Creating the “world’s best” General Tso’s Chicken at home sounds like a fun challenge! This recipe focuses on achieving a balance of sweet, tangy, and spicy flavors, with a crispy texture for the chicken. Here’s how you can make it:
Ingredients
For the Chicken:
1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
1 egg, beaten
1/2 cup cornstarch
1/4 cup all-purpose flour
Salt and pepper, to taste
Oil, for frying
For the Sauce:
3 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
1 tablespoon minced garlic
1 tablespoon minced ginger
4-6 dried red chilies, adjust to taste
1/2 teaspoon red pepper flakes (optional, for extra heat)
Garnish:
Chopped green onions
Sesame seeds
Instructions
Prepare the Chicken:
Season the chicken pieces with salt and pepper.
In a bowl, mix the beaten egg with chicken. In another bowl, mix the cornstarch and flour.
Dip the chicken pieces in the cornstarch-flour mixture until well coated.
Fry the Chicken:
Heat oil in a deep fryer or a large pan to 350°F (175°C).
Fry the chicken pieces in batches until golden and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Make the Sauce:
In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, sugar, water, and sesame oil.
Heat a little oil in a pan over medium heat. Add minced garlic, ginger, dried red chilies, and red pepper flakes. Fry until fragrant, about 1-2 minutes.
Pour in the sauce mixture and bring to a simmer.
Add the cornstarch slurry to the pan, stirring constantly, until the sauce thickens.
Combine Chicken and Sauce:
Add the fried chicken to the pan with the sauce. Toss to coat all the pieces evenly.
Garnish and Serve:
Sprinkle with chopped green onions and sesame seeds.
Serve hot with steamed rice or noodles.
This recipe should give you a deliciously crispy and flavorful General Tso’s Chicken that rivals the best takeout. Adjust the level of spice according to your preference to make it just right for you!
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I tried, I tried sounds like me when I cook. 😂😂
Big chicken breasts…
General Two chicken is too harsh for the Beijing taste buds… It's from the western Sichuan province…
If you cook the chicken to the correct internal temperature, why does washing matter?
You traditionally order it spicy or fiery hot… The weak sauce only includes two chopped Thai chilies… Any less chili and you might as well call it Princess chicken…
My favorite Chinese food. I have to make this!!! Thank You for the video!!! Love this channel!!!
I would only use thighs, never breasts. Breasts would be too dry. Also, I wouldn't remove any fat unless there was a really big piece. Fat is flavor. 🙂
Dave I have always wanted to try to make long John silver hush puppies do you have a video for something like that!
General Tso's without the red peppers and flakes (hot/spicy stuff) = Sesame Chicken if you add sesame seeds!
Thank you for adding the ingredients and recipe! I have been having to watch your videos while writing down all the information. Please continue to include the recipe! 👍🎊🎉
Cornflour definitely gives more crunch and I only ever use thighs as I find them less dry and also more flavourful. You don't need to remove all the fat as we all know that fat is flavour. Looks yummy!!
You have cross_contaminated everything that touched your prep area , I hope no one gets sick
Looks delicious…my favorite!
You actually shouldn't wash chicken. If it's in liquid, pat it dry, but don't ever wash it. All you're doing is spreading around bacteria and making more moisture you have to pat off.
I love General Tso's and will definitely try this recipe. If you decide to try it with chicken breast next time, velvet the chicken first. That just means cover it in baking soda for about 20 minutes before you start cooking, then wipe off the baking soda really well (or rinse if you want to spread around some bacteria) and proceed as normal. It's what Asian restaurants do to their chicken breast to make it almost as forgiving as chicken thighs. You'll recognize the similarity to Asian restaurant chicken once you've tried it. And it's dead simple.
We just call it General's chicken and that avoids the whole issue of saying it wrong. In general, white meat/breasts is what we use the most with daily cooking.
I love your vintage bowls… Pyrex and corelle. Yard sale treasures! Chicken looks good. I'll make it for the mister.
Id make extra sauce for sure.
Pronounce it General Dow
Chicken Breasts all the way!
Breasts are better for you.
With your kids, make this but don't put any sauce on. Then let them smorgasbord their dips.
I’m making this tomorrow
Holy Cow Chef, this looks amazing! Thank you so much for sharing this. I really enjoy watching you. You do a GREAT job cooking like every day people cook. 💕🙏
nice
Let the haters go
The reason I subscribed is that you are just a real live daily cook. You’re not a professional which is why I enjoy watching. You make mistakes and either recover or not. Makes no difference. You do you and don’t pay any attention to the pious perfectionist.
Great video!
I dare u listen to ur videos wearing earphones 🙉
Amazing!!! Looks Great, Never tried that one always do Stir fry of some sort. Good Job Chef!
I prefer to order it extra spicy. If I have taste buds left after dinner, the restaurant failed 😂
Glad to see someone not washing chicken. News flash to chicken washers…..restaurants don't wash meats per FDA regulations
I had no idea you had a cooking channel Dave
Take the chicken out like you did and then you let it cool slightly and oil heat back up and then put the chicken back in for 1 to 2 min and you will have golden fried chicken.
We all love ADD Dave!!! The guy with the best personality on the planet….Dave, you are the reason we keep showing up! 🎉🎉🎉
Crap, who knew ADHDave was a freaking Michelin Star chef?….LOL
I know this was already commented but thighs have more flavor because it has more fat. Deep frying the chicken in batches allows the chicken to cook faster as the temperature of the oil doesn't drop dramatically resulting in greasy chicken. Love all your channels and you Dave! Just trying to provide some tips keep being you brother. Your charisma is what keeps people locked it!
In my opinion thighs have way more flavor! Looks delicious, Dave!
Did your family like it?
We like a little spice…I’d totally squeeze some sriracha into that sauce and some red pepper flake!
Do not wash your chicken that’s insane 😂
Much easier to coat the chicken with the corn starch mixture if you put the corn starch and flour in a gallon Ziplock bag, add chicken and shake it.
Hey Dave—get a garlic press for the garlic so nobody gets a chunk….and have some paper towels for the chicken when they come out of the oil. I’m impressed!
i like the breast meat. flavor difference is the blood in the thighs. uck
Personality plus and quirky cooking, who could ask for better entertainment!