General TSO's Chicken

Not really an authentic Chinese dish, so it's cheating a bit... but it's SUPER TASTY (not to mention super easy, it's all in the planning!)


1 tbsp yellow bean sauce

2 tbsp light soy sauce

1 tbsp tomato purée

1 tbsp rice vinegar

1 tbsp hot chilli sauce

1 tbsp light brown sugar or honey

1 tsp dark soy sauce


1 tbsp corn flour

350g (4 small) chicken thighs, deboned, skinned and cut into 1x2.5cm strips

1 tbsp rapeseed oil

2 garlic cloves, smashed

5 dried Sichuan chillies (optional)

1 onion cut into 2cm cubes

1 large red pepper, seeds removed, cut into 2cm cubes

1 tbsp Shaoxing rice wine or dry sherry

4 spring onions cut into 2cm pieces

50g peanuts toasted and finely chopped sea salt and ground white pepper toasted sesame seeds, to garnish


300g thin egg noodles

2 tsp toasted sesame oil

1 tbsp rapeseed oil

100g Chinese garlic chives cut on an angle to 5mm pieces

50g dried Chinese mushrooms soaked in hot water for 20 minutes, stem discarded, cut into 5mm (or you can slice and quick fry some fresh mushrooms)

1 tbsp Shaoxing rice wine

1 tbsp mushroom sauce or oyster sauce

pinch caster sugar

2 tbsp low-sodium light soy sauce

handful of beansprouts

1 spring onion thinly sliced, to garnish (optional)


For the chicken, mix all the sauce ingredients in a bowl and set aside. For the noodles, cook the noodles according to the packet instructions, then drain, dress in 1 teaspoon sesame oil and set aside.

Mix the potato flour with a large pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well.

Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges.

Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through.

Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles.

For the noodles, heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds.

Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken.

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