What’s better than my General Tso Chicken recipe? Pretty much nothing. You can make some delicious General Tso’s Chicken at home.
General Tso Chicken recipe
This is one of my favorite dishes that I order from Chinese takeout. I knew I had to hack this recipe and make it at home. This tastes just like takeout. You are going to love it!
General Tso’s Sauce
Here’s what I used in my General Tso’s sauce. It’s pretty simple.
- Ginger Root
- Soy Sauce
- White Vinegar
- Dry Sherry – You can substitute this with dry white wine
- Chicken Broth
What is general Tso’s chicken made of?
This is basically a combination of vinegar, soy sauce, garlic, and ginger. Even though it looks like a simple sauce, it’s one of the most popular Chinese recipes you can make.
Is General Tso’s Chicken Healthy?
There is quite a bit of sugar in the sauce and the chicken is breaded. Other than being high in carbohydrates, this is a pretty healthy meal. Chicken is light meat that is great for your heart.
You can make it even healthier by not breading the chicken and serving it with cauliflower rice.
Is General Tso’s Chicken Spicy?
No, I don’t think this is a spicy dish at all. If you taste it and think it has too much spice, just cut down the number of chilis you use.
Does it freeze well?
Yes, you can store it in the freezer. Keep it in a freezer bag. When you are ready to eat it again, heat it up in a skillet. If you try to reheat it with the microwave, it will affect the texture.
More Chinese takeout recipes
In the mood for more Asian-inspired recipes? Here are some more that taste as good as takeout.
Chinese Imperial Palace General Tso Chickenclass="wprm-recipe-name wprm-block-text-bold">
Our recipe will have people wondering where you ordered this take out from.
Print Pin Rate Add to Collection Go to Collections
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredientsclass="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold">
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon minced ginger root
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup dry sherry or dry white wine
- 14 ounces chicken broth
- 3 pounds boneless skinless chicken breast cut into bite sized pieces
- 1/4 cup soy sauce
- 8 small dried red chilies stems and seeds removed
- 1 beaten egg
- 1 cup cornstarch
- 2 quarts vegetable oil
- 2 cups sliced scallions optional
- Rice, fried or steamed
Instructionsclass="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold">
Meat In a large bowl, mix together the chicken, soy sauce, and hot peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated. (It will look awful at this point.)
Heat the deep-frying oil to 350 degrees F in a large pot. Cover a large platter with a few layers of paper towels. Set aside the chiles. Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels.
Repeat until all the chicken chunks are fried. Place 1 tablespoon oil in a wok and heat until very hot. Add the scallions and chiles and stir-fry for about 30 seconds.
Shake the sauce to recombine, then pour it into the wok. Cook until thick. If it gets too thick, add water until it’s the right consistency. Add the chicken to the sauce and cook until everything is hot and bubbly. Serve with fried or steamed rice. Note This does not reheat well, so eat in one sitting.
Nutritionclass="wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold">
Calories: 471kcal | Carbohydrates: 45g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 1609mg | Potassium: 815mg | Fiber: 1g | Sugar: 20g | Vitamin A: 595IU | Vitamin C: 10.7mg | Calcium: 37mg | Iron: 1.9mg