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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% | |
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: RickyG
On Jun 25, 2009
Awesome. buffet quality. I doubled the sauce and added 1/4 tsp of ground ginger and 1/2 garlic powder. though i think added fresh minced ginger and garlic to the dried chili pods would be even better. been wanting to try this one for a long time and glad i did
From: crazy but capable
On Jun 22, 2009
This is a great dish. I think a few small changes make it even a little better: 1. add some garlic to taste- 1/2 tsp or so to the sauce 2. add some ginger to taste- a couple of dashes 3. triple the sauce to have enough to drizzle on rice as well. Double is plenty to cover the chix, but triple for a little extra oomph. 4. split the 2nd fry up like the first one, they will get brown faster and crispier. Delish! thanks mean guy!
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!
From: Spagets
On Dec 20, 2004
I agree with the other poster who said this recipe deserves 10 stars. This is excellent, excellent!!!! I've been making this dish for at least six months and just realized I never posted my review. I use a 10" fry pan to fry the chicken the first time, then a 12" for the second stage frying. It's very easy to prepare. What I changed about the recipe: I use almost 1 1/2 pounds of bite-sized boneless chicken breast. I quadruple the sauce but only add 4 tsp of cornstarch (makes the sauce a little runny but still coats the chicken). To the sauce I add a 1/2 tsp of garlic powder and instead of chili pods use a 1/4 tsp of red pepper flakes. I don't think my changes affect the integrity of the original recipe. When serving, I use white rice, cooked chopped broccoli on the rice, then the chicken. The whole family, even the kids, enjoy this dish. After cooking this dish a few times, we tried it at a couple of restaurants. Hubby said we're not eating it out anymore. Your recipe is that good. I've also prepared the chicken ahead of time and refrigerated it after the first frying. While I reheated the rice and broccoli in the microwave, I did the second frying. The quality didn't suffer and it was great having dinner on the table in less than 30 minutes. The second stage frying is a key step. Shortcut: When I buy chicken breasts in bulk, I cut into bite-sized pieces before freezing. Thank you so much for sharing this luscious recipe.
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