Best General Tso Chicken Recipes

GENERAL TSO'S CHICKEN

Steps:

• Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
• Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

GENERAL TSO'S CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
• In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
• Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
• Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
• In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
• Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
• Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
• Add cooked chicken pieces, stirring them to coat with the sauce.
• Remove from heat and garnish with green onions and rice.
• Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
• Enjoy!

SUPER-EASY GENERAL TSO CHICKEN

Steps:

• Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
• Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
• Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
• Serve this chicken over the veggies and rice.

BAKED GENERAL TSO'S CHICKEN

Steps:

• For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
• Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
• Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
• Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
• For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
• Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.

EASY GENERAL TSO'S CHICKEN

Steps:

• In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.
• In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.
• Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.
• Divide rice among 4 bowls. Divide chicken mixture over rice.

GENERAL TSO'S CHICKEN

Steps:

• For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.
• For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.
• Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they're aromatic and beginning to soften, but not brown.
• Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.
• Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they're crisp and golden - agitating the pieces to make sure they don't stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.
• Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn't give you huge servings so it's best to offer another dish with it, as well as boiled rice.

GENERAL TSO'S CHICKEN

Steps:

• Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil.
• For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve.

GENERAL TSO'S CHICKEN

Steps:

• Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
• Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
• Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
• In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
• Add green onions and hot peppers and stir fry about 30 seconds.
• Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
• Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
• Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
• Oh it's great served over rice!

EASY GENERAL TSO'S CHICKEN

Steps:

• Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
• Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5-7 minutes.
• Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
• Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
• Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.

GENERAL TSO'S CHICKEN

Steps:

• Combine chicken, egg white, soy sauce, wine, and 1/2 teaspoon salt in a bowl. Whisk together cornstarch, flour, baking powder, and 1/4 teaspoon salt in another bowl. Let stand while making sauce.
• Make the sauce: Whisk soy sauce into cornstarch. Then whisk in wine, sugar, vinegar, and broth.
• Heat 1 1/2 inches oil in a deep pot (preferably cast-iron) to 350 degrees. Working in batches, remove chicken from marinade (do not worry about removing excess liquid) and toss in cornstarch mixture. Carefully add to oil and cook until crisp and light golden brown, 2 to 2 1/2 minutes. Transfer to paper towels to drain.
• Heat 2 tablespoons oil in a wok over medium. Add chiles, garlic, ginger, and scallion whites. Cook until fragrant, about 1 minute. Stir in sauce mixture and bring to a boil. Add chicken and toss to coat in sauce. Remove from heat. Stir in sesame oil. Garnish with scallion greens and serve immediately with broccoli and rice.

AIR FRYER GENERAL TSO'S CHICKEN

Steps:

• Combine broth, sesame oil, soy sauce, hoisin sauce, cornstarch, garlic, and Sriracha for sauce in a medium saucepan. Whisk until cornstarch is dissolved. Bring to a boil over medium-high heat. Reduce heat to low.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Place chicken, cornstarch, and soy sauce into a bowl and stir until chicken is evenly coated. Transfer chicken to the basket of the air fryer. Spray with cooking spray.
• Cook in the preheated air fryer for 8 minutes. Shake the basket, breaking up any pieces that have stuck together, and spray with cooking spray again. Continue to cook until chicken is no longer pink in the centers, about 8 minutes more.
• Transfer chicken to a large bowl. Pour sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

JOE'S GENERAL TSO'S CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.

LIGHTER GENERAL TSO'S CHICKEN

Steps:

• Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
• In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
• Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

INSTANT POT® GENERAL TSO'S CHICKEN

Steps:

• Whisk together soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and red pepper flakes in a bowl. Set sauce aside.
• Place egg in a shallow bowl. Place cornstarch in a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place on a plate.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer chicken to a plate.
• Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press Cancel button. Add chicken to the pot and stir to coat.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Stir the chicken.
• Select Saute function again and cook until sauce has thickened, about 3 minutes.

GENERAL TSO'S CHICKEN (RESTAURANT QUALITY)

Steps:

• For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarchand water in bowl.
• Combine 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate 30 minutes.
• Heat oil in large skillet over medium heat until shimmering.
• Cook garlic, ginger, and pepper flakes until fragrant, about 1 minute.
• Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minute.
• Cover and keep sauce warm.
• For coating and frying: Whisk egg whites in shallow dish until foamy.
• Combine cornstarch, flour, baking soda, and remaining hoisin mixture in second shallow dish until mixture resembles course meal.
• remove chicken from marinade and pat dry with aper towels.
• Toss half of the chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere.
• Transfer coated chicken to plate and repeat with remaining chicken.
• Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees.
• Fry half of the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking.
• Transfer chicken to paper towel-lined plate.
• Return oil to 350 degrees and repeat with remaining chicken.
• To serve: Warm sauce over medium-low heat until simmering, about 1 minute.
• Add crispy chicken and toss to coat.
• Serving over rice or noodles would be awesome!

SUPER EASY GENERAL TSO CHICKEN DINNER

Steps:

• Cube chicken and brown in oil in a large skillet.
• After chicken is done, add vegetables and stir-fry until crisp tender.
• Pour in sauce and simmer until heated through.
• Serve over rice.

CHINESE IMPERIAL PALACE GENERAL TSO'S CHICKEN

Steps:

• Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
• Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
• Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried.
• Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees.
• Add onions, peppers, and stir fry about 30 seconds.
• Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached.
• Add chicken to sauce in wok, and cook until hot and bubbly.
• Serve with fried or steamed rice. Enjoy!

GENERAL TSO'S CRISPY CHICKEN SANDWICH

Steps:

• For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
• For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
• In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits.
• Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes.
• For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
• While the fried chicken is still hot, submerge it in the warm sauce to coat.
• For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown.
• Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard.
• In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes.
• Whisk the boiling water and mustard together in a bowl. Let cool completely.
• Mix in the mayonnaise and garlic, then season with salt and pepper if desired.

DEB'S GENERAL TSO'S CHICKEN

Steps:

• Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
• Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.

WEIGHT WATCHERS GENERAL TSO'S CHICKEN

Steps:

• In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
• Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
• Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
• Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.