General Tsao's Chicken II Recipe - Allrecipes.com
General Tsao's Chicken II Recipe
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General Tsao's Chicken II
Mouthwatering fried chicken in a slightly sweet and spicy sauce. See more
  • READY IN 50 mins

General Tsao's Chicken II

Recipe by  

"A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
  3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
  4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
  5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of 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
Aug 22, 2011

I have done this several times, perfectly following the recipe the first time, then throwing rules out and following only the second HALF of the recipe after. I have subbed, omitted, or added as I found differences in my pantry from what the recipe calls for. I give this a 5 star rating based not only on the recipe but also on the friendliness with which it accepts adaptation. We now use plain sauteed chicken breast chunks, no frying required, remove them from the skillet, start the sauce, toss them back in at the end. After doing it the "right" way I can honestly say this recipe is also perfect the way we do it now, and has gone from a time-consuming Sunday dinner to a quick weeknight prep that my family requests frequently. We have even had it two nights in a row by demand! And there have NEVER been leftovers. *^_^* I double sauce too, it's what I eat over rice now, since after dishing up for two boys, a teenage girl, a very hungry man, and a baby girl who likes EVERYTHING, there's not much LEFT but sauce! We love it. I hope it might save some time for others who are put off by the double fry, to know it's perfectly delicious done this way. It saves time, fat (!), and the individual ingredients each still shine. Thanks for sharing this with us ChefDaddy!

 
Most Helpful Critical Review
Nov 21, 2011

I didn't care for this.

 
May 17, 2011

Okay, so in my humble opinion, when ordering General Tso Chicken, Sesame Chicken or Orange Chicken from a Chinese restaurant, the base sauce reicpe is the same, they simply add spice to the General Tso, sesame seeds to the Sesame Chicken, and orange peel (with a little spice) to the Orange Chicken. So, that being said, you can do the same with this recipe. I omitted the red chili's because I don't like the spice and added a little extra orange peel because I like it citrusy. I also used fresh ginger (chopped) instead of ground and again, it's just a personal preference. The soy sauce I used was called Ponzi sauce which is a soy sauce with a citrusy flavor to it....are you starting to see the pattern with me =) All in all this is a great recipe and I will definitely be making again and again. Thank you ChefDaddy!!

 
Oct 07, 2010

This was almost exactly the flavor we were looking for. We did use chicken breasts instead of thighs but literally was the best General's we've ever tasted. The sauce was wonderful, could really taste the hint of orange, sesame, peanut, chili pepper. Not sure I understand the double fry method but I followed it exactly and was rewarded with the best homemade or restaurant chinese we've ever tasted. Give this one a try, it was fantastic.

 
Feb 04, 2011

Wow! This was really terrific- tastes exactly like Chinese restaurant General Tsao's. I did not have peanut oil, so I winged it with a T. of peanut butter and that worked well, and it also thickened the sauce so I got to skip the last step with the cornstarch, even though I also added 1/3 cup of orange juice to it earlier. I use fresh ginger juice for everything, and it was a little brighter in flavor than the powder. Our guests really went wild over this- they simply couldn't believe that this recipe could be made so easily at home. My only complaint...no leftovers for lunch today :(

 
Dec 15, 2009

This is just like you get in a chinese restaurant. My family likes it saucy, so I made it with double the sauce. Also I couldn't find the dry red peppers so I used a chinese red pepper paste which allowed me to adjust the hot spicy temperature up a bit (my family likes it hot) wish there was a way to deep fry the chicken with less mess, but it is worth it!

 
Feb 09, 2010

This recipe is incredable!!! We did "tweek " it a bit. First, prepare your seasonings!!! It makes the cooking and mess so much better (I learned the hard way the first time.) Also, double the sauce. I also added a pinch of 5 spice (found at your Asian market) and it made the sauce come to life.

 
Nov 10, 2010

Yum! Definatly will make again. I pan fried the chicken in just enough oil to cover the bottom of the pan well, as to make is a touch more healthy and only did the frying once. Otherwise, stuck to the recipe and yum yum yum. Normally, I give 5 stars to restaurant quality, and although not quite that, really good, and satisfied my chinese need.

 

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Nutrition

  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 54.9 g
  • 18%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 1192 mg
  • 48%

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

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