    Instructions

    • Marinate the chicken cubes with Chinese wine, salt, pepper and sugar for at least 15 minutes. Heat oil in wok or deep fryer on high heat.
    • Beat the egg in a mixing bowl. Add the chicken cubes and mix well. Mix in the cornstarch and baking powder a little bit at a time until the chicken cubes are well coated.
    • Deep fry the chicken cubes in batches one by one until they turns golden brown and begin to float (about 3 minutes). Remove from wok and allow to cool as you fry the next batch. Once all the chicken cubes has been fried, refry the chicken, starting with the batch that was fried first. Cook until the chicken cubes turn deep golden brown (about 2 minutes). Drain on paper towel lined plate.
    • Heat 1 tablespoon oil in wok over high heat. Stir in green onions, garlic, chillies and orange zest. Cook until garlic turns golden brown and the chillies brighten (a minute or two). Add the sugar, ginger, chicken broth, vinegar, soy sauce, sesame oil and peanut oil. Bring to a boil and cook for 3 minutes.
    • Dissolve 1 teaspoon cornstarch into water. Stir into the boiling sauce. Return to a boil, cook until the sauce thickens (1 minute). Stir in the fried chicken cubes into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken cubes absorbs some of the sauce and is well coated.
    • Sprinkle some chopped green onions on top and served hot with steam rice.

Enjoy!

Notes

I prefer to use boneless chicken thigh to chicken breast for a juicier bite.
Use egg whites instead of whole eggs to bind the cornstarch to the meat.
Refry the chicken cubes to get very crispy chicken.
 
To fry chicken cubes:
 Mix the marinade into the chicken cubes, at least 15 minutes. 
 
 

Add cornstarch and baking powder a bit at a time into the chicken.
 
 
 
Mix until all the chicken cubes are well coated with the flour.
 
 
 
Heat up the oil.
 
 
 
In batches, fry the chicken cubes one at a time into the hot oil.
 
 
 
Cook until they turn golden brown ….. drained on paper towel and allow  to cool

 
 
Refry until the chicken cubes turn deep golden brown in colour.

 

 
To make sauce:
Heat up oil over high heat
 
 
 Stir in the green onions
 
 
Also the garlic
 
 
And the dried chillies and orange zest … stir fry until garlic turns golden brown and you smell the aroma of the chillies 
 
 
Add the sugar and ginger
 
 
Then add soy sauce, vinegar, streak of sesame oil, broth and peanut oil

 

 
Mix everything together.  Bring to a boil and cook for 3 minutes
 
 
Then thicken with cornstarch liquid .. Cook for about 1 minute
 
 
Stir in the fried chicken into the thickened sauce

 

 
Reduce heat to low and cook until the chicken cubes are well coated and have absorbed some of the sauce.
 
 
 

 

Topped with some chopped green onions in a serving plate and served immediately

 
Great to serve this delicious dish with hot steamed rice …… ENJOY!

Leave a Comment

3 comments

Eric Tourelle May 25, 2020 - 1:25 am

awesome recipe broken down well, tastes like my restaurants if not better

Reply
Angie Liew June 8, 2014 - 4:40 am

Very happy it caught your attention. thanks for comment Esther

Reply
Esther Wong June 7, 2014 - 4:54 pm

Another great dish. Sweet and sour is always a good choice especially when there is no appetite to eat.

Reply

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