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General Tso's chicken fakeaway recipe served on white rice in a blue bowl.
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General Tso's Chicken Recipe

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
Keyword crispy general tso chicken, General Tso Chciken, General Tso's Chciken, general tsos sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 744kcal
Author Brian Jones

Ingredients

For the Stir Fry

  • 400 g Chicken Thigh Meat 14oz
  • 12-18 Small Dried Chilli Peppers
  • 35 g Ginger 1 Thumb-sized piece
  • 4 Garlic Cloves
  • 1 Spring Onion
  • 1 tablespoon Cooking Oil Plus oil for deep frying

For the Marinade:

  • 2 teaspoon Light Soy Sauce
  • 1 teaspoon Dark Soy Sauce
  • 1 Large Egg Yolk
  • 2 tablespoon Cornflour (Corn starch in the US)
  • 2 teaspoon Toasted Sesame Oil

For the Sauce:

  • 1 tablespoon Tomato Puree
  • 4 tablespoon Water
  • ½ teaspoon Cornflour (Corn starch in the US)
  • 2 teaspoon Light Soy Sauce
  • 1 teaspoon Dark Soy Sauce
  • 2 teaspoon Chinkiang Vinegar
  • 2 teaspoon Hoisin Sauce
  • 1 teaspoon Brown Sugar

Instructions

  • Slice the chicken into strips around 5-6mm (¼") wide and 3-4cm (1½-1¾") long.
  • Mix all of the ingredients for the marinade together and add them to the chicken, and allow to marinate whilst you prepare the remaining ingredients.
  • Slice the garlic as thinly as you can.
  • Peel and cut the ginger into batons approximately 2-3mm (⅛") in profile.
  • Slice the spring onion as finely as you can.
  • Place all of the ingredients for the sauce into a bowl and mix well.
  • Add 3-4cm (1½-1¾") of oil to a large wok and heat it to 180° C or 350°F.
    Fry your chicken, in batches if required, for 3-4 minutes until crispy and cooked through, then transfer to some kitchen paper to drain any excess oil.
  • Carefully drain the wok of oil, other than a scant coating, and return it to a high heat. If you are worried about draining the wok, you can do this in a separate frying pan, use something around 28cm or 11" in diameter and nonstick if possible.
  • Throw in the chillis, garlic, and ginger and stir fry for 30-40 seconds.
  • Pour in the sauce; it will thicken after 30-60 seconds.
  • Add the chicken, toss to coat and serve sprinkled with the spring onions.

Nutrition

Serving: 1 | Calories: 744kcal | Carbohydrates: 27g | Protein: 53g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 37g | Cholesterol: 348mg | Sodium: 1390mg | Fiber: 3g | Sugar: 8g
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