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General Tso's Chicken

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: America's China Town

Rated: 4 stars out of 5Rate itRead users' reviews (39)

  • Cook Time:

    --

  • Level:

    Intermediate

  • Yield:

    4 servings

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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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Read more Comments & Reviews (39)

Comments & Reviews

  • recipe General Tso's Chicken
    Serena Westlake, LA 10-05-2009

    Flag

    The cooking wine taste is too strong and much flavor

    Rated: 1 stars out of 5
    We didn't like this recipe. I'm a huge Emeril fan but i'm disappointed with this recipe.
  • recipe General Tso's Chicken
    Anna Palm City, FL 10-03-2009

    Flag

    Doesn't Quite Make It

    Rated: 2 stars out of 5
    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.Read more
  • recipe General Tso's Chicken
    Val Ashburn, VA 08-23-2009

    Flag

    Not the stuff from the take out box!!

    Rated: 5 stars out of 5
    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!Read more
  • recipe General Tso's Chicken
    mary ishpeming, MI 07-17-2009

    Flag

    yummmmmm

    Rated: 5 stars out of 5
    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 . thanxRead more
  • recipe General Tso's Chicken
    andrea ely, NV 06-27-2009

    Flag

    Tastes Great without the Chilis

    Rated: 5 stars out of 5
    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.Read more
  • recipe General Tso's Chicken
    chris Berlin, MD 12-28-2008

    Flag

    HOT HOT HOT

    Rated: 4 stars out of 5
    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. Read more
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