Can anyone help me with a recipe?

Question

Does anyone have an authentic and reliable recipe for General Tso's Chicken that they would be willing to share? I would like one that you yourself have actually used to prepare this dish...a tried & true recipe that you are really happy with. Thank you :-)

Thank you to everyone who gave me recipes so far. I have been online already looking at all the recipes & also have cook books that have recipes for General Tso's...the choices out there are overwhelming. The reason I asked here, is in hopes of finding someone who cooks this dish from scratch & would be willing to give me the recipe that they use.

Answer 1

I bought the batter mix and bottled sauce from Maxi and it was easy to make, and tasted very good. It's called Kim Lee.

Earlier I was looking at this recipe, and it looked the easiest out of all the other recipes:
http://allrecipes.com/recipe/general-tsaos-chicken/detail.aspx

Answer 2

General Tso's Chicken
Ingredients:
***Sauce***
5/8 cup cornstarch
5 tablespoons water
1 7/8 teaspoon minced fresh ginger
OR
1 1/4 teaspoon ground ginger
1 1/4 teaspoon minced garlic
0.938 cup sugar
5/8 cup soy sauce
2 1/2 cups low sodium chicken broth
5 tablespoons white vinegar
5 tablespoons sherry or white wine
***Meat***
3 3/4 pounds boneless chicken, cut into chucks
2 1/2 egg, beaten
1 1/4 cup cornstarch
2 1/2 cups sliced green onions
10 small dried hot peppers


Directions:

For Sauce: Place the above ingredients in a jar and shake well to dissolve the cornstarch.

For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly. Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350 degrees until crispy. Drain.

Heat 1 tablespoon of oil in a skillet. Add onions and peppers and stir fry about 30 seconds. Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.

This recipe for General Tso`s Chicken serves/makes 10

Answer 3

GENERAL TSAO'S CHICKEN

Marinade:

3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.

Allow to stand for 20 to 30 minutes, turning occasionally.

Sauce:

1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped

Mix sauce ingredients well in a small bowl.

Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.

Pour in sauce and stir fry for one minute.

In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.

Serve chicken garnished with a sprinkling of peanuts.

Answer 4

I don't have one I've actually tried. This recipe is supposed to be accurate though.
http://www.echonyc.com/~erich/tso.htm

Answer 5

General Tso's Chicken

INGREDIENTS:
1 pound Boneless chicken breasts cut into 1-inch pieces
3 tablespoons Soy sauce
3 tablespoons Cornstarch
1 Egg white beaten until frothy
1 cup peanut oil
3 Hot dried chili peppers broken in half (de arbol, japone)
2 Cloves garlic finely chopped
1 Piece ginger root (1 in) peeled and finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/2 teaspoon Salt
1 teaspoon Brown sugar
PREPARATION:
Wash chicken; pat dry, then cut into 1-inch pieces. In a medium bowl, combine soy sauce, cornstarch, and beaten egg white. Marinate the chicken pieces for about 20 minutes in the egg white mixture.
Heat the peanut oil in a wok.

Deep fry the chicken, a few pieces at a time, for about 1 minute or until golden brown. Remove with slotted spoon and drain on paper towels. Pour all but 2 tablespoons of the oil out of the wok.
To the oil in the wok, add the dried chili peppers, garlic and ginger, stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve with hot cooked rice or your favorite Asian noodles.


General Tso's Chicken

This dish was supposedly invented by a famous Hunan general before a big battle. Whoever the inventor was, he or she discovered that three successive dips in oil produces the very crisp crust that makes this a deep-fried classic.

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon Japanese soy sauce
1 tablespoon dry sherry
1 large egg, beaten
1/2 cup cornstarch
3 cups broccoli florets
Peanut, corn or vegetable oil for deep-frying
1/4 cup homemade or low-salt canned chicken broth
1/4 cup Japanese soy sauce
3 tablespoons dry sherry
1/4 cup sugar
1 1/2 tablespoons rice vinegar
1 tablespoon cornstarch
6 tablespoons cold water
1 tablespoon minced garlic
10 small whole dried red chilies

At least 1 hour before serving, coat the chicken: Place a large wire cake rack over a jelly roll pan. Place the chicken in a medium bowl. Add the soy sauce and sherry and mix well. Add the egg and mix again until well coated. Put 1/2 cup cornstarch in a shallow bowl. A few pieces at a time, roll the chicken in the cornstarch. Place on the wire rack without the pieces touching each other. Set the bowl of cornstarch aside. Cover the chicken loosely with plastic wrap and refrigerate to set the coating, at least 30 minutes or up to 4 hours, the longer the better. Remove from the refrigerator 30 minutes before deep-frying.

In a large saucepan of lightly salted boiling water, cook the broccoli to set the color, about 1 minute. Using a wire mesh skimmer, transfer the broccoli to a bowl of cold water and set aside. Keep the water boiling.
Heat a large flat-bottomed wok or deep Dutch oven over high heat until very hot. Add enough oil to come about one third of the way up the sides of the wok or to a depth of 2 to 3 inches in the Dutch oven. Over high heat, heat the oil until very hot, but not smoking (the surface of the oil will shimmer slightly), or to 400*F (200*C) on a deep frying thermometer.
In a small bowl, combine the broth, soy sauce, sherry, sugar, and vinegar, stirring to dissolve the sugar as much as possible. In another small bowl, dissolve the remaining 1 tablespoon cornstarch in the water.
Roll the chicken again in the bowl of cornstarch. In batches without crowding, deep-fry the chicken pieces until the coating sets, about 30 seconds. Using a wire-mesh skimmer, remove the chicken and count to 10. Return the chicken to the oil and cook until golden, about 15 seconds. Remove from the oil, count to 10, and deep -fry a third time until the coating is crisp and golden brown, about 1 minute. Transfer to a platter and set aside while deep-frying the remaining chicken.
Pour off all but 2 tablespoons of the oil from the wok. Return to high heat and add the chilies. Cook until the chilies are dark red (the longer they cook, the darker they get and the spicier the dish, so adjust the cooking time according to taste). Stir in the soy sauce mixture into the wok, then stir in the garlic. Reduce heat to low and simmer for 20 seconds. Add the cornstarch mixture and stir until thickened. Add the chicken pieces and stir to coat them with the sauce. Transfer to the center of a platter. Drain the broccoli from the bowl of water and return the broccoli to the saucepan of boiling water. Cook just until heated through, about 30 seconds. Drain and arrange the broccoli around the chicken. Serve immediately.
Makes 4 servings.

General Tso's Chicken

3 lbs boneless skinless chicken breasts, cut into chunks
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)

Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.
Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.
Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy.
Drain on paper towels. Repeating until all chicken is fried.
Place a small amount of oil in wok or large skillet and heat to 400 degrees.
Add green onions and hot peppers and stir fry about 30 seconds.
Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
Add chicken to sauce in wok, and cook until all is hot and bubbly.
Serve over rice.