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General Tso's Chicken

recipe at a glance
Rating: 4/5 4 stars
63 reviews
8 comments

ready in: under 30 minutes
serves/makes:   8
  

recipe id: 10180
cook method: deep fryer
General Tso's Chicken Recipe
photo by: CarolinaPixel
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ingredients

1/2 cup cornstarch
3 pounds chicken *
1/4 cup water
1/4 cup dark soy sauce
1 1/2 teaspoon minced ginger
1 teaspoon white pepper
1 1/2 teaspoon minced garlic
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cups sliced green onions
1 1/2 cup hot chicken broth
16 small hot dried peppers
1 tablespoon MSG, (optional)
3/4 cup refined sugar

directions

*Dark deboned in chunks

I divided recipe portions (above) to make it easier to pre-prepare.

To make Sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG and stir until sugar dissolves. Refrigerate until needed.

In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry at 350 degrees F until crispy and light brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat until just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke..be careful). Stir sauce; add to wok. Add chicken and cook just 'until sauce thickens.

Add water or water/cornstarch if needed.

Serve with white steamed rice.

Recipe Source: Chef Paul Kaewprasart of the Siam Rest in Columbus, OH.

added by

mtroher

nutrition

568 calories, 27 grams fat, 54 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
2844%
number of 4 star votes on this recipe
1930%
number of 3 star votes on this recipe
813%
number of 2 star votes on this recipe
12%
number of 1 star votes on this recipe
711%
number of unrated comments on this recipe8



Guest at CDKitchen.com



REVIEW: recipe rating
great chicken texture, something added a different favor, I think cornstarch or sherry( I used creamed sherry) But better than 9 out of 10 restaurants. I cannot comment to Chinese Imperial Palaces.



Guest at CDKitchen.com



REVIEW: recipe rating
Very spicy but good!



Guest at CDKitchen.com



REVIEW: recipe rating
LOVED this version of General Tso's! I've tried several that just didn't quite taste like restaurant versions. This one was perfect! Totally recommend this!



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe was good. I definitely will make it again next time with less hot peppers.

I did take a few suggestions from previous comments such as reducing the amount of ginger, increasing the amount of sugar for the sauce. For frying the chicken, I used a mixture of 50% flour to 50% corn starch and the texture of it was spot on with take out.



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
Ever since I made this recipe I have not bother to order out from a Chinese take out. This recipe is top quality as a sit down restaurant meal with out the restaurant's pricing!



Registered Member at CDKitchen.com



Member since: November 23, 2010
REVIEW: recipe rating
I made this 2nite and was very impressed with the sauce other than i like it sweeter and spicier so I made those adjustments and i loved it only suggestions i have is if you like ur chicken crunchy use flour instead of the corn starch



Guest at CDKitchen.com
Aug 30, 2010

Guest Foodie
COMMENT:
This is more of a question than a comment-- I have a dirnking problem and prefer not to keep any time of alcohol whatsoever in the house. Any suggestions for substitutions on the sherry?

CDKitchen Staff Reply:
Try substituting some beef broth or non-alcoholic white wine.





Guest at CDKitchen.com
Aug 6, 2010

loool
COMMENT:
i am making dinner tonight for the family...i am kinda nervous about the mixed reviews ill give it my best shot!



Registered Member at CDKitchen.com



Member since: May 19, 2010
REVIEW: recipe rating
Very good. Easy to make! I did adapt it for my pressure cooker. Kids all loved it. No leftovers for my lunch :-)



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
This comes really close to my take out spot, in terms of flavor.
However, I think that I can tweek it just a bit to make it better.
Also, this recipe was real easy to make, and my family loved it. Look for my tweeked version the first part of Feb.