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<\/figure>\n\n\n\nNote: This post may contain affiliate links. Please read my disclosure <\/a>for more info. I may receive commissions for purchases made through links in this post.<\/em><\/p>\n\n\n\n Here is the step-by-step guide the make the General Tso\u2019s Chicken at home.<\/p>\n\n\n\n (You will expect we exposed all our trade secret, and reveal the reason behind each action).<\/p>\n\n\n\n The first step is to marinate the chicken.<\/p>\n\n\n\n We stick to our guns by not giving in to use chicken breast, and only use debone chicken thigh meat<\/strong>. The reason? Dark meat has more flavor than white meat, and a smoother texture too.<\/p>\n\n\n\n Marinate the chicken overnight<\/strong> is our minimum requirement. The prolonged marination enables the seasonings to penetrate the meat, thus solving the problem the many restaurants faced- the flavor is only skin deep.<\/p>\n\n\n\n The chicken should be of bite-size<\/strong>, not too large.<\/p>\n\n\n\n After deep frying, we returned the chicken to the wok and coated it with the sauce.<\/p>\n\n\n\n We made the sauce in bulk, and use one tablespoon of the mixture for every 50g of marinated chicken.<\/p>\n\n\n\n We then coat the chicken with a dry mixture before deep-frying.<\/p>\n\n\n\n There are four items in the flour mix to coat the marinated chicken:<\/p>\n\n\n\n After deep-frying the chicken, we saute four aromatic ingredients together until fragrant, then combine with the chicken and the gravy with a few quick stirs in the wok.<\/p>\n\n\n\n The aromatics are:<\/p>\n\n\n\n Sometimes we omit the dry chili upon our customer’s request.<\/p>\n\n\n\n The recipe provides constant pulls between sweet and sour, and augmented with the umami of soy, with crackling coating even after soaking up some sauce and bursting with the spicy flavor of dry red chili.<\/p>\n\n\n\n I love to serve General Tso’s chicken along with some stir-fry vegetables, Chinese broccoli (Gai Lan) with oyster sauce or bok choy. The combination gives you a well-balanced meal along with a bowl of steamed rice.<\/p>\n\n\n\n If you like this recipe, you may also want to try the similar recipes in this blog- Chinese style lemon chicken<\/a> and Sweet and sour chicken.<\/a><\/p>\n\n\nStep by step guide (The tested recipe in our restaurant)<\/h2>\n\n\n\n
1. Marinate the chicken<\/h3>\n\n\n\n
The marinate consist of the following ingredients:<\/h4>\n\n\n\n
2. Prepare General Tso’s chicken sauce<\/h3>\n\n\n\n
The sauce consist of the following items:<\/h4>\n\n\n\n
3. Make the dry coating mix for frying the chicken<\/h3>\n\n\n\n
4. The Aromatics<\/h3>\n\n\n\n
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<\/figure>\n\n\n\nGeneral Tso’s chicken recipe<\/h2>\n\n\n\n