General Tao Chicken Recipe

Total Time:

45 minutes(Cooking)



General Tao Chicken Recipe

A genuine general tao recipe; don't be afraid to play around with the spices!


780gchicken thighs, cut into bite-size cubes
3 1/2 cupsvegetable oil
8-12dried Chinese chilis, chopped (or 1/4 Szechuan peppers)
1/2 cupscallions, finely sliced
~2 cupsbreadcrumbs
2-3 handfulscashew nuts
handfulscallions, chopped
handfulcoriander, chopped
1large egg, beaten
1/4 tspsalt
1 pinchwhite pepper
2 tbspcornstarch
2 tbspdark soy sauce
1 tbspgarlic, minced
1 tbspfresh ginger, grated
2 tbspHoisin sauce
1 tbspsugar
1 tbsprice vinegar
1 1/2 tspShaoxing wine


  1. Prepare marinade: -egg -soy sauce -garlic -ginger -hoisin sauce -sugar -rice vinegar -Shaoxing wine
  2. Ensure the chicken is throughly coated then set it aside for at least 15 minutes.
  3. Combine the sauce ingredients in a bowl and set aside.
  4. Heat the peanut oil in your wok over high heat till it starts to smoke. (test this by putting in prawn crackers into the oil. If they bloom out sufficiently quickly, then it's hot enough)
  5. One at a time, bread the chicken pieces with the breadcrumbs. Pat the crumbs in firmly so they don't drop off in the oil, and shake off excess crumbs.
  6. Deepfry them in the hot oil till nicely browned.
  7. Pour off all but about 3 tablespoons of the oil and turn the heat up again. When it starts smoking add in the chillies and szechuan pepper and fry until fragrant.
  8. Add in the cashews and fry till it takes on a roasty brown colour.
  9. Add the chicken and continue frying until the chillis look a bit burnt.
  10. Give the sauce mixture a stir then pour it over everything. Toss to coat evenly, then add the chopped scallions. Give it another stir around until the scallions look half-cooked.
  11. Serve it up piping hot, garnished generously with scallions and coriander.

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