General Tso's chicken from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 174) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

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

  • cellenly on January 14, 2020

    Loved the marinade for the chicken. Teens loved the dish without the sauce better & disappointed that I added the sauce to all the chicken. They preferred w/o the sauce. Sauce was okay but no one loved it, however I forgot to add the sugar. The sauce was too much and too gloopy for us as well. (though we had some chicken loss with the kids just stopping by and eating the plain fried chicken). I though the tapioca starch puffed up too much. I would consider mixing the tapioca with rice flour next time. But the chicken marinade is a keeper.

  • sosayi on January 25, 2018

    Really great flavor on this dish. I too loved the vinegar "tang" of the dish, but thought that it needed a bit more heat. I took out the seeds from the dried chiles, but perhaps I should have left them in?? Toddler also loved the plain fried chicken cubes, so I had a bit more sauce than needed. Not sure if it's because of that, but the sauce seemed a bit "gloppy" or "gooey". I might try cutting back on the tapioca starch amount in the sauce itself next time. Can't wait to compare to other versions.

  • L.Nightshade on February 16, 2016

    This is a dish I religiously avoid in local restaurants, because of the cloying, gloppy, almost day-glo colored sauce with which it is customarily surrounded. Not this version, oh no. Garlicky, a bit hot from the chiles, a tang from the Chinkiang black vinegar, with only a hint of sweetness: perfect. (Full disclosure on that hint of sweetness: I’ve been using stevia for all recipes that require a bit of sugar, as I don’t eat sugar. It wouldn’t work in a dish that really requires caramelization, but for a bit of sweet, it’s been working just fine.) The scallion garnish on the chicken came from my windowsill garden. I was happy as a tapioca-clad chicken nugget with this dish. Or a clam, which may be more accurately purported to be happy. For just the two of us, we thought we’d have leftovers. Ha! Silly us, we scraped the bowl clean. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9810144

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Reviews about this recipe

  • Fine Cooking

    If you love the overly sweet version of this take-out favorite, this one may not be for you. Chicken thigh pieces fry up amazingly crisp before being tossed in a spicy sauce...

    Full review
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