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Nutrition Facts
Serving Size 1 (332g) Recipe makes 6 servings
Calories 594
Calories from Fat 353		(59%)
Amount Per Serving		%DV
	Total Fat 39.3g	60%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 14.6g
	Trans Fat 0.3g
Cholesterol 194mg		64%
Sodium 1041mg		43%
Potassium 596mg		17%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 1.3g	5%
	Sugars 2.3g
Protein 45.3g		90%
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General Tso's Chicken II

Recipe #3516 | 35 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Tonkcats
Oct 19, 1999

SERVES 6 -8 (change servings and units)

Ingredients

1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water or chicken stock, mixed with
2 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
2 eggs, beaten
4 whole boneless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 cup oil (I use less in nonstick skillet)
5 dried hot red chilies
1/2 lb snow peas, steamed 1 minute

Directions

1
Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
2
Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
3
Pour off all but 2 teaspoons oil from pan.
4
Add chilies and toss for a few seconds.
5
Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
6
If reheat ing, cut down on cooking time. Serves 6 to 8.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Cuisine > Asian > Eastern > Chinese
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Deborah1

On Jun 10, 2002

okay, but this needs work. i thought the sauce was too hot and vinegary. this is not the sauce you are used to getting at chinese restaurants, too thin and light colored. also, very messy to make. i needed more than 1/2 cup oil to fry and the chicken took four batches and too long to cook. however, my husband and a coworker both said they liked it and it reheated well. i would try again and add either a some hoisin sauce or red bean paste to darken up the sauce and cut the vinegar in half. also, i would omit the red chiles and use chili paste instead.

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From: belinda

On Dec 4, 2001

For the novice cook I found this to be a great one. The ony thing I did different was to add 1/2 cup sugar. Everyone who tried it wanted more!

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From: O lobo

On Aug 15, 2001

I made this with shrimp, and had to substitute baslamic vinegar instead of rice vinegar - it was very good, just make sure you don't overcook the shrimp. Who the heck was General Tsao (Tso), anyway?

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From: Christopher

On Jun 25, 2001

If you want this to be the "crispy general tsos" just let the sauce thicken, and then add the well browned chicken at the very last minute before you pull it off of the fire. Great Stuff - less cornstarch!

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