General Tso's Chicken


  • 600 g free-range chicken thighs
  • 5 cloves of garlic
  • 20 g chopped ginger
  • 4 dried sweet peppers
  • frying oil

  • the marinade

  • 2 tablespoon(s) soy sauce
  • 1 tablespoon(s) of rice wine
  • 1 egg
  • 1 + 1/2 tablespoon(s) potato starch
  • the sauce

  • 1 + 1/2 tablespoon(s) ketchup
  • 4 tablespoon(s) soy sauce
  • 2 tablespoon(s) of rice wine
  • 4 tablespoons of white rice vinegar
  • 1/2 teaspoon potato starch
  • 1 tablespoon(s) of candy sugar


  1. Peel and chop the garlic and ginger. Cut the dried chili peppers into 2cm pieces and remove the seeds. Cut the chicken thighs into 3 to 4 cm pieces.

  2. Prepare the marinade. In a large bowl, combine the soy sauce, rice wine, half the beaten egg and the potato starch. Add the chicken and leave to marinate for 30 minutes.

  3. Prepare the sauce. In a bowl, mix all the ingredients with 3 tbsp. tablespoon of water.

  4. Heat the oil in a wok and fry the meat at 160°C for 5 to 6 minutes. Remove it and drain it. Add the ginger, garlic and chili peppers. Sauté over medium heat until fragrant. Add the meat and mix well.

  5. Mix the sauce again before pouring it into the wok. Increase the heat, stirring constantly, so that it can coat the meat. Serve immediately.

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