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General Tao Chicken

General Tao Chicken

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Mel

Mel

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 157 mg
  • 52%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  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

RDean
145

RDean

5/28/2010

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 yet. I'd give it a 5, but I had to modify the recipe significantly - still though, the results were DELICIOUS. Perhaps it isn't fair to take off a star if I didn't even follow the recipe exactly, but I wanted to avoid the negative results other reviewers had. Here are my changes: reduce vinegar to 3 Tbsp and ketchup to 2 Tbsp, to get rid of the sour and ketchupy tastes. Reduce ginger to about 1 Tbsp (that's just personal preference) and add a couple of cloves of garlic (this is the first General Tso's chicken recipe I've seen that didn't have garlic). Increase soy sauce to 1/4 cup. Add 1/4 cup of sherry. And I like it hot, so I added a Tbsp or so crushed red pepper and a few red chiles. Also, the oyster sauce is important - don't skip that ingredient. I stir-fried broccoli and sugar snap peas with the green onions and served on white rice. Like I said it still wasn't exactly restaurant quality but it was very close. My gf and I were VERY happy with how it turned out. EDIT: To the people complaining about the batter - I've found the chicken is better baked and MUCH EASIER. Marinate for ~3 hrs in sriracha, soy, and garlic powder. Bake covered for 10 minutes at 400, then another 15-20 at 350. Don't let it get too dry. This can result in a lot of extra sauce, so make plenty of rice.

KJW
47

KJW

10/7/2009

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

Sugar S
36

Sugar S

5/19/2010

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 red peppers. I used just one tbs and I think I will cut it back to 1/2. If you can't find RDean, here are the changes that he/she made. 1 tbs ground ginger.(I used 2Tbs) 3 tbs of distilled white vinegar. 1/4 cup of soy sauce. 2tbs of Ketchup. Added 2 cloves garlic. I am going to make some changes the next time I make it. I'm going to try it without any of the breading. I hope that will make it more saucy and not so thick. I didn't mind how thick it was, just prefer more sauce and less breading. I feel the fresh ginger and the oyster sauce are the key to this recipe! My family loved it!!

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