General Tso’s Chicken recipe. Tribute to Chef Peng. RIP.

Coat chicken chunks in egg and soy, then drain and dredge in corn starch. Deep fry until crispy.

Make sauce as follows. Combine in a bowl chicken stock, tomato paste, sugar, vinegar, and corn starch. Add salt and pepper.

Sautee garlic, ginger and chilis in wok. Add sauce to wok, cook until sauce darkens and thickens.

Add cooked crispy chicken, stir to combine.

Serve with steamed broccoli. Fresh pineapple (as shown) is optional.

Happy Eating!