General tsao's chicken

    40 min

    This is a classic dish found in every American and Canadian Chinese restaurant. This recipe calls for banana ketchup, which is a condiment in the Phillipines, you should be able to find it in Chinese/Oriental supermarkets.

    16 people made this

    Serves: 4 

    • 950ml groundnut oil for frying
    • 2 eggs
    • 1 teaspoon sesame oil
    • 65g cornflour
    • 450g skinless, boneless chicken thighs, cut into bite-sized pieces
    • 1 1/2 tablespoons rice vinegar
    • 2 tablespoons rice wine
    • 3 tablespoons caster sugar
    • 3 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon banana ketchup
    • 2 tablespoons groundnut oil
    • 6 dried whole red chillies or crushed chillies to taste
    • 1 small onion, diced
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon orange zest
    • 2 tablespoons finely chopped spring onions
    • 1 tablespoon sesame seeds, toasted

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Heat 1 litre of groundnut oil in a deep-fat fryer or large saucepan to 190 degrees C.
    2. Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornflour. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a kitchen towel-lined plate.
    3. Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons groundnut oil in a wok or large frying pan over high heat. Stir in the dried chillies and cook for a few seconds until the peppers brighten. Stir in the onion, garlic and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to the boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with spring onions and toasted sesame seeds.

    Rice wine

    Found in Chinese/Oriental stores.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    Good recipe. I used orange juice instead of rice wine. And omitted the peppers because the family doesn't like hot, still delicious  -  02 Jul 2011  (Review from Allrecipes US | Canada)


    Yum, I didn't have all the right ingredients, but my substitutes worked well. I used canola oil for frying. 1 Tbs red wine and extra rice vinegar for the rice wine, brown sugar for the white, for the banana ketchup (banana processed like tomato ketchup) 1tsp banana (put through garlic press) and 1 tsp tomato ketchup, 1 Tbs red pepper flakes instead of dried chillies, 2 tsp orange juice concentrate for the zest. Does not turn out restaurant quality, but is still very yummy. A hint, try to fry the chicken while mixing up the other ingredients, otherwise it takes way longer than the stated "Ready In" time.  -  06 Nov 2011  (Review from Allrecipes US | Canada)


    It was OK, but I'd rather have the breading on it to really be like restaurant food. Too much onions (our family doesn't like it) and banana ketchup was strange. Too many chilies! I am ok with sorta spicy stuff but it was too much. It wasn't too bad, but not too good. thanks for the attempt, though. overall, it was ok but not a favorite. P.S. This sort of food if you go to china 30 yrs ago they'd be like "what in the world is that stuff?" not real chinese food, Americanized.  -  05 Apr 2012  (Review from Allrecipes US | Canada)