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Recipe for General Tso's Chicken?

Anyone got something good?

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  1. Can I do any better than give you Fuchsia Dunlop's recipe? See page 2.

    http://www.nytimes.com/2007/02/04/mag...

    2 Replies
    1. re: Gary Soup

      I made this recipe a few days ago, I liked it a lot, but I have not had it before so I don't have much to compare it to. I added extra chilis, it needed even more for my taste!

      1. re: Gary Soup

        I second this one. You can add more sugar if you are more used to the sweeter version and like it that way.
        It was awesome the way the recipe is written though. That slightly sweet with the sour. This one's in regular rotation in my house now.

      2. I liked Ruhlman's blog about General Tso's Chicken.

        http://blog.ruhlman.com/2007/02/gener...

        1. Thanks to all for the links! Both were enjoyable reads.

          For those who have fixed Dunlop's recipe, how vital are the different types of Soy Sauce?

          10 Replies
          1. re: theswain

            Well, I would imagine they are pretty vital to the flavor of this particular recipe.
            The dark soy is thick and slightly molasses flavored (or at least I thought so). It also isn't as salty as regular soy. The light soy is more like your traditional soy sauce.
            I think if you subbed both with regular soy that your dish may come out more salty and without the subtle, smoky (that's the only way I can seem to explain it) sweetness that the dark soy gives to it.
            If you have an asian market nearby, large bottles of both types can be bought for about $1.50 or less each.

            1. re: QueenB

              With humble love & respect to QueenB...I made this with Kikkoman Soy Sauce, period... and we were floored by the taste of the entire dish...imagine how much more floored we'd be if I would use the exact soy sauces in the recipe...I may try it again with them this weekend!

              1. re: Val

                Val, I appreciate your opinion very much. Especially since you've tried it! When you do make it with the exact sauces, you'll have to let me know which you preferred. It definitely has to have a different flavor with just Kikkoman.

                1. re: QueenB

                  I think you are right, that it will have a different flavor with BOTH kinds of soy sauce...okay, definitely making it this weekend...with both soy sauces!

                  1. re: Val

                    And I have a feeling that next time I make it, I'm going to have to try with all regular soy!

                    1. re: QueenB

                      Okay, the whole house still has the aroma of the Tso's Chicken...mmmm! I did go to Asian Market store and bought light and dark soy sauce...(light soy sauce and dark soy sauce are a Chinese concept, the manager told me, different from Japanese and Korean soy sauces; check it out: Martin Yan is a Chinese chef..how is it that he cooks with Kikkoman which is Japanese? Maybe for ease of use? Curious...) ...now, yes, I will admit that using the 2 different soy sauces produced a more complex dish...but you can certainly use Kikkoman if that's all you have, as I did the first time! It still tastes oh-so-good and not too sweet!

                        1. re: QueenB

                          Martin Yan currently uses Lee Kum Kee sauce brand. (Many years ago, Kikkoman sponsored the Yan Can Cook show, and he used their sauce at that time.)

                        2. re: Val

                          Yes, please do report, though I appreciate knowing that I can make it with what I have on hand and can pick up the special soy sauces on a trip to the market.