General Tso Chicken

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to recreate the popular Chinese takeout dish at home? This General Tso chicken recipe is a must-try! With its crispy and flavorful chicken pieces coated in a tangy and slightly spicy sauce, it's a crowd-pleaser for any occasion. This recipe yields a total of 44,623 servings, making it perfect for large gatherings or meal prepping. Get ready to impress your family and friends with this delicious homemade version of General Tso chicken!

Keywords: General Tso chicken, Chinese takeout, crispy, tangy, spicy

General tso chicken recipe details

General tso chicken recipe, recipe Rating: 4.6
Number of votes:105

This is almost exactly like you would find in Chinese restaurants when you order the General Tso chicken!
Ready in: 40 mins

Ingredients

Serves: 8

SAUCE
• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 teaspoons fresh garlic, minced
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup white wine
• 1 (14 ounce) can chicken broth
CORNSTARCH COATING
• 1/4 cup soy sauce
• 1 egg
• 1 cup cornstarch
• 3 pounds boneless skinless chicken breasts, cut into bite size chunks
• 8 green onions, sliced
• 8 small dried chilies, seeded and thinly sliced
• 1 large green bell pepper, seeded and thinly sliced lengthwise
• white rice

Preparation method

Prep: 20 mins | Cook: 20 mins

1. Mix together all sauce ingredients and set aside.
2. Beat the soy sauce and egg together for the cornstarch coating. Put the cornstarch in a shake-and-bake bag, or similar bag. Don’t mix the cornstarch with the soy sauce and egg mixture.
3. Cut chicken into bite-sized chunks and place in the soy sauce and egg mixture, coating completely. Allow excess mixture to drip off, then place into bag and coat with cornstarch completely. It may be necessary to add more cornstarch to the bag as you coat all the chicken.
4. In a large skillet or wok, add a small amount of oil and heat to 400 degress, or med-hi to hi on the stove. Gently shake off excess cornstarch from the coated chicken and carefully place into hot oil. Cook until crispy, the faster the chicken is cooked, the crispier it will be. Only cook about 1 dozen pieces at a time. As chicken becomes done, set aside on paper towels.
5. Once all chicken is cooked, drain the oil and clean the skillet or wok if you want to use the same pan. Add a very small amount of oil to the skillet and heat to 400, or med-hi heat again. Add the onions and peppers to the hot oil and stir fry for about 30 seconds to 1 minute.
6. Stir the sauce mixture again and add to the pan with the onions and peppers. Add all chicken to this pan as well. Cook over medium heat, uncovered. Stir constantly. Sauce will begin to thicken quickly once heated. Thickness should be similar to what you would get in a restaurant. If too thick, add a little water. Cook until hot and bubbly. Cook the desired amount of white rice. Serve all over rice.