General Tso’s Chicken

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General Tso’s Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!

General Tso's Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!

General Tso’s chicken.

General Tso’s Chicken is one of those relatively modern day dishes with a surprisingly disputed history. One would think that dishes developed as recently as the 1970’s would have their history clearly defined. It is a constant source of amusement that this is often not the case.

In similar fashion the history of both the Chicken Tikka Masala and Balti Curry are both hotly disputed. What is undeniably true is that as a species we humans live to argue about shit that really aint all that important.

The thing that is generally accepted is that it is a battered chicken dish in a spicy sauce. To be honest that is so common to so many Chinese style dishes.

I usually use a deep fat fryer for this sort of dish. It just gives me a little more control over temperature.

It also means that I do not have to worry about fat spilling all over my cooker top! But a stove top is fine, just don’t fill your pan with more than a third of oil.

General Tso's Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!

Hot Stuff!

If you are a regular here you will be more than aware that I am very happy to splash out the spicy recipes once in a while. Now there is an elephant in the room when it comes to spicy recipes. Unquestionably as food writers we avoid the question of ‘heat’ like the plague.

Why? Well because it is so incredibly personal. What one person will find unbearably volcanic another will find mild. It is just one of those things that is almost impossible to explain or quantify.

If you liked this recipe, you should like this one too!  Chicken Pathia: Sweet and Sour Indian Curry

Fortunately I think most of us, on balance, are more than aware where our tolerance levels are when it comes to the spicy wee beasties that chillies are.

As a result you should do what you feel comfortable with add chili to suit your own needs. However, if you are stripping of chili remember to replace that flavour. As with most recipes omitting an ingredient leaves a hole, you need to plug that hole!

General Tso's Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!

A Word Of Caution!

One final word of caution, we are in essence throwing a lot of dried chili into hot oil at the start of this recipe, it will atomise the capsaicin. You really do not want your face anywhere near that stuff!

In other words keep your head away from the top of the wok and make sure your extraction is running. This bad boy has the potential to make you cry!

General Tso's Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!
General Tso's Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!
5 from 5 votes
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General Tso's Chicken

General Tso's Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!

Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 690 kcal
Author Brian Jones

Ingredients

  • 400 g Chicken Thigh Boneless and skinless
  • 6 Dried Chili Cut into 1 cm lengths, seeds in or out is your choice
  • 35 g Ginger Grated
  • 4 Cloves Garlic Finely Chopped
  • 1 Spring Onion Finely sliced
  • 1 Tbsp Cooking Oil Neutral
  • Oil for deep frying

For the Marinade:

  • 2 Tsp Light Soy Sauce
  • 1 Tsp Dark Soy Sauce
  • 1 Egg Yolk
  • 2 Tbsp Cornflour Corn starch in the US
  • 2 Tsp Toasted Sesame Oil

For the Sauce:

  • 1 Tbsp Tomato Puree
  • 4 Tbsp Water
  • 1/2 Tsp Cornflou Corn starch in the US
  • 2 Tsp Light Soy Sauce
  • 1 Tsp Dark Soy Sauce
  • 1 Tbsp Chinkiang Vinegar

Instructions

  1. Begin by slicing your chicken into slices around 5mm wide and 3-4cm long.

  2. Mix together all of the ingredients for the marinade and add to the chicken and allow to steep whilst you prepare the remaining ingredients.

  3. Prepare the garlic, ginger and chili and afterwards combine all of the ingredients for the sauce.

  4. Now that we have prepared all of our ingredients we can begin to cook.

  5. Heat your oil for deep friyng to 180° C or 350°F, I use a deep fat fryer but use what ever you are comfortable with.

  6. Fry your chicken, in batches if required for 3-4 minutes until crsipy and cooked through.

  7. Drain on a kitchen cloth.

  8. Heat a wok over a high heat and then when it shimmers add the tablespoon of cooking oil and then straight away the chili, garlic and ginger.

  9. Cook for 30-40 seconds then go straight in with the sauce and as it thickens after 30 seconds add the chicken and toss to coat.

  10. Serve on simply boiled rice and sprinkled with the spring onion.

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General Tso's Chicken is the very definition of US invented Chinese food, but one that is superb, a perfect quick and spicy fakeaway!
2018-06-10T17:13:22+00:00

14 Comments

  1. Yank April 15, 2018 at 10:04 pm - Reply

    OMG…”spicy wee beasties” 😀 Ha! Love it…thanks for the laugh and the delish recipe.

  2. graham April 15, 2018 at 9:33 pm - Reply

    your instructions dont say when to add the chilli? i assume it should be with the garlic, ginger and chicken?

    • Brian Jones April 16, 2018 at 8:14 am - Reply

      You are correct sorry, I have amended the recipe 🙂

  3. Helen April 15, 2018 at 8:55 pm - Reply

    Another hit Brian! So easy to make and so hard to keep everyone controlled as they all came back for seconds until it was gone! Rave reviews were received. Keep them coming and thanks😊

  4. Becca @ Amuse Your Bouche April 13, 2018 at 8:58 am - Reply

    Love the sound of this sauce! I can’t resist anything like this.

  5. Marie April 13, 2018 at 7:44 am - Reply

    Just looking at the photos, I can tell how flavourful this chicken dish is! This looks delicious. I’m a heat wimp so I would have to tone down the chili amounts, but my husband would absolutely love the extra heat.

    • Brian Jones April 15, 2018 at 9:04 am - Reply

      lol, it is amazing how capsaicin effects us all differently.

  6. Veena Azmanov April 13, 2018 at 6:54 am - Reply

    Oh my goodness this look absolutely amazing! It truly looks delicious! I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!!!

  7. Natalie April 13, 2018 at 6:34 am - Reply

    I love making chicken a bit different every time, and this looks simply delicious – I love the flavor combination in the marinade, and I simply have to try this recipe soon. YUM!

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