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General Tso's chicken recipe

General Tso's chicken recipe

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  • Quick chicken

This popular Chinese-American dish is perfect when you're craving a takeaway. Serve with plain boiled rice.

41 people made this

IngredientsServes: 3

  • 1 litre vegetable oil for frying
  • 3 eggs
  • 65g cornflour
  • 450g skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 5 dried whole chillies or crushed chillies to taste
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons cornflour
  • 3 spring onions, thinly sliced

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Heat oil in a deep-fat fryer or large saucepan to 190 degrees C.
  2. Beat the eggs in a mixing bowl until smooth. Stir in 65g cornflour until no lumps remain, then mix in the chicken until evenly coated in 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 kitchen paper.
  4. Heat the tablespoon of vegetable oil in a wok or large frying pan over high heat. Stir in the chillies and cook for about 30 seconds until the colour brightens. Add the chicken and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce and 2 teaspoons of cornflour together in a small bowl. Pour into the wok and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with spring onions to serve.

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General Tso's chicken

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Reviews & ratingsAverage global rating:(99)

Reviews in English (78)

by *~*Lori*~*

Very good. The only thing different was that I used apple juice and regular vinegar. If you like you sauce to be saucy double or even triple the sauce recipe.-25 Dec 2009

by Chris Emerson

I haven't tried other recipes yet but this one had ingredients I had on-hand (though I had to sub apple juice for both rice wine and rice vinegar) but the end result was pretty good! I think I need to cook in the oil longer next time but overall it was a great meal and leftovers just as good! Thank's Joe!-02 Nov 2009

by joe harrington

I did some research online for substitutes for rice wine, if you don't have rice wine you can use gin instead. I've used it before and it worked pretty good.-26 Sep 2010


General Tso’s Chicken Recipe

This General Tso’s Chicken is a delicious bite-sized fried chicken tossed in a zesty chile sauce and served with sesame seeds and green onions.

We love getting creative in the kitchen every week and absolutely appreciate easy recipes like this one, as well as other dishes like beef stroganoff or a classic sloppy joe.

This is a sponsored conversation written by me on behalf of Lee Kum Kee. The opinions and text are all mine.

General Tso's Chicken

For a quick, crowd-pleasing variation on a Chinese-American favorite, bites of tender chicken and crisp bok choy come together in a sweet and spicy sauce made from honey, hoisin, and gochujang, a classic Korean chile paste.

Title
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the gochujang as you&rsquod like, depending on how spicy you&rsquod like the dish to be.

Pat the chicken dry with paper towels season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat add the cooked chicken and stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished chicken, peppers, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!


General Tso's Chicken and Broccoli

Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken.

Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.

Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap fold back a small edge to allow steam to escape. Microwave at HIGH 1 minute.

Combine chicken and soy sauce in a medium bowl toss with remaining 2 tablespoons cornstarch to coat.

Melt buttery spread in a 12-inch nonstick skillet over medium-high heat add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter keep warm.

Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately.


Ingredients

1 1/2 cup cornstarch, divided
1/4 cup cold water
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced ginger
3/4 cup white sugar
3/4 cup dark soy sauce, divided
1/4 cup white vinegar
1/4 cup cooking sherry
1 1/2 cup hot chicken broth
1 tablespoon MSG, (optional)
1 teaspoon white pepper
1 egg
3 pounds dark meat chicken, boned and cut in chunks
1 cup salad oil
2 cups sliced green onions
16 small hot dried peppers


1 1/2 pound boneless chicken
1 egg
1 cup all-purpose flour
oil
3/4 cup water
3 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons white vinegar
3 tablespoons mirin, sweet rice wine
3 tablespoons sugar
1 teaspoon hoisin sauce
2 tablespoons garlic chili paste
10 black peppercorns, slightly crushed
2 cloves garlic, minced
1 teaspoon minced fresh ginger
5 stalks bok choy, sliced thin
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced

Cut the chicken into 3/4-inch cubes.

Whisk the egg in a shallow bowl. Add the flour to another shallow bowl.

In a third bowl or large measuring cup, whisk together the water, soy sauce, cornstarch, vinegar, rice wine, sugar, hoisin sauce, chili paste, and peppercorns.

Heat some oil in a wok or heavy skillet over medium-high heat.

Dip the chicken pieces first in the egg mixture, coating completely and letting any excess drip off. Next coat the chicken in the flour, shaking off any excess. Add the chicken to the hot oil and cook, stirring frequently, until browned. Remove the chicken from the wok and set aside.

Add the garlic and ginger to the wok. Cook, stirring constantly, for 1 minute. Add the bok choy and bell peppers. Cook, stirring frequently, for 2 minutes.

Add the soy sauce mixture to the wok and cook, stirring constantly, until the sauce thickens. Add the chicken back to the wok and stir to coat in the sauce. Cook until the chicken is heated through.


Recipe Summary

  • 1 ½ teaspoons toasted sesame oil
  • 1 large egg white
  • ¼ cup plus 1 tablespoon soy sauce
  • ¼ cup plus 3 tablespoons cornstarch
  • 1 pound skinless boneless chicken thighs (trimmed and cut into /2-inch pieces)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Chinese chile-garlic sauce
  • 3 tablespoons sugar
  • 1 tablespoon vegetable oil (plus more for frying)
  • 2 tablespoons very finely chopped fresh ginger
  • 2 large garlic cloves (minced)
  • 4 scallions (thinly sliced)
  • Steamed broccoli and white rice (for serving)

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.

In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.

In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.


General Tso's Chicken

For tonight’s dinner, we’re adapting a Chinese takeout favorite: General Tso’s. With roots in the cuisine of Hunan, this chicken preparation is known for its delectably crispy coating and bright, spicy-sweet sauce. We’re tossing our chicken with cornstarch before pan-frying it—an easy way to achieve that restaurant-quality crust. On the side, fragrant jasmine rice and a sauté of refreshingly crunchy, sweet snow peas round out the dish.

Title

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions thinly slice the white bottoms and cut the green tops into ½-inch pieces, keeping them separate. Snap off and discard the stem ends of the snow peas pull off and discard the tough string that runs the length of each pod. Pat the chicken dry with paper towels and chop into bite-sized pieces transfer to a bowl.

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice simmers, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the garlic and white bottoms of the scallions season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the ketchup, soy glaze and as much of the sambal oelek as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Stir to thoroughly combine transfer to a large bowl. Rinse and wipe out the pan.

While the rice continues to simmer, season the chopped chicken with salt and pepper toss to coat. Add the cornstarch toss to thoroughly coat. In the pan used to make the sauce, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch before adding) in a single, even layer. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.

Transfer the cooked chicken to the bowl of sauce toss to thoroughly coat. Season with salt and pepper to taste. Set aside in a warm place.

In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Divide the cooked rice, finished chicken and cooked snow peas between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions thinly slice the white bottoms and cut the green tops into ½-inch pieces, keeping them separate. Snap off and discard the stem ends of the snow peas pull off and discard the tough string that runs the length of each pod. Pat the chicken dry with paper towels and chop into bite-sized pieces transfer to a bowl.

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice simmers, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the garlic and white bottoms of the scallions season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the ketchup, soy glaze and as much of the sambal oelek as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Stir to thoroughly combine transfer to a large bowl. Rinse and wipe out the pan.

While the rice continues to simmer, season the chopped chicken with salt and pepper toss to coat. Add the cornstarch toss to thoroughly coat. In the pan used to make the sauce, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch before adding) in a single, even layer. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.

Transfer the cooked chicken to the bowl of sauce toss to thoroughly coat. Season with salt and pepper to taste. Set aside in a warm place.

In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Divide the cooked rice, finished chicken and cooked snow peas between 2 dishes. Garnish with the green tops of the scallions. Enjoy!


General Tso's Chicken

In 2015, food delivery site Grubhub released a dataset that revealed America's favorite meals to order in. General Tso's was not only the most popular Chinese dish but it was also the 4th most popular dish overall. We are not surprised! This dish of crispy chicken tossed in a sweet and savory sauce is a Chinese-American classic. Though the typical preparation calls for deep-frying, we went for the easier stir-fry route for less mess from frying while still retaining all of the crispiness you're used to.

We've reworked this recipe to be even more flavorful than ever before, with a very light cornstarch coating on the chicken that clings to the savory sauce perfectly. We're using hoisin sauce for *bold* flavor, lime juice (instead of rice wine) for acidity, and red pepper flakes (instead of actual hot chili peppers) but you can use the more classic ingredients if you have them in your pantry. With freshly minced garlic and a touch of honey, this General Tso's is a little sweet, a little spicy, and entirely satisfying.

Still hungry? Try out these other weeknight dinner ideas! If you've made this recipe, be sure to leave us a comment and rating down below!


General Tso's Chicken

In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.

In a small bowl, combine the sesame oil and the remaining 1 1/2 tbsp soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.

Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.

Discard the excess oil from the wok (about 1/2 tbsp). Add the scallions and garlic stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with the broccoli and brown rice.


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