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Photo: General Tso's Chicken

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

ingredients

CHICKEN:
    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
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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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      5

      Newest Ratings and Reviews

      Read all 10 reviews

      • on March 05, 2013

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        I did NOT change anything will preparing this dish. If you're going for "hot and spicy" this dish fits the bill. I appreciated the different textures with the chopped peanuts and noodles. I absolutely would make this again.

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      • on February 24, 2013

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        Awsome. I added mushroom to the recepie. Will do it again and did steam rice on the side mmmmm delisioso!!!!

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      • on February 19, 2013

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        I replaced the chicken with tofu, and forgot the plain rice vinegar. I subbed apple cider vinegar and some sugar for the forgotten rice vinegar.
        I also picked up seasoned soy bean paste - so this may have added some extra heat, but it turned out well.
        Would have benefitted from some ginger, as recommended by others.
        I also felt like the whole cup of peanuts was a little overkill (I think I only put in 3/4 C and it still seemed a little unbalanced.

        I don't know if it's because of my seasoned soy bean paste - but the "sweet" sauce was more hot than sweet, so I had to add more honey than the recipe calls for.
        Even with these missteps it turned out great! Looking forward to making it again. Very easy, very quick (with tofu, that is - I can see this being a little more involved with chicken, very delicious.

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