general tso

General Tso's chicken gets a makeover with this homemade marinade, crisp coating, and sweet and salty glaze.

The Best General Tso's Chicken Recipe

For the Marinade:

soy sauce

Shaoxing wine (see note)

80-proof vodka

baking soda

corn starch

chicken

For the Dry Coating

flour

cornstarch

baking powder

salt

For the Sauce:

Chinese rice vinegar white vinegar

chicken stock

sugar

sesame seed oil

peanut, vegetable, or canola oil

garlic (about 2 medium cloves)

ginger

scallion

To Finish:

white rice

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.

For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside. 

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.

To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.

Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.

Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.

Check out this recipe for Easy General Tso’s Chicken made quickly &amp; easily in the Air Fryer. Such a delicious dinner recipe that’s better than takeout.

Easy General Tso’S Chicken

sesame oil

garlic

chicken broth

sriracha sauce (plus more for serving)

hoisin

chicken breasts

scallion (just greens

sesame seeds (for garnish)

Easy General Tso’s Chicken

Combine sesame oil, garlic, and ginger in a small saucepan.

Cook over low heat for 1 minute.

Add the chicken broth, soy sauce, sriracha, and hoisin and whisk to combine.

Add the cornstarch and whisk and continue cooking over low heat until sauce starts to thicken.

Remove from heat, cover and set aside.

To make the sauce

In a medium bowl, combine the chicken, soy sauce and cornstarch. Toss to combine.

Place chicken in the air fryer basket, spray with olive oil and cook at 400 degrees for 16 minutes.

Toss chicken halfway through cooking and spray with a little more olive oil.

Once the chicken is done cooking, transfer to a large bowl and toss with prepared sauce.

Top with scallion greens and sesame seeds.

To make the chicken

General Tao Tofu

(60 ml) chicken or vegetable broth

(55 g) brown sugar

tbsp (30 ml) soy sauce

tbsp (30 ml) rice vinegar

tbsp (30 ml) ketchup

tsp (5 ml) sambal oelek

lb g) firm tofu,

(60 ml) canola oil

green onions, finely chopped

tsp finely chopped fresh ginger

garlic cloves, finely chopped

In a bowl, combine all the ingredients. Set aside.

Sauce

In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate.

In a wok over high heat, heat the oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper. Using a slotted spoon, remove the tofu from the wok and drain on paper towels.

In the same wok, fry the onions, ginger and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve with rice and broccoli.

Stir-Fry

WOW - absolutely amazing. This will definitely be added to the dinner rotation.

J’ai fait ceci ce soir et tout le monde ont aimer moi avec :) Facile et vraiment delicieux. Je vais en refaire c’est sur!

OMG, this recipe is a keeper!!!  The sauce is incredible and since my boyfriend is still not into tofu, I made chicken meatballs and used the G-Tao Sauce with some basmati rice....Sooo good!

My cousin made this for me because I am vegetarian and O...M....G is this ever delicious.  When they ask me what I want to eat...this is it.  No need to be veggie, I know a few people who tried this recipe and are making it often.

Love this recipe, I've made it a few times.

Got it right the first try and ever since. You can prepare the sauce without the cornstarch (potato starch) and keep it in the fridge until the next day for cooking. just add the starch when ready to cook

Great recipe. Have made this 3 times so far. It's becoming a weekly staple. Added some yellow bell pepper tonight. Yum!

Yummy!  I added a pineapple bits to add a little extra something!

Great recipe, double the sauce for extra and made it in my actifry, WOW!!!! This recipe is a do it again.

https://cdn.jwplayer.com/v2/media/xvnKXNKM

How to make homemade chicken broth

Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water

General Tso’S Tempeh Recipe By Tasty

oz tempeh

paprika

ginger, grated, divided

sesame oil, divided

rice wine

soy sauce, divided

red pepper flakes

tomato paste

vegetable broth

rice vinegar

honey

sesame seed, optional,

water

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

General Tso’s Tempeh Recipe by Tasty

Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.

Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.

Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.

In the same pan, add in oil and sesame oil on medium-high heat.

Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.

Add the tomato paste and vegetable broth, and stir until incorporated.

Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.

Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.

Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).

https://vid.tasty.co/output/53560/mp4_640x640/1506447034

Easy General Tso's Chicken

chicken breasts (about 3 breasts)

vegetable oil

hoisin sauce

brown sugar

garlic (3 to 4 cloves)

red pepper (optional)

(3-ounce) packets ramen noodles (seasoning discarded)

green onions, sesame seeds, and more soy sauce (optional)

Cut the chicken into 1-inch pieces. Place the corn starch in gallon zip-top bag. Add in the chicken, seal, and toss to coat.

In a medium bowl, stir together the hoisin, soy, brown sugar, garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Set aside.

Prepare ramen noodles according to package directions (without using the seasoning packets). Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Shake off excess cornstarch and add the chicken to the hot oil. Cook the chicken pieces until they are browned on both sides and cooked through. Depending on the size of the pan, you may need to work in batches, being sure not to crowd the pan. Add additional oil if necessary. Remove the chicken from the skillet to a plate and set aside.

Add the sauce ingredients to the pan. Bring to a boil, reduce to a simmer, and cook for about 5 minutes or until the sauce has thickened. Add additional crushed red pepper to your liking.

Return the chicken to the pan and coat in the sauce. Add the cooked ramen and toss to coat. Add additional soy sauce if desired. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.

One of the most famous Chinese-American Chicken dish named after General Tso.

General Tso Chicken

chicken thighs

chili pepper

inch root ginger

cooking oil

sesame seeds

cooking wine

chili oil

water or chicken stock

Cut the bones out and the meat of chicken thighs into small cubes around 2 cm long. And then marinade with salt, light soy sauce, cooking wine and egg whites. Put aside for around 10 minutes.

In a small bowl, combine light soy sauce, sugar, cooking wine, chili oil and salt to make the stir-frying sauce.

In another bowl, add 2 teaspoons of corn starch and 2 teaspoons of water. Mix well to make water starch.

Coat the chicken cubes with cornstarch just before the frying process.

Heat up the oil in wok and deep-fry the chicken cubes until golden brown. Transfer the chicken out and heat the oil again. Then return the fried chicken cubes and fry them once again for no more than 15 seconds. Transfer out and set aside. Meanwhile pour the extra oil out and leave around 1 tablespoon in wok.

Add chili pepper in wok, stir fry until the color turns darker over middle fire. Return fire chicken cubes in with chopped ginger and garlic. Fry over high fire for 30 seconds.

Stir in stir fry sauce in and mix evenly. Pour water starch and sesame oil. Mix thoroughly and move out immediately

Garnish some sesame seeds before serving.

General Tso&#039;s chicken is undeniably one of the most popular Chinese takeout dishes in North American, and most deifnitely one of our favorite dishes. The sweet, tangy, spicy and savory sauce pairs perfectly with the crispy and juicy fried chicken. The sticky and shiny glaze will win anyone over.

General Tso's Chicken

lbs boneless, skinless, chicken thigh

tbsp low-sodium soy sauce

tsp salt

tsp black pepper

tbsp rice vinegar

tsp sesame oil

tsp ginger (minced)

orange peel

fresh small red chilli (de-seeded, chopped)

tbsp green onions (chopped)

sesame seeds (for topping)

Place the cubed chicken in a mixing bowl. Add the low-sodium soy sauce, salt, and pepper and mix well. Add the beaten egg into the chicken bowl and combine well. Add 2/3 cup of cornstarch into the chicken and egg mixture. Combine until the cornstarch is well mixed into the eggs and all the chicken cubes are well covered with the batter. Let marinade and set aside for 5-10 minutes.

To make the General Tso sauce, combine the low-sodium soy sauce, chicken broth, rice wine vinegar, sesame oil, and sugar in a bowl and mix well. Prepare the cornstarch slurry by mixing cornstarch and water in a bowl. Heat two tablespoons of oil on a pan or a wok on high heat and stir fry the garlic, ginger, chillies, and the strips of orange peel for about 30 seconds or until the ginger and garlic and fragrant and tender. Put heat on medium high and add the sauce mixture into the pan. When the sauce boils, add the cornstarch slurry into the sauce and mix well. Once the sauce boils and becomes thicker, remove the orange peel strips, remove sauce from heat and transfer to a mixing bowl.

Fill a deep saucepan with about 1 1/2 inch of oil and heat over high heat. Once the oil reaches about 375 degrees Fahrenheit, slowly and gently add the chicken into the oil one by one. We recommend to work in batches in order to not overcrowd the pan and lower the temperature of the oil. Let fry for about 2 to 3 minutes, or until golden. Remove chicken from oil and drain off excess oil using paper towels. Place the fried chicken on a drying rack and let cool for about 5 minutes. Put the chicken back into the hot oil and fry for another 1 minute and a half or until golden brown and crispy. Repeat steps with other chicken batches. Note cooking time may vary depending on the size of the chicken cubes and the temperature of the oil. If you do not have a meat thermometer, we suggest to cut one chicken in half after the first batch of frying to ensure that it is well cooked.

Add the fried chicken into the mixing bowl with the General Tso sauce. Toss until well combined and every fried chicken is evenly covered with the sauce. If the sauce is too thick, add warm water one tablespoon at a time into the sauce before mixing in the chicken until it reaches the desired consistency. Top with toasted sesame seeds and green onions and serve with rice.

Indulge in the comfort of Chinese-American cuisine with this homemade General Tso&#39;s Tofu! It&#39;s made with wholesome ingredients, yet packed with sweet and spicy flavor. Ready in under 1 hour. Gluten-free, grain-free option.

General Tso’s Tofu

blocks extra firm tofu (pressed)

avocado oil

chili garlic sauce (or more to preference)

green onions (white and green parts separated and sliced)

garlic (minced)

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Sauce: Whisk the hoisin sauce, chili garlic sauce, soy sauce, vinegar, cornstarch, and water water, together in a small bowl. Set aside.

Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion, garlic, and ginger for 3-5 minutes. Whisk the hoisin sauce well to make sure the cornstarch is dissolved, then pour into the pan. Bring to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Add the cooked tofu and sesame seeds to the pan and mix well; cook for an additional 1 to 2 minutes, until warmed and coated evenly in sauce.

Serve: Serve warm over rice and vegetables (or as desired) and topped with the remaining green onions. Leftovers will keep in the fridge for up to 5 days.

General Tao Tofu (The Best)

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Super bon, j’ai cuit le tofu au air Fryer, 15 minutes à 400 degrés en brassant régulièrement 
A refaire!

Simplement umami. Depuis des années d’ailleurs. Cette recette nous a ouvert les possibilités du végétarisme en janvier 2016. Merci Ricardo pour ton ouverture.

Bon ok pas possible de congeler le tofu avec la sauce, mais selon moi ont peut faire plus de sauce et en congeler pour plusieurs prichai repas, il restera seulement a ajouter le tofu.

Conseil d'amie ! On adore cette recette MAIS il ne faut jamais couper le tofu en cubes, plutôt le déchiqueter en petit morceaux (la fécule adhère mieux, d'ailleurs on en met pas mal plus que recommandé, et le tofu devient totalement croustillant, surtout si on le bouge pas beaucoup dans le poêlon). De plus, faire 1,5 à 2 x la sauce!

Meilleure recette de tofu à vie ❤️❤️

Exquis! Ça y est, on vient d'adopter le tofu!

Le tofu général tao se congèle-t-il une fois la recette terminée ? Vous répondez le tofu cru et mariné se congèle, mais le tofu cuit dans une recette ? Merci de répondre oui ou non.

Je suis une vraie carnivore et j’ai beaucoup aimé la recette. J’ai doublé la quantité pour la sauce et c’était parfait.  Je le refais à la prochaine occasion.

Ré wow. J'ai congelé/décongelé le tofu pour mieux en retirer l'eau. Je l'ai ensuite coupé en gros cubes et l'ai fait mariner 24 heures. J'ai doublé la sauce que j'ai fait cuire au préalable. J'en ai gardé une moitié pour faire y revenir le tofu (pour l'effet glazé) et l'autre moitié dans une saucière pour ceux qui voulaient en rajouter. Ça fait plusieurs fois que je fais cette recette mais c'est la fois où j'ai le mieux réussi.

Vraiment délicieux.. 
Merci pour la recette
C'est à refaire ici , la sauce est savoureuse,

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Top 9 general tso recipes from across the web

The most viewed general tso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed general tso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine