General Tao Chicken

General Tao Chicken

189
Mel 4

"Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice."

Ingredients

50 m {{adjustedServings}} servings 522 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
  2. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
  3. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
  4. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
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Reviews

189
  1. 275 Ratings

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I have been searching for THE General Tso (Tao) Chicken recipe, and have tried numerous recipes to no avail. This one still was not quite it, but with some changes it was the closest I've come y...

Incredible!! Followed the recipe and wouldn't change a thing. Thanks so much!

Oh My Gosh! I love this recipe. I followed RDean's ideas and changed things like him/her. I added 1/2 bag of frozen broccoli and 1can of sliced waterchestnuts. RDean said to use 2tbs of crushed ...