Super-Easy General Tso Chicken – Chinese Food
Super-Easy General Tso Chicken Recipes (30mins)
Ingredients (Servings 4)
- 4 large boneless skinless chicken breasts
- 1 cup water
- 2 tablespoons cornstarch, in 4 tbs water to thicken
- 6 tablespoons hot sauce (tobasco)
- 2 chicken bouillon cubes or 1 tablespoon chicken base
- 1 cup white sugar
- 2 teaspoons ginger
- 1 (16 ounce) packageof frozen Chinese vegetables, cooked to package directions
- 1⁄2cup soy sauce
- 4 cups cooked white rice
- Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
- Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
- Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it’s ready to eat (don’t leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
- Serve this chicken over the veggies and rice.
This was very good and very fast! I marinated chicken in egg whites and cornstarch then dusted it in cornstarch and fried. I was out of Tabasco so I used 3 Tbs of Chili sauce (the oriental kind) and followed everything else. It was good! It was hot but we like it hot! This is a diffenate keeper-
This was very good. We only used 4 T. of hot sauce and it was still way too hot for us though. I think you could easily get away with only 2 or even less. We really did like the taste though beyond the heat factor. I will try again, next time using less hot sauce and I am sure we will enjoy it even more.
This was a really good make-at-home version of my favorite chinese dish. My only complaint is that it is TOO SWEET! Next time I will only use 1/2 c sugar, and I might even try brown. I coated my chicken in corn starch and pan fried in oil before adding to sauce (most authentic chinese restaurants use a coated chicken). I’m thinking my husband might like some red pepper flakes added also. Very good, thanks for posting!
Delicious…even after I put in too much tabasco. I put in about 8 T instead of the 6 but then we didn’t need red pepper flakes. We had a little too much sauce. I think I’ll cut it in half next time…especially after seeing the sugar content!
This was really authentic tasting with minimal fuss. I tweaked for personal taste and it was fantastic. I added green onions, some pepper flakes and less tobasco sauce, a splash or rice vinegar and some minced garlic. I also did not use real sugar, I used the natural sweetener erythritol. This was served over brown rice. I will soooo be making this again.
Wow! This is a great recipe! Flavor started off sweet and then the heat of the Tabasco came along, it was very interesting. I used 1 cup of chicken broth as a sub for the bouillon cubes and water (it was all I had). I also added 2 teaspoons of crushed red pepper flakes. I used cubed chicken breast from the freeezer that I had already cooked when it was on sale. So I warmed it up in the sauce and it was ready to go. I can’t wait to try it battered and fried next time. Thanks for the great recipe!