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General Tsao's Chicken

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I've made this before but lost the recipe. This looks similar! Needless to say... use wheat-free soy sauce!


1 lb. boneless, skinless chicken breasts or thighs

1/2 tsp. salt

1 egg

3/4 c. + 1 tbsp. cornstarch, divided use

1 c. + 3 tbsp. vegetable oil, divided use

2 tbsp. chopped green onion

1 tbsp. fresh minced ginger

1 tbsp. fresh minced garlic

2/3 c. chicken stock

2 tbsp. soy sauce

4 tbsp. sugar

Chinese hot oil to taste

1 tbsp. sherry

1 tbsp. white vinegar

Steamed broccoli

Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add 3/4 cup cornstarch and coat chicken thoroughly.

Heat 1 cup oil in a wok or skillet on medium-high and cook chicken pieces until they turn golden brown. Remove from oil and drain. Remove from skillet. Place remaining 3 tablespoons oil in pan. Over medium high heat, add green onions, ginger and garlic. When garlic turns clear, add chicken stock, soy sauce, sugar. Stir well.

Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (1/2 to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.

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This is a great recipe! Am eating it as I type. Didn't have all the ingredients, i.e. vinegar and sherry; and used gluten-free flour instead of cornstarch. And it still turned out very good. Am trying to cut down my animal protein to 1 oz. a day; so have enough left over to freeze. Thank you very much for this recipe.

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