General Tso’s chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in most Chinese and Asian themed American restaurants. The American Chinese dish is most commonly regarded to have been derived from Hunan湖南cuisine ( a very hot and spicy regional Chinese cuisine usually comes with a thick sauce)
The dish or its variants are known by a number of names, including Governor Tso’s chicken, General Gau’s chicken, General Tao’s chicken, General Tsao’s chicken, General Tong’s chicken, General Tang’s chicken, General Cho’s chicken, General Chau’s chicken, General Joe’s Chicken, T.S.O. Chicken, General Ching’s chicken, House Chicken, or simply General’s Chicken.
Use cornstarch as coating instead of flour
Use rice vinegar and spiced vinegar ( 鎮江醋) instead of white vinegar
You can make it as spicy as you like it by adding fresh hot chili
Ingredients: Served four
Half boneless skinless chicken cut to small cubes
Mix vegetable (red/yellow peppers, carrot, onion, celery)
Oil 4 cups
Garlic 1 large piece
Ginger 1 large piece
Cornstarch water (2 teaspoons of cornstarch mix with 4 teaspoons of water) to thicken the sauce
Kosher salt 1/2 teaspoon
Sugar 1/2 teaspoon
Soy sauce 2 teaspoon
Shaoxing wine (Yellow cooking wine) 1 teaspoon
White pepper 1/4 teaspoon
Garlic powder 1/2 teaspoon
Cornstarch (for later coating use) 1 cup
Add the above ingredients to the chicken cubes and mix well in a bowl. Marinade and keep in fridge for at least 1/2 hour. Put cornstarch in chicken and toss well. Make sure each piece of chicken is coated with cornstarch and separate with each other for easy frying later.
General Tso Sauce:
Dark soy sauce 2 tablespoon
Light soy sauce 2 tablespoon
Sugar 1/2 cup
Rice vinegar 1/4 cup
Spice vinegar( 鎮江醋)
Water 1/2 cup
Mix part A in a small bowl and set aside.
Hosin sauce 1 tablespoon
Hot bean sauce 1 tablespoon
Minced garlic 1 teaspoon
Chopped shallot 1 teaspoon
Chopped ginger 1 teaspoon
Add 4 cups of oil in a large wok or pot and heat it up to medium high (about 350F). Carefully slide the chicken pieces (already coated with cornstarch) to oil and deep fry it till golden brown. Set aside on a cookie rake.
Pour all the oil in a bowl except for two tablespoons left in the wok. Add the garlic and ginger pieces to the oil and quickly stir fry the vegetables until you can smell the aroma, splash Shaoxing wine on the side of the wok to intensify the smell. Take the vegetable out and put it as a circle on the serving plate.
Use medium heat, add one tablespoon of oil to the wok and (Part B of the sauce). Place minced garlic, shallot and ginger to the oil until it turns translucent. Add Hosin and hot bean sauce and reduce the volume by half.
Pour the General Tso sauce (Part A) with the Part B sauce already in the wok and mix well. Once you see the sauce is boiling, add the chicken pieces to the sauce and thicken it with cornstarch water. Serve with mix vegetable.
**Cooking option: This is a Hunan regional cuisine and it meant to be spicy. If you like it hot and spicy, you can add chopped hot chili when you are preparing the Part B sauce with the minced garlic, ginger and shallot procedure. You can make it as spicy as you like it!!