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The Yum Yum Club

General Tso Chicken

Alejandra de la TorreJune 17, 20213 min read
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General Tso Chicken
Prep 15 mins
Cook 15 mins
Total 30 mins
Serves 2 servings
Calories 919 kcal
Updated:

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General Tso’s chicken is a sweet and spicy deep-fried chicken dish that is popular in North American Chinese restaurants. This dish for the first time was made between 1812 and 1885. The dish is named after Zuo Zongtang (also romanized Tso Tsung-t’ang), a Qing dynasty statesman and military leader, although there is no recorded connection to him nor is the dish known in Hunan, Zuo’s home province.

Today we can help you to feel like a true Chinese general with this amazing and simple taste.

  1. Prepare all for cooking

Cut the ginger and garlic

Cut the ginger, garlic, and chicken breast. Mix egg whites, 1 tbsp. soy sauce, 1 tbsp. Cornstarch, salt, and pepper, until fully combined. Pour the batter over the chicken and let it soak for at least 30 minutes.

  1. Fry the chicken

fry chicken in batches

Heat vegetable oil to 180º and fry chicken in batches (you don’t want to fry too many at the time because the temperature will drop). Remove the excess oil using paper or kitchen towels.

  1. Make the sauce

Add the chicken stock, 2 tbsp. Soy Sauce, Thai Chili Sauce, and fish sauce

To make the sauce, dissolve the corn starch in the wine. Heat the sesame oil in a pot and add garlic and ginger. Cook until soft and fragrant (around 10 minutes). Add the chicken stock, 2 tbsp. Soy Sauce, Thai Chili Sauce, and fish sauce. Cook for 10 minutes or until it’s thick.

  1. Serve it

Serve with sesame seeds.

Pour sauce over the chicken and combine. Serve with sesame seeds.

Nutritional values

Nutrition FactsServing size: 1 serving (Yields 2 servings)
Amount Per ServingCalories 919 kcal
Protein65.5 g
Carbohydrates37 g
Total Fat44.8 g
* Nutrition values are estimated per serving based on ingredients and preparation.

Printable recipe

The Yum Yum Club · Kitchen Tested Recipe

General Tso Chicken

General Tso Chicken This is a delicious asian dish, that suitable for both lunch and dinner. Try to cook and be sure, you will enjoy it.

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Ingredients

2 servings

Nutrition Facts

Per Serving: 1 serving

Calories 919
Total Fat 44.8g
Carbohydrates 37g
Protein 65.5g

Nutrition values are estimates calculated per serving from the ingredient list.

Instructions

  1. 1

    Cut the ginger and garlic

    Cut the ginger and garlic
  2. 2

    Cut the chicken breast.

    Cut the chicken breast.
  3. 3

    Mix egg whites, 1 tbsp. soy sauce, 1 tbsp. Cornstarch, salt and pepper, until fully combined.

    Mix egg whites,
  4. 4

    Pour the batter over the chicken and let it soak for at least 30 minutes.

  5. 5

    Heat vegetable oil to 180º and fry chicken in batches (you don’t want to fry too many at the time because the temperature will drop).

    fry chicken in batches
  6. 6

    Remove the excess oil using paper or kitchen towels.

    Remove the excess oil
  7. 7

    To make the sauce, dissolve the corn starch in the wine.

    make the sauce
  8. 8

    Heat the sesame oil in a pot and add the garlic and ginger. Cook until soft and fragrant (around 10 minutes).

  9. 9

    Add the chicken stock, 2 tbsp. Soy Sauce, Thai Chili Sauce, and fish sauce. Cook for 10 minutes or until it’s thick.

    Add the chicken stock, 2 tbsp. Soy Sauce, Thai Chili Sauce, and fish sauce
  10. 10

    Pour Sauce over the chicken and combine.

    Pour Sauce over the chicken
  11. 11

    Serve with sesame seeds.

    Serve with sesame seeds.
Alejandra de la Torre

Alejandra de la Torre

Recipe Developer & Photographer

I'm Alejandra de la Torre and my passion is sharing food with my family and friends, so there wasn't a better career path than creating amazing recipes and pictures meant to be shared and enjoyed. After studying sociology and literature, I decided to pursue my real call and started cooking school, and soon after came the pictures. I love Asian-inspired dishes, as well as Mediterranean and Italian Cuisines, and I'm here to share all my love for food with you. I hope you enjoy it!

View all posts by Alejandra de la Torre →
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