Name: Spicy General Tso's Chicken
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ cup plain flour (all-purpose flour); ½ cup corn flour (cornstarch); 500g (1.1 lb) chicken breast, diced; vegetable oil for frying, plus 1 tbsp extra; 2 garlic cloves, finely chopped; 4cm piece ginger, finely julienned; 6 dried chillies, cut into 3cm pieces, seeds removed; thinly sliced spring onions (scallions) to serve; Sauce:; 1/3 cup chicken stock; 2 tbsp light soy sauce; 1 tbsp Chinkiang vinegar; 2 tbsp Chinese Shaoxing wine; 2 tbsp caster sugar; 1 tsp cornflour; Marinade:; 1 egg white, lightly whisked; 1 tbsp light soy sauce; 1 tbsp vodka (optional); 1 tsp dark soy sauce; 1 tsp baking soda

Spicy General Tso’s Chicken

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I’ve taken your typical General Tso’s chicken, but put an adults-only twist on things – yep, this one is more savoury, more spicy and even more delicious! My secret marinade ingredient helps get things nice and crispy and really carries all that epic flavour.

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Spicy General Tso’s Chicken

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

Ingredients

½ cup plain flour (all-purpose flour)

½ cup corn flour (cornstarch)

500g (1.1 lb) chicken breast, diced

vegetable oil for frying, plus 1 tbsp extra

2 garlic cloves, finely chopped

4cm piece ginger, finely julienned

6 dried chillies, cut into 3cm pieces, seeds removed

thinly sliced spring onions (scallions) to serve

Sauce:

1/3 cup chicken stock

2 tbsp light soy sauce

1 tbsp Chinkiang vinegar

2 tbsp Chinese Shaoxing wine

2 tbsp caster sugar

1 tsp cornflour

Marinade:

1 egg white, lightly whisked

1 tbsp light soy sauce

1 tbsp vodka (optional)

1 tsp dark soy sauce

1 tsp baking soda

Steps

Combine the marinade ingredient in a medium bowl. Add the chicken and stir to combine. Set aside for 10 minutes to marinate.
Combine the ingredients for the sauce in a bowl.
In a large shallow tray or bowl, mix the plain flour and corn flour. Add the chicken and all the marinade and use your hands to mix and coat the chicken. The flour and liquid marinade should form a thick crust around the chicken.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken, in batches, in the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel.
Heat the extra 1 tablespoon of oil in a wok over medium-high heat. Stir-fry the garlic, ginger and dried chilli. Add the sauce and simmer for 3-4 minutes to thicken. Add the chicken to the wok. Toss to coat. Sprinkle with spring onion and serve.

Chicken Chinese cuisine Lunch Stir-fries Takeaway classics

FROM THE SHOP

Spicy General Tso’s Chicken

I’ve taken your typical General Tso’s chicken, but put an adults-only twist on things – yep, this one is more savoury, more spicy and even more delicious! My secret marinade ingredient helps get things nice and crispy and really carries all that epic flavour.
PREP TIME	15 minutes
COOK TIME	25 minutes
SERVES	4

Ingredients

½ cup plain flour (all-purpose flour)

½ cup corn flour (cornstarch)

500g (1.1 lb) chicken breast, diced

vegetable oil for frying, plus 1 tbsp extra

2 garlic cloves, finely chopped

4cm piece ginger, finely julienned

6 dried chillies, cut into 3cm pieces, seeds removed

thinly sliced spring onions (scallions) to serve

Sauce:

1/3 cup chicken stock

2 tbsp light soy sauce

1 tbsp Chinkiang vinegar

2 tbsp Chinese Shaoxing wine

2 tbsp caster sugar

1 tsp cornflour

Marinade:

1 egg white, lightly whisked

1 tbsp light soy sauce

1 tbsp vodka (optional)

1 tsp dark soy sauce

1 tsp baking soda

Steps

Combine the marinade ingredient in a medium bowl. Add the chicken and stir to combine. Set aside for 10 minutes to marinate.
Combine the ingredients for the sauce in a bowl.
In a large shallow tray or bowl, mix the plain flour and corn flour. Add the chicken and all the marinade and use your hands to mix and coat the chicken. The flour and liquid marinade should form a thick crust around the chicken.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken, in batches, in the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel.
Heat the extra 1 tablespoon of oil in a wok over medium-high heat. Stir-fry the garlic, ginger and dried chilli. Add the sauce and simmer for 3-4 minutes to thicken. Add the chicken to the wok. Toss to coat. Sprinkle with spring onion and serve.

Lidia

March 14, 2023

Lick your fingers kind of dish:)

Delicious, delicious, delicious – and extremely easy to make following Marion’s instructions. Definitely sth to keep on your menu:)

Donelle

February 14, 2023

Delicious but making it ruined take out night!

This was better than any take out General chicken I have ever had and now I am f-d. Next time I want our normal Chinese takeout so I don’t have to cook, hubby is just going to remind me how much better this was. I shouldn’t have doubted the technique of dumping chicken and marinade into the flour mixture but it was amazingly perfect. Bravo Marion.

Brigitte

January 16, 2023

So good even without frying in oil

Hello, i tried this delicious recipe in my air fryer and it is amazing.

Cooked the chicken in the air fryer and finished it in the wok.

Just wow!

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