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General Tso’s Chicken

March 21, 2015 by Keri 17 Comments

Everyone’s favorite Chinese takeout made at home! You control the quality of ingredients for a much better version than any restaurant. General Tso's ChickenI mentioned a few weeks ago that I have been obsessing over my chicken and broccoli recipe. I’ve made it so often that I could probably make it in my sleep. That’s saying something since I rarely make the same thing twice. I’m constantly experimenting and testing new ideas that I just don’t have time to go back and make my old favorites very often. 

Weekends are usually when I will make my go-to meals, but those are constantly changing too! Anyway, after eating the chicken and broccoli almost daily I decided that I needed to change it up. I decided to tackle another takeout favorite – General Tso’s Chicken. General Tso'sUp until a few years ago, I had never tried or even heard of general tso’s chicken. This dish happens to be Kyle’s favorite, so he’s the one that introduced me to it. I’m not a huge fan of the takeout version – it’s just so inconsistent from restaurant to restaurant. Some are too sweet, have too much soy sauce, not enough spice, etc. 

Have you ever eaten at P.F. Chang’s? They have “Chang’s Spicy Chicken” on the menu, which is basically their version of general tso’s. It has the perfect balance of sweet and spicy, and the sauce is light in color, which indicates it’s not overloaded with soy sauce. 

My version is somewhere in the middle of the common takeout version and chang’s spicy chicken, which in my opinion is perfect! I would absolutely prefer this version over takeout, plus this recipe is gluten-free and has no other weird additives like MSG!General Tsos ChickenWhen I first thought about making this classic takeout dish, I had a feeling it was going to be difficult to make and take a long time. I’m actually surprised to say that it’s pretty quick! The sauce comes together in minutes, while the chicken does take a little more time, but overall you can have dinner together in under an hour. 

To keep the authenticity of the dish, I wanted to coat the chicken and fry it. I rarely fry anything, but I just didn’t think it would have the same effect if I didn’t. Plus, Kyle really wanted it fried!

The coating for the chicken is simple – egg white, cornstarch, and a little chicken broth. It has a pretty weird consistency so don’t be put off by it. Once you mix it together it will be sort of pasty, but still runny in texture – this is so that it will coat the chicken lightly, but not be too thick. I like to do this step while the oil is heating up and then drop the chicken pieces right into the pan.

I should also mention that I don’t actually deep fry the chicken. I pour some peanut oil into my wok until there is about an inch of oil in the pan. Then, once it’s hot I drop in the chicken pieces as I’m coating them – you don’t want to add it all into the pan at once. Otherwise the chicken won’t cook evenly and crisp up. When they are ready, they will be very lightly golden in color. Pull the chicken pieces out of the oil and drain on paper towels while you continue with the rest. 

Once all of the chicken is done, I discard the oil, wipe out the pan and then use the same pan to make the sauce. Once your sauce is done you just toss the chicken in and you’re done! We enjoyed this over white rice for a fun weeknight treat. Chicken in SauceIf you want to lighten things up and not have the extra step of frying, you can easily just stir-fry the chicken and then toss it with the sauce. The same flavors will be there and you’ll have a healthier version. I plan on trying this very soon!

You can even add in some vegetables or serve it over cauliflower rice to really lighten things up. That’s the best part of making your own takeout – you can make it exactly how you want to!

General's ChickenWhen I first started testing the sauce for this recipe, I originally used a lot more chili paste. I figured the sugar would balance the heat out nicely. Well, it was so spicy that I burned my mouth and couldn’t comfortable eat anything for a few hours. Needless to say, chili paste is hot stuff and a little goes a long way! We like things spicy here and even 2 tablespoons was too much for us, so start with less and you can always add more if you want things spicier!

If you’re trying to cut down on eating out to save money, calories, or any other reason, then it’s time to start making your own takeout! You’ll know exactly what you’re putting into it and can modify it however you like – plus, it’s fun! This general tso chicken recipe will definitely scratch the Chinese takeout itch. General Tso Chicken


General Tso's Chicken
2015-03-21 12:26:08
Serves 2
Everyone’s favorite Chinese takeout made at home! You control the quality of ingredients for a much better version than any restaurant.
Save Recipe
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
For the Chicken
  1. Peanut Oil, for frying
  2. 1 lb. Boneless Chicken Breasts, cut into cubes
  3. 1 Egg White
  4. 2 Tablespoons Chicken Broth
  5. ¼ Cup Cornstarch
  6. Kosher Salt and Freshly Ground Black Pepper
For the sauce
  1. 1 Teaspoon Peanut Oil
  2. 3 Cloves Garlic, finely minced
  3. 1 Teaspoon Freshly Grated Ginger
  4. 2 Teaspoons Gluten-Free Soy Sauce, or regular soy sauce
  5. 1- ½ Tablespoons Chili Paste*
  6. 2 Tablespoons Rice Wine Vinegar
  7. 6 Tablespoons Sugar*
  8. 2 Teaspoon Cornstarch
  9. 2 Tablespoon Chicken Broth
For Serving
  1. Hot Cooked White Rice
  2. Fresh Scallions, chopped
Instructions
  1. Pour the peanut oil into a large skillet or wok until you have about an inch up the sides. Turn the heat on to medium-high and let the oil heat up while you prepare the chicken.
  2. In a medium bowl, whisk together the egg white, chicken broth, and cornstarch until smooth. The mixture will be somewhat pasty, but still runny in texture.
  3. Coat each chicken piece in the cornstarch mixture, letting the excess drain off before adding it to the hot oil.
  4. Cook the chicken pieces in 2 batches, until cooked through and very lightly golden in color, about 3-5 minutes. Flip the chicken pieces about halfway through cooking.
  5. Drain the chicken pieces on paper towels and set aside while you make the sauce.
  6. Discard the oil and wipe the pan out. Heat a teaspoon of peanut oil over medium-high heat and add in the garlic and ginger. Sauté for 1 minute.
  7. In a small bowl, whisk together the soy sauce, chili paste, vinegar, and sugar.
  8. Add the sauce mixture to the pan and bring to a simmer.
  9. Whisk together the cornstarch and chicken broth and then add it into the pan. Bring to a boil and cook until thick, about 30 seconds. Toss in the chicken to coat with the sauce.
  10. Serve the chicken over rice and top each portion with scallions.
Notes
  1. *This amount of chili paste make for a spicy sauce. Start with 1 teaspoons and work your way up if you don't want it too spicy. Just add more in at the end if you need more spice. I find 1 tablespoon to be the perfect amount of heat for us.
  2. *I tried this sauce with honey instead of sugar and did not like the result. You could really taste the flavor of the honey and it was just too overpowering to the other flavors. I recommend using regular white sugar.
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 General Tso's Chicken Pin

 

 

 

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Filed Under: Comfort Food, Dairy-Free, Gluten-Free, Meat & Poultry

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Lovely comments

  1. Kelley Simmons says

    March 21, 2015 at 9:05 pm

    Yumm! I love general tsos chicken! It is my favorite Chinese dish. Ive never tried making it at home. I cant wait to try!
    Kelley Simmons recently posted…Slow Cooker French Dip SandwichesMy Profile

    Reply
    • identiconKeri says

      March 22, 2015 at 12:46 pm

      Let me know how you like it, Kelley! 🙂

      Reply
  2. Mariah @ Mariah's Pleasing Plates says

    March 22, 2015 at 2:58 am

    Keri, I LOVEEEEEE general tsos chicken! This looks so good. And so much easier than I thought it would be. My hubby is gonna love this!

    Reply
    • identiconKeri says

      March 22, 2015 at 12:47 pm

      It’s definitely easier than I thought it would be, too! Let me know if you try it, Mariah 🙂

      Reply
  3. Caitlin @ teaspoon says

    March 22, 2015 at 7:11 am

    Ahh this looks so good! I used to always get sweet and sour chicken when ordering chinese which I believe is pretty similar to this. I don’t get it so much anymore because I don’t really trust takeout but if I make it myself, I will know what’s in it, which is a huge plus 🙂
    Caitlin @ teaspoon recently posted…Läderach: Chocolatier SuisseMy Profile

    Reply
    • identiconKeri says

      March 22, 2015 at 12:48 pm

      It’s funny you mention sweet and sour chicken, Caitlin – that’s next on my list to recreate! I don’t trust takeout either – plus, since I’m gluten-free I can’t have it anyway, so it forces me to make my own!

      Reply
  4. Christina @ Bake with Christina says

    March 22, 2015 at 10:10 am

    Wow that chicken looks so savory and delicious! And that sauce looks so thick and yummy!! Pinned 🙂
    Christina @ Bake with Christina recently posted…Cinnamon Roll Rice Krispie Treats.My Profile

    Reply
    • identiconKeri says

      March 22, 2015 at 12:48 pm

      Thanks, Christina! 🙂

      Reply
  5. Natalie @ Tastes Lovely says

    March 22, 2015 at 11:01 am

    This is crazy, but I don’t think I’ve ever had General Tso’s Chicken! We are kind of plain jane’s when it comes to chinese takeout, and get the same things over and over again. But this one sounds delicious! Can’t wait to make it. And glad you fried the chicken, baked just wouldn’t be the same : )
    Natalie @ Tastes Lovely recently posted…Five Things for FridayMy Profile

    Reply
    • identiconKeri says

      March 22, 2015 at 12:49 pm

      It’s not crazy, Natalie! The only reason I ever tried it was because of Kyle. Otherwise, I probably wouldn’t have a clue it even existed haha. Let me know what you think! 🙂

      Reply
  6. Gayle @ Pumpkin 'N Spice says

    March 22, 2015 at 5:16 pm

    This chicken looks amazing, Keri! This is one of my favorite dishes to get out, so I’m sure this version is even better. I wish I could just reach right through my computer screen and sneak a couple of these. Pinning!
    Gayle @ Pumpkin ‘N Spice recently posted…Mini Blueberry LoavesMy Profile

    Reply
    • identiconKeri says

      March 22, 2015 at 5:20 pm

      Thanks, Gayle! I’ve been thinking about it ever since I made it… I think I might have to make it again soon 😉 Thanks for the pin!

      Reply
  7. Maya @ Treats and Eats says

    March 22, 2015 at 7:56 pm

    General Tso’s is one of my favorites! I’ve never tried to make it at home because I didn’t want to deep fry it, but I love your shallow frying idea. Yum!
    Maya @ Treats and Eats recently posted…Spring Thyme SpritzerMy Profile

    Reply
  8. Annie @ The Garlic Diaries says

    March 23, 2015 at 9:59 am

    I’m dying…this looks SO amazing. My husband and I love making Chinese “take-out” food at home, so this is definitely going on our list! By the way…I can totally relate about rarely being able to make the same thing twice, even if it’s one of my favorites! That’s the life of a food blogger for ya ;).
    Annie @ The Garlic Diaries recently posted…Crock-Pot Lasagna SoupMy Profile

    Reply
  9. Medha @ Whisk & Shout says

    March 23, 2015 at 9:25 pm

    Your pictures are so stunning! This looks amazing 🙂
    Medha @ Whisk & Shout recently posted…Loaded Mediterranean Nachos with Pignoli Tahini Sauce {Vegan + GF optional!}My Profile

    Reply
  10. Thalia @ butter and brioche says

    April 18, 2015 at 3:36 am

    I too love General Tso’s chicken – but I have to admit that it’s something I order out for more than cook myself. Thanks for the inspiration, I must try this recipe!
    Thalia @ butter and brioche recently posted…Dark Chocolate Cremeux Crumble with Red Wine CherriesMy Profile

    Reply
  11. Kara White Schilling says

    January 17, 2017 at 9:52 pm

    I just saw this recipe! Do you think I could substitute something for peanut oil?

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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