Friday, June 1, 2012

General Tao's Chicken

General's Chicken is my favorite menu item to order at Chinese Restaurants. It is often listed as a "chef's special" and sold for $8 - $12. This is surprising considering how easy it is to make. I arrived at this recipe after much trial and error. I'm no expert, but this recipe is very popular at my house. Give it a try.


I recommend using a Wok whenever you are stir frying at home. If you don't have a wok and would like more information, try reading this website.

Make The Sauce:

  • 4 Tablespoons of Rice Wine
  • 3 Tablespoons of Rice Vinegar
  • 6 Tablespoons of Soy Sauce
  • 6 Tablespoons of Sugar
  • 4 Teaspoons of minced Garlic
  • 1 Teaspoons of chopped Ginger
  • 10 Dried Chilis
  • 2 Teaspoon of chopped Green Onion (use the firmer portion near the end)
  • 6 Teaspoons of Corn Starch
  • 1/2 Cup Pinneapple Juice or Chicken Broth
Combine ingredients, stir until well mixed. You can vary amounts to taste. For instance the ginger and garlic can be over powering and you may use less or more. I have added honey in the past with some success, as well as orange marmalade. Be creative!


The amount of meat you want to put with your stir fry is up to you. The above sauce recipe should be plenty for about a half a pound (for a saucier stir fry) to a pound (for a less saucy stir fry). I like mine to have extra sauce for the rice. I have used both chicken breast and thinly cut pork.


Again this is up to you. I like to add Water Chestnuts, green onions, and peanuts to my stir fry.
The wife prefers green beans, orange peppers, and broccoli with hers. Both taste wonderful.


Heat your wok with nothing in it until it begins to smoke. You'll want to stir fry on very high heat. Add oil (I use wok oil from the Asian aisle) depending on the amounts you are cooking and how well seasoned your wok is.
Cook the meat until nearly done, add the veggies beginning with the firmest, one at a time. Cook each until you begin to get the aroma and then add the next in line.
You can push the meat and other veggies up the side of the wok as you cook to prevent burning.
Finally, add the sauce mixture and cook until the sauce thickens. Usually 2 - 3 minutes will do.

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