General Tso's Chicken

Yield:
4 servings
Level:
Intermediate
Ingredients
  • 1 large egg white
  • 3 tablespoons cornstarch
  • 3 tablespoons Chinese cooking wine, or dry sherry
  • 3 tablespoons soy sauce
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup chicken stock
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • Vegetable oil, for frying
  • 12 dry red chile peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sliced green onions
  • 1/2 cup roughly chopped lightly toasted cashews
  • Green onions, sliced on the bias, garnish
  • Hot steamed white rice, accompaniment
Directions

In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.


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3.9 51
The chicken portion of this dish is awesome!!! I just added a little salt, pepper and granulated garlic to the marinade....texture and flavor are awesome!!! item not reviewed by moderator and published
I have enjoyed many a plate of General Tso's Chicken and NOT ONCE has it been served with cashews! item not reviewed by moderator and published
I thought this recipe was a bit bland and needed more spice and substance. It was fine, but not something I would repeat. There are other Asian recipes on the internet that I prefer over this one. item not reviewed by moderator and published
I agree with thickness of the sauce reviews. That said I adjusted the vinigar and the chicken broth measurments as well as the dry ingredients. This gave me ample sauce but as shannonrivas said, it tasted nothing like the Gen.Taos we all know and love. There's a packaged seasnoning called General Taos Chicken made by ***-**** that come close butr still not the same. item not reviewed by moderator and published
This was really tasty but the chicken didn't become crisp when fried. Not sure why that was. And the sauce got very thick, very quick. I think it could have used another 1/2 cup of sauce if you want to have it over rice instead of next to. item not reviewed by moderator and published
this was really tasty but it didnt really taste like general chicken. It was a LOT of work. As I said though it was very tasty. item not reviewed by moderator and published
This was a weird dish for me. I had a little problem with the thickness of the sauce, but worked it out. Thanks to another reviewer's comment, I added orange zest and it finished the sauce with a zing. There are many variations of General Tso's so don't be too tough on Emeril - it was very good! item not reviewed by moderator and published
OUTSTANDING! The family loved it! item not reviewed by moderator and published
I love this recipe, but I think that the chicken would add more to the meal if it had a light breading on it. Watch the peppers, cause even this southern girl thinks this dish is HOT. item not reviewed by moderator and published
Made a few adjustments and it turned out really good. Scale back a bit on the ginger, skip the cashews entirely (never have I ever received cashews with my order of Gen. Tso's), and ended up using a third a cup of sugar in the chickenstock mixture. I've tried a number of recipes for the sauce and so far this is the best I've found. item not reviewed by moderator and published
WAM, SHAM, GADIDLY ZAM!!! Emeril really needs to get out more and taste what a REAL General Tso's is like, cos this is nothing like it!! I like to try Tso's in every Chinese I come across - same with Hot & Sour Soup. Love both! There is one place here in MA. which delivers both dishes consistently divine! Over the years I have tried many recipes for this dish. This Emeril dish is OK (? as a chicken entree but should NEVER be considered or even thought of a General Tso's!!! No, this is something very different. Too much work for a mediocre dish. Perhaps Emeril would have been better off naming it Chicken De Jour. General Tso's it is NOT! item not reviewed by moderator and published
I followed the recipe exactly and loved it just the way it's supposed to be. The only problem I had was not having enough. Everyone was fighting over the last bite. I find almost all of recipes to be that good! Thanks Emeril! item not reviewed by moderator and published
Hmmm....don't know if the chicken was supposed to be crunchy or not?! Mine wasn't, but it did taste juicy. If I make this again I don't think I will cook as it was in the recipe, I'd rather just stir fry it. The sauce was tasty and fresh and didn't taste overly sweet like they do from the Chinese restaurants. As others have mentioned, the sauce did turn out thick but that was remedied by adding more broth/wine/soy sauce. I also doubled the sauce. item not reviewed by moderator and published
I didn't think the sauce had enough "zing", so I added the zest and juice of one orange and it seemed to make the difference. item not reviewed by moderator and published
We made this as written the first time and loved it; now we use a few more peppers----the dark meat makes for great leftovers as it reheats so much better than white meat. item not reviewed by moderator and published
We didn't like this recipe. I'm a huge Emeril fan but i'm disappointed with this recipe. item not reviewed by moderator and published
This was not true General Tso's chicken. The texture and taste were just not there. The taste was just okay. It simply didn't do it for us. item not reviewed by moderator and published
This was really good - didn't taste like the General Tso's at the local take out place, but in a way tasted much much better. It wasn't heavy and bogged down with oil, sugar and who knows what else. I didn't have the red peppers, so left them out. Also, we don't do alcohol, so I just substituted additional stock for it. Came out kinda thick so next time I will cut back on the cornstarch. Also, I have made this recipe with Shrimp too and it rocks! item not reviewed by moderator and published
this came out great. it was even better the next day for lunch.i did add a bunch of veggies to it and served it over fried rice (more veggies sneaky yeh?).i will definatly make this many more times.i read the reviews and doubled the sauce, which i thought came out just right . thanx item not reviewed by moderator and published
We have a toddler, so I left out the chilis. I did use a little extra red pepper flakes to add in some more flavor. The sauce does a great job of coating the chicken, but if you want extra for your rice you need to double the sauce. Even without the chilis it has a great flavor, similar to what you get with cashew chicken. I'm not a fantastic cook, but this turned out great! It's just as good as the asian place in my town. When the kiddies get older I will follow others advice and only use 1 or 2 chilis to keep the spiciness in check. item not reviewed by moderator and published
I have made this several times. I think I finally have the right amount of red peppers. 12 is way tooo many. I used 2 now. Need to double the sauce and I used chicken breast instead of thighs. item not reviewed by moderator and published
I prefer that my recipes list the ingredients in STAGES. It is too complicated to have to keep referring back to a master list of ingredients. item not reviewed by moderator and published
The flavor was excellent but as others suggested, there needs to be some tweaks. The sauce was too thick and there needed to be more of it, so next time I will double the sauce ingredients but not increase the cornstarch. Also not a huge spicy fan, so we bypassed the chile peppers and added a little more red pepper flakes. I also avoided having to make a vegetable side dish by sauteing red bell peppers on sweet onions and layering it under the chicken item not reviewed by moderator and published
First time through I only added 3 dried peppers (more for my boyfriend since he likes things spicier), and saved the egg marinade and the egg yolk to scramble and serve up with the dish (or in the rice). I also lightly dredged the chicken after marinating with some flower before cooking. Also goes great with green peppers (cut into cubes/squares), broccoli, carrots, sliced onions, and bamboo shoots. I think this is the first time he told me, "You should definitely make this again, like 2 times a week." item not reviewed by moderator and published
This was such a fun dish to make. I loved that it was not heavily battered, but still had a great fried flavor. I used Birdseye chili in mine (VERY spicy) and had to leave the apartment at one point because the fumes were burning my lungs. That's when you know it's good! I will definitely make this again! item not reviewed by moderator and published
TWELVE chile peppers for a POUND of chicken? No way. I used five, and it was reaching my limit of tolerance. For the mild-lovers, use three at max. Don't forget you are adding red pepper flakes as well. Recipe will not yield the typical fried, red-sauced General Tso's chicken you're used to carrying out from a restaurant. It tastes similar, but the chicken is not breaded and the sauce is more brownish. Personally, I like it better. :) After you make the sauce, the sugar will separate when you put it aside. Make sure you stir it up before adding it to the chicken! Overall, very tasty. I will definitely make it again. item not reviewed by moderator and published
This is a great dinner for two. The directions are easy to follow and the dinner is better than take out. Make sweeter or hotter, your choice for taste. This one goes in the do again recipe box item not reviewed by moderator and published
good item not reviewed by moderator and published
Wow, I can honestly say I have never had a better chinese dish, or general tso dish. Everything is perfect. I usually sneak in a little extra sherry in the sauce and I sometimes use the ginger paste in a jar. I recommend going light on the chilis (half or so) the first time you make it. Also, I find that the best chilis in this dish are dried Chili Japones (Japanese chilis). If what you are looking for is ketchup-brown-sugar general tso's, this recipe is NOT for you. What you typically find in an American restaurant is just a fast-food quality knockoff of the real deal. item not reviewed by moderator and published
This is the dish my husband always orders when we eat at our favorite Chinese restaurant and my hubbie thinks this is even better than the restaurant version and my kids all love the spicy taste. I did add more sugar and let the chicken marinade about 3 hours (just a convienent time for me to prepare chicken) Anyone who likes this dish when eating out will love this recipe and love that it makes a lot so leftovers are a possibility. I make with fried rice.YUMMY - thanks emeril - you're fantastic - BAM! item not reviewed by moderator and published
This can be a very spicy dish. Cut back on the amount of crushed red pepper. Try to double up on the sugar and less ginger. Before frying the chicken try to roll it into some flower to put a nice crust on it. item not reviewed by moderator and published
Way too spicy for my taste. item not reviewed by moderator and published
My husband and I thought this recipe was great! It was very similar to a General Tso's we had at a local restaurant. I tweaked it a little by making more sauce and making it a touch sweeter. I will definitely make this again. item not reviewed by moderator and published
Very good, it is not the General Tso's you're used to from take out restaurants, but what do you make at home that is? It tastes great and it is not heavily breaded. I was pleasantly surprised since some of the reviews or so bad. item not reviewed by moderator and published
I cannot say enough about this recipe!! General Tso's Chicken is my absolute favorite chinese dish so I was apprehensive about trying this recipe. I am elated that I took the chance. Everyone should eat this dish at least once a week. item not reviewed by moderator and published
This dish was really delicious. Next time though, I will definitely make some adjustments to it such as adding more soy sauce and more sugar to the sauce. Also I think the sauce needed more broth because it thickened much too quickly. It was a hit with the family though! Yummy. item not reviewed by moderator and published
I have had General Tso's chicken on the East coast, on the West coast and numerous places in between. If the General had this he would be turning over in his grave. This is not even remotely similar to any General Tso's chicken that I have ever had. Emeril you need to make better use of your sources. item not reviewed by moderator and published
I found the marinade not as strong as I like, and the total prep. slightly on the awkward side for my first try. All in all a good dish, I will prepare this again! item not reviewed by moderator and published
Yum! A staple at our house by request of the family. item not reviewed by moderator and published
The first couple times it did not meet my expectations. However, after some fine tuning I got it just right for me. The previous people have to remember as Emeril tells us if you want more sweet in the dish ADD more sweet stuff if you want it hotter add more spices. The Food Police will not come to your house to arrest you! item not reviewed by moderator and published
This was easy & delicious. It took no more time that it would to call in an order of take-out Chinese, cost less & was much better tasting. My hsuband has insisted this go on the "repeat" list of recipes. And he doesn't even like Chinese food. item not reviewed by moderator and published
This was a really hit at our house. I did cut the peppers and pepper flakes down to half and it was plenty spicy at that. What a treat!! item not reviewed by moderator and published
This was a delicious and fun recipe to make. It was the first time using fresh ginger and the smell and taste was fabulous! I don't like dark meat chicken so used boneless skinless chicken breasts instead and it worked out beautifully. The lightly toasted cashews were delicious too! Thanks Emeril for a great recipe! item not reviewed by moderator and published
This was really, really good. The taste was there, and so much healthier than the deep fried. Instead of using sliced green onion, I added bite-sized pieces of green bell pepper and regular sweet onion to this recipe, and just topped the finished dish with a sprinkle of green onion. I also left out the toasted cashews. My husband and I both loved it. This recipe is a keeper and will make again. Wasn't that hard to make either. Thank you Emerill! item not reviewed by moderator and published
It faintly tastes like General Tso's, I had to add more sugar and some honey to it to sweeten it up. It was edible if you convinced yourself it was not General Tso's and just some chinese chicken dish. I wouldn't make it again. item not reviewed by moderator and published
This makes the stuff that you get from Chinese delivery taste like crap item not reviewed by moderator and published
this is very good. My husband just loved it. item not reviewed by moderator and published
This became an instant favorite in our house. Not all the breading and heavy fried flavor that we get from our local carry-out. Definately worth the effort! item not reviewed by moderator and published
Emeril, you are awesome! This General Tso's chicken was kicked up! Have everyone on your show try it, it really is good! item not reviewed by moderator and published
This recipe was incredible item not reviewed by moderator and published
Similar to what I've had in Chinese restaruants in the Northeast, but not quite as sweet. item not reviewed by moderator and published

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