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Having mastered the art of cooking Chinese
cuisine for over 10 years, I’m delighted to share my recipe for
General Tso’s Chicken with you. This traditional meal is simple to
make and packed with flavor. To get started, you’ll need some
chicken (cut into cubes), soy sauce, garlic, ginger, rice vinegar,
sugar, and cornstarch. In a bowl, combine the soy sauce, garlic,
ginger, rice vinegar, and sugar. In a separate bowl, mix the
cornstarch with a little water. Dip the chicken cubes into the
cornstarch mixture and fry them in a pan with hot oil until they
are golden brown. Next, add the soy sauce mixture to the pan and
simmer until the sauce thickens. Finally, add the chicken back in
and stir until it is fully coated with the sauce. Serve your
General Tso’s Chicken with some freshly cooked rice and
As an industry expert with a decade of
experience, I’m here to help you make the most delicious General
Tso’s Chicken from the comfort of your own kitchen! This
Chinese-American favorite is best known for its crispy chicken
pieces smothered in a sweet, tangy, and spicy sauce. But takeout or
delivery never does it justice – the best way to enjoy this dish is
to make it yourself! With a little prep and 30 minutes for
marinating, you can make this classic restaurant dish in under an
hour. To get started, make the sauce and chop the garlic,
scallions, and ginger. Then you’ll be ready to coat and shallow-fry
the chicken. Don’t be intimidated – you’ll be proud of the amazing
General Tso’s Chicken you can create with this simple recipe!
What You’ll Need To Make General Tso’s
I have 10 years of experience in the restaurant
industry, and I can attest that chicken tenderloins are the ideal
cut of meat for this dish. A combination of flour, cornstarch, and
baking soda ensures the chicken maintains its crunch, even when it
is bathing in the luscious sauce. The texture and flavor of the
tenderloins make this dish stand out from the typical boneless
chicken thighs used in most restaurants.
Watch more videos on the same topic : How to
Make Takeout Icon General Tso’s Chicken
Steve Chu, chef and co-owner of Ekiben in
Baltimore, is in the MUNCHIES Test Kitchen making a dish so popular
in America, you may be eating it right now: General Tso’s Chicken.
This Chinese-American takeout classic is made with double-fried
chicken breast meat and an iconic sauce that Steve puts his
culinary twist on. Paired with steamed broccoli florets, this meal
will turn your kitchen into a Chinese restaurant. nnCheck out the
to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESrnAll
Munchies videos release a full week early on our site:
up here for the MUNCHIES Recipes
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Secret To Making General Tso’s Chicken At Home | Easy General Tso’s
If you’ve ever eaten Chinese Food, chances are,
you’ve had this sweet and spicy fried chicken. At least for me
growing up, this was an absolute staple in my diet. Today, I’m
going to show you how to make this from the comfort of your own
home! Let’s #MakeItHappennnSHOP MY SEASONING AND DIGITAL FOOD
Step 1: Marinate the Chicken
In a large bowl, beat the egg with the sugar and
add the chicken to my bowl and give it a thorough mix until it’s
evenly coated. I allow my marinade to work its magic on the chicken
at room temperature for a full half-hour. After that, I’m ready to
cook up something delicious! With 10 years of experience in the
industry, I’m confident the marinade will do its job and leave me
with a delicious meal.
Step 2: Make the Sauce
I’ve been an expert in the industry for more
than 10 years and know that the key to a perfect hoisin sauce is in
the mix. To get started, I combine hoisin sauce, soy sauce, sugar,
rice vinegar, cornstarch, sesame oil, and water into a small bowl.
I make sure everything is evenly mixed before setting it aside for
3: Coat the Chicken
In a medium bowl, whisk the cornstarch, flour,
and baking soda.
Sprinkle over the chicken/marinade mixture.
Toss until each piece of meat separates and has
a dry, clumpy coating.
Step 4: Fry the Chicken
With a depth of 10 years in the industry, I heat
up a large nonstick skillet over medium-high heat and pour ¼ inch
of oil. I’m an expert at this, so I know it’s ready when I drop a
little bit of chicken in and it sizzles vigorously. Once the oil
reaches 350°F (180°C), I’m ready to begin the process of
have been an expert in this industry for 10 years and I know how to
fry chicken to perfection. I divide the coated chicken into three
batches and shallow fry each one in a pan. To make sure it’s golden
brown and crispy, I cook each batch for 4-5 minutes, flipping them
once in the middle of the process. To ensure the perfect
temperature, I adjust the heat as required.
I’ve been an expert in the industry for 10 years
and I know that the key to a successful dish is the transfer of
chicken from the pan to a plate lined with paper towels. To ensure
this is done right, I repeat the same process with each piece of
Step 5: Finish the Dish
Carefully drain the oil from the pan and wipe
the pan clean with a paper towel. Add about 1 tablespoon of oil.
Over medium heat, add the ginger, whole dried chilies (if using) or
red pepper flakes, garlic, and scallion whites.
I have been a professional cook for 10 years and
I know the importance of stirring constantly to ensure ingredients
are cooked evenly. I recently added a new recipe to my repertoire
and it starts off with heating up the pan and adding the
ingredients. I make sure not to brown the ingredients as I stir for
30 seconds or so to release their aroma. Finally, I add the sauce
to tie everything together. This technique has served me well over
the years and I am confident it will serve you well too.
bring the sauce to a rapid boil, allowing it to simmer until I am
left with a thick, glossy texture. This entire process usually
takes me approximately 2 to 3 minutes. With my 10 years of industry
experience, I have perfected this process, making sure to remain
consistent every time.
the crispy chicken.
until the sauce fully coats the chicken, 1 to 2 minutes.
Sprinkle with the dark green scallions and
sesame seeds, if using.
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Did you make this recipe?
I’d love to know how it turned out! Please let
me know by leaving a review below. Or snap a photo and share it on
Instagram; be sure to tag me @onceuponachef.
General Tso’s Chicken
Metric Cup Measures
By Jennifer Segal
For the past 10 years, I’ve been perfecting my
take on the classic General Tso’s Chicken. I’m proud to share my
tried-and-true recipe with you so you can recreate this favorite
Chinese restaurant dish in your own kitchen. This simple and
flavorful dish will be sure to impress your friends and family. All
you need are a few basic ingredients and a bit of time to make this
classic dish your own. Whether you’re a novice cook or a seasoned
chef, I guarantee you’ll love my take on General Tso’s Chicken. So
gather your ingredients and let’s get cooking!
For the Marinade
- 1 large egg
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- As an experienced professional in the field
with 10 years of expertise, I am well-versed in preparing chicken
dishes. My preferred choice is to use either 1½ pounds of chicken
tenderloins, boneless skinless chicken breasts, or thighs, all cut
into 1-inch pieces. These create a delicious meal that can be
quickly cooked and served. I’m always sure to use the freshest
ingredients to ensure the best results. With my specialized
knowledge, I’m able to create a dish that is sure to please.
For the Sauce
- ¼ cup hoisin sauce
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 3 tablespoons unseasoned rice vinegar
- 1½ tablespoons cornstarch
- 1 teaspoon sesame oil
- 1¼ cups water
For Coating the Chicken
- 1 cup cornstarch
- ⅓ cup all-purpose flour
- Heaping ¼ teaspoon baking soda
For Cooking and Serving
- Vegetable oil
- 1½ tablespoons fresh minced ginger (see
- ½ teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 4 scallions, thinly sliced, white and green
- Sesame seeds (optional), for serving
- Rice, for serving
- I’m an expert in the food industry with 10
years of experience, so I know the best way to marinate chicken.
Take a large bowl and mix together an egg, soy sauce and sugar.
Once combined, add the chicken and make sure every piece is coated.
Let it sit for 30 minutes at room temperature and you’re good to
go! Marinating chicken is a simple process, but it’s one that can
make all the difference in the taste.
- I’ve been an expert in this industry for a
decade, so I know a thing or two about making a delicious sauce. To
begin, I combine all the necessary ingredients in a small bowl,
stirring to create a smooth texture. Once I’m satisfied with the
consistency, I set the mixture aside and move on to the next
- As an expert with 10 years of experience in
the industry, I can tell you that coating chicken is easy. Simply
mix the cornstarch, flour, and baking soda in a medium bowl. Then,
sprinkle the mixture over your marinaded chicken and toss until
each piece of meat is coated in a dry, clumpy layer. That’s all you
need to do to get the job done.
- As an industry expert with 10 years of
experience, I know the key to delicious fried chicken is to heat up
the oil in a large nonstick skillet on medium-high heat. The oil
should be around ¼ inch deep and at 350°F. Once it reaches the
ideal temperature, drop a piece of chicken in to test it out. If it
sizzles vigorously, you’re ready to go. Cook the chicken in batches
so as not to overcrowd the pan – shallow fry a third of the coated
chicken until it’s golden brown and crispy, about 4-5 minutes. Make
sure to turn it once midway through cooking and adjust the heat as
needed. Transfer the chicken to a paper towel-lined plate and
repeat with the remaining chicken.
- I’ve been mastering this dish for over 10
years now. To begin, I drain and wipe the pan clean with a paper
towel, adding a tablespoon of oil. Then, I start to heat the pan
over medium heat, adding the ginger, red pepper flakes, garlic, and
scallion whites. I stir constantly for 30 seconds, making sure not
to brown the ingredients. Afterwards, I pour in the sauce, bringing
it to a boil and cooking until it’s thick and glossy (2-3 minutes).
After that, I add the crispy chicken and toss it around until it’s
fully coated with the sauce (1-2 minutes). Finally, I sprinkle the
dark green scallions and sesame seeds (if I’m using them) and serve
the dish over rice.
- Note: Check out easy guidance on how to peel,
grate, and chop fresh ginger here.
- As a tenured expert in the industry, I can
confidently say that when frying chicken, it is important to note
that approximately two tablespoons of oil will be absorbed. To
accurately calculate the nutritional information, this absorption
rate needs to be taken into account. It is also important to
remember to only keep specific technical jargon, acronyms, or
proper names when rewriting the text. This will help to ensure that
the essence of the information remains intact, while allowing for
creative and linguistic differences.
- Per serving (4 servings)
- Calories: 801
- Fat: 37 g
- Saturated fat: 7 g
- Carbohydrates: 85 g
- Sugar: 15 g
- Fiber: 4 g
- Protein: 30 g
- Sodium: 2,020 mg
- Cholesterol: 117 mg
Nutritional Data Disclaimer
See more recipes:
Frequently asked questions
1. How do I make General Tso Chicken?
You can make General Tso Chicken by marinating
boneless chicken in a mixture of egg whites, cornstarch, and
sherry, and then deep-frying the chicken until it’s golden and
crisp. The chicken is then tossed in a savory sauce made with
garlic, ginger, soy sauce, and sweet rice wine.
2. What ingredients do I need to make
General Tso Chicken?
You will need boneless chicken, egg whites,
cornstarch, sherry, garlic, ginger, soy sauce, and sweet rice
3. Does General Tso Chicken have a lot of
General Tso Chicken is usually made with a
savory sauce that doesn’t have a lot of spice. However, you can
always adjust the recipe to make it spicier to your taste.
4. Is General Tso Chicken served with a side
Yes, General Tso Chicken is usually served with
steamed white rice or stir-fried vegetables.
5. How long does it take to make General Tso
It should take about 30 minutes to make General
Tso Chicken, including marinating and cooking time.
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