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General Tso's Chicken

jpr54_1 Apr 14, 2014 09:59 AM

http://www.thesearchforgeneraltso.com...

http://www.seriouseats.com/2014/04/th...

has any one tried this at home?

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  1. t
    truman RE: jpr54_1 Apr 14, 2014 10:09 AM

    No, but this is going on my "to-try" list right now! I've had hit-or-miss success with Kenji's recipes, though...

    This is our go-to for GT chicken - technically the PF Chang's knockoff. (Originally from Epicurious, but the link seems to be dead now, so pasted below...) I have to make it less spicy so the 3yo will eat it, so we add our own heat at the end.

    P. F. Chang's Chang's Spicy Chicken

    INGREDIENTS

    For Sauce
    2 teaspoons vegetable oil
    2 tablespoons chopped garlic (3 to 4 cloves)
    3 tablespoons chopped green onions (about 3 onions)
    1 cup pineapple juice
    2 tablespoons chili sauce
    2 tablespoons white distilled vinegar
    4 teaspoons granulated sugar
    1 teaspoon soy sauce
    2 tablespoons water
    1/2 teaspoon cornstarch

    For Chicken
    1 cup vegetable oil [less!]
    2 chicken breast fillets
    1/3 cup cornstarch

    INSTRUCTIONS

    Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
    Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
    Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
    While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
    Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

    Notes: Used 2-3 T oil to stirfry chicken, that was plenty. Subbed ketchup for chili sauce. Added sriracha to individual servings.

    1. rudeboy RE: jpr54_1 Apr 14, 2014 03:08 PM

      Who is General Tso, anyhow?

      1 Reply
      1. re: rudeboy
        NE_Wombat RE: rudeboy Apr 14, 2014 03:11 PM

        Ruthless military despot - but the man made some tasty chicken.

      2. s
        Sam D. RE: jpr54_1 Apr 14, 2014 04:17 PM

        Here is a link to the recipe I use for General Tso's Chicken:

        http://chowhound.chow.com/topics/2835...

        Apparently, others who used the same recipe had positive things to say about it.

        1. r
          ricepad RE: jpr54_1 Apr 14, 2014 04:49 PM

          I'm determined to name our next chicken "General Tso".

          7 Replies
          1. re: ricepad
            rudeboy RE: ricepad Apr 14, 2014 05:44 PM

            Like a Chicken in the yard? Love that idea!

            1. re: rudeboy
              r
              ricepad RE: rudeboy Apr 14, 2014 09:02 PM

              Yeah...we have eight, and they all have names. Our next one will be the General. Of course, the one after that may be the Colonel...

              1. re: ricepad
                r
                rockycat RE: ricepad Apr 15, 2014 06:09 AM

                We do the same. Our current chickens are Giblet, Nugget, Biscuit, Schmaltz, and VIndaloo. In the past we've had Kentucky, Francese, Marsala, Kung Pao, and others I can't remember right now.

                1. re: rockycat
                  jpr54_1 RE: rockycat Apr 15, 2014 06:24 AM

                  do you raise them for just eggs

                  1. re: jpr54_1
                    r
                    rockycat RE: jpr54_1 Apr 15, 2014 12:04 PM

                    Two are "retirees." They no longer lay but we never had any intention of using them for meat. The others lay and we use the eggs and give away what we can't use.

                  2. re: rockycat
                    r
                    ricepad RE: rockycat Apr 15, 2014 11:30 AM

                    Current: Barack (a Barred Rock, of course, and the only one who can say her name), Roger (after the tennis player - Federer/featherer), Tweety, Lucky, Crazy, Rhody, Pumpkin, and Voldemort.

                    Former: Jim, Gulliver, Simon...and several others whose names I can't remember at the moment.

                    The upshot of all these names is that we'll never eat them.

                  3. re: ricepad
                    rudeboy RE: ricepad Apr 15, 2014 03:09 PM

                    You could name the next one Colonel Angus.

              2. scoopG RE: jpr54_1 Apr 14, 2014 05:55 PM

                ...or this recipe via Red Cook:
                http://redcook.net/2013/02/22/dianas-...

                1. d
                  dijon RE: jpr54_1 Apr 15, 2014 08:06 AM

                  Loved the TED talk on this, apparently the dish is unknown in China. The general was important in one of the bloodiest civil wars in history, but he is like the "Col Sanders" of Chinese food to us. "It's sweet, it's fried, it's,chicken, what's not to like."

                  https://www.youtube.com/watch?v=U6MhV...

                  1. melpy RE: jpr54_1 Apr 15, 2014 08:11 AM

                    I like this one by Martha stewart:
                    http://www.marthastewart.com/314942/l...

                    It has the flavor but doesn't deep fry or use a heavy breading.

                    1. iL Divo RE: jpr54_1 Apr 15, 2014 11:39 AM

                      too hard to follow that on my phone

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