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    You are in: Home / Deep-fried / General Tso's Chicken Recipe
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    General Tso's Chicken

    General Tso's Chicken. Photo by NcMysteryShopper

    1/17 Photos of General Tso's Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Mama's Kitchen (Hope)'s Note:

    Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html

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    Ingredients:

    Servings:

    Units: US | Metric

    Cornstarch slurry

    Sauce

    Directions:

    1. 1
      Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
    2. 2
      Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
    3. 3
      Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
    4. 4
      In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
    5. 5
      Add green onions and hot peppers and stir fry about 30 seconds.
    6. 6
      Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
    7. 7
      Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
    8. 8
      Serve over rice.

    Ratings & Reviews:

    • on October 16, 2011

      55

      This is an absolutely wonderful recipe!!! So happy I found it. I did make a few changes though...

      1. In order to make this dish a little healthier, I skipped frying the chicken. I just seasoned with salt and pepper and cooked in a small amount of olive oil until crispy. Once the sauce was on it, I did not miss the fried part of it and you really could not tell a difference.

      2. Sauce: I added fresh ginger and orange juice instead of water. Both added another set of great flavors.

      3. I briefly steamed some fresh broccoli and red peppers and added them into the sauce with the chicken.

      I will definitley be making this again!

      And to all the negative reviews, don't pay attention. People need to use some of their own decision making in the kitchen instead of relying on a recipe to tell them EXACTLY what to do and EXACTLY how long to do something...when the chicken is crispy and cooked, it's done! When the sauce is as thick as you'd like it, take it off the heat :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2011

      55

      I skipped frying the chicken, and instead dusted it with cornstarch seasoned with salt and pepper, then browned it in a small amount of oil. I followed the rest of the recipe exactly, and it tured out great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2011

      55

      This was excellent! I added a little extra water to the batter (slurry), used brown sugar in place of white, added some chili paste, sesame oil and ginger to the sauce and used water in place of chicken broth. I also only used about 1/3 C of corn starch in the sauce. Overall, this is definitely worth the effort to make instead of ordering take-out! Just as good or better than I have had from any restaurant. Thank you for this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (258)

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    Nutritional Facts for General Tso's Chicken

    Serving Size: 1 (349 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 410.0
     
    Calories from Fat 48
    11%
    Total Fat 5.4 g
    8%
    Saturated Fat 1.2 g
    6%
    Cholesterol 132.2 mg
    44%
    Sodium 1891.5 mg
    78%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 1.2 g
    4%
    Sugars 20.2 g
    80%
    Protein 41.4 g
    82%

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