I like using Sambal Oelak which is a type of chilli paste sold at everyday supermarkets in Australia but feel free to use your favourite brand (preferably Asian, if you can!) Here’s what you need for the Sauce / Marinade:Ĭhilli – the spiciness in the sauce. Stir Fry – it’s not really a stir fry dish, but we do sauté garlic and ginger at the end before making the sticky sauce to toss the chicken in. No, you don’t need to deep fry for this dish and Sauce/Marinade – one mixture does double duty to marinate the chicken AND to make the sticky sauce that coats the chicken Ĭrispy Chicken – tossed in cornflour/cornstarch then fried in as little or as much oil as you want. There’s 3 parts to making General Tso’s Chicken: While the accuracy of either of these statements is questionable – and in fact, rumour has it that it was brought into the US by Taiwanese Chefs (!) – what we do know is that this is one of the most popular Chinese dishes in America and it’s not hard to understand why.Ĭrispy chicken. It is said to originate from the Hunan province of China and is named after a well-respected Chinese military leader, General Tso. Peking-Style Chicken or sometimes something mysteriously titled House Special Crispy Chicken.
This is a popular Chinese-American dish that appears in suburban Chinese restaurants here in Australia under various other guises. It’s a Chinese takeout favourite that just pushes all the right buttons! General Tso’s Chicken is that perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites.
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