I love everything about Authentic General Tso’s Chicken. I’ve been working with various recipes for a long time, and I believe I have come up with a version that’s about as close to what you’ll get in your favorite Chinese restaurant. I quickly fry my chicken in some vegetable oil at 375°F, which it gives it that authentic crunchy on-the-outside and tender-on-the-inside taste.
VERY IMPORTANT: You must use a wok ring when cooking this dish! The ring holds the wok in place, you do not want an unstable wok when you are cooking with hot oil!
I believe the other important ingredients in this dish are the two types of soy sauces (light and dark). This is not low sodium vs. regular sodium. Authentic Chinese kitchens use these two types of soy for different taste and textures for different dishes. The two combined here are just the right touch.
Finally, the potato flour adds just the right amount of starch to give the dish that distinctive taste and crunch.
I love using my cast iron wok that has been seasoned for making this Authentic General Tso’s Chicken! The wok, wok ring, light and dark soy sauces and potato flour can all be easily shipped to you very affordably. It all really makes a HUGE difference.
Authentic General Tso’s Chicken is one of our all-time favorite dishes! Now you can make it, too!! 140% Loon Approved!
A wok ring is inexpensive, but absolutely necessary when cooking on your stove!
Light Soy Sauce is important
Dark Soy Sauce is important, too!
Don’t forget the Potato Flour, it’s important, too!!
- 4 boneless chicken thighs, cut into slices (approx. 1½" long, and ⅛" thick)
- 6 - 8 small dried red chiles (arbul are perfect)
- Vegetable oil, for frying (about ½ cup)
- 2 teaspoons fresh ginger, finely chopped
- 2 teaspoons garlic, minced
- 2 teaspoons sesame oil
- 1 tablespoon scallions, thinly sliced
- FOR THE MARINADE:
- 2 teaspoons light soy sauce
- ½ teaspoon dark soy sauce
- 1 egg yolk
- 2 tablespoons potato flour
- 2 teaspoons vegetable oil
- FOR THE SAUCE:
- 2 tablespoons tomato puree, mixed with 2 tablespoons water
- 1 teaspoon potato flour
- 1 teaspoon dark soy sauce
- 3 teaspoons light soy sauce
- 2 tablespoons rice vinegar
- 4 tablespoons chicken stock (could use water instead)
- Place the chicken slices in large bowl
- MARINATE THE CHICKEN:
- Add the soy sauces and egg yolk to the chicken and mix well.
- Stir in the potato flour, and then finally, the oil.
- Set aside wile you prepare the other ingredients.
- Place all the sauce ingredients in a bowl and whisk with a fork until the flour has dissolved. Set aside.
- Use a pair of scissors to snip the end of the chiles into ¾" sections and discard as much of the seeds as possible. Set aside.
- Heat the oil in your wok over high flame (using a wok ring to ensure stability).
- Once the oil has reached 375° F (use a deep fry/candy thermometer to gauge temperature), carefully add the chicken (in two batches) and fry until crisp and golden.
- Remove the chicken with a slotted spoon and place on a paper-towel lined plate.
- Pour the oil into a heatproof container and clean the wok, if necessary.
- Return the wok to a high flame and heat 3 tablespoons of the oil.
- Carefully add the chiles and stir-fry briefly until they are fragrant and just changing color (do not let them burn).
- Toss in the ginger and garlic and stir-fry for a few seconds more.
- Add the sauce and stir as it thickens.
- Return the chicken to the wok and stir vigorously to coat the pieces in the sauce.
- Stir in the sesame oil.
- Plate the dish and garnish with sliced scallions.
- Serve immediately with rice and enjoy!