General Tso Chicken
recipe at a glance
4 stars - 27 reviews
ready in: 30-60 minutes
serves/makes: 6recipe id: 1565cook method: stovetop, deep fryer
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1 1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (optional)
3 pounds deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 cup cornstarch
1 cup vegetable oil
***Frying and Serving***
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Sauce: Mix the cornstarch with the water. Add garlic, ginger, sugar, soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
Meat: In a separate bowl, mix the chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add the vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees F until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Garnish with green onions and peppers.
447 calories, 8 grams fat, 73 grams carbohydrates, 22 grams protein per serving
ratings & reviews
|Aug 27, 2011 4Given
This was good tasting but I believe the amount of cornstarch required for the sauce was way too much. By the time the sauce thickened it was like paste. It was a good tasting paste but the texture affected the pleasure meter. The next time I make this recipe I'm cutting down the cornstarch probably by half. I might even consider using flour instead of cornstarch for the batter as well.
Aug 6, 2010 loool
i am making dinner tonight for the family...i am kinda nervous about the mixed reviews ill give it my best shot!
May 19, 2010 ccamp5sterMember since: May 19, 2010
Very good. Easy to make! I did adapt it for my pressure cooker. Kids all loved it. No leftovers for my lunch :-)
Apr 12, 2010 patrick
Wow! Look what I have been missing!
I use to cook Asian dishes years ago but got away from it. But after cooking this dish? I am back.
This was sooooo good! And I made double what the recipe called for. I used chicken breasts, this time, instead of chicken thighs.
Simply unbelievable taste! I almost felt like running into the street, telling people they have to try this.
And I made some Chinese Stir Fry Vegetables to go with it too.
Oh man! I could never buy Chinese food again.
You can bet I will be back here looking for other Asian recipes.
Jan 10, 2010 CarolinaPixelMember since: January 10, 2010
Thank you! I've been searching FOREVER for a simple General Tso sauce recipe and this is as close to the real thing as I've ever gotten. It was easy and tasty. I don't know what the negative commentators were expecting but I was quite pleased. The next time I make it I'm going to add green peppers and a little heat to customize it. Thank you for sharing. :-)
Jan 8, 2010 Sarah AZ
The end result of this recipe was GREAT. I will make it again for sure. Boyfriend thought it was super. Things that were bad about this recipe: putting hot peppers into wok = spicy air, made me cough for a good 10 minutes. The preparation steps were rather messy, and time consuming. The ginger root was difficult to work with. But even after the messy and hard to work with stuff it turned out well worth it. Served with home-made Crab Rangoons and sticky white rice. Fabulous dinner!
Apr 17, 2009 luv2cook
ok..i have not done this yet but reading the reviews and the recipe I can say from my cooking experience that more than likely the problem with the goo has to do with the cornstarch. For the frying recipe I will mix equal parts flour/cornstarch..I will post my results.
Mar 10, 2008 mhtraylordvm
I read all the other reviews and couldn't decide who to believe. Some hated it and others absolutely loved it. I had to try it for myself and I am in between. First of all, 3 lbs of chicken is way too much. One lb is plenty to feed a family of four, leaving the sauce quantity as is. The only thing I did different with my sauce was using ground ginger instead of minced because I couldn't find any minced ginger. I also did not add cornstarch directly to the chicken. Instead I put it in a ziploc and shook the chicken in it. In the end, the sauce/chicken was edible, but was not red enough, not spicy enough, had too much vinegar, and simply did not taste like General TSO in my opinion. Oh, and prep/cooking time is a solid hour.
Feb 20, 2008 mailman62
I would rate this higher if I could have gotten the sauce right. It is more tricky for a novice like myself. Made some minor substitutions that may have made the difference. The chicken part with egg and cornstarch deep fried great, perfect. Had to add sweet and sour sauce to cover up the finished sauce just to hide the bitterness. Probably overdid the Ginger! Would recommend. The sauce is the key to General Tso's. I will try it again.
Feb 6, 2008 NEV
Tasted nice, followed recipe to the letter,except for adding half a teaspoon of ground chinese 5 spice to the sauce, giving it that aniseedy tang.Will definately make again.