Extra-Spicy General Tsoʼs Chicken

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Chicken thighs are combined with hot chilies and a spicy sauce in this famous dish that is named after a nineteenth-century Chinese military officer.

Difficulty: Easy

Hands-on: 25 minutesTotal: 55 minutes

Serves: 4

Ingredients

  • 1 large egg white
  • 2 tsp. Chinese rice wine
  • ½ tsp. salt
  • 1 Tbsp. cornstarch
  • 1 lb. boneless, skinless chicken thighs, cut into 1" cubes
  • 2 Tbsp. plus 1 tsp. dark soy sauce
  • 1 Tbsp. white wine vinegar
  • 3 Tbsp. water
  • 1 tsp. hoisin sauce
  • 2 tsp. granulated sugar
  • 2 cups vegetable oil
  • 1 tsp. minced garlic
  • 6 small dried red chili peppers

Directions

  • In a bowl, stir together the egg white, rice wine, salt, and the cornstarch. Add the chicken and marinate in the refrigerator for 30 minutes.
  • In a small bowl, combine the dark soy sauce, white wine vinegar, water, hoisin sauce, and sugar. Set aside.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 cups oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels.
  • Remove all but 1 tablespoon oil from the wok or skillet. When the oil is hot, add the garlic and chili peppers. Stir-fry for 10 seconds.
  • Add the chicken back into a pan. Stir-fry the chicken for 1 minute, then push to the sides of the pan and add the soy sauce mixture in the middle. Bring the sauce to a boil. Stir-fry for 1–2 more minutes to mix the sauce with the chicken. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 large egg white
  • 2 tsp. Chinese rice wine
  • ½ tsp. salt
  • 1 Tbsp. cornstarch
  • 1 lb. boneless, skinless chicken thighs, cut into 1" cubes
  • 2 Tbsp. plus 1 tsp. dark soy sauce
  • 1 Tbsp. white wine vinegar
  • 3 Tbsp. water
  • 1 tsp. hoisin sauce
  • 2 tsp. granulated sugar
  • 2 cups vegetable oil
  • 1 tsp. minced garlic
  • 6 small dried red chili peppers

Directions

  • In a bowl, stir together the egg white, rice wine, salt, and the cornstarch. Add the chicken and marinate in the refrigerator for 30 minutes.
  • In a small bowl, combine the dark soy sauce, white wine vinegar, water, hoisin sauce, and sugar. Set aside.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 cups oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels.
  • Remove all but 1 tablespoon oil from the wok or skillet. When the oil is hot, add the garlic and chili peppers. Stir-fry for 10 seconds.
  • Add the chicken back into a pan. Stir-fry the chicken for 1 minute, then push to the sides of the pan and add the soy sauce mixture in the middle. Bring the sauce to a boil. Stir-fry for 1–2 more minutes to mix the sauce with the chicken. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat20g
Saturated Fat3g
Cholesterol125mg
Sodium820mg
Total Carbohydrate4g
Dietary Fiber0g
Sugars2g
Protein34g