General Tso's Chicken with Orange
Submitted by Lynne7
General Tso’s chicken with orange zest, Sichuan peppercorns, and dried red chiles in a dark soy and rice wine stir-fry. A lighter, more authentic take without deep-frying or heavy batter.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minForget the battered-and-fried takeout version. This General Tso’s chicken stays closer to the dish’s Hunanese roots: thin-sliced breast marinated in dark soy sauce, rice wine, ginger, cornstarch, and sesame oil, then stir-fried fast in a screaming-hot wok. No batter, no deep fryer, just a quick sear that browns the outside while keeping the inside tender.
Orange zest and roasted Sichuan peppercorns are what make this version special. The zest adds a bright, citrusy perfume that lifts the whole dish, and Sichuan peppercorns bring that distinctive numbing tingle that’s completely different from regular black pepper heat. Dried red chiles halved lengthwise add visual drama and a slow-building warmth.
The technique is staged: chicken browns first and comes out, dried chiles stir-fry for just 10 seconds in the remaining oil, then the chicken returns with all the seasonings for a final 4-minute toss. Every step is fast. Have everything prepped before the wok heats up.
Kitchen Tips
- Cut the chicken against the grain into thin slices. This shortens the muscle fibers for more tender bites
- Get the wok genuinely hot before adding the chicken. Lukewarm oil means steamed, grey chicken
- Stir-fry the dried chiles for only 10 seconds. Longer than that and they burn and turn bitter
- Serve immediately. Stir-fries lose their magic as they sit
Variations
- Use chicken thighs for juicier, more forgiving dark meat
- Add a tablespoon of hoisin sauce for a sweeter, more takeout-style glaze
- Toss in roasted peanuts at the end for a kung pao crossover
Ingredients
Directions
Cut chicken into thin slices 2 inches long, cutting against the grain.
Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
Mix well, and then let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot.
Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 2 teaspoons.
Reheat the pan over a high heat and then add the dried chiles.
Stir-fry them for 10 seconds, and then return the chicken to the pan.
Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
Serve the dish at once.
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