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{{#seo:
|title=General Tso's chicken Cooking with chillies recipe
|titlemode=replace
|keywords=#generaltsoschicken #chicken #wok #springonions #cornflour #sauce #deepfrying #egg #darksoysauce #chilipeppers #kungpochicken
|hashtagrev=032020
|description=General Tso's chicken is a sweet and spicy deep-fried chicken dish that is popularly served in American and Canadian Chinese restaurants where it is
}}
'''General Tso's chicken''' is a sweet and spicy [[Deep-fried|deep-fried]] chicken dish that is popularly served in American and Canadian Chinese restaurants where it is erroneously considered Hunan cuisine. The origins of the dish are unclear. The dish was previously largely unknown in China and other lands home to the Chinese. Thus, General Tso's [[Chicken]] is most likely an American invention in the history of American-Chinese food.

The association with General Tso, or Zuo Zongtang, a Qing dynasty general and statesman, is unclear. The dish is atypical of Hunanese cuisine, which is traditionally very spicy and rarely sweet. Instead, the dish is believed to have been introduced to New York City in the early 1970s as an example of Hunan and Szechuan-style cooking.

The dish was first mentioned in The New York Times in 1977. It has many similarities to [[Kung Po chicken]].

Peng Chang-kuei, the 98 year old chef who created the much-loved Chinese dish General Tso's Chicken died on 4th December 2016 in Taipei, the capital of Taiwan.
{{recipesummary
|TotalCalories = 1201
|PortionCalories = 300
|DatePublished=23rd October 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 20 minutes
|CookTime = 20 minutes
|Image = [[Image:General Tso's chicken recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Complex''

4/5

but was probably worth the effort in the long run.

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 450 g (1 lb) boneless [[Chicken|chicken]] thighs cut into 2.5 cm (1") cubes
| 1 tablespoon [[Light soy sauce|light soy sauce]]
| 1 beaten [[Egg|egg]]
| [[Freshly ground black pepper]], to taste
| 3 tablespoons of [[Cornflour|cornflour]]
}}
'''>[[Sauce]]:'''
* 2 tablespoons [[Dark soy sauce|dark soy sauce]]
* 1 tablespoon [[Black rice vinegar|black rice vinegar]]
* 2 teaspoons Chinese [[Rice wine|rice wine]] or [[Dry sherry|dry sherry]]
* 1 tablespoon [[Sugar|sugar]]
* 3 tablespoons [[Chicken stock|chicken stock]] or water
* 1 tablespoon minced [[Garlic|garlic]]
* 1 tablespoon [[Minced|minced]] [[Ginger|ginger]]
* 1 teaspoon [[Cornflour|cornflour]] for thickening
'''>[[Stir-fry]]'''
* 3 [[Spring onions|spring onions]], [[Chopped on the diagonal|chopped on the diagonal]]
* 6 [[Dried|dried]] red birds' eye [[Chili peppers|chili peppers]] or to taste
**[[Peanut]] or [[Vegetable oil|vegetable oil]] for [[Stir-frying|stir-frying]] and [[Deep frying|deep frying]]

===Method===

{{RecipeMethod
| Mix the [[Egg|egg]], [[Soy sauce|soy sauce]], [[Pepper|pepper]] and [[Cornflour|cornflour]] to make a thin [[Batter|batter]] and coat the [[Chicken|chicken]] cubes. Set aside.
| Add the [[Sauce|sauce]] ingredients to a bowl and mix well. Leave for 10 minutes so the [[Sugar|sugar]] dissolves and re-mix. Set aside.
| In a [[Wok|wok]], heat the [[Oil|oil]] for [[Deep frying|deep frying]] [180° C (350° F)]
| A few pieces at a time so the [[Oil|oil]] stays hot, [[Fry|fry]] the [[Chicken|chicken]] pieces for 3 or 4 minutes until crispy.
| In a separate [[Wok|wok]], heat 2 tablespoons of [[Oil|oil]], add the chilles and [[Spring onions|spring onions]] and [[Stir-fry|stir-fry]] for 40 seconds so the oil is flavoured. Don't burn or [[Brown|brown]] the [[Onions|onions]].
| Add all of the [[Chicken|chicken]] pieces to the [[Spring onions|spring onions]] and [[Chillies|chillies]] and [[Stir-fry|stir-fry]], shimmying the [[Wok|wok]], for a few minutes to the chicken takes some colour.
| Stir the [[Sauce|sauce]] well, slide the [[Chicken|chicken]] to one side of the [[Wok|wok]], add the sauce to the middle of the wok and mix well to thicken. Shimmy the wok to coat the chicken pieces with the sauce and serve immediately.
}}
===Serving suggestions===
Serve with [[Egg noodles|egg noodles]] and [[Steamed|steamed]] [[Broccoli|broccoli]]. A nice, healthy alternative to egg noodles might be brown rice as I've found it to be a lovely pairing with the other ingredients.
===Variations===
Sprinkle with [[Dry-fried|dry-fried]] [[Cashew nuts|cashew nuts]].
===See also ===
*[http://www.bbc.co.uk/news/world-us-canada-38181144 General Tso's Chicken creator dies in Taiwan aged 98 ''BBC'']
{{RecipeLine}}
[[Category:Recipes|Chicken]]
[[Category:Chilli pepper recipes|Chicken]]
[[Category:Oriental cuisine|Chicken]]
[[Category:Main courses|Chicken]]
[[Category:North American recipes|Chicken]]
[[Category:Poultry recipes|Chicken]]
[[Category:Spicy recipes|Chicken]]
[[Category:Cooking with wine]]
[[Category:Boiled or simmered]]
[[Category:Deep fried]]
[[Category:Stir fried]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/generaltsoschicken|#generaltsoschicken]] [[Special:Search/chicken|#chicken]] [[Special:Search/wok|#wok]] [[Special:Search/springonions|#springonions]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/sauce|#sauce]] [[Special:Search/deepfrying|#deepfrying]] [[Special:Search/egg|#egg]] [[Special:Search/darksoysauce|#darksoysauce]] [[Special:Search/chilipeppers|#chilipeppers]] [[Special:Search/kungpochicken|#kungpochicken]]
</code>

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