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General Tso’s chicken served on a plate

General Tso’s chicken

A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 along with other dishes

A favourite dish in Chinese restaurants, try making your own General Tso's chicken. It looks complicated but get all the components ready and it's quite easy

Nutrition: Per serving
NutrientUnit
kcal430
fat18g
saturates4g
carbs34g
sugars10g
fibre1g
protein30g
salt3.1g
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Ingredients

For the chicken

  • 1 egg white
  • ½ tbsp potato flour
  • 2 tbsp dark soy sauce
  • 2 tbsp Shaohsing wine or medium sherry
  • 500g boneless chicken thighs , cut into 4cm pieces

For the flour coating

  • 50g cornflour
  • 50g plain flour

For the sauce

  • 1 tbsp tomato purée
  • 2 tsp potato flour
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese rice vinegar
  • 1 tbsp caster sugar
  • 2 tbsp Shaohsing wine or medium sherry
  • 6 Sichuan long dried chillies (if you can’t get hold of these, 1 tsp chilli flakes works well)
  • 1 tbsp groundnut oil
  • 1 inch piece of ginger , peeled and very finely chopped
  • 2 cloves garlic , finely chopped

To cook the chicken and to finish

  • 1l groundnut oil
  • 3 spring onions , finely chopped
  • 3 tsp toasted sesame seeds

Method

  • STEP 1

    For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.

  • STEP 2

    For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.

  • STEP 3

    Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they’re aromatic and beginning to soften, but not brown.

  • STEP 4

    Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.

  • STEP 5

    Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they’re crisp and golden – agitating the pieces to make sure they don’t stick together – about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.

  • STEP 6

    Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn’t give you huge servings so it’s best to offer another dish with it, as well as boiled rice.

Recipe from Good Food magazine, September 2018

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A star rating of 4.4 out of 5.12 ratings
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