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General Tso's Chicken

General Tso's Chicken created by pattikay in L.A.

This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
  • Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"), cutting across the grain of the meat.
  • Put chicken in marinade and rotate to evenly coat chicken.
  • Marinate for 20 minutes, turning once after 10 minutes.
  • Remove chicken from marinade and drain well in colander, discarding marinade.
  • STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
  • Stir fry about 2 minutes until chicken browns.
  • With slotted spoon, remove chicken from hot pan and set aside.
  • Repeat with remaining chicken.
  • ***If you are using (optional) spring onions, stir-fry them now for about 1 minute.
  • In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
  • FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
  • Add chicken just to heat it (if using, add cooked green onions now) and toss with sauce.
  • Serve over hot white rice or fried rice.
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RECIPE MADE WITH LOVE BY

@BeachGirl
Contributor
@BeachGirl
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"This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use."
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  1. pattikay in L.A.
    This is spicy and wonderful! I let it marinate for more than an hour and used maybe 4 or 5 peppers for the sauce. This doesn't make a lot of sauce, so I didn't have any problem with it thickening - the cornstarch in the marinade was plenty. This went well with Recipe #261823. Thanks for posting!
    Reply
  2. pattikay in L.A.
    General Tso's Chicken Created by pattikay in L.A.
    Reply
  3. PugsAndKisses
    Overall, I thought this was very good, but my sauce didn't thicken, either. Maybe adding some corn starch would help the next time. I used a little extra lemon zest and a little extra soy, because I really like it. I also used the spring onions, and I think they really add to the dish.
    Reply
  4. Leta8076
    I think there may be some problems with this recipe. I followed the recipe as written, but the sauce did not thicken (in reviewing the ingredients there really is nothing in the Sauce to make it thicken), and I ended up adding about 2 Tbls of Soy Sauce to give the dish flavor, as it was very bland as written. I believe the marinade would make a good basis for chicken stir fry, but the sauce needs some adjustments.
    Reply
  5. BeachGirl
    This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use.
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