General Tso’s Chicken

Aug 12, 2005 by KamA | 4 Comments| Share it:   

Delicious!

32101

4 ratings

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 1

Filed Under

Ingredients

  • 1 lb chicken thighs boned and cubed
  • 3 eggs beaten
  • 1/2 cup + 2 tsp cornstarch
  • 5 dried chili pods
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce

Step 1

First I cut up the chicken. Next I mixed the cornstarch and eggs.

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Step 2

I then coated the chicken with the cornstarch mixture.

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Step 3

Next I fried the chicken.

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Step 4

Let the fried chicken pieces drain on some paper towls.

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Step 5

I then made the sauce using cornstarch, soy sauce, rice vinegar, rice wine, sugar and chili paste (even though its not in the recipe, i wanted more heat).

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Step 6

Next added some chili pods to my wok with some oil and cooked them on low heat to release their aroma.

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Step 7

Once I had a decent aroma, I turned the heat onto high and added the fried chicken pices and allowed them to reheat and crisp up. Be careful not to burn the chili pods, if they start to remove them.

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Step 8

Once crisp I added the sauce and cooked and tossed until it was thick and bubbly.

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Step 9

Tada! Time to eat, I also added some sesame seeds because I like them.

Now that you have learned how to make general tso’s chicken, please be sure to view these other chicken recipes. Also, you will love these Chinese recipes.

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4 Comments

user does not have an avatar krngirl207

Aug 17, 2005

very delicious :D

user does not have an avatar elliotgageadams

Nov 10, 2007

Very good!!! Next time thou Im going to triple the recipe I like alot of sauce!!! Thanks for the great recipe!

user does not have an avatar Tony

Jun 15, 2010

This was my first attempt at Asian cooking and since then I’ve been hooked! I loved the chilli hit from this chicken recipe and since returning from a trip from Singapore I’ve fallen in love with chicken Recipes too.

A classic Singaporean dish of delicately poached chicken infused with ginger with rice cooked in chicken stock served with and fresh ginger, chilli and kecap manis sauces.

user does not have an avatar Hilda Martinez

Jun 16, 2010

Nom nom nom! Fabulous and fattening, my two favorite things. This is all I eat nowadays, and even though I’ve quadrupled my weight, it’s totally worth it. :D Thanks buddy!

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