Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / General Tso's Chicken Recipe
    Lost? Site Map

    General Tso's Chicken

    General Tso's Chicken. Photo by Lavender Lynn

    1/4 Photos of General Tso's Chicken

    more photos

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Meat

    Directions:

    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).

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    • on May 29, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2010

      35

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    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
    24%
    Total Fat 20.2 g
    31%
    Saturated Fat 5.8 g
    29%
    Cholesterol 267.5 mg
    89%
    Sodium 1790.4 mg
    74%
    Total Carbohydrate 91.1 g
    30%
    Dietary Fiber 2.0 g
    8%
    Sugars 39.9 g
    159%
    Protein 45.3 g
    90%

    The following items or measurements are not included:

    seasoned rice vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites