Food Hack Friday: General’s Chicken by Recipes

December 7, 2012

When you’re in the mall and contemplating where to eat, the familiar sign of Recipes catches your eye. Within a few seconds, you find yourself seated on one of their comfy seats, ready to wolf down a serving of their signature General’s Chicken.

We’re not sure if got it completely right, but we’re sure that it tasted right and awarded it with a 95% hackurracy rating. The base of the glaze sheds the spotlight on the glorious combination of hoisin sauce and rice wine vinegar. The acidity of the vinegar balances out the rich, savory flavor of the hoisin, giving it that salty-tangy flavor to the chicken. It also provides a sticky contrast to the deep-fried crunchy chicken bites.

This genius of a chicken recipe is something people come back (and crave) for. So what if you ate two cups of rice? It was soo worth it, right? And as the Asian flavors linger in your mouth, you can’t help but wonder when you’ll come back to Recipes for another serving. Probably tomorrow…

…or maybe when you get home.

Because today, we’re giving you the recipe for Recipes’s General’s Chicken. And guess what? It’s right below.

General’s Chicken

Total Time: 30 minutes / Yield: 1-2 servings

Ingredients for the General’s Chicken

  • 500 grams thigh fillet, cut into cubes (1.5”x1.5”)
  • 1 tbsp light soy sauce
  • 1 egg
  • 1 cup cornstarch, for dredging
  • Broccoli florets, blanched
  • Steamed rice

Ingredients for the General’s Chicken Glaze

  • 1 tbsp cooking oil
  • 1 thumb size ginger, sliced
  • 2 tsp minced garlic
  • 2 tbsp hoisin
  • 1 tbsp rice wine vinegar
  • 4 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tsp cornstarch
  • 2 tbsp water

Procedure for the Glaze

  1. Heat oil and sauté ginger for 1 minute.
  2. Add garlic and cook for 30 seconds.
  3. Add the rest of the ingredients.
  4. Boil for 1 minute. Thicken with slurry (combine cornstarch and water).
  5. Add slurry in a steady stream while mixing continuously.
  6. Set aside.

Procedure for the General’s Chicken

  1. Prepare chicken fillets.
  2. Marinate in soy sauce for 10 minutes. Add egg.
  3. Dredge each chicken fillet in cornstarch.
  4. Deep fry for 5-6 minutes or until cooked and light brown.
  5. Drain in paper towels.


  1. Heat a pan and pour 2-3 tbsp of glaze.
  2. Toss in 8-10 pieces of fried chicken fillets.
  3. Toss on fire for 1 minute so that the glaze sticks to the chicken.
  4. Top on steamed rice, and put some broccoli on the side.
  5. Serve.

Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

14 comments in this post SHOW

14 responses to “Food Hack Friday: General’s Chicken by Recipes”

  1. lyle says:

    thanks for the simple recipe! will try to cook this for dinner tonight 🙂

  2. Jo says:

    I love you,

  3. Ooh, could you also hack their general’s tofu? Or do they use the same ingredients?

  4. kitkat says:

    Cool!!! Gonna have this tonight…. by the way, tried their korean beef stew. Can u hack it? hehehehe

  5. MAC says:

    Thank you for this!!!

  6. Sarah says:

    do you just add the egg without doing anything?

  7. delicieux says:

    I’ve tried this and its amazing!!! Although, I put a little worcestershire sauce which my chinese friend hinted I add. 🙂

  8. Justine says:

    What brand of soy sauce did you used? 🙂

  9. Carren says:

    Hi can i use rice wine instrad of rice wine vinegar?

  10. Clueless says:

    How do you cook it with eggplant instead of broccoli? Thanks! 🙂

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