Total Time
35mins
Prep 15 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
  2. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
  3. Pour off all but 2 teaspoons oil from pan.
  4. Add chilies and toss for a few seconds.
  5. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
  6. If reheat ing, cut down on cooking time. Serves 6 to 8.

Reviews

(9)
Most Helpful

This took me about 15 minutes to prepare and about 20 minutes to cook. It turned out really well! The only change I am going to try is to add a little sugar to the sauce.

Glenn Fischer April 09, 2001

I will definitely make this recipe again, but if you are looking for the crispy coated General Tso's Chicken, this isn't it. It is still really good!

If you are wondering, as I was, about the dried peppers, you are supposed to saute' them whole in the oil.

Jennifer Michele March 08, 2013

okay, but this needs work. i thought the sauce was too hot and vinegary. this is not the sauce you are used to getting at chinese restaurants, too thin and light colored. also, very messy to make. i needed more than 1/2 cup oil to fry and the chicken took four batches and too long to cook. however, my husband and a coworker both said they liked it and it reheated well. i would try again and add either a some hoisin sauce or red bean paste to darken up the sauce and cut the vinegar in half. also, i would omit the red chiles and use chili paste instead.

Deborah1 June 10, 2002

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