General Tso's Chicken

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. 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.

Unknown

Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 8

white meat free gluten free red meat free contains eggs dairy free pescatarian

Carbohydrate 30.665512569291 g
Cholesterol 98.656340475 mg
Fat 2.88439202268847 g
Fiber 5.94601250749101 g
Protein 48.8876993646458 g
Saturated Fat 0.662914183160169 g
Serving Size 1 1 serving(s) (646g)
Sodium 5368.143030294 mg
Sugar 24.7195000617999 g
Trans Fat 0.916819433887771 g
Calories 335 calories

not set

Step-by-step

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 know what thick meant. Thick like the same sauce you get at a restaurant.you 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!

My Amazing General Tso's Chicken Adventure

As a busy working mom, finding time to cook delicious, restaurant-quality meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. So when I stumbled upon this General Tso's Chicken recipe, I was skeptical. Could I really recreate that addictive, crispy, sweet and spicy flavor at home, without spending hours in the kitchen? The answer, my friends, is a resounding YES!

This recipe is a game-changer. It's not just about the incredible taste – though that alone is worth the effort. What truly sets this recipe apart is its efficiency. The genius of prepping ingredients ahead of time is a lifesaver. I usually do this on a Sunday, storing everything in the fridge, ready for a quick and easy weeknight dinner. The recipe cleverly simplifies the process, breaking it down into manageable steps. The "cornstarch slurry" initially intimidated me, but trust me, it's easier than it sounds, and the results are breathtakingly crispy chicken. The detailed instructions, coupled with the clear explanation of the techniques, make even a novice cook feel confident and successful.

The beauty of this dish lies not just in its taste, but in its versatility. It’s perfect for a family dinner, a casual get-together with friends, or even a satisfying solo meal after a long day. The crispy chicken, glistening with its flavorful sauce, is always a crowd-pleaser, and the leftovers (if there are any!) are just as delicious the next day. It's a meal that brings joy to the table, making even the most hectic weeknights feel a little brighter. I've experimented with different levels of spice, adjusting it to my family's preferences. Sometimes I add a bit more chili for an extra kick, other times I keep it milder for the little ones. The flexibility of the recipe allows for personalization, making it a truly adaptable dish.

More than just a meal, this General Tso's Chicken recipe has become a symbol of my ability to balance work, family, and a passion for creating delicious food. It's a testament to the fact that even amidst the chaos of daily life, we can find time to nourish ourselves and our loved ones with meals that are both delicious and satisfying. It’s a recipe that I will continue to cherish, not just for its incredible flavor, but for the memories and joy it brings to our family table.

The ease of the preparation is what really stands out. I’ve used this recipe countless times, and each time, the result has been the same: perfectly crispy chicken, swimming in a luscious, flavorful sauce. The steps are clear, easy to follow, and the results are always amazing. I often make a double batch to have leftovers for lunch the next day – a truly delicious and satisfying treat! It’s become a regular fixture on our meal rotation, a welcome addition to our weekly menu. This recipe isn't just a recipe; it's a time-saver, a crowd-pleaser, and a reminder that delicious food doesn't have to be complicated or time-consuming.

Ingredients:

1/4 cup water

1 egg, beaten

1/2 cup soy sauce

1/4 cup white vinegar

3/4 cup sugar

1/2 cup cornstarch

1 cup cornstarch

2 cups green onions, sliced

3 lbs boneless, skinless chicken breasts, cut into chunks

1/4 cup low-sodium soy sauce (preferred)

1 1/2 teaspoons fresh garlic, minced