General Tso’s (Japanese) Chicken with a Miso and Sake sauce

Take the classic Chinese-American dish and add the flavours of shiro-miso and sake, for a kick-ass deep-fried-chicken-dronwed-in-delicious-sauce meal!


For the Cornstarch slurry

For the Sauce

To serve


  1. Preheat your frying oil– either in a deep-fryer or in a pan, about 5cm deep – to 190°C/375°F . Preheat your oven to its lowest or “keep warm” setting.
  2. In a large bowl combine the egg, cornstarch and water until a batter like consistency is reached (see “Cornstarch Slurry” section in the post above). In batches, coat the chicken pieces in the slurry and add immediately to the hot oil and cook until golden, about three to five minutes. Remove from the oil and drain on a plate lined with paper towel. (At this point you can choose to refry the chicken, in batches, for another minute or so but I don’t think it’s necessary). Continue with the remaining pieces and place the cooked chicken in the oven to keep warm.
  3. In a large skillet or wok, heat the sesame oil and fry the scallions for several minutes until soft. Add the garlic and ginger and cook for another minute or until fragrant. Add the soy sauce, miso paste, sake, mirin, vinegar, honey, and ¼ cup of water and mix until well combined. Bring to the boil and then allow to simmer steadily for five minutes to allow it to recue a little.
  4. Take 1 tbsp of this sauce and mix it with the ½ tablespoon of cornstarch. Add this mixture back to the skillet/ wok and stir until the sauce thickens, a few minutes. Add the fried chicken pieces and turn to evenly coat in the sauce. Cook for another three to five minutes and then serve immediately.
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