Name: Chinese Take-Out General Tso's Chicken
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 large egg, beaten; 4 tablespoons cornstarch; 1 tablespoon soy sauce; 1/4 cup soy sauce; 3 tablespoons mirin; 1 1/2 lbs boneless chicken, cut into 1-inch cubes; 1/4 cup rice vinegar; 1/4 cup sugar; 2 tablespoons hoisin sauce; 1 tablespoon chili paste with garlic; 10 black peppercorns, crushed; 2 teaspoons sesame oil; 2 -3 cups vegetable oil (for frying); 5 hot chili peppers, cut in half; 1 (1 inch) knob fresh ginger, peeled and minced; 3 garlic cloves, minced; 2 cups broccoli florets; 1 red bell pepper, seeded and thinly sliced; 3 green onions, thinly sliced, for garnish; white rice, for serving

2

Recipe by TxGriffLover

3

People talking

Join In Now Join the conversation!

Chinese Take-Out General Tso's Chicken created by agentseven

General Tso's Chicken is one of those Chinese dishes that would be hard to find in China. Seems that this dish of battered, deep-fried chicken pieces bathed in a sweet garlicky spicy sauce was born back in the seventies in a Chinese restaurant in New York. But even though it would be difficult to locate a recipe for it in a traditional Chinese cookbook, it stands as one of the most-ordered favorites on the Chinese-American menu. Just who is this General Tso guy? Turns out he was a successful Chinese statesman back in the mid-1800's. We're not sure why this dish was named after him, since we can be pretty sure he never tasted it. From the Take-Out Menu Cookbook.

Ready In:: 1hr
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

1 large egg, beaten
4 tablespoons cornstarch
1 tablespoon soy sauce
¹⁄₄ cup soy sauce
3 tablespoons mirin
1 ¹⁄₂ lbs boneless chicken, cut into 1-inch cubes
¹⁄₄ cup rice vinegar
¹⁄₄ cup sugar
2 tablespoons hoisin sauce
1 tablespoon chili paste with garlic
10 black peppercorns, crushed
2 teaspoons sesame oil
2 -3 cups vegetable oil (for frying)
5 hot chili peppers, cut in half
1 (1 inch) knob fresh ginger, peeled and minced
3 garlic cloves, minced
2 cups broccoli florets
1 red bell pepper, seeded and thinly sliced
3 green onions, thinly sliced, for garnish
white rice, for serving

directions

In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.
In a heavy pot over medium heat, heat 3 inches of oil to 360ºF.
Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
To serve, sprinkle green onions over the top and serve hot with rice.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@TxGriffLover

Contributor

@TxGriffLover

Contributor

"General Tso's Chicken is one of those Chinese dishes that would be hard to find in China. Seems that this dish of battered, deep-fried chicken pieces bathed in a sweet garlicky spicy sauce was born back in the seventies in a Chinese restaurant in New York. But even though it would be difficult to locate a recipe for it in a traditional Chinese cookbook, it stands as one of the most-ordered favorites on the Chinese-American menu. Just who is this General Tso guy? Turns out he was a successful Chinese statesman back in the mid-1800's. We're not sure why this dish was named after him, since we can be pretty sure he never tasted it. From the Take-Out Menu Cookbook."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by agentseven

6/26/2011

Reply
review by beauslee

1/12/2011

This is really good but better the next day!

Reply
review by Lavender Lynn

5/9/2010

We had company over and served this and Recipe#40339 over a bed of rice. Everyone raved. Preparation is a bit involved and time needs to be allowed for the two cooking steps, but the result is worth it. Beautiful blend of colors is matched by a beautiful blend of flavors. Made for Pool Party Tag game.

Reply
photo by Lavender Lynn

5/9/2010

Reply
creation by TxGriffLover

8/8/2008

General Tso's Chicken is one of those Chinese dishes that would be hard to find in China. Seems that this dish of battered, deep-fried chicken pieces bathed in a sweet garlicky spicy sauce was born back in the seventies in a Chinese restaurant in New York. But even though it would be difficult to locate a recipe for it in a traditional Chinese cookbook, it stands as one of the most-ordered favorites on the Chinese-American menu. Just who is this General Tso guy? Turns out he was a successful Chinese statesman back in the mid-1800's. We're not sure why this dish was named after him, since we can be pretty sure he never tasted it. From the Take-Out Menu Cookbook.