General Tao’s Chicken Recipe

June 26, 2012

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What You Need

  • 1 1/2 lbs boneless skinless chicken breasts, cut into chunks
  • 1 cup green onions, sliced
  • 4 small dried chilies, seeds removed (thai chilies are good)

Cornstarch slurry

  • 1/8 cup soy sauce, low sodium
  • 1/2 egg, beaten
  • 1/2 cup cornstarch

Sauce

  • 1/4 cup cornstarch
  • 1/8 cup water
  • 3/4 teaspoon garlic powder
  • 1/2 cup sugar
  • 1/4 cup soy sauce
  • 1/8 cup white vinegar
  • 1/8 cup white wine
  • 1/4 teaspoon of pepper
  • 8 ounces chicken broth

What To Do

Place all “sauce” ingredients in a jar and shake. You can make this the night before – just put it in the fridge :)

Slurry – mix all ingredients – if too thick add a small amount of water.

Add chicken pieces to the slurry.

Hot oil to 350 and add chicken ( about 6 pieces at a time) place cooked chicken on a paper towel. Takes about 6 minutes to cook each piece.

In a wok or large pan – heat up oil you want it at about 400. I use grapeseed oil because of the high smoking temp. Add green onions and peppers into the pan and cook for 30 seconds. Add sauce and stir until thick ( like the type in the restaurant ) might take a few minutes.

Add in chicken into the sauce. Cook till the sauce starts to bubble

Enjoy!

General Tao’s Chicken Recipe
 
: 4

 
Ingredients
  • 1½ lbs boneless skinless chicken breasts, cut into chunks
  • 1 cup green onions, sliced
  • 4 small dried chilies, seeds removed (thai chilies are good)
  • Cornstarch slurry
  • ⅛ cup soy sauce, low sodium
  • ½ egg, beaten
  • ½ cup cornstarch
  • Sauce
  • ¼ cup cornstarch
  • ⅛ cup water
  • ¾ teaspoon garlic powder
  • ½ cup sugar
  • ¼ cup soy sauce
  • ⅛ cup white vinegar
  • ⅛ cup white wine
  • ¼ teaspoon of pepper
  • 8 ounces chicken broth
Instructions
  1. Place all “sauce” ingredients in a jar and shake. You can make this the night before – just put it in the fridge :)
  2. Slurry – mix all ingredients – if too thick add a small amount of water.
  3. Add chicken pieces to the slurry.
  4. Hot oil to 350 and add chicken ( about 6 pieces at a time) place cooked chicken on a paper towel. Takes about 6 minutes to cook each piece.
  5. In a wok or large pan – heat up oil you want it at about 400. I use grapeseed oil because of the high smoking temp. Add green onions and peppers into the pan and cook for 30 seconds. Add sauce and stir until thick ( like the type in the restaurant ) might take a few minutes.
  6. Add in chicken into the sauce. Cook till the sauce starts to bubble
  7. Enjoy!
Recipe is adapted from HERE

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{ 8 comments… read them below or add one }

Jennifer July 2, 2012 at 3:17 pm

One quick question – is it white vinegar or white wine vinegar? the recipe says white vinegar but the picture shows white wine vinegar.

sounds great, want to try this

thanks
Jennifer

Reply

Budget Savvy Diva July 2, 2012 at 3:20 pm

Use white wine

Reply

Tara July 10, 2012 at 5:13 pm

Hi! I can’t wait to try this recipe…general tao’s is the only kind of chinese food that my husband likes. I’m having trouble finding the dried Thai chiles and was wondering if you have a suggestion for a good substitute.
Thanks!
Tara

Reply

Budget Savvy Diva July 10, 2012 at 5:26 pm

You can use those dried chilis in the Mexican section… You could use red pepper flakes as a last resort ( just keep tasting)

Reply

Trixie November 10, 2012 at 9:11 pm

Hi There! I working on my meal plan for next week and would like to make this. For the oil amounts, when you are cooking your chicken, do you need the pieces to be “deep frying” or just enough oil so they don’t stick? Also, how much oil for the veggies? I’m not very up on Asian style cooking so I’d appreciate the help. Thanks.

Reply

Budget Savvy Diva November 10, 2012 at 10:18 pm

Just enough so it does not stick.

Reply

Gayla Goff December 15, 2012 at 2:58 am

How do you measure 1/2 egg?

Reply

Nicki December 21, 2012 at 4:42 pm

I think it would be easiest to beat a whole egg and then use half of that. As long as you are close to half an egg, it won’t make that much of a difference.

Reply

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