General Tsao's Chicken II

General Tsao's Chicken II

409
ChefDaddy 6

"A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice."

Ingredients

50 m {{adjustedServings}} servings 634 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1192 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
  3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
  4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
  5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

409
  1. 551 Ratings

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I have done this several times, perfectly following the recipe the first time, then throwing rules out and following only the second HALF of the recipe after. I have subbed, omitted, or added as...

Okay, so in my humble opinion, when ordering General Tso Chicken, Sesame Chicken or Orange Chicken from a Chinese restaurant, the base sauce reicpe is the same, they simply add spice to the Gene...

This was almost exactly the flavor we were looking for. We did use chicken breasts instead of thighs but literally was the best General's we've ever tasted. The sauce was wonderful, could really...