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General Tso's Chicken
3 stars based on 3 reviews
Ready in: Under 30 minutes ?
Difficulty: 3/5
Serves/Makes: 8
photo by: texlish
Click image to view
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.
NUTRITION:
This General Tso's Chicken recipe from CDKitchen serves/makes 8
Recipe ID: 10180
REVIEWS:
prostock19 2007-10-28
This dish came out GREAT, even though I messed up a bit while watching the World Series. The hardest ingredient to find was the small dried peppers. I did find some dried peppers at my local Price Chopper, and just cut them smaller. The recipe does take a lot of work. I was surprised how well it tasted. I had no problems with the batter, and the sauce thickened like it was suppose to. I would suggest to anyone to give this a try.
Guest: Tso 2006-04-03
I made the dish with white meat chicken. Deep fried the chicken at 350. The coating was not crispy. I followed the recipe to the tee. The sauce was a bit sticky and not what we are accustomed to from Chinese restaurants in the North East. Not bad but not the real thing
Guest: chineselover. 2006-05-26
Hi! This recipe does well chicken wise... the chicken is cooked nicely.. and tasted by itself cooked with cornstarch pepper and others it was nice. The problem is with the sauce... the sauce is weird and doesnt' tast at all like a chinese restaurants general tsao's chicken. I wouldn't recommend this recipe because of that.
