General Tsos Chicken Recipes

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General Tso's Chicken image

Recipe video above. That perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites. This is a Chinese takeout favourite that pushes all the right buttons!

Provided by Nagi

Categories     Mains     Stir Fries

Number Of Ingredients 19

3 tbsp soy sauce - light or all-purpose ((NOT dark soy, Note 1))
1 tbsp hoisin sauce
1 tbsp rice vinegar ((sub white wine vinegar))
2 tsp chilli paste (, any (Sambal Oelak is great))
1 tsp sesame oil (toasted preferably (Note 6))
3 tbsp brown sugar
1 tbsp cornflour/cornstarch
3/4 cup chicken stock/broth (, low sodium)
600g/ 1.4 lb chicken thighs (, boneless skinless, cut into 2.5cm / 1" pieces (breast / tenderloin - Note 2))
1 tsp ginger (, finely grated)
1 tsp garlic (,finely grated)
1 cup cornflour/cornstarch ((Note 5))
1 - 4 cups oil, for frying ((peanut, vegetable or canola; Note 4))
2 tbsp oil ((peanut, vegetable or canola))
2 tsp ginger (, finely chopped (Note 3))
2 cloves garlic (, finely chopped (Note 3))
1/2 teaspoon red chilli flakes ((red pepper flakes))
Finely sliced green onion
Sesame seeds


  • Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.
  • Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.
  • Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.
  • Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).
  • Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.
  • Heat oil: Heat 2 cm / 4/5" oil in a deep skillet (or large pot - whatever you're comfortable with) to 200°C/390°F. To use less, see Note 4.
  • Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.
  • New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.
  • Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.
  • Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.

Nutrition Facts : Calories 465 kcal, Carbohydrate 22 g, Protein 32 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 143 mg, Sodium 974 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving


General Tso's Chicken image

This is the classic that is so popular in Chinese restaurants. Banana sauce can be found in Asian stores. It is made in the Philippines. If you can't get it substitute ketchup.

Provided by CRAIG

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 18

4 cups peanut oil for frying
2 eggs
1 teaspoon sesame oil
½ cup cornstarch
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons white sugar
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon banana ketchup
2 tablespoons peanut oil
6 dried whole red chilies
½ cup diced onion
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons minced green onions
1 tablespoon toasted sesame seeds


  • Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
  • Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

Nutrition Facts : Calories 2474.9 calories, Carbohydrate 52.6 g, Cholesterol 161.4 mg, Fat 243.7 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 41.7 g, Sodium 949.2 mg, Sugar 11.1 g


General Tso's Chicken Recipe image

General Tso's Chicken is a Chinese takeout go-to. Make it all in one dish in the comfort of your home for a sweet and spicy treat!

Provided by Natalya Drozhzhin

Categories     Easy

Time 30m

Number Of Ingredients 13

2 lb chicken thighs (cut into 1-inch pieces)
1/2 cup corn starch
1/4 cup oil (for frying)
2 tbsp minced ginger
1 tsp red chili flakes
4 cloves garlic minced
1 tsp sesame seeds (optional for garnish)
6 tbsp rice vinegar
6 tbsp soy sauce
4 tbsp hoisin sauce
1/2 cup water
6 tbsp sugar
2 tbsp cornstarch


  • Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.
  • In a separate dish, combine all the ingredients for your sauce together.
  • Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking.
  • Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.
  • Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!

Nutrition Facts : Calories 413 kcal, Carbohydrate 24 g, Protein 20 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 977 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving


General Tso's Chicken image

There's been a lot of rumor about the origins of this dish; I'll let others fight it out and just focus on its deliciousness! I think that the human palate is drawn to the combination of savory, sour, sweet, salty and spicy. I think that's why we all love this dish. There's a huge difference between the popular sambal oelek and Chinese chili garlic sauce. Sambal is very easy to find but it's twice as hot as chili garlic. So, if you are using sambal, use half the amount.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups (335 grams) broccoli florets
1 1/2 quarts (1.8 liters) vegetable oil, plus 2 tablespoons (30 milliliters) for stir-frying
2 pounds (900 grams) boneless chicken thighs, cut into 1-inch (3-centimeter) dice
1 1/2 cups (335 grams) tempura flour, plus 1 cup (223 grams) for dredging
1 cup (240 milliliters) cold water
1/2 onion, cut into large dice
10 to 12 whole dried Thai chiles
1/2 tablespoon (8 grams) minced ginger root
1/2 tablespoon (5 grams) chopped garlic
1/2 cup (90 milliliters) oyster sauce
1 tablespoon (15 milliliters) hoisin sauce
1 tablespoon (15 milliliters) chili garlic sauce
1/2 cup (95 grams) sugar
6 tablespoons (90 milliliters) white vinegar
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (7 grams) cornstarch mixed with 1 tablespoon (15 milliliters) water
1 drop red food coloring (optional)
3 scallions, sliced on the bias


  • For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
  • Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
  • Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
  • For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
  • Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.


General Tso's Chicken image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 11

Oil, for frying
1 pound chicken thighs
1/2 cup cornstarch
3 teaspoons soy sauce
3 teaspoons sugar
2 teaspoons hoisin sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon red chili flakes


  • Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil.
  • For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve.


General Tso's chicken image

A favourite dish in Chinese restaurants, try making your own General Tso's chicken. It looks complicated but get all the components ready and it's quite easy

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 40m

Yield Serves 4 along with other dishes

Number Of Ingredients 21

1 egg white
½ tbsp potato flour
2 tbsp dark soy sauce
2 tbsp Shaohsing wine or medium sherry
500g boneless chicken thighs , cut into 4cm pieces
50g cornflour
50g plain flour
1 tbsp tomato purée
2 tsp potato flour
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp Chinese rice vinegar
1 tbsp caster sugar
2 tbsp Shaohsing wine or medium sherry
6 Sichuan long dried chillies (if you can't get hold of these, 1 tsp chilli flakes works well)
1 tbsp groundnut oil
1 inch piece of ginger , peeled and very finely chopped
2 cloves garlic , finely chopped
1l groundnut oil
3 spring onions , finely chopped
3 tsp toasted sesame seeds


  • For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.
  • For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.
  • Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they're aromatic and beginning to soften, but not brown.
  • Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.
  • Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they're crisp and golden - agitating the pieces to make sure they don't stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.
  • Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn't give you huge servings so it's best to offer another dish with it, as well as boiled rice.

Nutrition Facts : Calories 430 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 3.1 milligram of sodium


General Tso's Chicken Recipe by Tasty image

Here's what you need: vegetable oil, rice wine, soy sauce, boneless, skinless chicken thighs, flour, salt, vegetable oil, fresh garlic, fresh ginger, dried chili pod, rice wine, soy sauce, rice wine vinegar, sugar, cornstarch, water, green onion, white rice

Provided by Michael Price

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

8 cups vegetable oil, for frying
1 cup rice wine
¼ cup soy sauce
1 lb boneless, skinless chicken thighs, cubed
1 cup flour
1 tablespoon salt
1 tablespoon vegetable oil
2 cloves fresh garlic, minced
1 teaspoon fresh ginger, grated
½ cup dried chili pod
¼ cup rice wine
¼ cup soy sauce
¼ cup rice wine vinegar, may substitute with white wine vinegar
¼ cup sugar
½ tablespoon cornstarch
½ tablespoon water
¼ cup green onion, chopped
white rice


  • In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
  • In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
  • Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
  • Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
  • In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
  • Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
  • Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
  • Add cooked chicken pieces, stirring them to coat with the sauce.
  • Remove from heat and garnish with green onions and rice.
  • Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
  • Enjoy!


General Tso's Chicken image

Invented in 1950s Taiwan by chef Peng Chang-Kuei, this crowd-pleasing fried chicken dish was adapted for American palates with a chile-spiked sweet-and-sour sauce and has since become a Chinese takeout classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 21

1 pound 4 ounces boneless skinless chicken thighs, cut into 3/4-inch chunks
1 large egg white, beaten until frothy
2 teaspoons soy sauce
1 tablespoon Shaoxing rice wine
Kosher salt
1/2 cup cornstarch
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons Shaoxing rice wine
3 tablespoons sugar
4 teaspoons distilled white vinegar
1/3 cup low-sodium chicken broth
Safflower oil, for frying
4 spicy dried red chiles, broken in half
1 tablespoon minced garlic
1 tablespoon peeled and finely chopped ginger
2 scallions, sliced 1/4 inch thick (1/2 cup) and green parts reserved for serving
1 teaspoon toasted sesame oil
Steamed broccoli and cooked rice, for serving


  • Combine chicken, egg white, soy sauce, wine, and 1/2 teaspoon salt in a bowl. Whisk together cornstarch, flour, baking powder, and 1/4 teaspoon salt in another bowl. Let stand while making sauce.
  • Make the sauce: Whisk soy sauce into cornstarch. Then whisk in wine, sugar, vinegar, and broth.
  • Heat 1 1/2 inches oil in a deep pot (preferably cast-iron) to 350 degrees. Working in batches, remove chicken from marinade (do not worry about removing excess liquid) and toss in cornstarch mixture. Carefully add to oil and cook until crisp and light golden brown, 2 to 2 1/2 minutes. Transfer to paper towels to drain.
  • Heat 2 tablespoons oil in a wok over medium. Add chiles, garlic, ginger, and scallion whites. Cook until fragrant, about 1 minute. Stir in sauce mixture and bring to a boil. Add chicken and toss to coat in sauce. Remove from heat. Stir in sesame oil. Garnish with scallion greens and serve immediately with broccoli and rice.


General Tsao's Chicken II image

A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.

Provided by ChefDaddy

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 6

Number Of Ingredients 21

4 cups vegetable oil for frying
1 egg
1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
½ cup white sugar
¼ teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
¼ cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
¼ cup water


  • Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
  • In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
  • Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 54.9 g, Cholesterol 101.1 mg, Fat 36.5 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 6.1 g, Sodium 1191.6 mg, Sugar 17.7 g


General Tso's Chicken image

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies.

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)


  • Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
  • Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
  • Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
  • In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
  • Add green onions and hot peppers and stir fry about 30 seconds.
  • Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
  • Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
  • Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
  • Oh it's great served over rice!


Super-Easy General Tso Chicken image

This is not authentic General Tso's Chicken, but it's a recipe I developed and it tastes quite similar. It's easy and requires no "odd" ingredients. You can either batter your chicken before adding to the sauce or just stir-fry your plain chicken, it's up to you. This makes plenty of sauce- I don't like dry General Tso's. After reading several reviews, I would just like to add that I must use VERY mild hot sauce, because I am definitely NOT someone who likes super-hot stuff and several have complained that it's too hot. I would have to say that it probably varies according to your brand of hot sauce, so be warned! :-)

Provided by DragonFly2

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large boneless skinless chicken breasts
1/2 cup soy sauce
1 cup water
6 tablespoons hot sauce (tobasco)
1 cup white sugar
2 chicken bouillon cubes or 1 tablespoon chicken base
2 teaspoons ginger
2 tablespoons cornstarch, in 4 tbs water to thicken
1 (16 ounce) package of frozen Chinese vegetables, cooked to package directions
4 cups cooked white rice


  • Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
  • Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
  • Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
  • Serve this chicken over the veggies and rice.

Nutrition Facts : Calories 617.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 75.8, Sodium 3187.2, Carbohydrate 110.2, Fiber 1.1, Sugar 51.2, Protein 33.8


Easy General Tso's Chicken image

Get all the flavors of your favorite Chinese restaurant in the comfort of your own kitchen with this quick budget-friendly recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons chili garlic sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 egg white
1 tablespoon soy sauce
10 oz boneless skinless chicken thighs, cut into bite-size pieces (about 3 chicken thighs)
2 tablespoons vegetable oil
1 bunch broccoli florets, cut into bite-size pieces (about 3 cups)
6 green onions, thinly sliced on the bias (2/3 cup)
2 cups cooked white rice


  • In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.
  • In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.
  • Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.
  • Divide rice among 4 bowls. Divide chicken mixture over rice.

Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 12 g, TransFat 0 g

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General Tso Chicken Ingredients 1 Pound Chicken Thighs Cut Into 1 Inch Chunks 1/4 Cup Cornstarch Oil For Frying 1 Tablespoon Minced Ginger 1/2 …
Category Easy Dinners Recipes
Cuisine Taiwanese Food
Total Time 30 mins

Instructions. In a wide skillet or Wok, heat oil over medium-high heat. Add diced chicken and stir-fry 5 to 7 minutes, until cooked through. Remove chicken and set aside. Add bell pepper to pan and stir fry 1 to 2 minutes, then return chicken to skillet. Add sauce and cook, Stirring, 1 to 2 more minutes, until thickened slightly. Remove from heat.

2017-09-30 Add the chicken to a pan with the oil and fry until crispy. Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic. Cook until you smell the garlic (about 30 seconds). Add in the chicken and toss, then add in the sauce. Stir for about 30 seconds until thickened.

Directions Instructions Checklist Step 1 Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat. Step 2 Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside. Step 3

2021-09-20 In a large skillet, heat frying oil over medium high heat. Working in batches fry the chicken till golden, crispy, and cooked through. Set aside to drain. oil for frying. When the chicken is finished cooking, remove all but about 1 tablespoon of oil from the pan. Add the sauce ingredients and bring to a low boil.

Step 6: Fry chicken, twice. Mix the chicken with the batter, making sure each piece is evenly coated. Fry #1 - cooking the chicken. ~10 minutes @ 300°F (149°C) Once the oil is hot enough, using chopsticks, GENTLY (we don't want hot oil splashing on …

2014-04-14 To Fry Chicken: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature. Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to …

2022-03-05 2g (1/2 tsp) of salt. 4g (1 tsp) of baking powder (or baking soda) We make a larger batch of the flour most than above for the restaurant, but half of the above should be sufficient for one kg of chicken meat. Drain away any excess marinade. Mix the chicken meat with a copious amount of flour mix.

2022-04-28 Make the chicken: In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and ⅛ teaspoon pepper. Add the chicken pieces to the bowl, tossing to coat. Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.

2021-02-19 Put in the bottom of a slow cooker. In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker. Cook on low heat for 3-4 hours or until chicken is cooked throughout. *see note.

2020-08-24 Fry the chicken: Heat a large skillet over medium-high heat. Add half a cup of oil. Once oil is hot, fry the chicken in batches (don’t crowd), 2-3 minutes on each side, until golden brown and cooked through. Remove to a plate. Add sauce to same pan and simmer until warm and thickened. Toss the chicken in the sauce just before serving.

2020-10-09 Air fryer General Tso’s chicken. Lightly oil or use cooking spray on the air fryer basket. Place the coated pieces of chicken in the basket, with at least 1/4” of space in between pieces. Lightly spray the tops of the chicken with cooking spray. Cook at 400°F for 5 minutes, then flip and lightly spray with extra cooking spray.

2 to 4 cups vegetable oil , for frying 1/4 cup sliced green onions (optional) Instructions Cut chicken breasts into bite-sized pieces. In a medium-sized mixing bowl, whisk together egg whites, cornstarch, salt and white pepper. Submerge chicken breast pieces in mixture and set aside.

2022-02-01 Roll chicken mixture into 18-22 meatballs. Sear meatballs in large skillet (don’t overcrowd) over medium high heat for 6-7 minutes, until browned on all sides. Set aside. Prepare General Tso’s sauce like normal in large skillet or wok. Return meatballs to …

2022-05-11 To bake General Tso’s chicken, marinate and dredge the chicken pieces, then preheat the oven to 400°F. Place the chicken on a parchment-lined baking sheet, spray lightly with cooking oil spray, and bake for about 20 minutes, until the chicken registers 165°F internally. Toss in the sauce and serve.

2021-02-24 1 pound chicken breasts cut into 1 inch pieces 1-2 cups flour for dredging oil for frying 1/4 cup sugar 1/4 cup soy sauce 1/4 cup pineapple juice unsweetened 1/4 cup white vinegar 2 cloves garlic crushed 1 teaspoon fresh ginger finely grated 1/4 teaspoon cayenne pepper 1 tablespoon cornstarch mixed with 3 tablespoons water 4 green onions sliced

2020-05-27 This decades-old recipe for General Tso’s chicken was created in an upscale Taiwanese restaurant in the 1950s and quickly became popularized throughout the world, especially in America. The original version was not deep-fried and oftentimes features whole parts of chicken with the skin and bone still intact.

2020-05-29 Cornstarch – to bind the liquid to marinate to the chicken meat. 2. Prepare General Tso’s chicken sauce. After deep frying, we returned the chicken to the wok and coated it with the sauce. We made the sauce in bulk, and use one tablespoon of the mixture for every 50g of marinated chicken.

Serves: 6. For the rice, bring all ingredients except the rice to a boil in a covered saucepot. Once boiling, add rice and reduce heat to simmer and cook, covered, 15 to 18 minutes, remove from heat and let stand 5 to 10. For the sauce, combine all ingredients in bowl and remix just before adding to your stir-fry.

2019-12-02 How do you make General Tso’s chicken? This dish starts with cubes of chicken that are battered and deep fried until golden brown. The chicken pieces are tossed in a sauce made with soy sauce, garlic, red chili flakes and hoisin sauce. The final step is to add a sprinkle of sesame seeds and green onions, then serve and enjoy.

2021-06-03 In a wok or large, deep skillet fitted with a deep-fry thermometer, add enough canola oil to reach 3 inches up the sides of the wok. Preheat the oil …

2020-03-05 Heat the oil (3½ cups) over high heat in your wok (on a wok ring), or heavy 12-inch saucepan. Working in batches, carefully add the coated chicken pieces into the oil, once it has reached 375°F. Cook until golden brown and cooked through, about 4 to 6 minutes. Transfer to a platter lined with paper towels. Set aside.

2020-10-05 Sear veggies until charred looking over high heat for 2-3 minutes. Remove veggies and add the chicken and sauce. Bring to a boil and simmer over medium heat until sauce reduces in size and thickens (about 12 minutes.) The chicken will be coated in a glossy sweet sauce. Serve over rice and the charred veggies (if using.)

Stir 2 Tbsp (30 mL) cornstarch with the same amount of water. Add to the sauce and stir fairly constantly until thickened, about 3 minutes. Remove from the heat. For chicken coating, in a medium size bowl, whisk ½ cup (125 mL) cornstarch with soya, sesame oil and egg whites. Cover the bottom of a wide deep frying pan or flat bottomed wok with ...

2021-11-18 1/4 cup soy sauce. 1 TBSP granulated sugar. 2 TBSP rice vinegar. 1/4 cup water (to thin) 1 TBSP cornstarch. 1 TBSP water (for mixing with cornstarch) For the sauce, you’re looking for a thick texture, but thin enough to toss your protein in. The easiest way to make the sauce is cooking it in a smaller saucepan (as the recipe is written) but ...

2018-04-04 Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish. Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute.

2020-04-28 Place chicken into a mixing bowl, add the beaten egg, sugar, salt, and white pepper. Mix and coat chicken well. Sprinkle corn starch a little at a time while mixing into the chicken. Set aside. In a large wok add oil and heat on high to a temperature 375℉ . Cook chicken until golden in batches as to not overcrowd the pan.

Advertisement. Step 2. Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce …

2021-09-14 Transfer chicken pieces to a plate or baking sheet. When done cooking chicken and oil has sufficiently cooled off, remove most of the oil except one tablespoon (or get started with a new pan and add 1 new tablespoon of oil). Set pan on medium heat. Add garlic, ginger, and chili flakes, then saute for 1 minute.

2020-05-27 In a large pot over medium-high heat, add 2 tablespoons oil. Shake off excess cornstarch and add chicken to oil. Cook, in batches, until golden, about 7 minutes. Drain on a paper towel-lined plate ...

Preheat your air fryer to 400 F. In a large bowl, whisk together the egg white, corn starch, soy sauce, apple cider vinegar, and salt. Add the chicken to the marinade and toss to coat. In a small bowl, whisk together the corn starch, white rice flour, and sea salt.

1½ pounds boneless, skinless chicken breasts or thighs or combination, trimmed and cut into 1-inch pieces 1 teaspoon salt 1 teaspoon white pepper 1½ tablespoons neutral oil, such as peanut oil, plus 4 tablespoons to stir-fry 2 eggs, beaten About ⅔ cup corn starch 3 bunches broccolini or 1 large head broccoli, cut into bite-sized pieces (optional)

2021-02-21 Fry the chicken: In a large frying pot, heat 3 inches deep of frying oil on medium-high heat and cook for about 3 minutes or until lightly browned. Line on paper towel to drain excess oil. Prepare the sauce: In a cup, mix together …

2021-04-12 Toss the chicken pieces in a bowl with the cornstarch and salt and pepper to taste. Be sure to evenly coat each piece. Heat the vegetable oil in a large wok or pan to high heat and swirl to coat. Add the chicken and cook for 4-5 minutes, stirring often, until the each side of the chicken forms a crispy brown crust.

2021-04-20 Heat the sauce: Remove the chicken from the pan along with any excess oil and add the sauce ingredients. Coat the chicken: Put the cooked chicken pieces back in the pan with the sauce and stir to coat each piece. Garnish: I love serving General Tso's Chicken with some sliced green onions and sesame seeds. cut chicken into bite sized pieces.

2019-08-02 Separate the chicken pieces with a pair of tongs or chopsticks. Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer the chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.

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