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
*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.
7shoals REVIEW: 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.
Jul 31, 2013
Guest Foodie REVIEW: Very spicy but good!
Jun 29, 2013
Guest Foodie REVIEW: 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!
Nov 11, 2011
CBC REVIEW: 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.
Aug 27, 2011
4Given REVIEW: 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.
Apr 3, 2011
leen REVIEW: 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!
Nov 24, 2010
kissfreak Member since: November 23, 2010 REVIEW: 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
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 Note: Try substituting some beef broth or non-alcoholic white wine.
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!
May 19, 2010
ccamp5ster Member since: May 19, 2010 REVIEW: Very good. Easy to make! I did adapt it for my pressure cooker. Kids all loved it. No leftovers for my lunch :-)