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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:
Nov 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

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

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.


Registered Member at CDKitchen.com
Member since:
Jan 10, 2010





REVIEW: recipe rating
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. :-)


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
I made this recipe again tonight for about the 3rd time. I've never been a big fan of General Tso's, but my husband loves it so I thought I'd give it a try. It is delicious. A tad bit spicy for me with the 8 peppers, but my husband loved it! Does take some prep, but I think it's worth it over rice. Enjoy!


Registered Member at CDKitchen.com
Member since:
Nov 1, 2009





REVIEW: recipe rating
awesome. just absolutely fantastic! i will make it again!


Guest at CDKitchen.com




REVIEW: recipe rating
it was very delicious, i have made this several times already and i really enjoy it everytime. it is now my favorite food. i love it sooooo much!


Guest at CDKitchen.com




REVIEW: recipe rating
Very good! Takes time and patience but worth it. The amounts are all right and need to be followed exactly to expect an tasty outcome! Cornstarch IS vital!


Guest at CDKitchen.com




REVIEW: recipe rating
Turned out ok, looked great didnt have a strong flavour to it. (spice) but im not an exact recipe follower. I didnt use any wine or pepper which was probably my problem, probably going to use chilli powder or something like that instead of hot peppers, more convenient for me. I took a pic il try uploading it


Guest at CDKitchen.com




REVIEW: recipe rating
I followed the recipe exactly, committing the peppers and onions. It was pretty darn close to what we get and it was easy to spice it up for the hubby (just like requesting spice at the restaurants).

I think the key to the assorted reviews is the Chinese restaurants vary. We don't have this particular chain where we live, just mamasan/papasan endeavors (best in my opinion provided cats aren't running around the place). For instance, I personally can't tell much of a difference between General Tso's and Orange chicken anywhere around here.....to me, the difference is sesame seeds. If you're used to southern atlantic states chinese, this works....just take out the onions and peppers and add broccoli.
Additionally, I'm on board with the peanut and sesame oil.....it's what the restaurants use and the flavors are very distinct. Haven't tried it, but likely the way for the recipe to earn the 5th star.
Corn starch frying, totally the key to the restaurant style meat and to me, what makes the meal more than just grease soaked chicken in sauce.....healthy, no, satisfying, YES!


Guest at CDKitchen.com




REVIEW: recipe rating
I followed the recipe to the letter didn't change a thing. The consistency of the sauce was good however, the taste was ok. It wasn't great. The ginger and sugar gives the meal an orange chicken kind of flavor, which it shouldn't. The chicken itself did not have the coating that General Tso has, the use of egg and cornstarch for frying is a waste of time and really isn't worth the effort. I will continue my search for a good General Tso recipe.


Guest at CDKitchen.com

Eve

COMMENT:
I made the terrible mistake of NOT using low sodium soy sauce. I spent 2 hours making this only to find myself throwing it all away. The chicken marinade was good however. I snacked on the pieces while making the sauce. I wish I had tasted the sauce before adding the checken.
I don't know if using low sodium soy sauce would make a huge difference, but I will not attempt this recipe again as it would need to be a HUGE difference to be edible.


Guest at CDKitchen.com

luv2cook

COMMENT:
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.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was pretty good. I followed one cooks suggestions and used peanut and sesame oil, that was pretty good. I did find the sauce to be really thick, so next time I would use less cornstarch. I used about 2 teaspoons of ground chili paste, next time I would add about 5, because I like things spicier. Try different things to figure out what's best for you.


Registered Member at CDKitchen.com
Member since:
Mar 17, 2009





REVIEW: recipe rating
this was my first recipe from this site of which I am so thrilled that I found. It came out delicious!! Too much corn starch, but other than that,everyone loved it


Guest at CDKitchen.com




REVIEW: recipe rating
This was an excellent recipe. It was a lot of work, but well worth it. It had a great flavor and consistency and really tasted like what you would get in a good Chinese restaurant. I recommend it, just know that there is a lot of prep time.


Guest at CDKitchen.com




REVIEW: recipe rating
It looked amazing. sauce was a bit thick so i had to add water, didnt really taste like the restaurants, tasted too much like soy sauce. I couldnt figure out what to add to make it taste better. also took a while to cook it, but was still pretty good


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was wonderful. I did have to add a bit more sugar and I used less ginger.


Guest at CDKitchen.com

greatlakesmom

COMMENT:
I followed the recipe, except I put in about 1/2 the amount of ginger as one review suggested. The meat was very flavorful(I added some chili powder to the marinade as another review suggested), but the sauce wasn't like general tso's I've had at local restaurants. I'm going to try Iron chef's sauce and maybe Trader Joe's and make the chicken as it is in this recipe. I'll let you know how it is when I try it. Everyone still enjoyed the meal...I made minute rice and veggies for on the side. For anyone trying this recipe, I would not use about 1/3 of the cornstarch. I would also use some brown sugar instead of all white sugar-that would probably taste better.


Guest at CDKitchen.com




REVIEW: recipe rating
Followed the recipe, and it felt and looked exactly like General Tsos, chicken, but WAYYYYYY too sweet and not spicy enough. Unfortunate, because it was picture perfect! The flavor just wasn't right, and sweeter than dessert. Blech.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was my husband's all time favorite! I made it for several dinner guests as well - always to rave reviews. A few notes:
This recipe makes a ton! You may want to halve the amount of chicken called for, but keep the sauce the same.
Also, you might want to add some red pepper flakes, as I found the dish not quite spicy enough with just the dried red peppers.
I always serve this with fresh steamed broccoli and fried rice. Enjoy, this recipe is a gem!!


Guest at CDKitchen.com




REVIEW: recipe rating
This was great. I LOVE General Tso's Chicken and I scoured the internet for a good recipe but couldn't find anything good.

This is exactly how my local restaurant cooks it, although theirs is sweeter. So I doubled up the sugar. But I knew ginger/garlic was key and this recipe was 100% on. Perfect.

Now I can save $8/meal from eating out! Thanks so much!

Oh, don't forget to add the BROCOLLI!


Guest at CDKitchen.com




REVIEW: recipe rating
The chicken prep was so simple. I did not think it could be any thing like the real stuff. But I had to keep the kids and my wife from eating it other wise we would have none left for dinner. Great sauce. This is the recipe for General Tso that I will keep and throw the rest away.


Guest at CDKitchen.com




REVIEW: recipe rating
I've made many General Tso Chicken dishes from the internet and this is by far the BEST. I omitted the white vinegar and added the juice from half an orange. I used chili powder instead of dried peppers, they add more zing. Absolutely the BEST.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
The only thing I can say that was good about this recipe is that it had the right amount of heat from the peppers. I followed the recipe except using low sodium soy sauce, and even then it was almost inedible. Way too much soy sauce, and why the soy sauce in the batter? Not a keeper!


Registered Member at CDKitchen.com
Member since:
Jan 26, 2008





REVIEW: recipe rating
I first made this last fall, when my family was craving General Tso's Chicken and we didn't want to deal with takeout. My 11-year-old stepson declared it "better than takeout!" He has eaten it many times since. The sauce may not be exactly like takeout, but it is quite good, and thickens up nicely - just give it time!

I did realize that I didn't follow the frying instructions exactly - Iput the chicken in the egg/soysauce mix and *then* into cornstarch (instead of flour) and fried in canola oil - so it wasn't a 'battered' fried chicken. It turned out fine.

We have found that leftovers are better stored with the chicken *in* the sauce, unless you're frying up fresh chicken.

If you find you like the recipe, I suggest making a double batch of sauce - it keeps quite well (I would guess because of the vinegar and sugar content) and half or more of your work is done for a future meal!


Guest at CDKitchen.com




REVIEW: recipe rating
This was great!
The chicken can be eaten with just the bater, and the sauce just added more awsome!
Though I did use Splenda in the place of shuger.
All of these other comments say that the batter was "gloopy", I must say that it was one of the best batters that I have worked with (maybe the other people did not use the 3lbs of chicken?)
As long as you follow the recipe to the letter, and can actualy cook you will be fine.


Guest at CDKitchen.com




REVIEW: recipe rating
Disgusting. The sauce was like glue and it was so hideously bitter and vinegary. DO NOT EAT you will regret it!!!


Guest at CDKitchen.com




REVIEW: recipe rating
Ughh the sauce was like thick brown gravy. Dont waste your time on this recipe.


Guest at CDKitchen.com




REVIEW: recipe rating
The sauce was a bit too thick for my tastes, but the flavor was wonderful. We used dried cayenne chiles and the heat was just right. We'll use a bit more chicken broth next time...and there will be a next time.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe is good except there is about a half a cup too much sugar. This was more like sweet and sour chicken. Also, the prep and cook time was closer to two hours.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
This dish gets two ratings from me.
The sauce: Wonderful is the only was i can describe it. Exactly as expected.
The batter however: flavorless and just REALLY lacking. I can honestly say that that was one of the worst batters i ever had. It really kind of reminded me of a corn dog's texture.


Registered Member at CDKitchen.com
Member since:
Oct 28, 2007





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Oct 21, 2007





REVIEW: recipe rating
I was very pleased with how this recipe turned out. Cooking the chicken was pretty time consuming but the end result was worth it. Definitely a unique taste that my family and I enjoyed. If I made it again, I would probably cut down on the ginger slightly. Other than that, I enjoyed making it and eating it.


Guest at CDKitchen.com




REVIEW: recipe rating
Ok - you guys with the "gloopy" and "terrible clean up" almost scared me off this recipe. Excellent recipe. I agree with the previous chef, once you start thickening the sauce, add the chicken and serve (if you like crispy chicken). I look forward to making this again and again.


Guest at CDKitchen.com




REVIEW: recipe rating
I just got done preparing and enjoying this dish. My wife and I are huge fans of take-out and since we've been over seas for a few years now we haven't been able to get it. This was my first time attempting this dish and I couldn't be happier with the result. I wouldn't be to scared of messy batter, since when is a batter neat and clean anyway. It only took me about 2 min to clean up. The only recomendations I have are to use a little less ginger(it was a bit overpowering in the final result) and wait for the suace to thicken before adding the chicken(that is if you like the chicken crispy, if not, follow this recipe to a T).Excellent dish, I highly reccomend trying it.


Guest at CDKitchen.com




REVIEW: recipe rating
This was simple to make but tasted like yuck. The sauce was, as another mentioned, gloopy. Too pasty and nothing like the General Tso we get at our fav restaurant. Not worth the trouble to make.


Guest at CDKitchen.com

kimberly

COMMENT:
okay general tso is my favorite dish so i thought id try it. The batter came out horrible it was the messiest thing ever! but, the sauce wasnt TOO bad. Takeout taste much better, but it was okay.


Guest at CDKitchen.com




REVIEW: recipe rating
About as good as any restaurant I've been to. If you get the batter right and really slather it on like the restaurant does, you get that great crunchy/gooey thing going on, and it is fantastic. I ran short on Vinegar and had to use a little lemon juice. I think it was just what the recipe needed, though. I will be making this for my French Mother in Law, wish me luck.


Guest at CDKitchen.com




REVIEW: recipe rating
Very tasty, but calls for too much vinegar. Other than that, it was as good as a restaurant's General Tso's.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was awesome!!!! I agree it was a bit messy, but well worth it. Once the chicken was coated and ready to fry it was quite gooey. I used a deep fryer, but I think if you tried to fry it in a pan it would have been more difficult. Anyway, my husband and I thought it was better than take-out.


Guest at CDKitchen.com




REVIEW: recipe rating
I love this dish. This is my husbands favorite thing to order. So I tried the recipe. It was a hit in my house. In fact I cook it about once a month. The only thing I dislike is the mess. I asked my husband what he wanted for dinner for his birthday and this is what he requested. This is an A++++++ recipe. yummy good eats.


Guest at CDKitchen.com




REVIEW: recipe rating
This is the first time I have tried making General Tso`s Chicken, and I have to say it was a great experience ! The Recipe was easy to follow, and turned out great! Great tasting, and not bad looking either, highly recommended!


Guest at CDKitchen.com




REVIEW: recipe rating
this review only applies to the sauce-- not the chicken frying portion. my wife is Japanese, and makes a great fried chicken dish so i decided not to reinvent the wheel. Plus, honestly, with general tso the sauce is everything, if youve got a good sauce, you could eat it over chicken mcnuggets and it would probably taste great.

as for the sauce-- it was a hit, everyone loved it, and i am not a pro chef here... basically the big trick is to trust author-- i put everything in, and i WAS worried... the pre-cooked sauce looked peanut brown... i was nervous the whole time i was cooking it... i didnt even add the chicken...

but then really quickly, light a lightswitch going on.. it thickened up, turned red, and it tasted great... thanks alot... this one is going into my very limited rotation (sometimes with the mcnuggets even)


Guest at CDKitchen.com




REVIEW: recipe rating
I tried this recipe tonight and I honestly didn't like it. I guess I must have done something wrong. Does anyone have any pointers? As of right now I would rather spend the money and just go to the restaurant than make it at home.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
i dont know who to believe.


Registered Member at CDKitchen.com
Member since:
Mar 16, 2007





REVIEW: recipe rating
I just tried this, terrible the batter is not really batter it is now goop that I will have to clean up once the oil cools. There is just something missing


Guest at CDKitchen.com




REVIEW: recipe rating
We did this for "date night" and it was AMAZING!Best general tso ever, this one is a keeper!


Guest at CDKitchen.com




REVIEW: recipe rating
Amazing! Made for wife... she wants it every night now... Made for family... they all want the recipe... I've made it with both Arbol peppers and Jalapeno's my grandmother had pickled and both have a great zing without too much spice.


Guest at CDKitchen.com




REVIEW: recipe rating
This was horrible. I followed the recipe to the letter. It was tasteless and gloopy. Even the coating for the chicken didn't work. Think about it - 1 egg and a cup of cornstarch? Even with the soy sauce, you have something that resembles silly putty rather than a batter.


Guest at CDKitchen.com




REVIEW: recipe rating
Really liked it! Was craving Chinese and on a diet, so it was a good compromise. We didn't deep fry the chicken, we sauteed it, and it was still good. We will definitely make this again!!!


Guest at CDKitchen.com




REVIEW: recipe rating
This is the easiest recipe I have ever used! It is better than any resturant I have tasted and I have eaten a lot of General Tso!!!!!!!!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
Really Yummy... even the mother-in-law and the picky two year old liked it! Next time, I'll use a little less sugar and a couple more peppers in the sauce. I may try re-battering and frying the chicken too for more restaurant-style taste.


Guest at CDKitchen.com




REVIEW: recipe rating
This is absolutely a wonderful recipe! The sauce is delightful in itself, yet I heated it up enough to get the "subtle hot" that I like. I have never attempted to make General Tso's Chicken before. I used this recipe with some pheasant I had in the freezer and it was a hit. Very delicious! Even better than ordering to go.


Guest at CDKitchen.com




REVIEW: recipe rating
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


Registered Member at CDKitchen.com
Member since:
Feb 20, 2006





REVIEW: recipe rating
This is a very good recipe. We all enjoyed it and will probably make it again.


Registered Member at CDKitchen.com
Member since:
Jun 22, 2004





REVIEW: recipe rating
This recipe results in a quite delicious meal, and it really isn't too complex. It is definitely worth a try!

A few suggestions. Use peanut oil for the deep fry step, and very importantly, use a Tbs. of sesame oil for the onion and pepper fry stage, it makes a BIG difference. Enjoy!