General Tso Shrimp Recipe
A quick and indulgent dish that brings the essence of your favorite takeout right to your kitchen table. This General Tso shrimp uses succulent shrimp coated in a crispy batter and a sweet and spicy sauce. It’s perfect for a quick dinner, as it only takes 15 minutes to make!
Step by Step Video Instructions
Ingredients
Shrimp: Fresh shrimp are ideal for their flavor and texture, but if unavailable, frozen shrimp can be used as an alternative. Just ensure they’re fully thawed before.
Shaoxing Wine: This traditional Chinese cooking wine adds depth and complexity to both the shrimp marinade and the sauce, imparting a rich, aromatic flavor.
Soy Sauce: A combination of light and dark soy sauce is used to marinate the shrimp and create the stir-fry sauce, offering a balance of saltiness and a deep, umami richness. You can adjust the color of the General Tso shrimp by the amount of dark soy sauce you use.
Sesame Oil: Adds a nutty, aromatic layer to the marinade and the sauce, enhancing the overall flavor profile of the dish.
Egg White: Used in the shrimp marinade to help the coating stick better.
Potato Starch: Is used for dredging the shrimp; it adds a light, crispy exterior when fried.
Scallion Whites, Garlic, Ginger: These aromatics add flavor and fragrance to the dish. Make sure to use fresh garlic and ginger for the best flavor.
Dry Red Chillies: Can be adjusted according to spice tolerance, contributing to the dish’s iconic sweet and spicy flavor.
Chicken Stock: Provides the savory liquid base for the sauce.
Cornstarch: Thickens the sauce, giving it a glossy, velvety texture that clings beautifully to the shrimp.
Vinegar: Helps balance the rich flavors used in the General Tso sauce.
Oyster Sauce: Adds a layer of savory, slightly sweet depth, enhancing the umami presence in the dish.
Expert Tips
Checking Oil Temperature for Frying: For the perfect fry, the oil should be around 350°F (175°C). If you don’t have a thermometer, you can test the oil temperature by dropping a small amount of batter into the oil. If it sizzles and rises to the surface immediately without burning, your oil is ready.
Draining the Fried Shrimp: After frying, it’s best to drain the shrimp on a wire rack rather than paper towels. This allows air to circulate around the shrimp, preventing them from becoming soggy and maintaining their crispness.
Adjusting Sauce Consistency: If it appears too thick, gradually mix in a bit more chicken stock or water until you achieve the desired consistency. On the other hand, if the sauce is too thin, allow it to simmer a bit longer until it coats and clings to the fried shrimp.
Storage and Leftovers
Cool the General Tso’s shrimp to room temperature before placing it in an airtight container. It can be refrigerated safely for up to 2 days.
To reheat, transfer the shrimp to a microwave-safe dish, cover lightly, and heat for 2 minutes. After 2 minutes, stir and heat in 30-45 second intervals stirring in between until hot throughout.
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General Tso’s Shrimp
Ingredients
For the Shrimp:
- 500 g Shrimp peeled and deveined
- ½ tbsp Shaoxing Wine
- 1 tbsp Soy Sauce
- ½ tsp Sesame Oil
- 1 Egg White
- Potato Starch as needed for coating
- Pinch of Salt
- ¼ tsp Baking Soda
For the Stir Fry:
- 1 ½ tbsp Oil
- 20 g Scallion Whites finely chopped
- 10 g Garlic minced
- 10 g Ginger minced
- 5 Dry Red Chillies
For the Stir Fry Sauce:
- 1 tbsp Cornstarch
- 2 tbsp Light Soy Sauce
- ½ tbsp Dark Soy Sauce
- 100 ml Chicken Stock
- 2 tbsp Sugar
- 1 tbsp Vinegar
- 1 tbsp Shaoxing Wine
- 1 tbsp Oyster Sauce
- ½ tbsp Sesame Oil
For Garnish:
- Toasted Sesame Seeds
- Scallions thinly sliced
Instructions
Prepare the Stir Fry Sauce:
- In a measuring jug, combine chicken stock, sugar, light soy sauce, dark soy sauce, vinegar, Shaoxing wine, oyster sauce, and sesame oil. Mix in the cornstarch until well combined. Set aside.
Prepare the Shrimp:
- In a bowl, mix shrimp with soy sauce, sesame oil, Shaoxing wine, salt, baking soda, and egg white until well coated.
- Dredge each shrimp in potato starch and place on a wire rack.
Fry the Shrimp:
- Heat oil in a large pot for deep frying. Fry the shrimp in batches for 1 minute, then remove to a wire rack. Repeat the frying process again for another minute for each batch so that they are doubled fried, then drain on the rack.
Stir Fry:
- Heat 1 ½ tbsp oil in a large wok until hot. Sauté ginger, garlic, dry red chilies, and scallion whites until the garlic softens.
- Add the prepared stir fry sauce to the wok and cook until slightly thickened.
- Stir in the fried shrimp until coated, then turn off the heat.
- Serve the General Tso’s Shrimp hot with rice, garnished with toasted sesame seeds and sliced scallions.
