General Tso's Chicken


Source1 billion Chinese people
Prep time
Cooking time
Total time


My quick variation on Elsie's magic...


for the chicken
2 T
Corn starch
1 t
Ginger & Garlic paste
1 pn
White pepper
1 T
Light soy sauce
500 g
chicken thighs (deboned and skinless)
for the sauce
3 T
Chicken stock
2 T
dark soy sauce
1 T
Rice Vinegar
1 T
chinese rice wine
1 T
1 T
Ginger & Garlic paste
2 t
Corn starch
1⁄2 c
Spring onions (diced)
1 T
Peanut oil
1 ds
Sesame Oil
2 T
Sesame Seeds (dry roasted for garnish)


Cut chicken into bite size cubes, Whisk egg, corn starch, soy sauce, ginger garlic, white pepper together. Add chicken and mix well until coated. Fry chicken in batches; 4 minutes per batch. Drain on paper towel. Clean out wok, add peanut and sesame oil, heat. Add spring onions (and red chillies if you're inclined). Flash fry for 30 seconds. Add fried chicken; stir fry for 1 minute; push chicken to sides of wok. Add sauce to middle of wok; wait for the cornstarch to thicken. Push chicken into sauce and reduce, Sprinkle sesame seeds and serve immediately.