Deb's General Tso's Chicken Recipe - Allrecipes.com
Deb's General Tso's Chicken Recipe
  • READY IN 55 mins

Deb's General Tso's Chicken

Recipe by  

"A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
  3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
  4. Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
  5. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2010

If you want it like the take out (or like my hometowns take out)...... Use Non-Dried Red Peppers, and make sure you cut em to get the seeds all in your sauce..... Also throw some of the juices from your peppers in everything.... Cut the sugar down a lot.. if you use as much as this recipe calls for you're gonna end up with a caramel mess...when it says thicken up (sauce)... I hear Wait for it to start getting bubbled but too much bubble= hard sugary caramel.. good for coating not so good for wet and saucy

 
Most Helpful Critical Review
Jan 07, 2010

This was not that good. I have used other recipes for general tso's which is my all time fav. Chinese dish. This one had to be the worst. My husband said it reminded him of cotton candy. The batter for the chicken wasn't much more then scrambled egg coated chicken.

 
Dec 09, 2009

This was really good. Very tasty. Not quite how the restaurants make it but that may have been an error on my part. I didn't have the dried chili peppers so I also used about 1/2 teaspoon crushed red pepper flakes. I would have liked it a bit spicier so next time I may add another 1/4 tsp or so. As I crisped up the chicken in my wok I thought I would add the sauce straight to the chicken as it was finishing up. Bad idea! It was fine when it was hot but as it started cooling off it turned to the consistency of taffy. Very sticky on the teeth! Luckily I had only put a little bit of the sauce in there, otherwise it would have been ruined. Be sure to follow the directions and put the sauce on AFTER. I also like using the chicken thighs as opposed to breasts. I think breast meat would have easily overcooked, as you are basically cooking it twice.

 
Nov 16, 2009

This was very good. I used crushed red pepper flakes instead of the chilies. I was yummy! Served over rice.

 
Nov 22, 2010

Not very much like any Chinese place around me. The sauce, which I tried 3 times, always turns out very sticky and hardens when it is taken off the heat. Way too much sugar. Maybe cut it down or use corn starch like other recipes call for. The chicken does turn out good though. Right idea but not for the sauce.

 
Jun 01, 2010

This recipe is better than I have ever had. I substituted the Sherry for water, because we don't carry it here. It was an awesome recipe and I have made it for friends several times already!

 
Jan 28, 2010

This was some really great chicken! I loved it! I used egg substitute in place of eggs, and only fried my chicken in just enough oil to coat the bottom of the pan (less than 1/2 cup total). I used half the sugar called for, so the sauce didn't thicken as much, but I don't like things super sweet. After the chicken was done, I discarded all but a little bit of the oil, cooked the ginger and hot pepper flakes (IPO chilies) in the same pan, and just poured over the chicken, which was being kept warm. Served over rice with a sprinkling of sesame seeds. This was an easy quick dinner as good as you'd get in a Chinese restaurant.

 
Jan 04, 2010

Wow! This was incredible! We are saying goodbye to our favorite Chinese restaurant, because now we can make our favorite dish at home for MUCH less money! Thank you SO much for the recipe!

 

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Nutrition

  • Calories
  • 829 kcal
  • 41%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 202 mg
  • 67%
  • Fat
  • 37.3 g
  • 57%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 689 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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