General Tso’s Chicken is as American as Apple Pie. The dish was an invention of a Taiwanese American Chef (Peng) who popularized the dish in the 1950s. Read more about the origin of this uniquely Asian American dish here.
Here’s the recipe to make your very own General Tso’s Chicken!
- 12 Ounces of boneless and skinless chicken thighs cut into bite-size pieces.
- 1/2 tablespoon of Shaoxing Cooking Wine
- 1 pinch of salt
- 1/3 cup of corn starch
- Oil for deep frying
- 1 1/2 tablespoon oil
- 3 slices peeled and minced ginger
- 1 clove of minced garlic
- 1/4 cut of red chilies
- 1 stalk of scallion cut into 1-inch lengths
- 3 tablespoons of Chinese Rice Vinegar
- 3 tablespoons of Dark Soy Sauce
- 1 teaspoon Hoisin Sauce
- 1/4 cup of water
- 3 tablespoons of sugar
- 1/2 tablespoon Shaoxing Wine
- 1 tablespoon cornstarch
- Marinate the chicken meat with Shaoxing Wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl.
- Coat the chicken generously with cornstarch. Heat the oil for deep-frying. Deep fry the chicken until they turn golden brown and remove the chicken with a strainer. Drain off the excess oil on a dish lined with paper towel.
- Lastly, heat up the wok with 2 tablespoons of oil. Add the minced ginger, garlic, scallion, and dried chilies into the wok and stir-fry until you smell the aroma of the ingredients fusing together. Pour the Sauce into the wok. Mix the sauce until it thickens, then add the chicken into the wok and stir until they are evenly coated.
- Some a few pinches of freshly diced scallions on top to garnish and serve immediately!