When I got back, I knew I had to try and re-create it at home, so I started my research. Its a pretty simple recipe, but its got a lot of ingredients and components. The ingredients are pretty much the same in a lot of the recipes, but I was able to tweak it to my taste.
There are three parts to this recipe.
First, I had to make the base sauce or brown sauce. This sauce has a lot of ingredients but it is pretty versatile. I've used it in my stir fry recipes; beef, chicken, vegetable and egg fried rice. It can also keep in the fridge for a while. I kept mine for about three (3) weeks and use it when ever I want. Next was to make the General Tso sauce, which was pretty easy, and finally the chicken has to be seasoned and prepped for frying.
So this is how I made mine.
- 1/3 cup of oyster sauce
- 2 Tbsp of hoisen sauce
- 1 cup of light soy sauce
- 1/2 cup of cooking wine (I used a regular white wine)
- 2 Tbsp of dark soy sauce
- 1/3 cup of sugar
- 1 Ginger root
- 1 Spring onion (cut into three parts)
- 2-3 Garlic cloves
- 2 cups of heated chicken stock
- 1 Tbsp of sweet chilli sauce (sugar is an alternative)
- 1/2 cup of vinegar
- 1 Tbsp of chilli sauce (siracha)
- 1-2 chicken thighs (chopped into small pieces)
- 1 tsp of salt
- 1/2 tsp of garlic powder
- 1/2 tsp of pepper
- 1 egg
- 1 tsp baking soda
- 1/3 cup of corn starch
- 2 Tbsp of vegetable oil
- 3 cups of oil for frying
- 1 Tbsp of chopped garlic
- 1 Tbsp of chopped spring onions
- A wok
- Slurry: 1tsp of corn starch + 1tbsp of water
- In a bowl, combine all the ingredients for the base sauce and set it aside. The spring onions, garlic and ginger need to infuse for about 30-60 mins. Then they should be removed with a sieve.
A cup of the base sauce
- Make the general two sauce by combining all the ingredients together, and set aside.
The vinegar, chilli sauce and sweet chilli sauce
The General Tso sauce
- Take the quantity of base sauce you would need ( I used 1 cup) and combine it with the general tso sauce, mix and set aside.
The base sauce
Adding the general two sauce to the base sauce
The combined sauces
- Chop the extra garlic and ginger and set aside.
The green onion and garlic
Chopped green onion and garlic
- Place the chopped chicken thighs in a bowl.
Chopped chicken thighs
- Add the salt, garlic powder, pepper, egg, baking soda and mix very well.
Adding salt to the chicken
Garlic powder added
An egg added
The baking soda added
- Cover the bowl with cling film, and place in the fridge for about 20-30 minutes.
- Remove the chicken from the fridge, add the corn starch and mix well. Then add the 2 tbsps of vegetable oil and mix well. This would help make the batter smooth.
Adding the corn starch into the mixture
Adding the oil to the corn starch mixed chicken
The oil mixed into the batter
- Place the pot of oil on the stove and allow it to heat up.
- Add the chicken pieces one by one, using a toothpick into the hot oil (carefully) and allow it to fry for about 4 minutes. Then remove and drain on a kitchen towel.
Placing the chicken pieces into the pot of oil
Frying the chicken
Check out the beautifully smooth coating on the chicken
Removing the pieces from the oil after 4 minutes Chicken placed on kitchen towels to allow the oil drain off
- Place the wok on fire, and add about 2 tbsps of oil into it. Now add the chopped garlic and spring onions and sauté for a bit (don't allow it to burn kinda like mine did).
Spring onions and garlic in the wok
- Now add the general Tso's sauce into the wok, and allow it to heat up. Add the slurry, stir and allow the sauce to thicken bait before adding the chicken pieces.
Adding the general Tso sauce into the wok
Making the slurry
The sauce is beginning to thicken
- Coat the chicken pieces with the sauce and remove from the heat.
Adding the chicken into the sauce
Chicken coated in the sauce
- Now serve.
Removing the chicken from the wok into a plate
- Most of these ingredients can be found in your local Asian market or supermarket, and are relatively in-expensive.
- Try to ensure the garlic doesn't burn in the wok.
- The quantity of ingredients you use in the chicken depends on the quantity of chicken you would be using, so make it according to your taste.