This is NOT take-out...

My husband loves General Tso's Chicken when we go out to our local Chinese place...to my surprise, he decided a few days ago to search for a recipe he could make himself (which he found here at Beachlover's Kitchen), went and got all the ingredients and tonight, he made this dish for our 2 1/2 year anniversary together. Does this look like a meal you get at home? NO! Did it taste like a bland version of Chinese at home? NO...it was outstanding. And no, I am not just saying that because he's my wonderful husband. I seriously thought this was just fabulous....flavorful, tasty, and fairly quick...I didn't hear any complaining coming from the kitchen and before I knew it, he was saying that dinner was ready! He even plated it himself, look at that beautiful picture! I am so proud.

General Tso's Chicken
- prepared by Paul
Recipe courtesy of Beachlover's Kitchen

  • 1-2 lb boneless chicken breast (cut into cubes)
  • 5-6 tbs. corn flour (*Paul used 8 tbs. regular flour)
  • 1 egg (*Paul used 2 eggs, he said it was too thick with one egg)
  • 1 tsp ground white pepper
  • 1 tsp salt
  • *mix above ingredients for 20 minutes before deep fry*
  • 1 head broccoli (cut and steamed)
  • 1 cup cooking oil
  • 4-5 cloves minced garlic
  • 1 Tbs. Hoisin sauce
  • 1 Tbs. Soy sauce
  • 2 Tbs. Sugar
  • 1 Tbs. Chinese Rice Wine
  • 1 tsp. Ground Ginger powder
  • 1 Tbsp. Chicken Bullion powder (*Paul omitted)
  • 1 tsp. Dark soy sauce (*Paul omitted)
  • 1 Tbs. Corn flour with water (dissolved) (*Paul used corn starch)
  • 1 Tbs. Sesame oil
  • Paul added Red Pepper Flakes to his plate to give it some heat
  • Prepare oil in deep pot for frying at medium heat. Add in coated boneless chicken in the hot oil one at a time, fry until it's turned golden brown, remove and lay on paper towel to absorb excess oil.
  • Prepare wok with 1 tbsp oil at high heat. Add in garlic, Chinese rice wine, hoisin sauce, soy sauce, sugar, dark soy sauce, ground ginger powder, chicken bullion powder and corn flour solution. Let the sauce simmer until it boils. Quickly add in fried breaded cubed chicken in the thick sauce, mix well. Remove from heat.
  • Microwave cut and washed broccoli in a large bowl, covered for 2 minutes (It would be easier to boil or steam the broccoli until tender on the stovetop). Decorate steamed broccoli with cooked chicken as shown. Serve warm with rice.


Joelen said...

This looks delicious and that crispy coating is making me crave some Chinese food!

Anonymous said...

Looks incredible and you're right - looks like take-out to me! I might just have to make this soon...

Anonymous said...

This looks delicious! I had so much success with my homemade sweet and sour chicken, I think I will try recipe next!

Kelsey said...

Yup, you guessed it...dawesome! Way to go, Paul!

Liza said...

Shawna-- did you dip the chicken in egg first and then in the flour mixture, or was it all together?

Also, do you think this would work with eggplant?

Shawna said...

Liza - Paul said he mixed it all together, he did not do a dip and flour method, but everything was mixed in one bowl.

I think if you salted the eggplant first to remove excess moisture, I don't see why it wouldn't work with it!

Liza said...

Cool, thanks. There's a Chinese restaurant we go to that has "eggplant medallions" that look kind of like General Tso's chicken... I have been wondering how they do it. I am going to give this a try... thanks for the recipe!

Melissa said...

General Tso's is our favorite when we go out! That would be awesome to make at home and this certainly looks fantastic!

Colleen said...

Mmm, we love anything like this - General Tsos, Sesame Chicken - this looks fab!

~Amber~ said...

This looks awesome! I wonder if I could make a good version without having to fry it. Thanks for sharing.

gaga said...

You did an awesome job! It looks perfect, so crispy and flavorful. It's better than take-out!


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