Cooking: General Tso’s Chicken



This week, for our second episode we explore the Chinese takeout classic: General Tso’s Chicken.


  • 1 Tbsp soy sauce
  • 1 Tbsp Chinese rice wine or dry sherry (a cheap red or white wine works too)
  • 2 large egg whits
  • 1 pound (0.45 kg) chicken breast.


  • 1/4 cup (0.95 l) chicken broth
  • 2 Tbsp tomato paste
  • 1 Tbsp white rice vinegar ( or apple cider vinegar, but regular vinegar will work in a pinch)
  • 1 Tbsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp chili sauce
  • 1 tsp sesame oil
  • 1 Tbsp sugar
  • 1 tsp corn starch


  • 1 1/2 cups corn starch
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Pan Frying

  • 1 1/2 – 2 cups of vegetable oil


  • 8 dried red chilies or 1/4 tsp crushed red pepper flakes
  • 1 tbsp vegetable oil


  1. Cut the chicken into 1-inch cubes and place them in a bowl, setting them aside for later.
  2. For the marinade, mix together the egg whites, soy sauce, and wine. Cover the chicken. Let the chicken marinate for 10 minutes at room temperature.
  3. For the sauce, combine the chicken broth, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, sugar, and corn start in another. Mix until cornstarch and sugar are dissolved. Set this aside till later.
  4. To create the breading, combine 1 1/2 cups of corn starch, salt, and pepper in a larch bowl. Coat the marinated chicken in the breading mixture, covering each piece as completely as possible.
  5. In a large cast-iron skillet, heat the vegetable oil to 350 °F (ca. 177 °C). In small batches of 3-4 (depending on the size of your skillet), pan-fry the chicken until golden brown. Roughly 3-4 minutes each. Remove pieces to a bowl and set it aside.
    1. Let oil cool. Transfer used oil to a heatproof container (like a glass jar) for disposal.
  6. Mince 2 cloves of garlic.
  7. in a wok or large pan, heat 1 Tbsp of oil over medium-high heat. Add the garlic, red chilies/pepper flakes, and the sauce. Let the sauce thicken, 20 seconds will do.
  8. Add in the chicken, stirring to coat it well with the sauce.
  9. Serve over white rice and stir-fried vegetables.


For my throughts on the process of making this video: