This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out.
Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. I've loved all your feedback and incorporated some changes that'll make this General Tso's even better. The sauce, for example, has a couple of new ingredients to round out the tomato base.
The biggest improvement is in the frying process. The previous recipe resulted in really nice crispy chicken, but I think this new recipe one-ups its predecessor. After countless hours frying chicken in front of the stove, I've found that the key marinade ingredient for crispy chicken is...egg whites, which allow the cornstarch to adhere to the meat, without lending too much of an eggy flavor. And, as one commenter suggested, tossing the cornstarch with a little salt and pepper is great for adding more flavor to the fried chicken. You can also take a few extra minutes to fry the chicken again for another 30 seconds, an optional step to get very crispy chicken, identical to the take-out kind.Read More