This is a result of much experimentation. I haven't found a single recipe yet other than this one that actually reproduces the flavor of this dish as it is served in restaraunts. Because this recipe involves several steps that each have cooking options, please read through this recipe before starting and decide what approach is best for you. I have found that a single wok solution has worked for me but a deep fryer and wok combo is a better bet for many people.
- 6 tbsp soy sauce
- 4 tbsp rice wine
- 3 tbsp rice vinegar
- 2 tsp hoisin sauce
- 1/2 tsp sesame oil
- 1/2 cup sugar
- 3 tbsp minced fresh garlic
- 3 tbsp minced fresh ginger
- 2 tsp crushed red pepper
- 1 green onion, finely sliced
- 3 eggs
- 1/2 cup corn starch
- 1 tbsp soy sauce
- 1-1/2 lb chicken breast
- 4 cups peanut oil
- 3 tbsp corn starch
In a medium bowl, mix the sauce ingredients until the
sugar is dissolved and set aside in the refrigerator.
Cut the chicken into thumb-sized pieces.
Mix the 3 tbsp corn starch with 3 tbsp cold water, for use in thickening the sauce.
In a large bowl, whisk the eggs until well mixed.
Add the 1/2 c. cornstarch and soy sauce and mix until smooth.
Add the chicken and toss by hand until well coated.
Heat the oil in a wok or deep fryer until just smoking.
Add the chicken a few pieces at a time by lifting them from the egg mixture with a wire basket, separating them if they get stuck together in the frying oil.
Deep fry the chicken until the coating is a light golden brown.
Remove the chicken from the oil using a wire basket and drain on paper towels.
If you used the wok to deep fry the chicken:
Remove all of the oil from the wok. Be careful with this step, the oil is dangerously hot and if it drains down the side of the wok it will catch fire. Don't ask me how I know.
Otherwise if you used a deep fryer:
Add 1 tbsp peanut oil to a hot wok and stir to coat the sides so the chicken doesn't stick to the metal.
Return the chicken to the wok and stir fry over high heat until the coating is crispy and a bit darker but still golden brown.
Remove the chicken from the wok and set aside.
Remove any oil and stray bits of batter from the wok -- again, be careful with this step.
Add the sauce mixture and bring to a boil over medium heat.
Reduce the sauce slightly and begin adding the thickening mixture.
When it is the consistency of pancake syrup, add the chicken and stir well to coat the chicken pieces. The sauce should immediately thicken to molasses consistency.
Toss to coat the chicken well and remove from heat.
Serve immediately with white, brown, or fried rice.
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Submitted By: Darryl House
General Tso's Chicken