General Tao Chicken Recipe - Allrecipes.com
General Tao Chicken Recipe
  • READY IN 50 mins

General Tao Chicken

Recipe by  

"Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
  2. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
  3. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
  4. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2010

I have been searching for THE General Tso (Tao) Chicken recipe, and have tried numerous recipes to no avail. This one still was not quite it, but with some changes it was the closest I've come yet. I'd give it a 5, but I had to modify the recipe significantly - still though, the results were DELICIOUS. Perhaps it isn't fair to take off a star if I didn't even follow the recipe exactly, but I wanted to avoid the negative results other reviewers had. Here are my changes: reduce vinegar to 3 Tbsp and ketchup to 2 Tbsp, to get rid of the sour and ketchupy tastes. Reduce ginger to about 1 Tbsp (that's just personal preference) and add a couple of cloves of garlic (this is the first General Tso's chicken recipe I've seen that didn't have garlic). Increase soy sauce to 1/4 cup. Add 1/4 cup of sherry. And I like it hot, so I added a Tbsp or so crushed red pepper and a few red chiles. Also, the oyster sauce is important - don't skip that ingredient. I stir-fried broccoli and sugar snap peas with the green onions and served on white rice. Like I said it still wasn't exactly restaurant quality but it was very close. My gf and I were VERY happy with how it turned out. EDIT: To the people complaining about the batter - I've found the chicken is better baked and MUCH EASIER. Marinate for ~3 hrs in sriracha, soy, and garlic powder. Bake covered for 10 minutes at 400, then another 15-20 at 350. Don't let it get too dry. This can result in a lot of extra sauce, so make plenty of rice.

 
Most Helpful Critical Review
Jan 27, 2010

This took a long time to make and it is not even close to General Tao chicken. The sauce is sour and the taste of ketchup is too strong. Will not make again. However, the breaded chicken taste pretty good by itself. I will never again make the sauce but I will definitely make the breaded chicken again.

 
Oct 07, 2009

Incredible!! Followed the recipe and wouldn't change a thing. Thanks so much!

 
May 19, 2010

Oh My Gosh! I love this recipe. I followed RDean's ideas and changed things like him/her. I added 1/2 bag of frozen broccoli and 1can of sliced waterchestnuts. RDean said to use 2tbs of crushed red peppers. I used just one tbs and I think I will cut it back to 1/2. If you can't find RDean, here are the changes that he/she made. 1 tbs ground ginger.(I used 2Tbs) 3 tbs of distilled white vinegar. 1/4 cup of soy sauce. 2tbs of Ketchup. Added 2 cloves garlic. I am going to make some changes the next time I make it. I'm going to try it without any of the breading. I hope that will make it more saucy and not so thick. I didn't mind how thick it was, just prefer more sauce and less breading. I feel the fresh ginger and the oyster sauce are the key to this recipe! My family loved it!!

 
Feb 16, 2010

Followed the recipe exactly. I've got to say, I'm a little puzzled. I'm a huge fan of the restaurant versions of this dish I've had. This tastes nothing like them. The texture of the chicken is wrong, the sauce is okay but the flavor is really off. The ketchup is a bit overwhelming and seems really out of place. I cook a lot but I don't see any way to reconcile this recipe to General Tao Chicken. In the future I will stay with a traditional recipe with traditional ingredients.

 
Oct 06, 2009

This was delicious!!! I put the sauce in a side dish because I knew my little kids wouldn't try it with the sauce. But the pieces of chicken on their own were super yummy as well and the kids couldn't have enough of them. Will make again and again... Oh yeah, there were a few items I didn't have like the green onion which I used yellow, the peanut oil and oyster sauce. I imagine it would make the sauce even better.

 
Sep 04, 2012

This tasted great! Definitely took way longer than 50min... but perhaps that's because I'm new to the recipe. Made a few changes based on recommendations. -Added a can of water chestnuts. -Steamed frozen broccoli and added it afterwards. -Used 1 tablespoon and a half of fresh ginger -Used just over 3 tablespoons of vinegar -Used 2 heaping tablespoons of ketchup. -Added 3 teaspoons of fresh garlic Tasted great with Basmati Rice. Will definitely make again!

 
Oct 21, 2009

Really good. I didn't have oyster sauce and substituted purple onion for the green. Also added freshly chopped garlic. Would recommend adding the chicken only when the oil is very hot to obtain maximum crispiness. Next time would try adding whole chili peppers and fresh stir-fried vegetables (broccoli, peppers, onion) for an added bit of healthiness.

 

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Nutrition

  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 1055 mg
  • 42%

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

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