General Tso’s Chicken

General Tso’s chicken is a dish named after Zuo Zongtang (Tso), a famous Qing Dynasty statesman and military leader of the Hunan province in China.  However there appears to be very little connection of this dish to General Tso, nor is this a regularly eaten meal in Hunan.  However, regardless of origins, this is a wonderful meal that you should definitely try and add to your collection.

The wok deep-fried chicken provides a golden crispy coating that blends beautifully with the thick sweet and slightly spicy sauce.

The sweet, salty, spicy and sour flavours combine beautifully to provide a wonderful depth of flavour.  When served on a bed of Jasmine Rice, the sauce blends through to provide a thick coating that simply adds to a great meal.

Try this recipe, you’ll think it is Tso Good!

Print Recipe

General Tso's Chicken

Prep Time

20 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 900 g Chicken Fillets use thigh or breast to preference cut into bitesize cubes
• 6 tbsp Cornflour
• 2 tbsp Soy Sauce
• 3 tbsp Peanut Oil
• 3 Eggs
• 1 tbsp Ground Ginger
• 4 cloves Garlic crushed
• 10 Dry Chilli Pods
• 2 tbsp Sesame Oil
• Peanut Oil to fry chicken
• Jasmine Rice to serve
• Spring Onion thinly sliced to garnish

Sauce

• 1 cup Chicken Stock use stock cube
• 1 tbsp Cornflour
• 1/4 cup White Wine Vinegar
• 1/4 cup Soy Sauce
• 1/4 cup Sugar
• 3 tbsp Tomato Paste
• 3 tbsp Hoisin Sauce

Prep Time 20 minutes Cook Time 35 minutes Servings people Ingredients 900 g Chicken Fillets use thigh or breast to preference cut into bitesize cubes 6 tbsp Cornflour 2 tbsp Soy Sauce 3 tbsp Peanut Oil 3 Eggs 1 tbsp Ground Ginger 4 cloves Garlic crushed 10 Dry Chilli Pods 2 tbsp Sesame Oil Peanut Oil to fry chicken Jasmine Rice to serve Spring Onion thinly sliced to garnish Sauce 1 cup Chicken Stock use stock cube 1 tbsp Cornflour 1/4 cup White Wine Vinegar 1/4 cup Soy Sauce 1/4 cup Sugar 3 tbsp Tomato Paste 3 tbsp Hoisin Sauce

Instructions

Sauce

1. Place all of the sauce ingredients into a bowl and mix until combined. Set aside.

Chicken

1. In a medium bowl, whisk together the cornflour, soy sauce, eggs and peanut oil.
2. Add chicken to bowl and make sure all pieces are fully coated.
3. Fill wok with enough peanut oil to cover a batch of chicken pieces. Heat oil to approx 190°C.
4. Cook chicken in batches for 4-5 minutes, turn over half way through. Remove each batch and place on plate lined with paper towel.
5. Save 1/4 cup of the used oil and discard the remainder.
6. Allow wok to cool and wipe clean.
7. Heat (set aside) oil in wok over high heat and add ground ginger, garlic and chillies. Stir-fry for 30 seconds.
8. Stir the set aside sauce to ensure it is mixed through and pour into wok. Cook for about 5 minutes until the sauce thickens.
9. Add chicken to the wok and stir to ensure the chicken pieces are coated with the sauce. Cook for about 2 minutes and remove from wok
10. Drizzle sesame oil over the chicken, garnish with spring onion and serve with Jasmine Rice