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Clear Your Sinuses: General Tso's Chicken

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“I found this recipe on foodnetwork.com (its Emeril's) but then tweaked for my tastes (I added more heat) and cooking preferences. I made it for my husband and brother, who have raved. It was so good and hot -- it made all of our noses run. You can play with the amount of ginger and garlic and adjust the amount of chicken stock you use for your tastes. I don't ever use the exact amount of garlic and ginger -- I am more of an eye ball it kinda girl. This recipe is packed with flavor; so if you want to soften it up you can easily tone it down.”
READY IN:
1hr 10mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce.
  2. Add the chicken and toss to coat.
  3. Cover and marinate in the refrigerator for up to 2 hours.
  4. To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth.
  5. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, and sugar and whisk to combine.
  6. Set aside until ready to finish the dish.
  7. Cook the chicken in 1 Tbs olive oil until chicken cooked through and lightly brown.
  8. Heat 1 tablespoon of oil over medium-high heat. Add the chile peppers and stir-fry until nearly black.
  9. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds.
  10. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
  11. Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

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