***Make sauce and refrigerate until needed*** 1/2 cup cornstarch 1/4 cup water 1 1/2 teaspoon minced fresh garlic 1 1/2 teaspoon minced fresh ginger 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup sherry 1 can condensed chicken broth ***Meat*** 3 pounds boneless, skinless chicken, cut into chunks 1/4 cup soy sauce 1 egg, beaten 1 cup cornstarch 2 cups sliced green onions 8 small dried hot peppers, seeds removed
Sauce: Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
Meat: Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
Deep fry 7 or 8 chicken pieces at a time in a 350 degrees F oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees F. Add onions, peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.
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
Very spicy but good!
Jun 29, 2013
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
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
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
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
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
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
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
Very good. Easy to make! I did adapt it for my pressure cooker. Kids all loved it. No leftovers for my lunch :-)
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