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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 4 servings The following items or measurements are not included below: 5 dried chili pods |
||
| Calories 415 | ||
| Calories from Fat 189 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 6.2g | 30% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.3g | ||
| Cholesterol 254mg | 84% | |
| Sodium 894mg | 37% | |
| Potassium 299mg | 8% | |
| Total Carbohydrate 26.7g | 8% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 10.0g | ||
| Protein 25.9g | 51% | |
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Mean Guy's General Tso's Chicken
By: Kirstin in the Couv
Jan 28, 2003
This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats 
SERVES 4
Ingredients
- 1 lb chicken thigh, boned and cubed
- 3 eggs, beaten
- 1/2 cup cornstarch, plus
- 2 teaspoons cornstarch
- 5 dried chili pods
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons rice wine
- 3 tablespoons sugar
- 3 tablespoons soy sauce
Directions
1
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.2
If the mixture is too thick, add some vegetable oil to separate the pieces.3
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.4
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).5
Fry the chicken in small batches, just long enough to cook the chicken through.6
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).7
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.8
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.9
Return the chicken to the wok and stir-fry until the pieces are crispy brown.10
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).11
Serve immediately.12
Serves 4, along with steamed broccoli and rice.
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Featured Reviews for This Recipe
From: classichef
On Jul 8, 2008
Loooooooove it! I used 2 eggs instead of 3 and just 1 chili pod. DOUBLED the sauce mix for more glaze but just used 5T sugar. Peeeerfection! Will make this again on Sunday when my sister comes with her boyfriend!
From: shygirl
On Jul 8, 2008
This gets a triple 5 stars rating from my entire family. It's to die for! I added some grated gingerroot on the sauce. Decreased the sugar (personal preference) and cooked the batter just using 1 large egg. Will make it again VERY SOOON!
From: PBF
On Oct 5, 2003
Yummy recipe! My husband said "Let's have this again!" as he went for THIRDS. I used boneless chicken breast too, yum. For the chili peppers, I used dried Santaka Chili Pods (Japones) - the long skinny red ones. They worked great. I also used sherry b/c I didn't have rice wine (where do you get this?) and I doubled the sauce recipe. It could have used even more sauce - I love the sauce. Be sure to let the sauce cook after you add it b/c it's the carmelizing sugar that gives the General Tso it's yummy texture. And I followed another poster's idea and added some green onions. I recommend having everything arranged before starting to cook - mix up the cornstarch/eggs and also the sauce. Then the cooking goes much faster. We're definitely having this again.
From: Puckhead
On Apr 17, 2003
This is the best General Tso recipe out there!!! The taste was marvelous! It tastes so much better than a buffet or what not. I mad a few adjustments though. I used boneless skinless chicken breast instead of thighs.(highly recommended) and I didn’t have any chili pods so I substituted dried red peppers (like the stuff you put on pizza). It turned out beautiful! It was very easy to make as well. This was the first time I’ve made it and I had absolutely no trouble. If you love General Tso chicken YOU’VE GOT TO TRY THIS!!! Mean Chef you’re the king!
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