General Tso's Chicken is the dish most people picture when they think of a great Chinese takeout order, and it is the one our Castleridge regulars come back for. Boneless chicken is cut into bite-sized pieces, coated in a light batter and deep fried until the outside is properly crisp, then folded through a sauce built on soy, garlic, ginger, a touch of vinegar and dried red chillies.
The balance is what matters here: sweet enough to be comforting, tangy enough to keep you eating, with a gentle chilli heat that builds rather than burns. If you would rather stay away from heat altogether, our Sweet & Sour Chicken Balls deliver the same crunch without the chillies, and our Calgary-style Ginger Beef is the beef equivalent.
How We Cook It
Every order is battered and fried when the ticket comes in, then finished in a screaming-hot wok so the sauce clings to the coating instead of soaking into it. That short, high-heat finish is why the chicken still snaps when you open the container at home in Martindale, Taradale or Saddle Ridge.
Pairings & Good to Know
Good to Know
- Served boneless and bite-sized - easy for sharing
- Medium heat; ask for it milder or spicier when you order
- Contains wheat, soy and egg in the batter and sauce
- Travels well for delivery across northeast Calgary
