63 Ratings
  • 5 star values: 39
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1

A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.

Deb K
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

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  • 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.

Editor's Note

The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

829 calories; 37.3 g total fat; 189 mg cholesterol; 689 mg sodium. 91.9 g carbohydrates; 36.4 g protein; Full Nutrition


Reviews (47)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/07/2010
If you want it like the take out (or like my hometowns take out)...... Use Non-Dried Red Peppers and make sure you cut em to get the seeds all in your sauce..... Also throw some of the juices from your peppers in everything.... Cut the sugar down a lot.. if you use as much as this recipe calls for you're gonna end up with a caramel mess...when it says thicken up (sauce)... I hear Wait for it to start getting bubbled but too much bubble= hard sugary caramel.. good for coating not so good for wet and saucy Read More
(36)

Most helpful critical review

Rating: 1 stars
05/08/2012
I did not care for the sauce. The chicken however was good and crispy and the perfect texture. i added pea balls and served over white rice. Be prepared for the smell of the boiling vinager. It was so strong! Read More
63 Ratings
  • 5 star values: 39
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
04/07/2010
If you want it like the take out (or like my hometowns take out)...... Use Non-Dried Red Peppers and make sure you cut em to get the seeds all in your sauce..... Also throw some of the juices from your peppers in everything.... Cut the sugar down a lot.. if you use as much as this recipe calls for you're gonna end up with a caramel mess...when it says thicken up (sauce)... I hear Wait for it to start getting bubbled but too much bubble= hard sugary caramel.. good for coating not so good for wet and saucy Read More
(36)
Rating: 2 stars
01/07/2010
This was not that good. I have used other recipes for general tso's which is my all time fav. Chinese dish. This one had to be the worst. My husband said it reminded him of cotton candy. The batter for the chicken wasn't much more then scrambled egg coated chicken. Read More
(29)
Rating: 5 stars
12/09/2009
This was really good. Very tasty. Not quite how the restaurants make it but that may have been an error on my part. I didn't have the dried chili peppers so I also used about 1/2 teaspoon crushed red pepper flakes. I would have liked it a bit spicier so next time I may add another 1/4 tsp or so. As I crisped up the chicken in my wok I thought I would add the sauce straight to the chicken as it was finishing up. Bad idea! It was fine when it was hot but as it started cooling off it turned to the consistency of taffy. Very sticky on the teeth! Luckily I had only put a little bit of the sauce in there otherwise it would have been ruined. Be sure to follow the directions and put the sauce on AFTER. I also like using the chicken thighs as opposed to breasts. I think breast meat would have easily overcooked as you are basically cooking it twice. Read More
(18)
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Rating: 5 stars
11/16/2009
This was very good. I used crushed red pepper flakes instead of the chilies. I was yummy! Served over rice. Read More
(11)
Rating: 5 stars
06/01/2010
This recipe is better than I have ever had. I substituted the Sherry for water because we don't carry it here. It was an awesome recipe and I have made it for friends several times already! Read More
(8)
Rating: 2 stars
11/22/2010
Not very much like any Chinese place around me. The sauce which I tried 3 times always turns out very sticky and hardens when it is taken off the heat. Way too much sugar. Maybe cut it down or use corn starch like other recipes call for. The chicken does turn out good though. Right idea but not for the sauce. Read More
(7)
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Rating: 5 stars
11/27/2011
I used fresh chili peppers. I kept the pepper out of the kids batch and the adults had peppers (that I split open) and some dry pepper flakes... sweet spicy goodness!! I will make this once a week and so much more cheaper than take out and you can make it as crispy as you want it and as spicy as you like it!! Love it! My family loves it too!! I like that you can fry it in advance and then fry it a second time later because it is time consuming. Read More
(6)
Rating: 5 stars
01/28/2010
This was some really great chicken! I loved it! I used egg substitute in place of eggs and only fried my chicken in just enough oil to coat the bottom of the pan (less than 1/2 cup total). I used half the sugar called for so the sauce didn't thicken as much but I don't like things super sweet. After the chicken was done I discarded all but a little bit of the oil cooked the ginger and hot pepper flakes (IPO chilies) in the same pan and just poured over the chicken which was being kept warm. Served over rice with a sprinkling of sesame seeds. This was an easy quick dinner as good as you'd get in a Chinese restaurant. Read More
(6)
Rating: 5 stars
01/04/2010
Wow! This was incredible! We are saying goodbye to our favorite Chinese restaurant because now we can make our favorite dish at home for MUCH less money! Thank you SO much for the recipe! Read More
(5)