General Tso's Chicken

Recipe courtesy of Ching-He Huang

Watch how to make this recipe.

General Tso's Chicken

Name: General Tso's Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings to share
Cuisine: asian
Ingredients: 1 pound boneless, skinless chicken breast, cut into 1-inch pieces; Sea salt and freshly ground white pepper; 1 tablespoon cornstarch; 1/2 cup chicken stock; 1 tablespoon Guilin chili sauce or Sriracha; 1 tablespoon ketchup; 1 tablespoon light soy sauce; 1 tablespoon rice vinegar; 1 tablespoon yellow bean sauce (soy bean paste); 1 teaspoon honey; 1/2 teaspoon dark soy sauce; 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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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings to share

Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings to share

Ingredients

Chicken:

1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Sea salt and freshly ground white pepper

1 tablespoon cornstarch

Sweet Sauce:

1/2 cup chicken stock

1 tablespoon Guilin chili sauce or Sriracha

1 tablespoon ketchup

1 tablespoon light soy 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

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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