General Tso's Chicken

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Picture of General Tso's Chicken Recipe Photo: General Tso's Chicken Recipe
Rated 4 stars out of 5
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  • Read 48 Reviews
Total Time:
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Yield:
4 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 48 reviews

  • on July 08, 2012

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    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.

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  • on November 05, 2011

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    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.

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  • on October 30, 2011

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    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.

    people found this review Helpful.
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