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    You are in: Home / Recipes / General Tso's Chicken Recipe
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    General Tso's Chicken

    General Tso's Chicken. Photo by Lavender Lynn

    1/4 Photos of General Tso's Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    ~Nimz~'s Note:

    This recipes is different from some of the others posted here so I thought I'd add it. The sauce carmalizes nicely and has a great flavor. The original recipe is from Chinesefooddiy with some alterations by me. Hope you enjoy.

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    Units: US | Metric




    1. 1
      In a medium sauce pan heat the chicken broth and water to a low boil.
    2. 2
      Add the cornstarch and whisk until the cornstarch is dissolved.
    3. 3
      Add the sugar, soy sauce, seasoned rice vinegar, cooking wine, garlic and ginger, stirring constantly.
    4. 4
      Set aside.
    5. 5
      In a separate bowl mix the soy sauce and eggs together.
    6. 6
      Add the cornstarch and whisk until smooth (Add additional cornstarch if needed to make the sauce thick enough to adhere to the chicken).
    7. 7
      Add the chicken and toss to coat.
    8. 8
      Heat 1-2 inches of oil in a large skillet.
    9. 9
      Deep fry the chicken at 350 degrees until crispy (about 2-3 minutes).
    10. 10
      Drain on paper towels and set aside and keep warm.
    11. 11
      Place a small amount of oil in the skillet and heat until hot.
    12. 12
      Add the onions and peppers and stir-fry briefly, about 1-2 mintues.
    13. 13
      Stir sauce and add to the pan. Place chicken in the sauce and cook until sauce thickens (about 5 minutes).

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    Ratings & Reviews:

    • on May 29, 2013


      I made this for my 5 year old because he loves"Chinese chicken" as he calls it. It turned out very well, I did not use the chiles but did use red pepper flakes, use 1/2 brown sugar and 1/2 white sugar and reduced the amount to 1/2 cup total. It turned out awesome! Added steamed broccoli and basmati rice for a complete meal, family loved it, this one is a keeper. Also used boneless skinless chicken thighs for juicier chicken. Only gave 4 stars because it still came out a tad bit too salty for my taste, but will tweak recipe when I make it again.

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    • on June 13, 2010


      The batter is 5-star, but sadly the sauce isn't. When I first made it, the cornstarch wouldn't dissolve in the broth. So I dumped it and instead used part of the liquid to make a cornstarch slurry. That solved the lumps-of-cornstarch problem. However, I wish I had read Midwest Maven's review and lowered the total content of cornstarch because I felt the sauce was on the too-thick side. However, I have to reiterate the great nature of the chicken coating: it really sealed in the juices and is a winner. ZWT6

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    • on May 31, 2010


      As previously noted, the proper way to handle the cornstarch is to mix it with the quarter-cup of water and add this to the sauce last, while the mix is in a gentle boil. Also, ours came out too salty, though that could be our fault for not using low-sodium soy sauce and chicken broth. The glaze came out smooth and beautiful, and aside from saltiness, was very good. Made for Zaar World Tour.

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    Read All Reviews (5)


    Nutritional Facts for General Tso's Chicken

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 746.3
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 5.8 g
    Cholesterol 267.5 mg
    Sodium 1790.4 mg
    Total Carbohydrate 91.1 g
    Dietary Fiber 2.0 g
    Sugars 39.9 g
    Protein 45.3 g

    The following items or measurements are not included:

    seasoned rice vinegar

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