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General Tso’s Chicken


Hello All!  And Welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great tastes into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

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Ok, on to today’s great free recipe.  This is one of my family’s favorite dinners.  When we order out chinese food, this is always on the list.  So I’ve played with a few recipes in order to make this at home instead of takeout.  This version of the recipe is easy to make and very tasty.  I serve it with my Japanese Fried Rice.  Give it a try!  Your going to love it.

General Tso’s Chicken


  • 1 large egg white
  • 3 tablespoons corn starch
  • 3 tablespoons Chinese cooking wine or dry sherry
  • 3 tablespoons soy sauce
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup chicken stock
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • vegetable oil for frying
  • 12 dry red chili  peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sliced green onions
  • 1/2 cup roughly chopped, lightly toasted cashews
  • more green onion, sliced on a bias for garnish


In a bowl, whisk together the egg white, 2 tablespoons of the corn starch, 2 tablespoons of the wine and 1 tablespoon of the soy sauce.  Add the chicken cubes and toss to coat.  Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk the remaining 1 tablespoon of corn starch with 1 tablespoon of the chicken stock until smooth.  Add the remaining 3 tablespoons of chicken stock, 1 tablespoon of the wine, 1 tablespoon of soy sauce, vinegar and sugar.  Whisk to combine and set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides and heat to 350°F.

Remove the chicken from the marinade and carefully slide into the hot oil.  Fry, turning, until golden brown and cooked through, about 2 minutes.  Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok.  Add the chili peppers and stir-fry until nearly black.  Add the garlic, ginger, red pepper flakes and 1/2 cup green onions.  Sir-fry until fragrant, about 15 seconds.  Add the chicken stock sauce.  Bring to a boil and cook stirring until the sauce thickens, about 1 minute.  If the sauce gets too thick, add chicken stock to thin.  Remove from heat.

Arrange the chicken on a platter and pour the sauce over it.  Garnish with the cashews and additional green onions.  Serve with hot rice.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses

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