General Tso's Chicken Recipe

General Tso's Chicken


  1. 780g chicken thigh cut into bite sized cubes
  2. 3 1/2 cups vegetable oil
  3. 8-12 dried chinese chillies, chopped if you like the dish hotter, whole if you are of the mild persuasion.
  4. 1/4 Szechuan peppers, crushed or whole whichever you prefer.
  5. 1/2 cup finely sliced scallion
  6. About 2 cups Japanese Panko breadcrumbs
  7. Chopped scallions and coriander for garnishing
  8. 2-3 handfulls of cashew nuts
  9. A handful each of chopped scallion and coriander according to taste

  1. 1 large egg, beaten
  2. 1/4 teaspoon salt
  3. 1 pinch white pepper
  4. 2 tablespoons cornstarch

  1. 2 tablespoons dark soy sauce
  2. 1 tablespoon minced garlic
  3. 1 tablespoon grated fresh ginger
  4. 2 tablespoons hoisin sauce
  5. 1 tablespoon sugar
  6. 1 tablespoon rice vinegar
  7. 1 1/2 teaspoons Shaoxing wine

How to make General Tso's Chicken

I was thinking of a Szechuan style spicy dish for my Chinese shebang dinner for Father's Day. My mother (who has awesome timing) sent me a link for a recipe for General Tso's Chicken ( shortly after. This recipe is based on that recipe, which originally appeared in The Chinese Kitchen by Eileen Yin-Fei Lo.

  1. Mix together the marinade ingredients and add it to the chicken. Ensure the chicken is throughly coated then set it aside for at least 15 minutes.
  2. Combine the sauce ingredients in a bowl and set aside.
  3. Heat the peanut oil in your wok over high heat till it starts to smoke. You can test this by putting in prawn crackers into the oil. If they bloom out sufficiently quickly, then it’s hot enough.
  4. One at a time, bread the chicken pieces with the breadcrumbs. Pat the crumbs in firmly so they don’t drop off in the oil, and shake off excess crumbs. Deepfry them in the hot oil till nicely browned. Don’t worry too much about whether they are cooked through, they get a second cooking later.
  5. Pour off all but about 3 tablespoons of the oil and turn the heat up again. When it starts smoking add in the chillies and szechuan pepper and fry till fragrant. Add in the cashews and fry till it takes on a roasty brown colour.
  6. Add the chicken and continue frying till the chillies look a bit burnt.
  7. Give the sauce mixture a stir then pour it over everything. Toss to coat evenly, then add the chopped scallions. Give it another stir around till the scallions look half cooked.
  8. Serve it up piping hot, garnished generously with scallions and coriander.
Question from the Chef

“I just had a casual browse of other General Tso’s Chicken recipes on the web. This is not an overly sweet dish, and may not taste much like the sort American Chinese restaurants serve up. It is spicy and ginger plays a prominent part. I play hardball with the proportions and tend to go a bit crazy on the ginger.”

  • Denman61
    Denman61 says

    This looks like a great recipe; however, the list of ingredients make no mention of cashews. For the record, what quantity of cashews? Also, is that coriander garnishing the chicken in the photograph?

  • tr1n1ty
    tr1n1ty says

    Thanks Denman61. I've edited the ingredients list to include the cashews and coriander. When I made the dish that day I didn't have any spring onions so I added coriander instead. I think both go quite well though.

  • jamescoley2
    jamescoley2 says

    I LOVE general tso's chicken and have tried cooking a few recipes but these recipes seem to have been missing something

  • henrybilton
    henrybilton says

    it is decent and testy tips for chicken recipes because i hate chicken carry

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