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5 from 111 votes

Easy General Tso Shrimp Stir Fry

By: Bella Bucchiotti
General Tso shrimp is an easy Chinese shrimp dish which you can rustle up in less than 30 minutes. Also known as General Tao's shrimp or General Tsao's shrimp, this shrimp stir fry is a popular Chinese takeout order that you can make at home.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients 

  • peanut oil, for frying
  • 1 Pound shrimp
  • 1 Tablespoon shaoxing wine
  • 1 Teaspoon soy sauce
  • 1 Teaspoon chile oil, spicy
  • ½ Cup cornstarch
  • 1 Pinch salt
  • 1 Pinch pepper
  • red pepper flakes
  • 2 Teaspoon garlic, minced
  • 1 Teaspoon ginger, minced
  • 6 red chiles, dried
  • 2 green chiles
  • 2 red chiles

Garnish

  • sesame seeds
  • scallions

General Tso Sauce

  • ¼ Cup soy sauce
  • ¼ Cup hoisin sauce
  • 1 Teaspoon sesame oil
  • 1 Tablespoon chili oil, spicy
  • 2 Tablespoon mirin
  • 2 Teaspoon cornstarch

Instructions 

  • Preheat 2 cups of oil in a wok until 350 degrees F.
  • Add shrimp to a bowl with shaoxing wine, soy sauce, spicy chili oil, and a pinch of salt and pepper. Let marinate as the sauce is prepared.
  • For the General Tso Sauce, heat a saucepan over medium heat. Add soy sauce, hoisin, spicy chili oil, sesame oil, and mirin to the pan and bring to a low boil. Once the sauce starts to bubble, stir in the cornstarch and remove from heat.
  • Add cornstarch and red pepper flakes to the shrimp and toss to coat. Fry for 3 minutes. Do not overcrowd the oil. Work in batches and place fried shrimp onto a paper towel lined sheet as you work.
  • Remove all but 1 tablespoon of oil from the pan. Add the garlic, ginger, dried red chiles, and sliced green and red chiles to the pan. Cook for 2 minutes. Pour in the sauce and stir. Cook until thickened, about 4 minutes.
  • Add the shrimp to the sauce in the wok and toss to coat.
  • Garnish with scallions and sesame seeds.

Notes

Don't Skip the Marinating Step: Marinating the shrimp in the mixture of Shaoxing wine, soy sauce, and chili oil is crucial. It helps infuse the shrimp with flavor and guarantees that they're not dry after frying.
Work in Batches: When frying the shrimp, avoid overcrowding the wok. Working in batches will help make sure that each shrimp gets crispy and golden brown all over.

Nutrition

Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 884mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 179IU | Vitamin C: 29mg | Calcium: 11mg | Iron: 1mg
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