General Tsaos Chicken Food

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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!


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

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 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

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 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


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


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

General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical figures. But although many Chinese dishes are named after famous personages, there is no record of any dish named after Tso. The real roots of the recipe lie in the aftermath of the Chinese civil war, when the leadership of the defeated Nationalist Party fled to the island of Taiwan. They took with them many talented people, including a number of notable chefs, and foremost among them was Peng Chang-kuei. He created this dish in 1950s Taiwan, and brought it with him when he moved to the states in 1973, making it sweeter for American palates. This version is adapted from the original, hot and sour and lacking the sweetness of its Americanized counterpart.

Provided by Fuchsia Dunlop

Categories     dinner, one pot, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 18

1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
1 tablespoon of water
1/2 teaspoon potato flour or cornstarch
1/2 teaspoon dark soy sauce
1 1/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water
12 ounces (about 4 to 5) skinless, boneless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons potato flour
1 quart peanut oil, more as needed
6 to 10 dried red chilies
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
Scallions, thinly sliced, for garnish


  • Make the sauce by combining all the ingredients in a small bowl. Set aside.
  • To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.
  • Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.
  • Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.


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


Easy General Tso's Chicken image

Get the recipe for a fast version of the iconic takeout dish, which takes only 22 minutes.

Provided by Rhoda Boone

Categories     22-Minute Meals     Chicken     Takeout at Home     Honey     Green Bean     Soy Sauce     Ginger     Chile Pepper     Dinner     Quick & Easy

Yield 4 servings

Number Of Ingredients 16

1 pound green beans, trimmed
7 tablespoons vegetable oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/4 cup plus 2 tablespoons cornstarch
2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
1/4 cup plus 1 tablespoon honey
1/4 cup low-sodium soy sauce
1 large garlic clove, finely grated
3 tablespoons unseasoned rice vinegar
1 tablespoon Sriracha
1 tablespoon tomato paste
1 teaspoon finely grated ginger
6 (or more) dried whole red chiles, such as chiles de árbol
1 scallion, thinly sliced
Cooked rice (for serving)


  • Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
  • Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5-7 minutes.
  • Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
  • Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
  • Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.

More about "general tsaos chicken food"


Reviews 36
Published 2019-10-15
Estimated Reading Time 8 mins
  • Prepare the chicken. We use only chicken thigh meat in our General Tso’s Chicken recipe. Chicken breast meat is never a substitute because it is dry, and the texture is tougher than the thigh meat.
  • Constitute the marinade. The marinade comprises of five ingredients: egg white, dark soy sauce, light soy sauce, Chinese rice wine, and cornstarch. Let’s look at the reason behind why we use these ingredients to marinate the chicken meat.
  • Deep-fried the chicken meat. Coat with a unique flour mix. Coat the chicken meat with our special flour mix before deep-frying to create a crispy coating.
  • Formulate the coating sauce. The next step of this General Tso’s Chicken recipe is to coat the fried chicken with the thick sauce. The sauce is the extension of the marinade.
  • Coat the chicken with the sauce. Now we come to the final step of this recipe- coat the chicken with General Tso’s Chicken sauce. To do this, you need to get ready four ingredients – chopped ginger, chopped garlic, chopped scallion, and dried chili.

For spicy food lovers, General Tso’s Chicken is practically irresistible! So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your …
4.9/5 (42)
Total Time 25 mins
Category Main Course
Calories 484 per serving
  • In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.
  • Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch coating mixture, shaking off the excess.

Asian food and slow cooker just go together, it gives time for the meat to soak up all those intense flavors. For instance in this slow cooker ... Slow Cooker General Tso's Chicken …
4.8/5 (39)
Calories 312 per serving
Category Dinner, Main Course
  • In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. 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.

For the Chicken Dredge: In a medium bowl, combine the flour and cornstarch. In another bowl, whisk 2 eggs and 2 Tablespoons of the sauce mixture. Dice the chicken into …
5/5 (8)
Category Main Course
Cuisine Chinese
Calories 568 per serving
  • Combine the corn starch and water in a medium bowl (or, I Iike to use a container that I can cover and shake). Add remaining sauce ingredients and stir or shake to combine. Set aside.
  • In a medium bowl, combine the flour and cornstarch. In another bowl, whisk 2 eggs and 2 Tablespoons of the sauce mixture.
  • Dice the chicken into cubes and pat dry. Sprinkle lightly with salt and pepper. Dredge the chicken in the egg mixture, and then into the flour mixture.
  • Add 1 quart of oil to a 3 ½ or 4 quart dutch oven, or use a deep fryer. Heat over medium-high heat until the temperature reaches 365 degrees. Fry the chicken in batches, until golden brown. Use a slotted spoon to carefully remove the chicken and place on wire cooling racks so that the bottom stays crispy. Place wax or parchment paper underneath the racks to catch excess grease.

In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned …
5/5 (204)
Category Chicken
  • In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
  • Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
  • In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
  • In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.

When it comes to Chinese food I think I prefer it take-out style, deep fried in oil. It’s just so much better that way! I love how that fried to perfection, golden crispy coating begins to …
4.6/5 (9)
Total Time 45 mins
Category Main Course
Calories 540 per serving
  • In a mixing bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, 2 Tbsp cornstarch and the chicken broth. Place chicken in a large Ziploc bag and pour 6 Tbsp of the hoisin mixture over chicken, seal bag and allow to marinate in refrigerator 30 minutes.
  • Meanwhile, in a large skillet, heat 1 Tbsp vegetable oil over medium heat. Once hot, add chopped whites of green onions, garlic, ginger and red pepper flakes and saute 1 minute. Add 2 cups of hoisin sauce mixture (reserve remaining little bit) to skillet, season with salt and white pepper to taste (you may not even need salt) and cook, stirring constantly until mixture has thickened. Remove from heat, cover with lid.
  • In a shallow dish, vigorously whisk egg whites until foamy, set aside. In a separate shallow dish, whisk together cornstarch, flour and baking soda, then add remaining hoisin sauce mixture and stir until mixture resembles coarse meal.

Place the eggs in a bowl; add salt and pepper to taste. Mix together the flour and corn starch and place in a shallow bowl or on a plate. Heat 3 inches of oil in a deep pot to 350 …
5/5 (38)
Total Time 45 mins
Category Main
Calories 365 per serving
  • Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.

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 …
4.7/5 (15)
Total Time 1 hr
Category Main
Calories 446 per serving
  • In a large bowl, whisk together the ingredients for the chicken coating until light and frothy. Toss in the chicken pieces and let sit at room temperature. Set up a cooling rack over a baking sheet lined with paper towels and heat up 1-2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F. Preheat your oven to its lowest setting.
  • While the oil is heating up, place 1 cup of cornstarch in a bowl. Spoon out 2 tablespoons of the chicken coating and whisk into the cornstarch to form small clumps. These will add extra crispy bits to your chicken. Working in batches: throughly coat several pieces of chicken in the cornstarch, shake off the excess, then gently add the chicken to the hot oil. Deep fry each batch until golden brown and crispy (about 5-6 minutes) flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
  • Once all of your chicken is done and resting in the oven, make the sauce: whisk together 1 tablespoon of Shaoxing wine with 1 tablespoon of cornstarch until smooth, then whisk in the chicken stock, soy sauce, sugar, vinegar, and toasted sesame oil. In a large skillet, heat up a bit of oil over medium heat and stir fry the garlic, ginger, and chili (if using) until soft but not brown, 2-3 minutes. Add the sauce ingredients and cook, stirring, until the sauce comes to a boil and starts to thicken.
  • Remove from heat, then add the chicken and toss. Toss throughly to coat and enjoy immediately.

If you’re not familiar with General Tso’s Chicken, it’s an extremely popular menu item in Chinese American restaurants but fairly unheard of in mainland China. The original …
5/5 (552)
Category Main Course
  • Using corn oil (or another high smoke point, neutral flavored, refined oil), fill a wok or pan up to 1.5 to 2 inches deep.

General Tso's Chicken is a North American Chinese food favourite! Fried, crispy, battered chicken is tossed in a sweet and spicy garlic and ginger sauce. Serve with extra …
4.7/5 (3)
Total Time 30 mins
Category Main Course
Calories 310 per serving
  • Place the prepared chicken in a large bowl. Pour over the beaten egg and stir until the chicken is well coated.
  • In a large skillet, prepare the sauce by adding the vegetable oil, garlic, and ginger. Over medium heat, fry the garlic and ginger for 2-3 minutes.

Cover and cook for 20 minutes on a medium-low heat. Remove from the heat and leave to steam for 15 minutes. Score the flesh side of the chicken thighs, then cut each thigh …
Servings 4
Calories 532 per serving
Total Time 45 mins
  • Cook the rice by putting 1 mug of rice in a small saucepan with 440ml of water and a good pinch of sea salt.
  • Remove from the heat and leave to steam for 15 minutes.Score the flesh side of the chicken thighs, then cut each thigh into 8 pieces and add to a bowl.

Instructions. Cut the bones out and the meat of chicken thighs into small cubes around 2 cm long. And then marinade with salt, light soy sauce, cooking wine and egg whites. …
4/5 (1)
Total Time 30 mins
Category Main Course
Calories 865 per serving
  • Cut the bones out and the meat of chicken thighs into small cubes around 2 cm long. And then marinade with salt, light soy sauce, cooking wine and egg whites. Put aside for around 10 minutes.
  • In a small bowl, combine light soy sauce, sugar, cooking wine, chili oil and salt to make the stir-frying sauce.
  • In another bowl, add 2 teaspoons of corn starch and 2 teaspoons of water. Mix well to make water starch.

Perfect party food. This General Tso’s chicken makes a great party food. The batter holds up really well and the chicken will remain crispy even if you let the dish sit for a …
4.9/5 (36)
Total Time 25 mins
Category Main
Calories 411 per serving
  • Combine the chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let it marinate for 10 to 20 minutes.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat the stir-fry oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the chicken all at once and spread it out into a single layer in the skillet. Separate the chicken pieces with a pair of tongs or chopsticks.

General Tso’s Chicken was one of my favorite college days late night Chinese food delivery orders. The spicier, zestier less popular cousin to the ever popular Orange …
Ratings 173
Calories 90 per serving
Category Main
  • Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
  • Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.
  • Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.

Bring to a boil then reduce heat to low. In a small bowl, whisk cornstarch and water. Slowly stir cornstarch mixture into broth mixture and cook 1 to 2 minutes, or until thickened. …
4/5 (1)
Estimated Reading Time 1 min
Category Chicken
  • Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Place flour in a shallow dish, egg in another shallow dish, and cereal in a third shallow dish.
  • Dip each chicken piece in flour, egg, and cereal, coating completely. Place on baking sheet. Lightly spray chicken with cooking spray.
  • Meanwhile, in a small saucepan over medium heat, combine broth, vinegar, soy sauce, hoisin sauce, tomato paste, sugar, and crushed red pepper. Bring to a boil then reduce heat to low.

Step 1: In a small bowl, combine the ingredients for the sauce.Mix well and set aside. Step 2: Place the cubed chicken in a medium bowl and season with salt and white …
4.7/5 (12)
Total Time 10 mins
Category Main Course
Calories 313 per serving
  • Place the cubed chicken in a medium bowl and season with salt and white pepper. Add the cornstarch, mix well, then set aside.
  • Add the garlic and red chiles, stirring for a few seconds, then add the chicken and stir-fry for a couple of minutes.

Transfer chicken to air-fryer oven racks (or fryer basket, in batches), leaving a little space between pieces. Preheat air-fryer at 400°F for 3 minutes. Add the battered chicken; …
5/5 (2)
Calories 302 per serving
Total Time 35 mins
  • Beat egg in a large bowl, add chicken, and coat well. In another bowl, combine 1/3 cup cornstarch with salt and pepper. Transfer chicken with a fork to cornstarch mixture, and stir with a spatula to coat every piece.
  • Transfer chicken to air-fryer oven racks (or fryer basket, in batches), leaving a little space between pieces. Preheat air-fryer at 400°F for 3 minutes. Add the battered chicken; cook for 12 to 16 minutes, giving things a shake midway. Let dry 3 to 5 minutes. If chicken is still damp on one side, cook for 1 to 2 minutes more.
  • Whisk together remaining 2 teaspoons cornstarch with broth, soy sauce, ketchup, sugar, and rice vinegar. Heat canola oil and chiles in a large skillet over medium heat. When gently sizzling, add the ginger and garlic; cook until fragrant, about 30 seconds.
  • Re-whisk cornstarch mixture; stir into mixture in skillet. Increase heat to medium-high. When sauce begins to bubble, add chicken. Stir to coat; cook until sauce thickens and nicely clings to chicken, about 1 1/2 minutes. Turn off heat; stir in 1 tablespoon green onion and sesame oil. Transfer to a serving plate, and top with sesame seeds and remaining 1 tablespoon green onion.

Stir the dish every 30 – 60 seconds. This will ensure the even reheating of your General Tso’s chicken. After one minute, check your food and stir to make sure the heat is …
Ratings 4
Calories 461 per serving
Category Appetizer, Brunch, Dinner
  • Mix the dry ingredients. Take a piece of chicken and coat really well. Make sure that all the chicken pieces are well covered with flour. Shake off the excess batter.
  • Heat the oil up at 375°F. There's a little cool trick when you know your oil is hot enough or is ready to fry. Take a wooden spatula or a wooden chopstick and put it in the hot oil. Once you see the oil starts fizzing near the surface of the wood, it signals that the oil is hot enough.

As my friend Francis Lam reported in this fantastic piece on the origins of General Tso's chicken, Ed Schoenfeld, proprietor of New York's Red Farm and one of the world's experts on Chinese-American cuisine, traces its origins to Chef Peng Jia, a Hunanese chef who fled to Taiwan after the 1949 revolution.Made with un-battered large chunks of dark meat chicken …
5/5 (2)
Total Time 35 mins
Category Mains
Calories 372 per serving

One new dish, General Tso's chicken, was originally prepared without sugar and subsequently altered to suit the tastes of "non-Hunanese people". The popularity of the dish has led to it being adopted by local Hunanese chefs and food writers. [page needed] When Peng opened a restaurant in Hunan in the 1990s introducing General Tso's chicken, the restaurant closed …
Place of origin United States
Course Main
Alternative names General Tao Chicken, Zuo Gong Ji
Serving temperature Hot

This chicken dish is named after a Chinese military general by the name of Zuo Zongtang but isn’t really connected with the dish itself. Perhaps Chinese Restaurants named the chicken dish General Tso’s Chicken to set a Chinese mood at an Asian eatery. because the dish does go by different names.. Some variant names include; General Tso Chicken, …
Cuisine American, Chinese
Total Time 25 mins
Category Main Dish
Calories 321 per serving

Method. For the chicken, mix all the sauce ingredients in a bowl and set aside. Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well ...
Cuisine Chinese
Category Main Course
Servings 2-4

General Tso Chicken is a favorite Chinese food takeout choice that is sweet and slightly spicy with a kick from garlic and ginger. General Tso Chicken can sometimes have recipes that are really complicated and with many different breading steps. I eliminated them going to a simple cornstarch coating, but you can definitely do a thicker typical breading if you would like. The …
Category Easy Dinners Recipes
Cuisine Taiwanese Food
Total Time 30 mins

Somewhere in the 1980s, General Tso's chicken -- the name -- merged with General Ching's chicken -- the recipe -- and a cultural sensation was born! If you think about it, what makes General Tso's chicken so successful is what makes Chicken McNuggets and sweet and sour sauce so successful. Americans love things which are sweet, fried and chicken.
Estimated Reading Time 4 mins

General Tso's chicken may be a famous Chinese restaurant dish in the U.S., but it was actually invented in Taiwan (via Smithsonian Magazine ). It was first cooked by chef Peng Chang-kuei, a Chinese chef who fled to Taiwan during Mao Zedong's communist reign. He was inspired by traditional Hunanese cooking when he first made the dish in Taiwan.
Author Justina Huddleston
Estimated Reading Time 2 mins

Calories, carbs, fat, protein, fiber, cholesterol, and more for General Tso's Chicken ( U.S. Nutritional Information - Manchu WOK). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.

Like you expect, General Tso’s chicken was invented around 1950 and named after a Chinese general from the Qing dynasty, ... If you get a more traditional form of the dish, the chicken is served alongside vegetables or sometimes alone as finger food or appetizer. While it uses a lot of the same ingredients, Sesame Chicken is sweeter and less heavy than …

The Best General Tso's Chicken Recipe - Serious Eats. Sep 22, 2020 · As my friend Francis Lam reported in this fantastic piece on the origins of General Tso's chicken, Ed Schoenfeld, proprietor of New York's Red Farm and one of the world's experts on Chinese-American cuisine, traces its origins to Chef Peng Jia, a Hunanese chef who fled to Taiwan after the 1949 …

General Tso’s Chicken is definitely the staple American Chinese Food dish that has taken the hearts of many individuals across the nation. It’s essentially a fried piece of dark meat covered with a sweet and savory sauce made from a variety of different ingredients.

If you've ever eaten Chinese Food, chances are, you've had this sweet and spicy fried chicken. At least for me growing up, this was an absolute staple in my ...

General Tso’s chicken has a spicy sauce that includes garlic, rice wine, soy sauce, and sugar while Kung Pao chicken features crushed peanuts mixed with chili peppers, vinegar, black beans and vegetables. But really the best way to decide between these two dishes is to taste them both and depends on your personal preference to pick one that you prefer. As a …

Heat 3 inches of oil in a deep pot to 350 degrees F. Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces. Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken. While the chicken is cooking, make the sauce.

The original General Tso’s chicken recipe was invented by the late chef Peng Chang-kuei. The Hunan-style dish with its spicy-sour flavor was named after a war hero named Zuo Zongtang (or Tso Tsung-t’ang) in the mid-1950s. By the 1970s, the dish became a hit thanks two New York restauranteurs, David Keh and chef TT Wang who made chef Peng’s dish …

Chinese Food Chinese Food - General Tso Chicken. Serving Size : 9 oz. 520 Cal. 43 % 56g Carbs. 45 % 26g Fat. 12 % 16g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,480 cal. 520 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 41g. 26 / 67g left. Sodium 640g. 1,660 / …

General Tso's Chicken is a Chinese American and Chinese Canadian dish often associated with Hunan cuisine of China. Though the name of a dish may reference a specific general in China, possibly the 19th century Zuo Zongtang, most food historians conclude this dish was invented in the US because it is not commonly served in China. The legend …

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