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General Tso's Chicken


I'd always heard of this dish and never tried it, so after searching around the internet for some recipe ideas, I've devised this one from a few versions and it really worked! The coating is so crunchy and can hold up to the sauce, soaking it in but keeping that all too addictive crunch. Give it a go!

Here's what you'll need


  • 2-3 chicken breast (cut into chunks)
  • 1 egg white (whisked into soft foam)
  • 2 tbsp soya sauce
  • 2 tbsp shaoxing wine
  • 2 tbsp vodka
  • ½ tsp baking soda
  • 3 tbsp corn starch

Crispy coating

  • ½ cup flour
  • 1½ cup corn starch
  • 1 tsp baking powder


  • 3 tbsp soya sauce
  • 2 tbsp Shaoxing wine
  • 2 tbsp rice vinegar
  • 3 tbsp chicken stock
  • 4 tbsp sugar
  • 1 tsp sesame oil
  • 2 tbsp corn starch
  • 4 cloves garlic
  • 2 inch piece of ginger (grated)
  • 5 chillies (more or less as you like)
  • green onion to garnish
  1. mix all the marinade ingredients and divide in half

  2. mix one half with the chicken, wrap with cling film and pop into the fridge...preferably overnight

  3. now, mix the coating ingredients with the other half of the marinade until it resembles wet-ishclumpy sand

  4. add chicken, one piece at a time to fully coat them and when it's all in the bowl, squeeze the chicken to make sure the coating is well and truly sticking to the chicken

  5. for the sauce, in a wok (or as close to a wok-shaped pan as you've got) sautee the garlic, ginger, chillies and green onions until starting to brown up

  6. in a bowl, whisk together the rest of the ingredients for the sauce and pour into the wok and simmer for few minutes until thickened and remove from heat

  7. now, quickly deep fry the chicken pieces for a few minutes until crisp and cooked all the way through and throw into the waiting sauce giving it all a good toss to coat



  9. now serve it up as is or with some white rice

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