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General Tso chicken chow mein plated on a Chinese patterned plate with dried chillies and spring onion

General Tso Chicken Chow Mein

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Golden fried chicken thigh tossed through chow mein noodles with dried chillies, garlic and a savoury General Tso style sauce. Wok fried over high heat and finished with spring onion and sesame oil.

  • Total Time: 30 minutes
  • Yield: 2 to 3 servings 1x

Ingredients

Scale

Chicken

  • 250 g (0.55 lb) chicken thigh, cut into bite sized pieces
  • 2 slices ginger, finely diced
  • 1 tbsp oyster sauce
  • 1 tsp chicken powder
  • 1 tsp Yum Yum umami seasoning (or MSG)
  • 1 egg
  • 2 tbsp cornstarch

Chow Mein

  • 14 to 16 dried chillies
  • 4 garlic cloves, finely diced
  • 2 tbsp oil
  • 1 packet chow mein noodles
  • 1 tbsp dark caramel
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp Yum Yum umami seasoning (or MSG)
  • 1 tsp sugar
  • 2 green spring onions, cut into 2 to 3 cm lengths
  • 2 tbsp sesame oil
  • Oil, for frying

Instructions

  1. Add the chicken thigh to a large bowl with the ginger, oyster sauce, chicken powder and Yum Yum umami seasoning.
  2. Crack in the egg, add the cornstarch and mix until the chicken is evenly coated.
  3. Heat oil in a wok over high heat. Add the chicken one piece at a time so it does not stick together.
  4. Fry until lightly golden and cooked through. It does not need to be extra crispy because it gets tossed through the noodles.
  5. Remove the chicken from the oil, drain well and set aside.
  6. In a clean wok add the oil, dried chillies and garlic. Stir fry until fragrant, taking care not to burn the garlic.
  7. Add the chow mein noodles and turn the heat to maximum. Toss well to loosen the strands.
  8. Add the dark caramel and soy sauce, tossing until the noodles are evenly coloured.
  9. Return the chicken to the wok and mix it through the noodles.
  10. Add the oyster sauce, Yum Yum umami seasoning and sugar. Keep tossing over high heat until combined.
  11. Add the spring onions and finish with the sesame oil.
  12. Give everything one final toss and serve immediately.

Notes

  • Fry the chicken in two batches so the oil temperature holds.
  • Leave the dried chillies whole for aroma without heavy heat. Snap a few open if you want it hotter.
  • Dark caramel is for colour, soy sauce is for salt. Substituting dark soy for the caramel means pulling back the regular soy.
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 plate

Find it online: https://dimsimlim.com/general-tso-chicken-chow-mein/