At nearly any buffet or take-out place, you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. I decided to get brave and use the boneless skinless chicken thighs, and I wasn’t disappointed. However, If you want to use chicken breasts that would work fine as well. The sauce keeps it nice and simple with only a few necessary ingredients to create the perfect general’s sauce. For the frying – it’s your choice if you want to use a deep fryer or wok. What I did was first deep fry the chicken and then fry it in the wok for a few minutes before adding the sauce. What this does is give the chicken bits a spicy flavor coming from the dried chilies that are fried in the oil. If you are looking for an amazing recipe for General Tso’s chicken give this one a try. Serve on top of white rice. Enjoy.
(Makes about 2 servings)
PrintGeneral Tso’s Chicken Recipe
Ingredients
- 1lb boneless skinless chicken thighs (cut into 1” chunks)
- 5 dried red chili peppers
- 3 green onions (sliced)
- 3 eggs (beaten)
- ½ cup cornstarch
- oil (for frying)
- Sauce-
- 1 ½ tablespoons rice vinegar
- 2 tablespoons of rice wine
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
Instructions
- In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
- To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar, and cornstarch. Mix well and set aside.
- Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Add 1-2 tablespoons of oil to your work. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes. - Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
Zee
Tuesday 9th of December 2014
Hi Bobby, I have been following you since 2008 and I have to say your AWESOME I love your recipes! This is by far the best General Tsos recipe out there EVER!!!
I always shock and awe family and friends when i use your recipes!! Thank you for sharing all these years!!
`~Zee
Penny @ From Harvest To Table
Wednesday 18th of December 2013
One more suggestion. You don't say what temperature to have the wok during the last part of the recipe with the chili's. High was too hot. I think medium to medium low would be better on a gas stove.
Penny @ From Harvest To Table
Wednesday 18th of December 2013
Made this tonight exactly as written. The taste was great, but there was not nearly enough sauce. I think the sauce as to be tripled to look like the picture. Also, it would be great to know how long to deep fry the chicken. We tried 3 minutes and I think it was about 4 minutes too long.
Courtney
Tuesday 17th of September 2013
This recipe was perfect! It was deeeeelish! Had everyone asking where I ordered from! My only suggestion if you are like me....when I order this fish from take out there's usually a lot of extra sauce I mix with noodles or rice. I bought lo mein noodles so we could use the excess sauce... Unfortunately there was just enough sauce to cost the chicken, no excess. So next time I may make a little extra to do so. Also couldn't find whole dried peppers...used crushed red pepper and worked just as good if not better! Awesome recipe.
Niara
Monday 12th of August 2013
Made these today and was surprised that it made about 8 servings. I kept trying to make enough sauce but I just couldn't seem to do that. It tasted exactly how I thought it would and loved it. I tried coating the chicken with cornstarch and didn't like the way it looked so I just added an extra 1/2 cup of starch to the eggs and it came out excellent.