Recreating one of the tastiest Chinese takeaway dishes couldn’t be easier with School of Wok superstar Jeremy Pang. Simple, supremely tasty with the perfect balance of sweet and sour, you won’t believe Jeremy Pang’s General Tso’s Chicken didn’t come out of a carton.
Top Tip for Jeremy Pang’s General Tso’s Chicken:
If using your wok for deep-frying (step three), carefully pour out the oil into a heatproof bowl to cool and give your wok a quick wipe with kitchen paper before continuing with step five.
Many more great recipes from celebrity chefs
General Tso’s Chicken
Print RecipeIngredients
- 10 dried red chillies
- 300g skinless, boneless chicken thighs, diced
- 200g cornflour, seasoned with ¼ teaspoon salt and ¼ teaspoon pepper
- ½ thumb-sized piece of ginger, peeled and finely sliced
- 2 garlic cloves, finely sliced
- 2 spring onions, finely sliced
- Vegetable oil
- 30g sugar
- 1 teaspoon sriracha chilli sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon oyster sauce
- ½ tablespoon black rice vinegar
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- 50ml water
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 egg, lightly beaten
- Sliced red chilli
- Sliced spring onions
- Steamed rice
Instructions
Step 1. Soak the dried red chillies in hot water for 10 minutes, then drain. Mix the sauce ingredients together in a small bowl.
Step 2. Place the chicken in a mixing bowl and massage the marinade ingredients into the meat. Then pour the seasoned cornflour over the chicken and massage until each piece of meat separates and has a dry dusty white coating.
Step 3. Deep-fry the coated chicken in vegetable oil at 180°C for 4–5 minutes until golden brown. Transfer the chicken to a plate lined with kitchen paper.
Step 4. Bring 1 tablespoon of vegetable oil to a high heat. Add in your ginger, garlic and spring onions and stir-fry for 30 seconds.
Step 5. Next add the dried chillies, followed immediately by the sauce mixture. Bring the sauce to a vigorous boil for 3–4 minutes until syrupy, then add the deep-fried meat, tossing the wok a few times so that the sauce fully coats the chicken. Sprinkle with sliced red chilli and spring onions and serve immediately with steamed rice.
