I will definitley be making this again!And to all the negative reviews, don't pay attention. I briefly steamed some fresh broccoli and red peppers and added them into the sauce with the chicken. Both added another set of great flavors.3. Sauce: I added fresh ginger and orange juice instead of water. Once the sauce was on it, I did not miss the fried part of it and you really could not tell a difference.2. I just seasoned with salt and pepper and cooked in a small amount of olive oil until crispy. In order to make this dish a little healthier, I skipped frying the chicken. This is an absolutely wonderful recipe!!! So happy I found it. I promise you will thank yourself and maybe even me! Enjoy! Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Don't be scared by any negative reviews.
The quicker you serve it the crispier the chicken stays. It may not even need a minute if you kept the chicken warm.
Add chicken to sauce in wok and heat just until the chicken is hot enough for you. The thickness of the sauce should be similar to what you get when ordering this at a restaurant. If it gets too thick, add a little water or other liquid. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. Some reviews didn't kniw what "thick" meant. Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Add green onions and hot peppers and stir fry about 30 seconds. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.) In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Keep warm- I just put them in the oven with the oven off. Want them extra crispy? Put them on a rack over a sheet pan. You can use a simple cooking or candy thermometer to judge the temp of the oil. You do not want to lower the temp of the oil by cooking too many at a time. Only cook 7 or 8 chicken pieces at a time. Add chicken to the hot (350 degree) oil and fry until crispy. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add ALL the chicken pieces and stir to coat. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. Place sauce ingredients in a quart jar with a lid and shake to mix. Here is info, pics and heat levels of different chilies. I hope that you have the great results that I have had time and again. The heat here is pretty much a balanced amount because some like it hot and some do not. It does result in crispy pieces of chicken that are so like you find in a restaurant. I was the same way the first time I made this. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I know that when making this it seems strange and like it just is not going to work. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. #General tao chicken calories zip
HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. The first is used to coat the chicken for frying, the second to coat the fried chicken. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. To make the meal go quickly prep everything the day or night before and store in the fridge. "Wow! This is even better than the BEST I have had in my fave Chinese restaurant.
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