Chin Yens General Tsos Chicken

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Try this Chin Yens General Tsos Chicken recipe, or contribute your own.


1 ts Grated fresh ginger
1 tb Dark soy sauce
1 Clove garlic; chopped
Vegetable oil for
1/4 c Soy sauce
1 tb Rice vinegar
1 tb Rice vinegar
2 ts Sugar
1 ds White pepper
1 Egg
1 ts Cornstarch dissolved in
1/4 c Water
1/4 ts Ground ginger (replaces
1 Whole chicken (2 1/2 - 3
1 ts Sesame oil
4 ts Granulated sugar
1 tb Soy sauce
1 ts Salt
1 ds Crushed red pepper (replaces
1/4 c Soy sauce
1 tb Regular soy sauce
2 tb Chicken broth
2 tb Peanut oil
Zest from rind of 1 orange
3/4 c Cornstarch; (3/4 to 1)
2 ts Granulated sugar; divided
2 Scallions; chopped (replaces
1/4 c Water (replaces cornstarch
1 1/2 lb Boneless chicken; cubed in
1 Garlic; minced
1 ts Cornstarch dissolved in
1 tb Vegetable oil; for
6 sm Dried red peppers
1 tb Chopped green onion

Original recipe makes 4 Servings



Bone chicken if needed and cut into 1\2-inch cubes. In bowl, add chicken, salt, 1 tsp sugar, white pepper and egg. Mix well together. Then add 1/2 c. cornstarch and mix well with your hand. Continue to add cornstarch in small amounts at a time to coat each piece. Coat until pieces no longer stick together. Then deep-fry in hot oil until golden. Remove from oil, cool, and deep-fry a second time. Once the chicken is deep-fried for the second time, have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1 tsp sugar and Special Sauce 1 ready. In a wok place the 1 TB vegetable oil, dried red peppers, green onions. Stir-fry together briefly then add cornstarch mixture, sugar and Special Sauce 1. Add chicken cubes and stir-fry until hot through. Serve on lettuce with rice. For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar, ginger, garlic and soy sauce. If using Special Sauce 2: Deep-fry chicken as above. Heat oil in wok..stir fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all other ingredients except cornstarch solution..stir fry for 1 minute. Add cornstarch solution and cook until thickened. Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so that chicken takes in flavor of sauce. Makes 4 to 6 servings. Recipe by: Chin Yen Posted to MC-Recipe Digest V1 #775 by Holly Butman on Sep 08, 1997

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Calories Per Serving: 141 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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