Al's General Tso Chicken

"I changed a recipe I found a year ago on the internet, I think the changes make this spicy sweet dish really easy to make and taste like it was from a resaurant."
photo by a user photo by a user
Ready In:


  • 1 large egg, beaten
  • 14 teaspoon salt
  • 12 teaspoon freshly roasted sichuan peppercorn
  • 2 tablespoons cornstarch
  • 2 large chicken legs with thigh or (3/4 lb) chicken breasts, boned and skinned, fat and membranes removed, and cut into strips
  • 1 tablespoon cornstarch, for dusting
  • For the sauce

  • 2 12 tablespoons dark soy sauce or 2 1/2 tablespoons mushroom soy sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons hoisin sauce
  • 3 teaspoons sugar
  • 3 teaspoons Chinese white rice vinegar
  • 1 12 teaspoons shao-hsing rice wine
  • 6 small dried hot chili peppers
  • 14 cup finely sliced green onion
  • 3 12 cups peanut oil or 3 1/2 cups cooking oil, for deep-frying and stir-frying


  • In a pestle and mortar grind the Sichuan pepper and salt together into a fine powder, cover the sliced chicken with the salt and sichuan pepper mixture.
  • In a bowl, mix together the egg, and 2 tablespoons cornstarch.
  • Add the chicken slices, mix to coat, and marinate for at least 15 minutes.
  • In a small bowl, combine the wet sauce ingredients, sugar and reserve.
  • Heat a wok over high heat.
  • Add oil and heat to 350 degrees Fahrenheit.
  • In batches, using tongs, remove the chicken slices individually, dust with 1 tablespoon cornstarch, and place in the oil.
  • Deep-fry for 1 1/2 to 2 minutes, until the chicken is browned and crispy.
  • Remove the chicken with a Chinese strainer and drain well.
  • Turn off the heat.
  • Pour off all but 1 1/2 tablespoons of the oil from the wok.
  • Heat the wok over high heat until a little smoke appears from the oil.
  • Add the chilies and stir for 15 seconds.
  • Add the garlic and ginger followed by the green onion and stir for 30 seconds.
  • Add the chicken and cook, stirring, for 1 minute.
  • Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken slices are completely coated with sauce, about 1 1/2 minutes.
  • Turn off the heat, and serve.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


Sushi Chef/Chef/Kitchen Manager
View Full Profile

Find More Recipes