General Tso's Chicken
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General Tso’s Chicken

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The secret recipe from a 5-star Chinese restaurant chef, and you will LOVE it!

Eat all over the Chinese restaurants, there must be this Chinese General Tso’s Chicken on the menu, it is so popular, and so delicious!

Rich in the taste of the sauce, with the moister tender chicken, who can not resist it?

General Tso’s Chicken

When I heard the name of Chinese General Tso’s Chicken, I thought it would be a long-established Chinese dish.

In fact, this dish was created in the 1970s. The Taiwanese chef created and named a dish at random.

The result was very popular in the United States and became a family in the United States.

Tso’s Chinese food was then introduced to China. Follow me to see how I make this Chinese General Tso’s Chicken quick and simple recipe.

General Tso's Chicken
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General Tso’s Chicken

Recipe by DanielCourse: MainCuisine: Chinese
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Chicken leg 500g

  • Raw powder 30g

  • Dried chili 20g

  • Soi source suitable

  • Egg 1

  • Sugar 10g

  • Salt 5g

  • Pepper 3 teaspoons

  • Water 30 ml

  • White vinegar 30 ml

  • White wine 3 spoons

  • Chicken soup 200 ml

  • Garlic 3 petals

Directions

  • Cut Garlic, cut chicken leg,
    mix soy sauce, sugar, salt and pepper
  • Add eggs and raw flour and mix well. Season the chicken legs on the seasoning
  • Add the right amount of oil and fry the chicken until golden brown
  • Pick up and put it on kitchen paper
  • Put the chicken in a frying pan over medium heat and fry it again for about 2-3 minutes. Pick it up and put it on the kitchen paper.
  • In a large bowl, add chicken soup, white vinegar, white wine, soy sauce, water, sugar, ginger, garlic and raw flour.
  • Pour the sauce material into a small pot, heat it with medium-high heat, add the pepper and cook it.
  • Chinese General Tso’s Chicken is ready to serve

Notes

  • When frying in the pot, the oil temperature should be hot enough, and put it into pieces one by one to avoid agglomeration.
  • If there is no hot oil, use special fine hot pepper powder + 10g oil to burn chili hot oil. When adding, drain the chili powder.

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