General Tso Chicken

Ready in 45 minutes
5 review(s) averaging 3.4. 50% would make again

Top-ranked recipe named "General Tso Chicken"

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Try this General Tso Chicken recipe, or contribute your own. "Sherry" and "Soy Sauce" are two tags used to describe General Tso Chicken.

"I did not change anything with the following exceptions. I edited the ingredient list so that each will now appear on a singler line rather than multiple ones as it was in the original post. Next I seperated the individual tasks into different paragraphs to make for eaiser reading. I will try it soon. It look good. [I made edits to this recipe.]"

- Cyrano

Ingredients

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6 Scallions; cut into Moderately small pieces
1 Egg
1 tablespoon Cornstarch; (arrowroot powder could be substituted, or chickpea flour.)
Vegetable oil
16 small Dried chilis
1 Garlic; minced
1/4 teaspoon ginger; (or to taste), grated
1 pound Chicken; cut in to Manageable pieces
-- Sauce --
4 teaspoons Starch
4 teaspoons Vinegar
1/4 cup Chicken broth
1/4 cup Dry sherry
4 teaspoons Sugar
6 tb soy sauce
1/4 cup Water
Thai hot chili Paste; optional

Original recipe makes 4 Servings

Servings  

Preparation

Mix starch with egg until smooth, and coat all chicken pieces thoroughly. Fry in two inches of oil until LIGHT brown, then drain and place on towels. Set aside.

In a fry pan, heat 1 TBP of oil, then add the whole chilis, and stir-fry until blackened. Add onions, stir for 1 minute, followed by garlic and ginger. Stir to heat through, but do not brown the last two. Remove from heat and set aside.

Combine sauce ingredients, and set aside. Reheat the oil fry chicken to fry until brown. Drain and set aside.

Add sauce to fry pan and heat over mild flame while stirring until sauce it thickems and bubbles,

Add chicken, and cook until coated and heated through.

Serve over rice.

Credit where credit is due: Original of this came from gatekeeper.dec.com, and was blended with other of the same genre to produce what you see here. Notes from the Chef: "The recipe is simple enough, but the interesting part is the cornstarch and egg mixture for breading. When twice fried this makes the extra-crisp coating that one generally associates with this dish. (but that works well with others, like sesasme chicken as well)"

Notes

After downloading it seemed to need cleaning up. The ingredient list was edited so each one would appear on a single, rather than mulitiple lines. Also re-did the instructions to seperate activities into different paragraphs to divide the various steps. All else ramained as it was.

Calories Per Serving: 444 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe was horrible! Too much vinegar and I had 2 add ketchup to give it a 'red appearance' I normally would keep a bad review to myself, but this recipe came out terrible!
loco4manolo 2 years ago
The breading was a nice idea. I might try it with some of my other sauces. The sauce had too strong a vinegar taste for me. It took a very long time to fry all the chicken without crowding the pan.
scturner97 6 years ago
I did not change anything with the following exceptions. I edited the ingredient list so that each will now appear on a singler line rather than multiple ones as it was in the original post. Next I seperated the individual tasks into different paragraphs to make for eaiser reading. I will try it soon. It look good. [I made edits to this recipe.]
Cyrano 7 years ago
We added another teaspoon of sugar and replaced one tablespoon of soy with chicken broth.
bkingmagic 7 years ago
We really enjoyed this. Reminded us of our favorite Chinese restaurant back home. Increase the amount of ginger for an extra 'kick'.
CandiceSteele 8 years ago
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