Online Recipe Database Direct Access

Change Measurements: US | Metric
Directions:Prep Time: 20 minsTotal Time: 40 mins
1Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.2Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.3Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.4In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.5Add green onions and hot peppers and stir fry about 30 seconds.6Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.7Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.8Serve over rice.
?Have a question about this recipe? Ask the community.
Spot an error? Submit a correction.
Print This Recipe

Next Recipe:
Grilled General Tso's Chicken
By Cooks4_6
Ratings & Reviews:

By Charmie777
on April 11, 2011

This was really good. It was some work, but not difficult. I froze a single serving for lunch at work, and I think it was even better than the first night!
0 people found this review Helpful.
Was this review helpful to you? Yes | No

By mizjmassie
on April 02, 2011

I know I am not a novice in the kitchen, but to me this recipe is not difficult as some are complaining about. I mean when cooking you do have to use a certain amount of common sense and not assume a recipe is wrong because you failed. If you don't know how to judge the temperature of your oil, then please purchase a thermometer. I enjoyed this dish and will be making again.
0 people found this review Helpful.
Was this review helpful to you? Yes | No

By jrmil1
on March 21, 2011

I'm not a great cook but I regularly cook at home. It tasted as good as Tiki Ming Tao's !! Two steps to remember, the slurry (that is pretty much dry wall ciment) DROP ALL THE CHICKEN IN IT! One shot, no pieces dipping. All the pieces in it, magic happens and the slurry turns sauce-like. AND, read the damn receipe : Chicken in the sauce, not more that what heede to get hot chickenb pieces and coated with the sauce... Else, your slurry will turn like mine : not crispy, back to paste-like texture.

And for the green onion, white ones do too... big chunks !
2 people found this review Helpful.
Was this review helpful to you? Yes | No

By Alecia3
on March 18, 2011

This was terrible. The "slurry" was a mess to work with and the final product wasn't very tasty.
Unfortuately my dinner guests agreed.
0 people found this review Helpful.
Was this review helpful to you? Yes | No

By MartitaRobinson
on February 24, 2011

This was excellent. Made one small change, added a half of additional egg to the slurry. It was too crumbly with the measurements. Delicious!
0 people found this review Helpful.
Was this review helpful to you? Yes | No

By afarrell727
on February 10, 2011

This was excellent! I added a little extra water to the batter (slurry), used brown sugar in place of white, added some chili paste, sesame oil and ginger to the sauce and used water in place of chicken broth. I also only used about 1/3 C of corn starch in the sauce. Overall, this is definitely worth the effort to make instead of ordering take-out! Just as good or better than I have had from any restaurant. Thank you for this recipe!
1 person found this review Helpful.
Was this review helpful to you? Yes | No

By autpenper
on February 05, 2011

I skipped frying the chicken, and instead dusted it with cornstarch seasoned with salt and pepper, then browned it in a small amount of oil. I followed the rest of the recipe exactly, and it tured out great!
3 people found this review Helpful.
Was this review helpful to you? Yes | No

By atcmoto
on January 29, 2011

wow i thought this was pretty good!! i am not a cook but i can follow directions and measure. i had no problems making this. the slurry worked fine. i'm not sure what others are complaining about. i don't own a thermometer but had no problems. my chicken was crispy. follow the directions and its good.
2 people found this review Helpful.
Was this review helpful to you? Yes | No

By *pink*
on January 20, 2011

Im sorry we did not care for this recipe. I give it 2 stars because it was edible. I made this a couple months ago and it is the third Tso chicken recipe that I have made, since it is one of my favorite dishes at the chinese restaurants. Each recipe that I make turns out a very weird flavor. I read all the wonderful reviews on this one and was hoping it would be just as good as what I get at the restaurants, but it wasnt even close. I made the recipe exactly as written. The flavor was very weird and the texture of the sauce was like goo. Im starting to think maybe others Tso chicken around the states is different than whats served here? Or maybe Im just better off leaving it to the professionals! lol Thanks for the recipe tho. I think I know now that I cant make this recipe at home and need to suck it up and pay someone else to make it for me! :D
0 people found this review Helpful.
Was this review helpful to you? Yes | No

By FoodDramaGirl
on January 06, 2011

Didn't taste exactly like restaurant's, but we liked it very much! I used brown sugar instead of white. I cut vinegar in 1/2 and added some OJ and ginger. I tried both suggestions on coating the chicken (slurry vs. shake-n-bake) and found that both work equally well. I added cooked broccoli, cauliflower and carrots to the sauce/chicken. Since it is time-consuming, I did the prep work the day before (made sauce, cut up chicken and onions/peppers) and that helped get the meal on the table faster. Will make again!
0 people found this review Helpful.
Was this review helpful to you? Yes | No
Read All Reviews (172)

Recipe uploaded with Shop'NCook for iPhone.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe