general tso recipe

The key to a great General Tso Chicken recipe is of course the sauce.

General Tso Chicken Recipe

lb chicken ((thighs

Shao Xing wine

tsp Soy sauce ((light))

tsp sesame oil

tbsp white pepper

cornstarch

flour

tsp salt

tbsp sugar

raw honey

tbsp rice wine vinegar ((

Shao Xing wine ((Chinese cooking wine))

oyster sauce

tbsp light soy sauce

tbsp dark soy sauce

water

Mix the ingredients

Cut the chicken thighs (with skin on) into desired sizes. Mix the marinate ingredients.

Marinate the chicken

Pour the marinate into the chicken cuts and give them a little massage until well coated. Set aside the chicken or store in the fridge.

Prep Chicken for Marinade:

Coat the dry batter

Mix the dry ingredients. Take a piece of chicken and coat really well. Make sure that all the chicken pieces are well covered with flour. Shake off the excess batter.

No to too much excess flour

You don&#039;t want too much excess flour because that might change the flavor of the oil. It could be a bit time-consuming but if you spend a bit of extra time to coat the chicken, its all worth it.

Set Aside

After coating the chicken with flour, set aside for frying.

Mix the Dry Ingredients:

Just mix the sauce ingredients. Mix them well and put aside.

Prep the Sauce:

Add the oil for frying

Heat the oil up at 375°F. There&#039;s a little cool trick when you know your oil is hot enough or is ready to fry. Take a wooden spatula or a wooden chopstick and put it in the hot oil. Once you see the oil starts fizzing near the surface of the wood, it signals that the oil is hot enough.

Fry the chicken

Now, you can put the chicken pieces into the hot oil. Don&#039;t overcrowd the wok. Let the chicken cook for about 2-3 minutes, move them around so they are not sticking to each other. Take the chicken off the heat and let them drain and dry.

Double fry

If you want tastier chicken, it&#039;s best to double fry them. Start for the second fry. What we are looking for is to turn the chicken one shade darker and a bit crispy. Then, you can take them out and drain them.

Make the sauce

Heat the pan

Heat the pan in medium-low heat and add 1 tbsp of oil. Put the minced garlic, dried chilies, and the grated ginger. Give them a good stir. It&#039;s going to smell really fragrant.

Turn the heat up

Turn the heat to medium-high and pour the sauce. Let the little liquid cooks off first and then, you add the cornstarch &amp; water slurry.

Lower the heat

Don&#039;t add all the slurry, I just eyeball it (like 2 tbsp) while stirring. You will see the sauce starts to thicken up and that&#039;s what we are looking for.

Add the chicken

Once the sauce thickens, we can now add the chicken back in. Turn the heat into low to avoid the sauce evaporates too fast. It may look like the sauce is not enough but it&#039;s plenty.

Keep mixing

Keep stirring to get all the chicken all covered. As you can see, the amount of sauce is just perfect.

Sprinkle sesame seeds

Now the chicken pieces are well coated with sauce, turn off the heat and sprinkle the sesame seeds or you can top it off with scallions.

Time to plate

Plate the chicken and serve on top with Jasmine rice.

Frying the Chicken:

https://content.jwplatform.com/videos/cBVI14bT-KfvYfGoM.mp4

The sauce is the essential component of a perfectly tasty General Tsoâs chicken. I can show you a more excellent way to create your General Tsoâs in your kitchen. You can even make your chicken crispier.

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

These meatballs from Delish.com get an upgrade from General Tso. 

General Tso Meatballs

beef

c. panko bread crumbs

green onions, thinly sliced, divided

garlic,

sesame oil

Kosher salt

red pepper flakes

Vegetable oil,

c. low-sodium chicken broth

soy sauce

apple cider vinegar

hoisin sauce

honey

sesame seeds

My family and I loved this dish! I substituted hoisin sauce with sweet chili sauce, didn’t use sesame oil, then served it over rice with sautéed asparagus. It was delightful!

This was very good, definitely getting added to the rotation, however, it was too salty.  Use lower sodium soy sauce, skip the salt in the meatballs, and use home made chicken stock if you can.

I found the sauce overpowering.  Not my favourite.

I took some of the others hints to make this.  Personally, I didn't think it was that salty, but I didn't use any salt in my rice either so that might have helped.  Baked the meatballs but used a "meatloaf mix" of beef/pork/lamb.  Nice and tender.  Put it with broccoli and it was sooo good.

I did the meatballs in the oven for 20 min. Mixed up the sauce and put it all in the crockpot for a couple of hours. They were good but we thought the sauce was a little to acidity tasting. If I make them again I think I would omit the apple cider vinegar from the sauce. I think that is what gave them the acidity taste.

We tried this and the kids loved it! I bought hoisin sauce a while back and really don’t have a lot of recipes that use it, so I’m glad to have found this one. I didn’t change anything and it turned out great. Takes more time to prepare than is listed.

These were just eh to ok.. honestly all I could taste was hoisin sauce. Didn’t get the traditional taste/feel from the recipe. I also think the beef was just too much, there needs to be a mixture of meats like a meatball mix or use a ground pork base for this. Wouldn’t make these again but I’m thankful I used up some random ingredients I had in the cupboard/fridge I guess. Also wayyyy too much sauce to meat ratio. Definitely wasted some ingredients.

Pretty good! I added quite a bit more ginger and substituted the minced garlic for asian chili garlic and it was great!

This is really good! I baked the meatballs in the oven for 20 minutes and also doubled the sauce recipe and added sautéed broccoli. I also thickened the sauce with corn starch at the end

I'm glad I found this. It's a great addition to my beef dinner rotation.

Really good. I substituted chicken for the beef,doubled the eggs, used italian bread crumbs and powdered ginger and garlic, no red pepper,changed the hoisin to A1,chicken stock to beef broth and apple cider to white vinegar. I think it just missed the mark on the flavor.....

Made this with Gardein meatless meatballs, vegetable broth and served with brown rice.  Came out great.  Perfect for vegetarians and vegans.

Craving Chinese food? Making General Tso Cauliflower at home is easy and healthy! This simple recipe is gluten-free and oil-free and paired with broccoli and oil-free fried rice.

General Tso Cauliflower

cauliflower (core removed,

whole wheat or gluten-free flour

garlic powder

paprika

onion powder

maple syrup

Tablespoons rice vinegar

Tablespoon Chili Paste

arrow root powder

red pepper flakes (to add extra heat; skip if you don't

recipe No Oil-Fried Rice (see Link, white, or jasmine rice (optional))

broccoli

onions

Black sesame seeds

CAULIFLOWER

Pre-heat oven to 400 degrees.

Remove the core from cauliflower and cut it into equal bite-sized florets.

In a large bowl, add flour and the remaining ingredients.

Whisk together.

The batter should be similar to the pancake batter.

Add more water if too thick (varies depending on the type of flour chosen)

Line a baking pan with parchment paper or a silicone baking mat

Dip each cauliflower floret individually, spacing them centimeters apart on the baking sheet.

Cook for 20 minutes.

While cauliflower bakes, prepare the sauce.

Remove cauliflower from the oven.

Place breaded and baked cauliflower florets into a bowl.

Pour sauce onto the florets and toss gently.

Place saucy florets back on the pan, and return to the oven for another 10 minutes.

Preheat the air-fryer to 375

Follow the same directions above.

Place a single layer of battered cauliflower in the base of the air fryer.

Air fry for 12 minutes

Remove the pieces from the air fryer

Toss in the sauce and place the pieces back in the air-fryer

Cook for another 3 minutes.

I suggest cooking all the cauliflower in batches before tossing it into the sauce to cook again for a few minutes.

GENERAL TSO SAUCE

Combine all ingredients in a small saucepan.

Whisk all ingredients together.

Heat on medium-low.

The sauce will thicken as it heats.

Now prepare the rice.

RICE (OPTIONAL)

Prepare 1 recipe of oil-free fried rice.

Broccoli

Place broccoli florets on a baking pan or Crisper Pan.

Sprinkle with salt and pepper.

Bake in the same oven with cauliflower for 10 minutes.

SERVING

Place 1/2 cup rice in the middle of each bowl.

Add General Tso Cauliflower and broccoli.

Garnish with sliced scallions and black sesame seeds.

Air fry Instructions

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 5 general tso recipe recipes from across the web

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

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General Tso Chicken Recipe

General Tao Tofu

General Tso Meatballs

General Tso Cauliflower

General Tao Tofu (The Best)

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