General Tso’s Chicken 左公鸡

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General Tso’s Chicken 左公鸡

General Tso’s Chicken (左公鸡) is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants.  This not really a Chinese food perse.  As to who the founder of this, I have the slightest clue, but it was modify to satisfied American palette.

This recipe/method is the actual way that chinese restaurants and take-out make their General Tso’s Chicken. Yes, it a timely and long process, but if you want the actual taste and texture this is the method.  For the sauce, I have to make slight modification to it because the original does contain MSG and I wanted to avoid using it because most people will not have MSG at home.  I also have to leave 2 other ingredients out as well, because they are hard to find them at your local supermarket.  However, if you want the original recipe then feel free to message me.  By the way, this is a high caloric recipe, which I occasionally consumed myself.  If you want a lower caloric recipe, my suggest would be to cook in the oven without breading.  Then combine the sauce together and add the cooked chicken and served.

Click on the links to see the brands I used.

Ingredients
Base Sauce:
Chicken Stock “Heated”= 3 1/2 cup or 828 mL
LKK Oyster Sauce =1/3 cup or 78 ml
Cooking Wine= 1/2 cup or 118 ml
Hoisin Sauce =2 tbsp or 30 ml
Soy Sauce= 1 cup or 250 ml
Dark Soy Sauce= 1 tbsp or 14 ml
Sugar=1/3 cup or 40 g
Ginger= A small piece (minced)
Green Onion= Roots only (3 or 4)
Garlic= 2-3 cloves

General Tso’s Sauce:
Sugar=2 cup or 610 g
Vinegar=1 cup or 264 ml
Chili Garlic Sauce or Sriracha =1/5 cup or 3 tbsp/ 48 ml
Sesame Oil=1/2 tbsp
Green Onion=A few
Garlic=2 cloves
Vegetable Oil
Sesame Seed (optional)

Sauce thicker:
Potato Starch=1 tbsp
Water=2 tbsp

Breading:
Chicken thigh=1
Salt=1/2 tbsp
White Pepper=1 tsp
Garlic Powder=1/2 tbsp
White Wine=1/8 cup or 30 ml
Egg= 1
Baking Soda= 1 tsp (optional)
Corn Starch=1/3 cup or 43g
Vegetable Oil=2 tbsp or 30 ml

Vegetable Oil: For frying

Step 1: Base sauce
In a bowl, combine the ingredients for the base sauce together and set it aside for 15-20 min. The heated Chicken stock will extract the flavor from the ginger, garlic and green onions. After 15-20 min. strain the Base sauce and set it aside.

Step 3: General tsp’s sauce
In a separate bowl, combine the sugar, vinegar, and chili garlic sauce. Pour in 3 1/2 cup or 828 mL of the base sauce
into the general tso’s sauce.

Step 3: Batter
Cut the thigh or breast to about 1 inch or 2.5 cm in length and width. In a bowl combine the salt, garlic powder, white pepper, wine, and egg together and mix. Set it aside for about 20-30 min. in the fridge. After 20-30 min. add in 1/2 cup of potato starch/corn starch and mix until you do not see the white corn starch powder. Once you do not see the white corn starch powder add in 2 tbsp of oil.

Step 4: Frying
In a pot or wok, heat the oil to 350F and add in the coated chicken one at a time using a fork. Fry for about 4-5 min or until golden brown. If you want crispier skin, fry for about another min. or so. Remove the chicken from the oil and drain on a paper towel or rack.

Step 5: Bring everything together.
In a wok or pan, add in 2 tbsp of veg, minced garlic and chopped green onions. Cook until fragrant, then add in 1 1/2 cup of general tso’s sauce. Add in the thickener, 1 tbsp of potato starch/corn starch with 2 tbsp of water. Once the sauce thicken, add in the breaded fried chicken and mix. Lastly add in 1/2 tbsp of sesame oil for add fragrant.

Step 6: Plating
Plate your General tso’s chicken with broccoli or other vegetables. Garnish with chopped green onions and/or sesame seeds. Served with rice or noodles.

 

12 Comments

  1. can u give the restaurant version

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    • Restaurant Chinese Base Sauce/Brown Sauce:
      Kikkoman Soy Sauce: 8 1/2 tbsp
      Sugar: 5 tbsp
      *MSG: 3 tbsp
      LKKOyster Sauce: 5 tbsp
      Amoy Gold Label Soy Sauce: 5 tbsp
      White Wine: 6 tbsp
      Shao Xing Rice Wine: 4 tbsp
      Koon Chun Hoisin Sauce: 2 tbsp
      Sesame Oil: 1 tbsp
      Dark Soy Sauce (Mushroom Flavored): 1 tbsp
      White Pepper: A sprinkle
      Ginger: a few slices (minced)
      Garlic: 1-2 cloves (minced)
      Green Onion root (white): 1 root
      *Unsalted Chicken Stock= What ever the amount of sauce you make you add in the same amount of chicken stock.

      Base Sauce/Brown Sauce from above: 1/2 cup
      Sugar: 1/4 cup or 50 g
      Vinegar: 2 tbsp
      Chili Garlic Sauce/Sriracha: 1 tsp

      This is the original version/restaurant version.

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  2. Please can you email me the original version thanks Raymond I have an oriental market down the street they have everything and are very nice and not expensive thanks

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    • Restaurant Chinese Base Sauce/Brown Sauce:
      Kikkoman Soy Sauce: 8 1/2 tbsp
      Sugar: 5 tbsp
      *MSG: 3 tbsp
      LKKOyster Sauce: 5 tbsp
      Amoy Gold Label Soy Sauce: 5 tbsp
      White Wine: 6 tbsp
      Shao Xing Rice Wine: 4 tbsp
      Koon Chun Hoisin Sauce: 2 tbsp
      Sesame Oil: 1 tbsp
      Dark Soy Sauce (Mushroom Flavored): 1 tbsp
      White Pepper: A sprinkle
      Ginger: a few slices (minced)
      Garlic: 1-2 cloves (minced)
      Green Onion root (white): 1 root
      *Unsalted Chicken Stock= What ever the amount of sauce you make you add in the same amount of chicken stock.

      Base Sauce/Brown Sauce from above: 1/2 cup
      Sugar: 1/4 cup or 50 g
      Vinegar: 2 tbsp
      Chili Garlic Sauce/Sriracha: 1 tsp

      This is the original version/restaurant version.

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  3. I recently made this using your restaurant base sauce recipe and the recipe above, and it was AWESOME! everyone raved about it. it was honestly better than some of the General Tso’s I have had at some of the local restaurants. once again, YOU ARE THE MAN!!! I look forward to the next one. thank you.

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  4. Can i skip the wine part? As i am a muslim and we can’t eat or cook using any kind of wine.. is there any substitute for the wine??

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    • Yes, you can skip the wine. The wine is there to add flavor and aroma. The best substitute is to add in the same amount of chicken stock as the wine, so it will be more chicken stock then the written recipe. It’s completely doable without the wine.

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  5. Thank you for sharing these awesome recipe. Please send me the ordinal recipe for

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  6. could you tell me what kind of vinegar to use?

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  7. Raymond, Thank you so much for all you do. Is the Amoy soy sauce light or dark?
    The version I was taught also has chicken powder in it and in the marinade as well. Do you tend to use chicken powder? Tahnks again.

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  8. what’s the weight of the chicken?

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