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My review
General Tsao's Chicken
Shaun Wackerly
"An Asian chicken recipe without the typical oriental taste. This recipe was voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine, as prepared by Chef Paul Kaewprasart of the Siam Oriental Restaurant. I modified it slightly, and it goes great over white rice as a main dish for any number of people."
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Ingredients
50 m servings 842 calsOriginal recipe yields 6 servings
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Directions
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- To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
- To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
- To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
Nutrition Facts
Per Serving: 842 calories; 40.5 g fat; 60.7 g carbohydrates; 56.5 g protein; 163 mg cholesterol; 2057 mg sodium. Full nutrition
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Reviews
Read all reviews 457580 Ratings
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Most helpful positive review
7/25/2006
My husband gives this a 10!! I took the advice of several other reviewers and decreased the amount of cornstarch (3 Tbls),sugar (1/2 C), and vinegar (1/8 C) in the sauce, but added 1 tsp of chi...
Most helpful critical review
1/16/2003
The chicken came out great. The sauce was extremely thick and took quite a bit of water to make it the correct consistency. Also found the sauce was much better after adding additional brown sug...
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7/25/2006
My husband gives this a 10!! I took the advice of several other reviewers and decreased the amount of cornstarch (3 Tbls),sugar (1/2 C), and vinegar (1/8 C) in the sauce, but added 1 tsp of chi...
1/19/2003
I *JUST* finished eating dinner where i made this recipe, and i had to run upstairs to give my rave reviews. It was the best General Tsao's I've ever had; better than any restaurant - and this i...
7/22/2004
This is a great recipe, but if you want a couple of tweaks that make it much more "restaurant like" as well as little healthier , cut the corn starch in half for the sauce. And drop the MSG. ...
4/8/2003
Great. Cut down on cornstarch, used less than a 1/4 cup in sauce, and sauteed chicken instead of ddep frying, and used red pepper flakes instead of whole chile peppers. Marvelous!
1/17/2006
I have tryed many recipes for the past year trying to perfect this general Tsoas chicken and this is it. It taste just like from the buffet I like to go to.I did use less corn starch in the sauc...
10/21/2002
If you cut down on the cornstarch in the marinade (2T was more than enough for me), and add some orange zest (about 1 T), I found that this was a delicious recipe. I would probably go a little ...
1/20/2007
Love the recipe, but definitely had to cut down the cornstarch/add more liquid. I didn't use white wine vinegar, instead I just used regular white vinegar. Turned out great! I tried it twice alr...
1/16/2003
The chicken came out great. The sauce was extremely thick and took quite a bit of water to make it the correct consistency. Also found the sauce was much better after adding additional brown sug...
7/2/2003
We really liked this. Its my favorite food at Chinese places so I was excited to see this! The color wasn't quite right so I added a bit of ketchup to the sauce to make it red but that's only a ...