Entree - General Tso’s Chicken recipes

Author: Betty Netolicky  

General Tso Chicken. General Tso’s chicken is named for Tso Tsung-t’ang, a 19th-century general who is said to have enjoyed eating it.

Authentic General Tso’s Chicken

Authentic General Tso’s Chicken
Made with wok-seared crispy chunks of boneless chicken thighs and a sweet and spicy sauce, General Tso's chicken is an enduring Chinese takeout favorite. This version is so much better.
Provided by: Jeremy Pang
Total time: 60 minutes
Cook time: 20 minutes
Prep time: 40 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 21
  • 10 dried red chiles (such as tien tsin)
  • Hot water
  • 10 1/2 ounces boneless, skinless chicken thighs (cut into 1-inch (2-cm) dice)
  • 1 3/4 cups cornstarch (seasoned with 1/4 teaspoon salt and 1/4 teaspoon pepper)
  • 1/2 thumb-sized piece of fresh ginger (peeled and finely sliced)
  • 2 cloves garlic (finely sliced)
  • 2 scallions (finely sliced)
  • Mild vegetable oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon Sriracha sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon black rice vinegar
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon light soy sauce
  • 1 large egg (lightly beaten)
  • Sliced red chile (sliced scallions, steamed rice, and flash-fried green vegetables (optional))
  • Serving Size: 1 portion
  • Calories: 757 kcal
  • Carbohydrate: 82 g
  • Protein: 35 g
  • Fat: 31 g
  • Saturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Cholesterol: 234 mg
  • Sodium: 1224 mg
  • Fiber: 2 g
  • Sugar: 19 g
  • Unsaturated Fat: 24 g
How to cook:
  1. Soak the chiles
  2. Soak the dried red chiles in hot water until slightly softened, 10 to 20 minutes. Drain in a colander or fine mesh sieve.
  3. Make the General Tso sauce
  4. Mix the sauce ingredients together in a small bowl.
  5. Marinate the chicken
  6. Marinate
  7. Whisk the marinade ingredients together in a medium bowl. Add the chicken to the bowl and massage the marinade ingredients into the meat. Let the chicken marinate while the peppers finish soaking.
  8. Coat
  9. Sprinkle the seasoned cornstarch over the chicken and massage until each piece of meat separates and has a dry dusty white coating.
  10. Fry the chicken
  11. Fry
  12. In a wok over medium-high heat, heat 2 inches (5 cm) of oil to 350°F (180°C). Working in batches, if necessary, deep-fry the coated chicken until light golden brown, 4 to 5 minutes. Transfer the chicken to a plate lined with paper towels.
  13. Sauté
  14. Carefully pour out the oil from your wok into a heatproof bowl to cool and give your wok a quick wipe with a paper towel. Place the wok back on the stove and bring 1 tablespoon of vegetable oil to a high heat. Add in your ginger, garlic, and scallions and stir-fry until fragrant, about 30 seconds.
  15. Boil
  16. Stir in the soaked chiles, followed immediately by the sauce mixture. Bring the sauce to a vigorous boil until syrupy, 2 to 3 minutes. Add the deep-fried meat, tossing the wok a few times so that the sauce fully coats the chicken.
  17. Serve
  18. Serve
  19. Sprinkle with the sliced red chile and scallions, if desired, and serve immediately with steamed rice and flash-fried green vegetables.
Notes: Authentic General Tso's Chicken, Authentic General Tso's Chicken · Meat. 2 1/4 lbs Chicken thighs, boneless · Produce. 2 tsp Garlic. 2 tsp Ginger, fresh · Refrigerated. 2 Egg yolks · Canned Goods.

The Tastiest General Tso's Chicken You'll Ever Make

Masterchef John Zhang shows you easy way on cooking general tso's chicken at home with Duration: 12:03

My dad's General Tso's Chicken (左宗棠鸡)

Watch Daddy Lau teach us how to make General Tso's Chicken, RECIPE + INGREDIENTS
Duration: 22:17

General Tso’s Chicken

General Tso’s Chicken
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
Total time: 40 minutes
Yields: 3 servings
Cuisine: asian, chinese
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
How to cook:
  1. Make the sauce by combining all the ingredients in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
Notes: Authentic General Tso's Chicken, Authentic General Tso's Chicken · Meat. 2 1/4 lbs Chicken thighs, boneless · Produce. 2 tsp Garlic. 2 tsp Ginger, fresh · Refrigerated. 2 Egg yolks · Canned goods.

BEST General Tso's Chicken

BEST General Tso's Chicken
Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso's Chicken is totally irresistible!
Provided by: Kimberly Killebrew
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 24
  • For the Marinade:
  • 2 large egg whites
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 1/2 pounds boneless (skinless chicken breasts, cut into 1/2 inch pieces)
  • For the Coating:
  • 3/4 cup cornstarch
  • 1/4 cup all-purpose flour (gluten free: substitute GF flour)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • For the Sauce:
  • 1/2 cup chicken stock
  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons white granulated sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon cooking oil
  • 2 large cloves garlic (minced)
  • 2 teaspoons minced ginger
  • 6 small dried red chilies (seeded and broken into pieces)
  • 3 green onions (cut into 1 inch pieces)
  • High heat oil for deep frying
  • Calories: 484 kcal
  • Carbohydrate: 42 g
  • Protein: 42 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Place the chicken in a medium-sized mixing bowl. Set aside.
  2. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.
  3. Combine the sauce ingredients and stir until the sugar and cornstarch are dissolved. Set aside.
  4. Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch coating mixture, shaking off the excess.
  5. Working in batches, deep fry the chicken in oil heated to 375ºF until the chicken is cooked through, golden brown and crispy, about 3-4 minutes. Place the chicken on paper towels to drain.
  6. Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened. Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.
  7. Serve immediately with steamed rice and broccoli (traditional in many takeout places).
Notes: General Tso's Chicken, How to make it · Sauce/Marinade – first, mix the Sauce/Marinade. · Marinate Chicken – Use 2 tablespoons of the initial Sauce mix to marinate the

General Tso Chicken (Easy!)

General Tso Chicken (Easy!)
General Tso Chicken. Crispy chicken smothered in a sweet, tangy, glossy sauce with a spicy kick! This general tso chicken from scratch is easy to make at home. It serves deliciously for dinner, lunch or leftovers. Ready in just 25 minutes! I also share air-fryer instructions below in the Notes below.
Provided by: christieathome
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 15
  • 1 lb boneless skinless chicken thighs (diced)
  • 1/4 cup cornstarch
  • 5 slices ginger (peeled)
  • 1/2 stalk green onion (finely chopped)
  • ⅓ cup vegetable oil
  • 1/4 tsp sesame seeds (optional garnish)
  • 4 tbsp hoisin sauce ((to make your own, please refer to above FAQ section))
  • 2 tbsp regular soy sauce ((not light or dark!))
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar (or white vinegar)
  • 2 tsp garlic (minced)
  • 2 tsp sesame oil
  • ½ tsp red pepper flakes ((or red chili flakes))
  • 1 tbsp cornstarch
  • ½ cup water
  • Calories: 747 kcal
  • Carbohydrate: 48 g
  • Protein: 40 g
  • Fat: 43 g
  • Saturated Fat: 11 g
  • Trans Fat: 1 g
  • Cholesterol: 223 mg
  • Sodium: 1707 mg
  • Fiber: 1 g
  • Sugar: 21 g
  • Unsaturated Fat: 28 g
  • Serving Size: 1 serving
How to cook:
  1. In a bowl, combine sauce ingredients and set aside.
  2. Cut each thigh into bite size pieces, about 6-8 pieces per thigh depending on size. Do not pat chicken thighs dry, some moisture is needed for the next step. If you plan to air fry your chicken, please refer to Notes now.
  3. In a bowl, add chicken pieces followed by cornstarch. Mix to coat each piece evenly.
  4. In a wok or pan, set over medium high heat, add vegetable oil. Allow this to get hot. To test, insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot
  5. Carefully lower coated chicken into oil and quickly spread apart. Once chicken is spread apart, do not touch or move the pieces around. Allow pieces to sear and form a golden crust, about 5-6 minutes on each side.
  6. Remove and transfer fried chicken to a plate or cooling rack. Pour out any excess oil from pan.
  7. In the same wok set over medium high heat, add your ginger followed by pre-mixed sauce. Let it come to a boil to thicken and reduce.
  8. Then finally toss in your fried chicken and mix until each piece is coated in sauce. Optionally, garnish with green onions and sesame seeds. Enjoy!
Notes: General Tso's Chicken Recipe, Ingredients · 1 lbs chicken thighs cut into bite-size chunks · 1 egg (beaten) · 1/4 cup corn starch · Vegetable oil for frying · 1/2 cup chicken
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