Monday, February 29, 2016

General Tso Chicken

We love Chinese take out in this house.
Any time we order in, that is usually our first choice. Everyone has their own favorites, but one thing we all agree on is General Tso (or General Gao depending).

Always on the lookout for taste tested make at home versions of take out, I stumbled across this recipe on the Brown Eyed Baker site and was sold!

Admittedly, I was a smidge nervy about being able to get that coating factor correct. It's a really important factor.
Oh the crunch! It was perfect!

I added some broccoli to mine to make it a bit more take out like for us, but that is up to your tastes.

There was no speaking during dinner. Everyone was too busy chowing down to discuss our days!

After dishes were done, and stomachs digested, we decided that we want to try this again with pork and maybe even shrimp.
Enjoy the possibilities!

Marinade & Sauce:
½ Cup hoisin sauce
¼ Cup white vinegar
3 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp cornstarch
1 ½ Cup water
4 Boneless, skinless chicken breasts (cut into 1 inch pieces)
1 Tbsp vegetable oil
4 Garlic cloves (minced)
2 Tbsp fresh ginger
½ Tsp crushed red pepper flakes
Coating & Frying:
3 Egg whites
1 ½ Cup cornstarch
½ Cup all purpose flour
½ Tsp baking soda
4 Cups vegetable oil
1-2 Green onions (optional)

1. Marinade: whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl
2. Remove 6 tbsp of marinade and add to a gallon zip lock bag along with the chicken. Move to fridge for at least 30 minutes. Keep remaining marinade in bowl.
3. Heat 1 Tbsp oil in a large skillet until shimmering
4. Add garlic, ginger, and red pepper flakes, cook until fragrant
5. Add 2 cups of the marinade to the skillet (there will be leftover in the bowl) and simmer.
6. Whisk constantly until the mixture is dark brown and thickened.
7. Remove sauce from heat, cover, and keep warm
8. Whisk egg whites in a shallow dish until foamy, set aside
9. In a shallow dish, combine cornstarch, flour, baking soda, and remaining marinade. Mix until it resembles coarse meal.
10. Remove chicken from fridge. Pat chicken dry.
11. Toss half the chicken into the egg whites until coated.
12. Dredge chicken in flour mixture, pressing to adhere.
13. Transfer chicken to a plate and repeat with remaining chicken.
14. Heat remaining oil in a dutch oven to 350 degrees.
15. Fry half the chicken until golden brown (about 3 minutes) turning halfway through.
16. Place on paper towels to drain.
17. Warm the sauce until simmering. Add chicken. Toss and serve.


Marinade ingredients

Coating and Frying Ingredients

Finished product!
Come party with me HERE!


  1. This is one of my husband's favorite dishes. I'll be trying this out soon. Thanks for sharing at our Tuesday Tips and Tricks link up!

  2. Awesome, we always order this dish whenever we get our Chinese takeout twice a year, but now I can just make it myself :-). Thanks for sharing this, pinned and I found you at dishing it and digging it!

  3. Yummy yum! This is is one of my favorites