General Tao's Chicken Recipe

Name: General Tao's Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz (280 grm). chicken or capon legs, deboned; 2 tbsp (30 ml) sugar; 2 cups (475 ml) soya oil; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) ginger root, minced; 1-1/2 tsp (7 ml) vinegar; 2 ea. scallions, chopped; 2 tbsp (30 ml) cornstarch; 1 tbsp (15 ml) garlic, minced; 1/4 cup (60 ml) chicken stock; 2 tbsp (30 ml) dry chili pepper; 1 tbsp (15 ml) sesame oil; cooked rice; 1 egg white; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) cornstarch

Servings: persons

10 oz (280 grm). chicken or capon legs, deboned
2 tbsp (30 ml) sugar
2 cups (475 ml) soya oil
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) ginger root, minced
1-1/2 tsp (7 ml) vinegar
2 ea. scallions, chopped
2 tbsp (30 ml) cornstarch
1 tbsp (15 ml) garlic, minced
1/4 cup (60 ml) chicken stock
2 tbsp (30 ml) dry chili pepper
1 tbsp (15 ml) sesame oil
cooked rice
1 egg white
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) cornstarch

1
For the best results use skinned deboned legs of capon.
2
Cut the chicken into pieces no larger than 1 inch square.
3
Prepare marinade by combining egg white, cornstarch and 1 tbsp (15 ml) soy sauce in a large bowl.
4
Add chicken pieces and set aside for two hours.
5
In a deep pot, heat the oil until it reaches 350 degrees (175 C.).
6
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
7
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
8
Continue until all pieces have been fried.
9
Set oil and cooked chicken pieces aside.
10
In a wok, on high heat, reheat 2 tbsp (30 ml) of the reserved oil.
11
Add prepared ginger, scallions, garlic and chili peppers--stir to prevent burning.
12
Add the fried chicken and stir quickly.
13
Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
14
Remove from the heat and stir sesame oil into the sauce.
15
Spoon the mixture on to a hot platter and serve immediately with steamed rice.

1365

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 oz (280 grm). chicken or capon legs, deboned, 2 tbsp (30 ml) sugar, 2 cups (475 ml) soya oil, 2 tbsp (30 ml) soy sauce, and more.

Yes, General Tao's Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

General Tao's Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions