BETTER THAN TAKEOUT - General Tso's Chicken Recipe
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This is not a dish that is wildly known in China, but the story behind it is quite interesting. Stick with me and learn how to make this dish better than your local take out.
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Ingredients for the chicken marinade [Serve 4-5 people]
- 4 boneless chicken legs [2 Pounds]
- 3/4 tsp of black pepper
- 1.5 tsp of salt
- 2 tsp of soy sauce [Amazon Link:
- 1 egg yolk
- 2/3 cup of cornstarch + 2/3 cup of flour
Ingredients for the sauce [This sauce is only enough for half of the chicken. Make sure you double the amount]
- 1 tsp of oil
- 1 tsp of grated ginger
- 1.5 tsp of grated garlic
- 8-10 pieces of dried hot chilies [Amazon Link:
- 4.5 tbsp of sugar
- 2.5 tbsp of Chinese black vinegar [Amazon link:
- 1 tbsp +2 tsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1/2 tsp of cornstarch
- 3.5 tbsp of water
Others
- Oil to deep fry
- Cilantro for garnish
- Toasted sesame seed to add at the end
INSTRUCTION
- Cut the chicken into big chunks. It is better to use boneless chicken leg with the skin on. Marinate it with 1.5 tsp of salt, 3/4 tsp of black pepper, 2 tsp of soy sauce, 1 egg yolk. Egg yolk contains a certain amount of fat, which will make the chicken extra crispy. Cover it. Let that sit for about 15 minutes.
- While waiting, combine 2/3 cup of cornstarch, 2/3 cup of all-purpose flour together. Cornstarch is another trick to make the chicken crispy. If you only use all-purpose flour, the outside layer will be a bit doughy.
- Put all the chicken into a big container and dump the flour mixture to cover the chicken. Put on the lid and Give it a few good shakes. Then put the chicken pieces in a sieve and shake off the excess flour.
- Heat the oil to 350 F. I am using soybean oil. You can use any high smoke point oil.
- Put in the chicken one by one. Let it fry for a minute or 2 so the surface can form up a little. Then you can flip them over so they cook evenly. After 4 or 5 minutes, the outside layer should be slightly golden and crispy. Now is the time to take it out. Let them rest for about 15 minutes.
- We are going to fry the chicken again. Double frying it to make sure the crispy outside layer stays longer. If you have guests coming, you can fry the second time right before serving.
- HOW TO SAVE THE CHICKEN: Whenever I make General Tso’s chicken, I will make more than what I can eat. Freeze the chicken right after the first frying. Next time I want to eat General Tso's chicken, don’t need to defrost, just directly start the second fry. It will save you a lot of time.
- Fish out the small particles that are left in the oil. Heat it to 370F. Fry the chicken for a minute or 2. Once they are beautifully golden brown, you can take them out.
- Now we can make the sauce. In a sauce bowl, combine 4.5 tbsp of sugar, 1/2 tsp of cornstarch, 2.5 tbsp of Chinese black vinegar, 1 tbsp +2 tsp of soy sauce, 3.5 tbsp of water together.
- Besides that, prepare some dried hot chilies. (The chef who invented this dish, he is from Hunan province. Hunan is one of the places in China where people are obsessed with chilies. So just a little spicy kick.
- Heat up your wok, add a tsp of oil, some grated garlic, grated ginger, and the dried chilies. Start with low heat. Stir and saute them. We want to toast the chilies until it is slightly smoky, you should be able to smell it. Pour in the sauce. [Note: The sauce amount I gave is only enough for half of the chicken. Make sure you double the amount if you use the full recipe]. Cook the sauce on medium heat until it becomes a thin syrup texture. Then you can add the chicken. Toss everything until the chicken is coated nicely. And you are ready to serve. Add half tsp of sesame seeds for some nutty taste. Top a little bit of cilantro for presentation. Enjoy!
Chinese Takeout General Tso's Chicken Secrets Revealed
A comprehensive guide to classic Chinese takeout General Tso's chicken at home! General Tso chicken is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make this takeout classic at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document:
Wanna learn how to make Chinese takeout lo mein at home? Check out this video:
Chinese takeout fried rice video:
The fried chicken portion of this recipe is based on @JKenjiLopezAlt version in his book, The Wok. You should buy it. You will learn a ton:
Serious Eats article on why vodka makes the crispiest crust:
Ingredients used:
Pearl River Bridge Light Soy Sauce:
Pearl River Bridge Dark Soy Sauce:
Lee Kum Kee Light Soy Sauce:
Lee Kum Kee Dark Soy Sauce:
Shaoxing cooking wine:
Shaoxing cooking wine:
Unseasoned rice vinegar:
White vinegar:
Toasted sesame oil:
Dried chili peppers:
Diamond Brand Kosher Salt:
White pepper:
Cornstarch:
Baking soda:
Baking Powder:
MSG:
Kitchen gear in video:
Deep fryer:
Misono UX10 Chef's Knife:
Induction Cooktop:
John Boos Work Table:
Dexter Chinese cleaver:
Chef Master portable butane stove top:
John Boos cutting board:
Le Creuset Dutch Oven:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
25-min. Delicious & Easy General Tso Chicken
General Tso Chicken. Crispy chicken smothered in a sweet, tangy, glossy sauce with a spicy kick! It serves deliciously for dinner, lunch or leftovers. Ready in just 25 minutes! This general tso chicken from scratch is easy to make at home. Full recipe:
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Making General Tso's Chicken At Home | But Better
We went to Panda Express, PF Changs, Pei Wei, and many, many more only to find many places were clean out of General Tso's. We picked a select few, went head to head, and well... you'll just have to watch the video to see if our homemade General Tso's chicken was the true winner.
Recipe:
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Dutch Oven:
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General Tso's Chicken Recipe - How to make General Tso's Chicken
General Tso's Chicken Recipe - How to make General Tso's Chicken
General Tso's Chicken is one of my a favorite dishes. My recipe is easy to follow and the result will yield a restaurant quality cuisine. I hope you give this recipe a try. You won't be disappointed.
#SoulFoodCooking
#GeneralTsosChicken
General Tso's Chicken | Basics with Babish
General Tso's can be more than the saccharine, gloopy sauce soaked into flabby, over-breaded chicken to which we've become accustomed. With just a little technique and a little love, the 45-minute wait for this takeout mainstay can be better spent making it yourself.
Recipe:
Adapted from Serious Eats:
+ Ingredients & Shopping List
For the chicken and marinade:
2 egg whites
3 Tbsp dark soy sauce
3 Tbsp Chinese cooking wine
3 Tbsp vodka
1/4 tsp baking soda
3 Tbsp cornstarch
1 1/2 lbs boneless, skinless chicken thighs
+ For the breading:
1 cup all purpose flour
1 cup cornstarch
1 tsp baking powder
1 tsp salt
3 Tbsp reserved marinade
For the sauce:
4 Tbsp dark soy sauce
4 Tbsp Chinese cooking wine
3 Tbsp rice wine vinegar
4 Tbsp chicken stock
1/4 cup sugar
1 tsp roasted sesame oil
1 Tbsp cornstarch
6 scallions
4 cloves garlic
2 inch piece of ginger
6-12 arbol chiles (optional)
+ Special equipment:
Large pot deep enough for frying
Music by Chillhop:
Blue Wednesday - Sweet Berry Wine, '90s Kid:
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