You loved it at the restaurant, now make it at home Try It Out - AgainClose
This recipe is filed in and has these ingredients

Chinese Imperial Palace General Tso’s Chicken our recipe will have people wondering where you ordered this take out from.

This has to be one of our most delicious Chinese recipes, hands down. You can make Chinese food that tastes just as good as any Chinese restaurant that you might go to. While this recipe make take a little extra work, we know that you will find that it is worth it.

General Tso’s Chicken

Chinese Imperial Palace General Tso's Chicken

  • Author:
  • Recipe Type: Chicken Recipes, CopyKat Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 8
Chinese Imperial Palace General Tso's Chicken

Chinese Imperial Palace General Tso’s Chicken is one of the best restaurant-style General Tso’s chicken you will find out there. Our recipe will have people wondering where you ordered this takeout from.

Ingredients

  • Ingredients
  • Sauce
  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1 1/2 teaspoon minced fresh garlic
  • 1 1/2 teaspoon minced fresh ginger
  • 3/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup dry sherry or white wine
  • 1 can condensed chicken broth
  • Meat
  • 3 pounds boneless, skinless chicken, cut into chunks
  • 1/4 cup soy sauce
  • 8 small dried red chiles, stems and seeds removed
  • 1 egg, beaten
  • 1 cup cornstarch
  • 2 quarts vegetable oil for deep-frying, plus 1 tablespoon for stir-frying
  • 2 cups sliced scallions (green onions)
  • Fried rice or steamed rice, for serving

Instructions

Sauce

Put everything in a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Meat

In a large bowl, mix together the chicken, soy sauce, and hot peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated. (It will look awful at this point.)

Heat the deep-frying oil to 350 degrees F in a large pot. Cover a large platter with a few layers of paper towels.

Set aside the chiles. Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels. Repeat until all the chicken chunks are fried.

Place 1 tablespoon oil in a wok and heat until very hot. Add the scallions and chiles and stir-fry for about 30 seconds. Shake the sauce to recombine, then pour it into the wok. Cook until thick. If it gets too thick, add water until it’s the right consistency. Add the chicken to the sauce and cook until everything is hot and bubbly. Serve with fried or steamed rice.

Note

This does not reheat well, so eat in one sitting.

Print Recipe
  • Larry

    If you use a half of cup of cornstarch in the sauce you’ll have chinese chicken pudding! More like 1/4 cup or 3 tablespoons! Look out!

  • petah

    I followed this exact and it was nuthing like general chicken im used to however it was very good. sauce wasnt red nor was it hot yet sweet like the restaurants. im making it again tonite for dinner!

    • stephaniemanley

      I have never had this served with red sauce, for me it has always been brown sauce. I appreciate that you enjoyed the recipe.

  • T. H.

    Use low sodium chicken broth and don’t use a whole half of cup of cornstarch in the sauce. And always rinse meat in cold water.

  • Abe

    What kind of soy sauce & chicken broth do you use? This can make all the difference.

    • http://www.copykat.com Stephanie

      For soy sauce I generally use a naturally fermented one from the health food store, for the broth I often go with my store brand low sodium brand.

  • Gourmet Creations

    LOVE THIS!

  • sam

    I just made it for dinner, it was way salty mean while it is not asking to rinse the chicken in the recipie as one reader said, so i am not sure if i was suppose to.

    • http://www.copykat.com Stephanie

      Now if you buy chicken that is in solution I would definitely do this.

  • http://www.facebook.com/madameincapable Jessica Ann

    Very tasty recipe, but I’d start with a teaspoon of cornstarch.

  • The Sweet Snazzoo

    I made this recipe as written and found that while the flavor was good, adding one cup corn starch to the sauce produced a thick, gooey paste. Was this a typo?

    • http://www.copykat.com Stephanie

      Nope, not a typo, I have never had it thicken to something that was too thick until it cooled and was reheated.

  • Brian

    how many servings does this make? i have a family of 3. thanks

    • http://www.copykat.com Stephanie

      You will have plenty of left overs, this makes 4 extremely large servings.

  • Miriam

    Ok this is a GREAT recipe! I didn’t have the peppers so I just added in some red pepper flakes and some sriracha sauce and it worked wonders. I actually brined my chicken first to make it extra juicy – but i didn’t wash it off well so it was WAY too salty. Also, I really really doubt that all that corn starch is necessary, sauces tend to thicken up pretty easily with corn starch, i can’t imagine why so much is required for this recipe. Next time I will try it with less… and I will definitely be trying this recipe again soon!
    This is actually a stellar recipe in my humble opinion. I understand you my be skeptical on the recipe, I have had fabulous results with this recipe. While my recipe doesn’t ask for brining, you can also brine with a combination of half sugar and half salt and it comes out very well too! ~

  • Jo

    Does anyone have the recipe for General Joe’s Singapore Chicken dish? Thanks.

Recent Comments