General Tso’s Chicken

General Tso’s Chicken

Ingredients:

  • 3 boneless chicken thighs (without skin)
  • 3 spring onions
  • 4 cloves of garlic
  • 5 sheaths of dried chili (original recipe says 8 but you can do it at your own risk!)
  • 5 tablespoons of oil (for frying)

For the marinated chicken:

  • 1/3 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine
  • 2 teaspoons starch
  • 2 tablespoons water

For the sauce:

  • 3 tablespoons sugar
  • 1 teaspoon wine vinegar
  • 5 tablespoons of tomato juice
  • 1 teaspoon starch
  • 1 teaspoon water

 

Steps:

  1. Cut the chicken thighs into cubes, put them in a bowl and add all the ingredients for the marinade over them.
  2. Mix well and put everything in the fridge for 20 minutes.
  3. Mix all the sauce ingredients into a bowl and set them aside.
  4. The green onion must be cut into pieces of 5 cm length. Separate the white part from the green one. The white one will be used at first. The green one will be used at the end of the cooking.
  5. Break the dried chili pods in two pieces. If you want the food to be hotter, use the seeds of the peppers.
  6. Crush the garlic.
  7. In a frying pan fry the chicken pieces in hot oil.
  8. After they got a golden color, take them out and set them aside.
  9. In the wok pour a tablespoon of oil and add the garlic, chilies and the white part of the onion. Cook everything for a couple of seconds.
  10. Add the fried chicken pieces.
  11. Let everything on the fire for about a minute in order for the ingredients to combine their flavours with the chicken, then add the tomato sauce earlier made.
  12. After a few seconds when the sauce thickens, take the wok from the heat because it is already done! Finally, add the green onions.

Other recipes / drinks

Discover some other traditional recipes from China.

Tea (Green Tea is given as an example)

Tea (Green Tea is given as an example)

Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. Green tea originated in China, but its production has spread to many countries in Asia. The Kissa Yojoki (喫茶養生記 Book of Tea), written by […]

Mango Pudding

Mango Pudding

Ingredients: 150 ml tapioca pearls 165 ml Coconut milk 450 ml cow milk 1 lime 1 mango 1 vanilla pod Brown sugar (to taste) Mint (for decoration)   Steps: Grate the zest of a lime and set aside. Squeeze the juice and collect it in a bowl. Scrape the vanilla seeds from the pod. Choose […]

Chao Fan

Chao Fan

Ingredients: 2 spring onions (finely chopped) 2 large eggs 1 teaspoon salt Pepper 2 or 3 tablespoons oil 2 cups of cooked rice (at least one day ago) 2 tablespoons soy sauce Ham or any type of meat finely chopped   Steps: Remove by hand the pelleted rice that were made by the boiling and […]

Ants in a tree (Mayi Shang Shu)

Ants in a tree (Ma yi Shang Shu)

Ingredients: 300g minced pork 200g noodles 5 dry wood ear mushrooms 2 spring onions 1 piece of ginger 2 cloves garlic 1/2 teaspoon salt 1/2 teaspoon pepper 2 chilies Sichuan pepper 1 teaspoon starch 2 tablespoons light soy sauce 1 teaspoon dark soy sauce 1 teaspoon rice wine 1 teaspoon chili oil (if you don’t, […]

Jiaozi

Jiaozi

Ingredients: For the dough: 370g flour 200 ml hot water 1 pinch salt For the filling: 200g of chopped Chinese cabbage 400g of pork or turkey 200g chopped Shiitake or Mun mushrooms (if using them dried, soak in hot water for 20 minutes to rehydrate) 1/2 teaspoon salt 1 tablespoon grated ginger (or chopped) 6 […]

Yuanwei Xiaochi

Yuanwei Xiaochi

Ingredients: Half a chicken breast (cut into cubes) or pork meat Half a carrot (cut into rods) 3 Chinese sliced aromatic mushrooms (you can replace them with Champignons, Pleurotus or anything else) Grated ginger A pinch of chili powder Few strips of red pepper A tablespoon of oil Green onions (as many as you want) […]

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close