General Tso's Chicken

Reprinted with permission from Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes by Ching-He Huang, copyright (c) 2011. Published by William Morrow Cookbooks.

Photo: General Tso's Chicken

Rated: 5 stars out of 5Rate it!Read 6 reviews

TOTAL TIME:30 min
Prep:20 min
Inactive Prep:--
Cook:10 min
 
YIELD:4 servings to share
LEVEL:Easy

Ingredients

CHICKEN:
  • 1 tablespoon cornstarch
SWEET SAUCE:
  • 1 tablespoon rice vinegar
  • 1 tablespoon yellow bean sauce (soy bean paste)
  • 1 teaspoon honey
  • 1/2 teaspoon dark soy sauce
STIR-FRY:
  • 1 tablespoon vegetable oil
  • 1 clove garlic, peeled, left whole and crushed
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 4 whole dried Sichuan chilies
  • 2 scallions, chopped
  • 1 cup peanuts, toasted and chopped
  • 8 ounces egg noodles, cooked per package instructions

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Directions

For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.

For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.

For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes.

Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.

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Newest Ratings and Reviews

Read all 6 reviews

  • on March 12, 2012

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    Loved it! We do not like catnip so we didn't use & we did not have soy paste so we used Thai curry paste. Turned out very spicy & very tasty!

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  • on March 09, 2012

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    Really wanted to love this but it was just OK. It needs some tweaking. Once they are made, I'm sure it will be good. Although less healthy, may try frying the chicken may add flavor and allow the sauce to clung to the meat. Ginger is not listed here but may be needed. Anyway, will re attempt. Love Ching's show and recipes!!! Very refreshing.

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  • on February 09, 2012

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    Outstanding! The only change I made, and maybe not really a change, I made a mix of chicken and large shrimp. I stir fried each separately and also added assorted sweet peppers cut into bite size pieces. Didn't have peanuts so I added cashews. The sauce is to "live" for. I had wide rice noodle on hand so I used those. The taste is on target. You must make this dish, especially for an Oriental dinner party. Ching...you rock! I dream of going to San Francisco and getting lost in the Wok Shop.

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