General Tso's chicken from The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKidd on October 12, 2022

    This is my go to for at home (way better than) takeout. I sometimes use my little deep fryer for the chicken, and steam broccoli in the wok before making the sauce. Have used the marinade/breading for wings too— then oven “fry”.

  • Rachaelsb on January 20, 2018

    Agree...this is not a recipe to make for your first time under pressure. Several steps and the cornstarch can get clumpy. Lots of oil too! But it has a nice pungent, sweetness to it. Just a lot of mess! I also added brocolli to it...add more than you think you need to balance sauce.

  • BethNH on May 08, 2015

    Another excellent recipe from Ms. Kuan. This cookbook has yet to fail me. That being said, this may not have been the best recipe for me to tackle at the last minute on a week night. The chicken is first marinated, then coated in a corn starch mixture, and then deep fried. I should have spread the chicken on a cookie sheet to coat in the corn starch because it kind of clumped together. Once in the oil, it spattered everywhere! Ugh. What a mess. I followed the suggestion of frying the chicken twice to get it extra crispy and that worked really well. Finally, the chicken was put in another pan with a sauce that thickened and covered the chicken nicely. It was sweet and spicy and crispy and delicious. As always, I doubled the recipe to have enough to feed my family of four. Served with rice and stir fried green beans this was a delicious recipe. Thank God my husband does clean up duty.

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