General Tso's Recipe
black vinegar dipping sauce CAULIFLOWER ORANGE, garlic CHICKEN ginger RICE NOODLES mushrooms SOUP & sweet
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Ingredients
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General Tso's Cauliflower (or Chicken) + Dipping Sauce
Black Vinegar Dipping Sauce
Ginger Garlic Rice Noodles & Mushroom Soup (side)
Method
General Tso's Cauliflower (or Chicken) + Dipping Sauce
Prepare protein/veg
If using cauliflower: cut into bite-size florets, pat dry. If using chicken: trim and cut into 1-inch pieces, pat dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper.
Make batter/coating
In a bowl whisk 1 cup cornstarch with the remaining 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl whisk the egg (if using) with 1/2 cup cold water. Combine egg mixture into cornstarch and stir until a thick batter forms (batter should cling to the cauliflower/chicken). For a vegan option, omit egg and add an extra 2–3 tbsp cold water to achieve similar consistency.
Fry until crisp
Heat a large skillet over medium-high heat and add 1/2 cup neutral oil. When oil is shimmering (about 350°F if using thermometer), working in batches, dredge each piece in the batter then carefully place into the hot oil. Fry, turning occasionally, until golden brown and crisp: cauliflower 4–6 minutes per batch; chicken 5–7 minutes until cooked through (internal temp 165°F). Transfer to a rack or paper towel-lined plate to drain.
Make General Tso sauce
While frying, combine in a bowl 3 tbsp soy sauce, 3 tbsp dark brown sugar, 1/2 cup fresh orange juice, 1 tsp orange zest, 1 tbsp grated ginger, 3 minced garlic cloves, 1 tsp chili paste, 1 tsp sesame oil and 1.5 tbsp rice vinegar. Taste and adjust balance of sweet, salty, and tangy. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry.
Finish sauce and toss
Pour the sauce mixture into a wide skillet or wok over medium heat and bring to a simmer. Stir in the cornstarch slurry and simmer for 1–2 minutes until glossy and slightly thickened. Add the fried cauliflower (or chicken) and toss gently to coat evenly in the sauce for 1–2 minutes. Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Black Vinegar Dipping Sauce
Combine 3 tbsp Chinkiang black vinegar, 1 tbsp light soy sauce, 1 minced garlic clove, 1 tsp minced ginger, 1 sliced scallion, 1/2 tsp toasted sesame oil, 1 tsp honey, and 1/4 tsp red pepper flakes (if using). Whisk until honey dissolves. Let rest 10 minutes to allow flavors to meld. Serve alongside the General Tso pieces for dipping.
Ginger Garlic Rice Noodles & Mushroom Soup (side)
Prep and sauté aromatics
In a medium saucepan heat 1 tsp oil over medium heat. Add 2 sliced garlic cloves and 1 tbsp julienned ginger and sauté 30–45 seconds until fragrant but not browned.
Cook mushrooms
Add 6 oz sliced mushrooms and sauté 2–3 minutes until they begin to release liquid and brown slightly.
Add broth and simmer
Pour in 4 cups broth and bring to a gentle simmer. Add 1 tbsp soy sauce and 1/8 tsp white pepper. Simmer 4–5 minutes to build flavor.
Cook noodles
Add 6 oz rice noodles to the simmering broth and cook according to package instructions (typically 3–5 minutes) until tender. Stir gently to prevent sticking.