Today we are celebrating the award-winning cookbook, “Phoenix Claws and Jade Trees” by Kian Lam Kho. I am honored to be cooking General Tso’s Chicken from this book and it is my privilege to share Kian’s recipe with you.
This recipe is Tso Good! (Sorry, I couldn’t resist) This version is luxurious, decadent and indulgent – just what you want in any great meal. It is so good, quick, and easy – this is going to become one of our family’s favorite meals!
I was incredibly lucky to be invited to a private event in Los Angeles during the IACP (International Association of Culinary Professionals) conference where Kian prepared a meal for us, teaching us the techniques of Chinese wok cooking that he has honed over many years.
Working with precision and tremendous skill, he explained each step of the preparation, how to cut the ingredients so they cook perfectly, the trick of par-cooking the proteins and adding them back at the end to finish cooking. Kian shared the history behind unique names for dishes on Chinese menus … in the title of the book, Phoenix Claws refers to chicken feet and Jade Trees are broccoli.
Kian teaching our class at IACP (International Association of Culinary Professionals) conference
A couple of days later I was thrilled to be seated right behind Kian when he won the prestigious Julia Child First Book Award at the annual IACP conference. It is always such fun to see people you know win!
There is so much history and knowledge in this book – it will change the way you think about Chinese food. From the explanations about ingredients to historical references, you are transported to another fascinating land and cuisine. Mesmerizing is not too strong a description!
General Tso’s Chicken has a varied and curious history, with many people taking credit along the way. Kian explains: “This version of General Tso’s Chicken resembles the original created by Peng Chang-Kuei in Taiwan. Strictly speaking it is not a traditional Hunan dish, but the technique and flavors are inspired by the chef’s Hunan background. It is not as sweet as the standard American version, and is laced with lots of garlic.”
Doesn’t that sauce look incredible!
One of the tricks that Kian teaches us is to par-cook the chicken first, frying it in vegetable oil then setting aside to drain. This helps the tapioca coating stay crispy longer and the chicken doesn’t get overcooked while you’re waiting for everything else to cook through. If you are new to Chinese cooking, be sure to check out his article on how to stock your kitchen with the basics to be able to make a wide variety of dishes.
Kian’s gorgeous cookbook allows you to recreate all of his beautiful recipes in your own home because Kian provides all the information, hints, and clues you need to get perfection every time!
The Anolon 12-inch Stir Fry pan I used to make the chicken has a multi-layer metal base with a copper core that creates even and quick heating for all your cooking needs. It is deep enough for easy frying without splattering, the non-stick surface keeps everything from sticking during cooking, and can be used in a myriad of ways. It is a true workhorse in my kitchen!
This General Tso’s Chicken is a luscious dish your whole family will love. There is incredible flavor in every bite. Just add some rice and you will quickly have a full meal on the table. Rich and savory, loaded with garlic and ginger, this is a chicken dish your whole family will be clamoring for! I hope you make it soon!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for General Tso’s Chicken:
- Chicken Marinade: Boneless, skinless chicken thighs, Shaoxing cooking wine, dry sherry, sake, or dry white wine, egg white, salt, pepper
- Sauce: chicken stock, dry sherry, dry white wine, or sake, black vinegar (or balsamic + smoked paprika), GF soy sauce, GF hoisin sauce, tapioca starch/flour, sugar
- Chicken: vegetable oil, tapioca starch/flour, fresh garlic, fresh ginger, dried red chiles, sesame oil
- Garnishes: toasted sesame seeds, sliced green onions
PRO Tip:
If you can’t find black vinegar locally, you can approximate the flavor by using the same amount of balsamic vinegar + 1/4 tsp smoked paprika.
How to make General Tso’s Chicken:
- Marinate the chicken and combine the sauce ingredients
- Fry the dredged chicken pieces in hot oil until golden and drain on paper towels
- Make the sauce in the same pan, sautéing the garlic, ginger, and chiles; add the sauce ingredients and cook until thickened
- Return chicken pieces to the sauce and toss to coat evenly
- Scoop portions onto serving plates and garnish with sesame seeds and green onions
PRO Tip:
Shaoxing rice wine is a common ingredient in many Chinese dishes and its unmistakable fragrance and flavor enhances anything you add it to. It does have gluten in it so if you are gluten-free, the closest substitution is a high-quality dry sherry, sake, or dry white wine.*
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You can buy hoisin sauce or make a gluten-free version or make your own – there are a wide range of recipes available online, here is a good one from Nom Nom Paleo. Both Kikkoman and San-J brands make gluten-free soy sauce which you can use to make your hoisin from scratch or you can use coconut aminos!
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
General Tso's Chicken (GF)
Make this amazing General Tso's Chicken from the award-winning Phoenix Claws and Jade Trees cookbook from my friend Kian Lam Kho. If you can’t find black vinegar locally, you can approximate the flavor by using the same amount of balsamic vinegar + 1/4 tsp smoked paprika. Rich and savory, loaded with garlic and ginger, this is a chicken dish your whole family will be clamoring for!
Ingredients
- 1 lb (.454kg) boneless, skinless chicken thighs, cut into 3/4-inch (2cm) cubes
Marinade
- 2 tbsp dry sherry, dry white wine, or sake*
- 1 large egg white
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Sauce
- 3/4 cup (170g) chicken stock or water
- 1/4 cup (57g) dry sherry, dry white wine, or sake*
- 2 tbsp Chinkiang black vinegar (or 2 tbsp balsamic plus 1/4 tsp smoked paprika)
- 1 tbsp soy sauce (Kikkoman and San-J make GF soy sauce)
- 1 tbsp hoisin sauce (see gluten-free tips above)
- 2 tbsp tapioca starch / flour
- 1 tbsp sugar
Chicken
- 4 cups (792g) vegetable oil, such as canola or safflower
- 3/4 cup (85g) tapioca starch/flour
- 3 tbsp minced garlic
- 1 tbsp grated fresh ginger
- 1/4 cup (59ml) dried red chiles
- 1 tbsp toasted sesame oil
Garnishes
- 1 tsp sesame seeds, toasted
- 2 tbsp thinly sliced scallion greens
Instructions
1. Combine all the marinade ingredients in a bowl and mix well. Add the chicken cubes and stir well. Let marinate 20 minutes, stirring occasionally.
2. Combine all the sauce ingredients in another bowl and mix well. Set aside.
3. Line a baking sheet with a double layer of paper towels and set next to the stove.
4. Prepare the Chicken: Heat the oil in a wok or stir-fry pan over high heat until it is shimmering, about 375°F (191°C). Put the tapioca starch in a large bowl and roll the marinated chicken cubes in the starch. Be sure to coat each piece generously. Fry the chicken cubes in the hot oil in two batches until they are golden brown, about 5 minutes for each batch turning often. Drain the chicken cubes and set them aside on the lined baking sheet.
5. Make the Sauce: Remove all but 2 tbsp of the vegetable oil from the wok. Add the garlic and ginger to the wok and stir-fry for about 30 seconds. Add the chiles and stir-fry for another 30 seconds. Stir the sauce mixture so the starch is blended completely and pour it into the wok. Cook until the sauce thickens, about 1 minute. Return the chicken to the wok and quickly toss the pieces in the sauce. Add the sesame oil and stir it into the chicken.
6. Scoop portions onto serving plates alongside steamed rice and garnish with the toasted sesame seeds and sliced scallion greens.
Recipe found at www.theheritagecook.com
Notes
* The wine called for in this recipe is Shaoxing cooking wine which is not gluten-free. The dry sherry, dry white wine, or sake are good choices for alternatives.
* * The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
If you can’t find black vinegar locally, you can approximate the flavor by using the same amount of balsamic vinegar + 1/4 tsp smoked paprika.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Recipe from “Phoenix Claws and Jade Trees” cookbook by Kian Lam Kho.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 670Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 82mgSodium: 775mgCarbohydrates: 62gFiber: 2gSugar: 6gProtein: 17g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Jillian Too
I’m excited about learning to make Red Cooked Pork.
Jessica
I would love to learn how to make orange chicken.
Jane Bonacci
Jessica that is one of my favorites too – got to look that one up!
Heather
I would like to learn how to cook a whole fried fish with sweet and sour sauce that I had in China once.
Jane Bonacci
Oooh Heather, that is a great one. Whole fish can be intimidating!
Starla
Goodness that is a favorite of mine and looks so delicious. I would really love to learn how to make traditional homemade Chinese dumplings!
Jane Bonacci
I think those would be so much fun too Starla!
cheryl larimer
I would like to learn to make Kung Pao Chicken at home.
Jane Bonacci
That is often what I order when we go out too!
Allison Swain
I would like to try the make lo mein
Thanks for the chance to win this
Jane Bonacci
Delighted to help people discover this award-winning cookbook and the Anolon pan! Good luck in the drawing Allison!
Ty
I would love to learn to make beef and broccoli.
Jane Bonacci
Another one of my favorites Ty – no matter what you make out of this book, you will love it and learn a ton in the process. It is a remarkable cookbook!
Platt College
General Tsos chicken tastes so good. I will have to try this recipe this week.
Jane Bonacci
This is one recipe I will be making time after time – SO good!!
Mary Cloud
I would love to learn how to make lo mein noodles
Jane Bonacci
You’re in luck Mary! There is a mouthwatering recipe for Stir0Fried Lo Mein with Barbecued Pork! I have tagged that one to try too!! 🙂
David
Chijen fried rice would be one of the first things we would cook.
Jane Bonacci
I could eat fried rice every day David!
Dawn Monroe
I’d like to attempt sweet and sour chicken and beef and broccoli.
Jane Bonacci
Two of my favorites Dawn. Kian has a recipe for sweet and sour pork that would be each to adjust to use chicken. Yum!!
Annette
I’d love to learn to cook Peking Duck.
Jane Bonacci
That is a mystery to me too Annette and one I’d like to tackle as well! 🙂
latanya
general tso
Jane Bonacci
It’s a good one Latanya!!
Carolsue
Actually, I would like to learn to make General Tsos Chicken because I love spicy Chinese food and it seems kind of complicated! I would also like to learn how to make Pot Stickers!
Jane Bonacci
This recipe was surprisingly easy, just follow the clearly outlined steps that Kian includes in the recipe. Get all your ingredients prepped and ready before you start cooking – I had this on the table in no time!
Kim Beaulieu
This is just the prettiest chicken in the world. Had to swing by to pin it. Yum!
Jane Bonacci
You are too sweet Kim – thanks for swinging by and I appreciate you sharing the pinned photo!! <3
Mita
I want to try Tso’s chicken.
Jane Bonacci
This recipe for General Tso’s Chicken is one of the best I’ve ever had Mita! I know you’ll love it too!
Rachel
I’m excited to learn how to make Szechwan shrimp.
Jane Bonacci
That is definitely one of my favorites too Rachel. Enjoy!
Elle
I want to try the recipe for Spicy Lotus Root Salad.
Jane Bonacci
That is a fascinating one for me too Elle. Good luck in the drawing!
shelby
I’ve made several Chinese dishes in my day 🙂 General Tso however is the favorite here, or anything with shrimp! You know, I aim to please Grumpy! The photos are amazing and that meal looks incredible!
Jane Bonacci
Grumpy is one lucky fella to have you Shelby! And I love the shrimp dishes too – they’ll be making an appearance in my kitchen soon! 🙂
carol clark
Kung Pao Chicken recipe
Jane Bonacci
Me too Carol. Going to add that to my wish list for future dinners!! 🙂
Elena
I want to learn how to make the Kung Pao Chicken recipe
Jane Bonacci
One of my favorites Elena!!
Jennifer Essad
I want to make this recipe for the General Tsos Chicken and the Red-Cooked Pork I’ve seen mentioned
Jane Bonacci
They are both amazing recipes Jen – the Red-Cooked Pork is next on my list!
Will G
I am excited to learn how to make General Tso’s.
Jane Bonacci
I was too Will, and it was so easy! You will love it!
Michelle L
I want to try this very recipe for General Tso’s chicken. Looks amazing!
Jane Bonacci
I don’t blame you Michelle – I am already planning on making it again! Thanks for your kind words <3
linda
i love making vegetable fried rice
Jane Bonacci
I do too Linda and Kian makes a great one!
Brandi Bryant
I want to make this General Tso chicken. Thanks for the giveaway.
Jane Bonacci
Glad to share Brandi – good luck on the drawing!