General Tso's Chicken

READY IN: 55mins
Recipe by ~Nimz~

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.

Top Review by crecre120

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.

Ingredients Nutrition

Directions

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