General Tsao's Chicken

4.1
(580)
456 Reviews
43 Photos

This recipe was voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine, as prepared by Chef Paul Kaewprasart of the Siam Oriental Restaurant. I modified it slightly, and it goes great over white rice as a main dish for any number of people.

Submitted by Chuck Cade
Updated on July 14, 2022
43
43
43
43
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • ½ cup cornstarch

  • ¼ cup water

  • 1 ½ teaspoons minced garlic

  • 1 ½ teaspoons minced fresh ginger root

  • ¾ cup white sugar

  • ¼ cup soy sauce

  • ¼ cup white wine vinegar

  • ½ cup hot chicken broth

  • 1 teaspoon monosodium glutamate (MSG)

  • 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces

  • ½ cup soy sauce

  • 1 teaspoon ground white pepper

  • 1 egg

  • 1 cup cornstarch

  • 1 cup vegetable oil

  • 2 cups chopped green onions

  • 16 chile peppers, sun-dried

Directions

  1. To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.

  2. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.

  3. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

606 home cooks made it!

Nutrition Facts (per serving)

842 Calories
41g Fat
61g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 842
% Daily Value *
Total Fat 41g 52%
Saturated Fat 6g 29%
Cholesterol 163mg 54%
Sodium 2057mg 89%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 57g 113%
Vitamin C 10mg 11%
Calcium 64mg 5%
Iron 3mg 18%
Potassium 785mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

looking down at a large bowl full of sweet and sour chicken
Sweet and Sour Chicken
1,255 Ratings
A bowl of kung pao chicken served over white rice, garnished with chopped peanuts and sliced green onions
Kung Pao Chicken
1,479 Ratings
close up view of asian orange chicken in a bowl with white rice
Orange Chicken
2,068 Ratings
Salt 'n Pepper Chicken
1 Rating
Hunan Chicken and Vegetables
1 Rating
Chicken Vicious
136 Ratings
Crispy Sweet and Sour Chicken
Sweet and Sour Chicken with Pineapple
2 Ratings
Instant Pot® Chinese Black Pepper Chicken with Celery
1 Rating
close up view of Fried Chinese Chicken Balls with vegetables over rice on a black plate
Easy Fried Chinese Chicken Balls
16 Ratings
Bento Box Chicken Lo Mein
Chinese Chicken Salad
55 Ratings
Asian Chicken Salad
630 Ratings
Chicken Chop Suey
8 Ratings
Sesame Chicken
80 Ratings
close up view of Hunan-Style Chicken over white rice, garnished with green onions
Hunan-Style Chicken
31 Ratings