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General Tso’s Chicken (Tso Chung Gai)

Ingredients:

  • For the Chicken
  • 1large egg, beaten
  • 1⁄4teaspoon salt
  • 1pinch black pepper
  • 2tablespoons cornstarch
  • 1lb boneless skinless chicken thighs, cut into 1 inch cubes
  • For the Sauce
  • 2 1⁄2tablespoons dark soy sauce
  • 1teaspoon minced garlic
  • 1tablespoon minced fresh ginger
  • 2tablespoons hoisin sauce
  • 3teaspoons sugar
  • 3teaspoons chinese rice wine vinegar
  • 1 1⁄2teaspoons dry sherry
  • For the Rest
  • peanut oil
  • cornstarch, for dusting
  • 8small dried hot chili peppers
  • 1⁄4cup finely sliced green onion
  • 4cups broccoli florets, steamed

Directions:

  • Mix together egg, salt, black pepper, and cornstarch in a bowl.
  • Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
  • In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
  • Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
  • With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
  • Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
  • turn off heat, and remove chicken with a wire strainer and drain over a bowl.
  • Pour off all but 1 1/2 tbsp. of the oil from the wok.
  • Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
  • Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
  • Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
  • add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
  • Place on platter; and garnish with steamed broccoli florets.
  • Serve with rice.

Reviews:

  • Pets’R’us

    What a fantastic recipe, this was so good my husband will not take me out to a Chinese restaurant anymore!!!! We had this in restaurants but I thought this was better. With many Chinese dishes I don’t achieve “that restaurant taste” I did with this one!! Worth the effort, thank you so much for posting this.

  • Shjya Instance

    Oh my goodness, what a recipe!! It turned out wonderful, thank you Sue L!! I would recommend leaving out the salt in the first part- it was enough without. Highly recommend this recipe! Thank you!

  • BetsyRDH

    This is delicious! My husband was so impressed. I can’t wait to make it for company. Thanks for sharing.

  • TheWrays

    FABULOUS. Worth the effort, though not as easy as a 20-min prep recipe may seem. Set your kitchen up like a kitchen show, with all the ingredients ready beforehand and you’ll be ready to wok and roll! Doubel the sauce recipe and you’ll be evn happier.

  • mmm29

    We LOVED this dish. It is just as good as the General’s Chicken we get from our favorite local Chinese restaurant. Yum! Yum! : ) mmm29

  • bratty

    This is another one of those “wish I could give it more than 5-stars” recipes. Really great recipe, a little bit of effort to prepare, but so worth it. Honestly the best General Tso’s chicken I’ve ever had!

  • #39568

    Restaurant quality! I have gone to a lot of different chinese restaurant and some dont even come close to this one. Family thought it was a take out and when they found out I made it, they were impress. Thanks so much!

  • PaigeParkerMomma

    THANKS! My daughter and I love General’s Chicken but I have never tried to make it (I thought it would be to hard). I can not wait to try this recipe (I will have to wait for hubby to be gone for the evening He does not like chinese!).

  • kingofkats101

    One of my favorite dishes.

  • Bogey’sMom

    I always have to at least double all my recipes, because I’m never sure how many teenage boys will be showing up to eat. There were three here tonight plus my husband and myself. Everyone raved. Easy recipe to put together, very easy to vary the amount of heat. Definitely a keeper. Thanks for sharing.

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