Chef John

490 RECIPES

30+ years of experience in the culinary industry

Chef John’s Cooking Class | General Tso’s Chicken

With this recipe, you can skip the take-out and make your own sweet and sour chicken dish. With both tanginess and a bit of spice, this dish is flavorful and vibrant.

Turn mealtime into a joyful experience
CUISINES: Chinese
LEVEL: EASY
TIME: 30 min
SERVING: 2 People
INGREDIENTS:
  • 【Marinade】
  • 1 Fillet Chicken Breast
  • ½ tsp Salt
  • ¼ tsp White Pepper
  • ½ tbsp Shaoxing Cooking Wine
  • 2 Large Egg White
  • ½ tsp Baking Powder
  • ½ cup Corn Starch
  • ¼ cup Flour
  • 2 tbsp Water
  • 1 tbsp Cooking Oil
  • 【Sauce】
  • ¾ cup Chicken Broth
  • 1 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • ½ tbsp Oyster Sauce
  • ¼ cup Sugar
  • tbsp White Vinegar
  • 1 tbsp Shaoxing Cooking Wine
  • 1 tbsp Potato Starch
  • 3 Dried Cayenne Pepper
  • 【Stir-fried】 ㅤ ㅤ
  • 2 tbsp Cooking Oil
  • 3 cloves Garlic Cloves
  • 4-5 slices Ginger
  • 2 stalks Green Onions, Cut Into 1/2 Inch Pieces.
  • 【Garnish】 ㅤ ㅤ ㅤ ㅤ
  • ½ tsp Sesame
LET'S START
Step 1
Step 1
Step 1
Cut the chicken breast into long strips and then cut into small pieces.
Step 2 - Marinating:
Step 2 - Marinating:
Step 2 - Marinating:
Add salt, white pepper, Shaoxing cooking wine, egg white, baking powder, cornstarch, flour, cold water and cooking oil. (add a little bit less, don’t pour it all at once).
Step 2-1
Step 2-1
Step 2-1
Mix well and marinate for 10-15 minutes.
Step 3 - Sauce
Step 3 - Sauce
Step 3 - Sauce
Add chicken broth, light soy sauce, dark soy sauce, oyster sauce, sugar, white vinegar, Shaoxing cooking wine and starch. Stir well. Cut the dried chilies into small sections and remove the seeds. We only want chili shells so that it is fragrant but not spicy.
Step 4
Step 4
Step 4
When the oil temperature reaches 300°C/150°C, put the chicken piece by piece into the oil pan and fry over medium-low heat for 2-3 minutes.
Step 5
Step 5
Step 5
The cooked chicken will slowly float up. At this time, take it out and cut off the uneven batter, so the appearance is more appealing.
Step 6
Step 6
Step 6
When the oil temperature rises to 150°C / 300°F again, put the chicken in and re-fry for about 30 seconds. Quickly pick it up and place it on kitchen paper to drain the oil.
Step 7
Step 7
Step 7
Pour oil in the pot. Add garlic slices, ginger slices and green onions, and stir fry.
Step 8
Step 8
Step 8
Then pour the sauce into the pot, keep stirring the juice which will gradually thicken.
Step 9
Step 9
Step 9
Pour in the fried chicken nuggets so that the juice completely covers the chicken.
Step 10
Step 10
Step 10
Serve the chicken on a plate and sprinkle a little sesame seeds to make it more fragrant according to personal preference.
Features:
Features:
Features:
Bright red in color, crisp on the outside, tender on the inside, sweet and sour, and appetizing
Chef's notes:
Chef's notes:
Chef's notes:
1. The chicken must be covered with egg white. Avoid the egg yolk as it will make the shell not crispy, and the color will be darker.
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2. The proportion of the paste should be adjusted so that it can stick to the hand for 2 to 3 seconds and then fall.
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3. It is better to use medium-low heat when frying, and the chicken must be re-fried, otherwise the taste will not be good.
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4. The taste of the sauce can be adjusted according to the amount of sweetness and sourness you prefer. It is good to cover the sauce on the chicken.