Mean Guy’s General Tso’s Chicken

Mean Guy's General Tso's Chicken

Mean Guy’s General Tso’s Chicken – Chinese Food

Mean Guy’s General Tso’s Chicken Recipes (40 mins )

Ingredients (Servings 4)

  • 1 lb chicken thigh, boned and cubed
  • 3 tablespoons sugar
  • 1cup cornstarch, plus
  • 5 dried chili pods
  • 3 eggs, beaten
  • 1 1tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons rice wine
  • 3 tablespoons soy sauce

This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I’ve ever had. Takes some time, but oh so worth it. Good eats 😉

Directions

  1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
  2. If the mixture is too thick, add some vegetable oil to separate the pieces.
  3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
  4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
  5. Fry the chicken in small batches, just long enough to cook the chicken through.
  6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
  7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
  8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
  9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
  10. The General’s Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
  11. Serve immediately.
  12. Serves 4, along with steamed broccoli and rice.

Reviews – Mean Guy’s General Tso’s Chicken Recipes 

FANTASTIC!! I stuck to the recipe except I had planned to follow others advice and double the sauce however I had a LOT of chicken, both breasts and thighs and it probably ended up being the regular amount of sauce since I quadrupled it. But I bet I had 3-4 pounds of chicken. I didn’t have rice wine so used Sake which was fine. I also added fresh grated ginger, garlic, sesame oil and some crushed red pepper to the sauce. I sauteed broccoli with the red peppers (crush a few if you want some heat) and added chopped green onions and sesame seeds on top. EVERYONE LOVED IT!!! My girlfriends came over after dinner and stood by the stove and picked at it and raved about how great it was! Hubby loved it and so did the kids. Certainly restaurant quality!

This was delicious! We both gobbled it down. I did add spring onions and garlic and I found it did need it. I also got shot in the eye with some oil.. I also think you definitely need some vegetables to go with it. I would also quadruple the sauce next time! It was delightful!

Wow, this is a fantastic recipe! General Tso’s is my son’s favorite meal and I gave up on finding a recipe as good as we can get down the street. I tripled it and still didn’t have leftovers. I substituted water for the rice wine and used the dried Chipotle peppers I had on hand. It was far easier than expected and I still can’t believe I made something that tasted THAT good. Thank you for posting this!

This recipe is the BEST. Added some mongolian fire oil to the sauce and to the oil while frying. Also fried up some veggies in oil and served with the chicken. Thank you very much for posting this recipe.

Very good, only issue I had was that the sauce carmelized and clumped leaving most the chicken w/out any sauce. Will totally remove from heat next time and allow the sauce to slowly carmelize and coat the chicken.

This recipe is a winner! My husband and I moved to a small midwest town with absolutely no chinese food. We’ve been craving this dish and decided we’d have to learn how to make it ourselves. Our first attempt at another recipe was not so great. This recipe hit it out of the park!! I think this is better than the best chinese food restaurant I ever ordered this at. By mistake we didn’t fry the chicken two times. After frying we just put the sauce in a a pan, reduced it a little and then tossed the chicken in to coat. Also, I used Mirin for the rice wine. I found it in the asian section next to the rice vinegar. I think it’s the same as rice wine but not sure. Regardless, it turned out delicious! We also used the hit peppers but didn’t get any heat. I think I might just add a little siracha to the sauce next time since I like everything a little spicy.

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