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My review
General Tao Chicken
Mel
"Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice."
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Ingredients
50 m servings 522 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
- Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
- Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
- Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
Nutrition Facts
Per Serving: 522 calories; 26.8 g fat; 34.5 g carbohydrates; 35.1 g protein; 148 mg cholesterol; 1055 mg sodium. Full nutrition
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Reviews
Read all reviews 255358 Ratings
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Most helpful positive review
2/10/2010
I have been searching for THE General Tso (Tao) Chicken recipe, and have tried numerous recipes to no avail. This one still was not quite it, but with some changes it was the closest I've come y...
Most helpful critical review
1/27/2010
This took a long time to make and it is not even close to General Tao chicken. The sauce is sour and the taste of ketchup is too strong. Will not make again. However, the breaded chicken taste p...
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2/10/2010
I have been searching for THE General Tso (Tao) Chicken recipe, and have tried numerous recipes to no avail. This one still was not quite it, but with some changes it was the closest I've come y...
10/6/2009
Incredible!! Followed the recipe and wouldn't change a thing. Thanks so much!
5/18/2010
Oh My Gosh! I love this recipe. I followed RDean's ideas and changed things like him/her. I added 1/2 bag of frozen broccoli and 1can of sliced waterchestnuts. RDean said to use 2tbs of crushed ...
1/27/2010
This took a long time to make and it is not even close to General Tao chicken. The sauce is sour and the taste of ketchup is too strong. Will not make again. However, the breaded chicken taste p...
2/11/2010
Followed the recipe exactly. I've got to say, I'm a little puzzled. I'm a huge fan of the restaurant versions of this dish I've had. This tastes nothing like them. The texture of the chicken ...
9/4/2012
This tasted great! Definitely took way longer than 50min... but perhaps that's because I'm new to the recipe. Made a few changes based on recommendations. -Added a can of water chestnuts. -...
10/6/2009
This was delicious!!! I put the sauce in a side dish because I knew my little kids wouldn't try it with the sauce. But the pieces of chicken on their own were super yummy as well and the kids c...
10/15/2009
Really good. I didn't have oyster sauce and substituted purple onion for the green. Also added freshly chopped garlic. Would recommend adding the chicken only when the oil is very hot to obta...
8/6/2011
This was absolutely, positively the MOST AUTHENTIC Chinese General Tso we have ever had. EVER. it is definitely a LOT of work and even though the recipes didn't say to prepare the sauce ahead of...