• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Newest
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Newest
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    General Tso Chicken(General Tso's Chicken)

    Last Modified: November 13, 2018 by Elaine| 23 Comments

    Jump to Recipe

    General Tso Chicken or General Tso’s Chicken is one of the most famous Chinese dishes in American. I have heard a saying that people in China have never heard of General Tso’s Chicken, which is not true.

    General Tso Chicken|ChinaSichuanFood

    The dish is named after General Tso, who was a famous general in human province. But General Tso’s chicken has nothing to do with the general.

    General Tso’s chicken is created by a famous cook Changgui Peng who is expert in Hunan Cuisine.

    In 1970’s, the Taiwan's premier Jiang Jingguo visited the restaurant where cook Peng worked in the middle night after duty. Only chicken thighs were left with no other ingredients available. So cook Peng cut the bones out and meat into small cubes, fried firstly and then stir-fried with soy sauce, vinegar, chopped garlic and ginger. And then add water starch and ladled with sesame oil. The premier loved the dish and asked for the name, cook Peng responded quickly with a name after General Tso. From that time, this General Tso’s Chicken has been the featured dish of that restaurant.

    Three years later, cook Peng went to American and opened a restaurant. This General Tso’s chicken was loved by Kissinger and further featured by ABC, which makes General Tso’s Chicken as one of the most famous Chinese-American dish.

    General Tso Chicken|ChinaSichuanFood

    This cooking process is quite common in Hunan cuisine. For the success of making your own General Tso’s chicken, the most important step is the marinating process. As told above, chicken thighs are better than boneless chicken breast. Chinese people do not like to eat chicken breast very much compared with chicken wings and thighs. Even with Kung Pao Chicken, Chinese versions are almost made with chicken thighs.

    General Tso Chicken|ChinaSichuanFood

    In a small bowl, add light soy sauce, sugar, cooking wine, chili oil and salt to make the stir-frying sauce.

    In another bowl, add 2 teaspoons of corn starch and 2 teaspoons of chicken stock or water. The ratio should around 1:1. You can also mix the two bowls together to simplify the process.

    General Tso Chicken sauce

    Cut the bones out and the meat of chicken thighs into small cubes around 2 cm long. And then marinade with salt, light soy sauce, cooking wine and egg whites. Put aside for around 10 minutes.

    Then add 1 tablespoon  of starch and coat the chicken cubes evenly just before the frying process. Grasp with hand until the chicken cubes are evenly coated.

    And then heat up a relatively larger batch of  oil in wok. And stir-fry the chicken cubes until golden brown. And then return the fired chicken cubes back to deep fry again for a short time.

    General Tso Chicken|ChinaSichuanFood

    Leave around 1 tablespoon of cooking oil in wok, add chili pepper until the color turns darker. Return fire chicken cubes in with chopped ginger and garlic. And then add stir fry sauce, water starch and sesame oil. Mix well and transfer out immediately.

    General Tso Chicken|ChinaSichuanFood

    🧾Recipe

    General Tso Chicken

    Elaine
    One of the most famous Chinese-American Chicken dish named after General Tso.
    4 from 1 vote
    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 2
    Calories 865 kcal

    Ingredients
      

    • 4 ~5 boneless chicken thighs , around 1 pound; cut into 2 cm cubes
    • 6 dried chili pepper , cut into small section
    • 1 inch root ginger , chopped
    • 3 garlic cloves , chopped
    • 2 tablespoons cornstarch for coating
    • 2 cups of cooking oil
    • 1 teaspoon sesame oil
    • 1 teaspoon roasted sesame seeds

    Marinade sauce:

    • 1 egg white
    • pinch of salt
    • 1 tablespoon cooking wine
    • ½ tablespoon light soy sauce

    Stir fry sauce:

    • 1 tablespoon light soy sauce
    • 1 teaspoon dark soy sauce
    • 1 teaspoon chili oil
    • 1 teaspoon sugar
    • 1 teaspoon salt

    Water Starch:

    • 2 teaspoons water or chicken stock
    • 2 teaspoons cornstarch

    Instructions

    • Cut the bones out and the meat of chicken thighs into small cubes around 2 cm long. And then marinade with salt, light soy sauce, cooking wine and egg whites. Put aside for around 10 minutes.
    • In a small bowl, combine light soy sauce, sugar, cooking wine, chili oil and salt to make the stir-frying sauce.
    • In another bowl, add 2 teaspoons of corn starch and 2 teaspoons of water. Mix well to make water starch.
    • Coat the chicken cubes with cornstarch just before the frying process.
    • Heat up the oil in wok and deep-fry the chicken cubes until golden brown. Transfer the chicken out and heat the oil again. Then return the fried chicken cubes and fry them once again for no more than 15 seconds. Transfer out and set aside. Meanwhile pour the extra oil out and leave around 1 tablespoon in wok.
    • Add chili pepper in wok, stir fry until the color turns darker over middle fire. Return fire chicken cubes in with chopped ginger and garlic. Fry over high fire for 30 seconds.
    • Stir in stir fry sauce in and mix evenly. Pour water starch and sesame oil. Mix thoroughly and move out immediately
    • Garnish some sesame seeds before serving.

    Notes

    1. To simplify the steps, you can mix the water starch and stir-fry sauce together but I recommend adding the starch at the very last step.
    2. The stir-frying process should be quick after returning fried chicken so remember to turn up the fire; otherwise, the crispy taste might be spoil.

    Nutrition

    Calories: 865kcalCarbohydrates: 26gProtein: 41gFat: 65gSaturated Fat: 12gCholesterol: 222mgSodium: 3261mgPotassium: 794mgFiber: 4gSugar: 8gVitamin A: 4150IUVitamin C: 7mgCalcium: 48mgIron: 3mg
    Keyword chicken, General Tso
    Tried this recipe?Mention @ChinaSichuanFood

    General Tso Chicken|ChinaSichuanFood

    More Pantry

    • pork floss|chinasichuanfood.com
      Pork Floss - Meat Floss
    • types of Chinese noodles|chinasichuanfood.com
      Types of Chinese Noodles
    • Glutinous rice flour|chinasichuanfood.com
      Glutinous rice flour - Sticky rice flour
    • rock sugar|chinasichuanfood.com
      Rock Sugar- The Most Popular Chinese Dessert Sweetener.

    Reader Interactions

    Comments

    1. Lin wen

      January 09, 2014 at 2:47 pm

      Nowadays my routine before bed time is to check your site no matter how late it is. I always smile to myself if I see your new post. I'm done reading goodnight 🙂

      Reply
      • Elaine Luo

        January 09, 2014 at 8:38 pm

        Hi Lin Wen,

        You are so kind and you cannot imagine how touched I am when I reading thoes words from you. I am writing about Chinese sauce the "jiang" for you. Just wait and I will post it when the photoes are done!

        Reply
    2. Lin wen

      January 10, 2014 at 1:14 am

      Wow I'm so exciting! Can't wait! I'm looking forward to read them. Thank you so much

      Reply
    3. Janie

      April 18, 2014 at 3:59 pm

      Hi Elaine, I am thinking of making this tonight (the picture is making my mouth water and I'm still at work, ugh!), but only have one kind of soy sauce.. I'm assuming this will be okay, but what's the reason for both a light and dark soy sauce?

      Thanks!

      Reply
      • Elaine Luo

        April 18, 2014 at 8:03 pm

        Hi Janie,
        It is ok to use one kind of soy sauce. The reason why I am using both is because they function slightly different. Light soy sauce is used mainly for the taste while dark soy sauce is mainly used to add the color. But it is ok to use light soy sauce only.

        Reply
    4. Alexandria

      April 29, 2015 at 12:02 am

      What to do if you don't have corn starch?

      Reply
      • Elaine Luo

        April 29, 2015 at 8:30 am

        Hi Alexandria,
        I would recommend replacing it with other starch like potato starch or purchasing some directly. Just a joke.
        If starch is unavailable, you can skip it and add some egg white. But I highly recommend using some in this recipe.

        Reply
        • Alexandria

          May 15, 2015 at 8:24 am

          Thank you, for the reply. I din't notice it until now. This is a great recipe! 🙂

          Reply
    5. Jean

      October 18, 2015 at 7:05 am

      Your recipes are amazing!

      I've been a fan of your website ever since I found it. I live in London and it's quite expensive to find good and authentic chinese restaurants. But ever since I've started cooking using your recipes I find that I can make better food than most of the chinese restaurants I go to in London!

      Thank you so much and keep posting!

      Reply
      • Elaine

        October 18, 2015 at 9:03 pm

        Thanks Jean,

        This word really made my day!!!! I have not been to London yet but I have received lots of feedback about Chinese food there. And I am so glad to know my recipes can help. In fact, even in China, I love homemade food much more than restaurant style.

        Look forward to more good news. Happy cooking ahead.

        Reply
    6. Sarah Gotheridge

      December 06, 2015 at 11:01 pm

      WOW! You are a master and I love your recipes. Do you se Pinterest much? The guys at Pinch of Yum are killing it with their blog and pinterest.

      Reply
      • Elaine

        December 07, 2015 at 11:35 am

        Thanks Sarah. Yes, I am a pinterester too. I know pinch of yum. They are doing excellent jobs.

        Reply
    7. Jenn

      April 15, 2016 at 10:03 am

      How much soy sauce do you use in the marinade? It isn't listed as an ingredient for the marinade but is mentioned in the instructions. We love your recipes- so much flavor!

      Reply
      • Elaine

        April 15, 2016 at 9:23 pm

        Thanks Jenn! Recipe updated!

        Reply
    8. Swetha

      April 20, 2016 at 2:42 pm

      Hi, I'm thinking of making it today and just noticed the recipe before the ingredients list and the recipe after the ingredients list have some differences and the ingredients list doesn't coincide either •_• could you clear it up?

      Reply
    9. Vicki

      June 29, 2016 at 11:05 pm

      I'm so excited to see this recipe and very eager to try it! Thank you so much for sharing your recipes. If I could only choose one website to cook from, it would be yours.

      Reply
      • Elaine

        July 01, 2016 at 5:01 pm

        Thanks Vicki. You are so warm!

        Reply
    10. Lisa

      July 12, 2016 at 11:28 am

      Woa yummy. Thank you so much for sharing your recipes.

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • scallion pancakes|chinasichuanfood.com
      Scallion Pancakes (Cong You Bing)
    • mapo tofu|chinasichuanfood.com
      Mapo Tofu Recipe- Ma Po Tofu
    • boba pearls |chinasichuanfood.com
      How to Make Boba Pearls at Home -Tapioca Pearls
    • twice cooked pork belly|chinasichuanfood.com
      Twice Cooked Pork--Szechuan Pork Stir Fry
    • red braised pork belly|chinasichuanfood.com
      Red Braised Pork Belly —Hong Shao Rou
    • pork and mushroom stir fry|chinasichuanfood.com
      Pork and Mushroom Stir Fry

    Find Recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved