General Tso's chicken from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 89) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • green onions
  • soy sauce
  • red peppers
  • chicken breasts
  • ginger root
  • rice vinegar
  • chile bean paste
  • EYB Comments

    Can substitute garlic-chile paste for chile bean paste. Process takes 1-5 hours.

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

  • Eat Your Books

    Can substitute garlic-chile paste for chile bean paste. Process takes 1-5 hours.

  • mamacrumbcake on July 26, 2018

    Although this is not like the restaurant version of General Tso’s Chicken, which is deep fried, this is good. The sauce is sweet, sour, moderately spicy, and fragrant with ginger, garlic, and scallions. The sauce is quite intensely flavored so a little goes a long way.

  • bwhip on July 22, 2017

    First time I've ever tried Sous Vide, and I'm a believer. The recipe was really tasty, and the process was easy, and the results were excellent. Every piece of the chicken was cooked perfectly, with a wonderful, consistent texture. Looking forward to trying many more recipes from this book.

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