General’s Chicken, an Illinois State University dining center favorite:

Basic Asian Sauce

  • 1 Tbsp ginger root, chopped
  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 Tbsp garlic, chopped

Remaining Ingredients

  • 3 Tbsp sugar
  • 1 Tbsp rice wine vinegar
  • 1/4 cup + 1 Tbsp water, divided
  • 1/8 tsp crushed red pepper
  • 1 Tbsp cornstarch
  • 2 lbs frozen tempura-battered chicken pieces
  • Cooked white or brown rice


Combine ingredients for basic Asian sauce, mixing well. Store refrigerated up to 3 days.

When ready to prepare, combine 1 cup of the pre-made Asian sauce with sugar, rice wine vinegar, 1/4 cup water and crushed red pepper, mixing well.

Bring to a boil over medium-high heat until sauce begins to thicken. In a separate container, mix cornstarch and 1 Tbsp water until cornstarch is dissolved. Add cornstarch to sauce, stirring well. The sauce will continue to thicken. Remove from heat.

Deep fry the breaded chicken for 4 minutes, or until internal temperature of 165 degrees is reached. Toss chicken with sauce. Serve over rice.