Recipe by Deb K
"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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vegetable oil for frying
skinless, boneless chicken thighs, cut into bite-sized pieces
1 1/2 cups
distilled white vinegar
2 1/2 tablespoons
dried whole red chilies, or to taste
minced fresh ginger, or to taste
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
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.
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.
This was very good. I used crushed red pepper flakes instead of the chilies. I was yummy! Served over rice.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Deb's General Tso's Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 336
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