Clear Your Sinuses: General Tso's Chicken

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe on (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.”
1hr 10mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a