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General Tso's Chicken
RECIPE BY: mama's kitchen
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.
Posted on: Apr 17, 2006
Ingredients
Sauce
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 teaspoons fresh garlic, minced
- 1 1/2 teaspoons fresh ginger, minced
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup sherry wine or white wine
- 14 1/2 ounces chicken broth (a can)
Directions
1
Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.2
Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.3
Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy.4
Drain on paper towels. Repeating until all chicken is fried.5
Place a small amount of oil in wok or large skillet and heat to 400 degrees.6
Add green onions and hot peppers and stir fry about 30 seconds.7
Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.8
Add chicken to sauce in wok, and cook until all is hot and bubbly.9
Serve over rice.
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Featured Reviews for This Recipe
From: Lies
On Mar 31, 2008
loved it. But I used to much corn starch. So stick to the recipe otherwise it is to thick. My fault will try this again
From: Chef #361290
On Mar 12, 2007
I had trouble coating the chicken with the cornstarch–egg mixture, so instead I dipped the chicken in egg and soy sauce, and then I shook it in a bag of cornstarch. This allowed me to coat the chicken MUCH faster, and I found that the chicken prepared my way tasted better too because the cornstarch layer wasn't too thick. Excellent sauce.
From: Country Chef
On Sep 15, 2007
Very good...I did have to add a little bit of water to the coating / batter mix. Substituted 3/4 tsp of Cayenne for the 8 small dried chilies. Also added some for the sauce...it really thickened fast. This is the top of my list for Tso's chk. Like these recipes with only a little bit of chopping.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (378g) Recipe makes 8 servings |
||
| Calories 428 | ||
| Calories from Fat 28 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 125mg | 41% | |
| Sodium 1809mg | 75% | |
| Potassium 670mg | 19% | |
| Total Carbohydrate 45.9g | 15% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 20.5g | ||
| Protein 44.7g | 89% | |
| Vitamin A 434mcg | 8% | |
| Vitamin B6 1.1mg | 52% | |
| Vitamin B12 0.8mcg | 13% | |
| Vitamin C 7mg | 11% | |
| Vitamin E 0mcg | 1% | |
| Calcium 53mg | 5% | |
| Iron 2mg | 15% | |
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