General Tso's Chicken | Basics with Babish

Publicat pe 18 iul. 2019
General Tso's can be more than the saccharine, gloopy sauce soaked into flabby, over-breaded chicken to which we've become accustomed. With just a little technique and a little love, the 45-minute wait for this takeout mainstay can be better spent making it yourself.
Adapted from Serious Eats: www.seriouseats.com/recipes/2014/04/the-best-general-tsos-chicken-food-lab-chinese-recipe.html
+ Ingredients & Shopping List
For the chicken and marinade:
2 egg whites
3 Tbsp dark soy sauce
3 Tbsp Chinese cooking wine
3 Tbsp vodka
1/4 tsp baking soda
3 Tbsp cornstarch
1 1/2 lbs boneless, skinless chicken thighs
+ For the breading:
1 cup all purpose flour
1 cup cornstarch
1 tsp baking powder
1 tsp salt
3 Tbsp reserved marinade
For the sauce:
4 Tbsp dark soy sauce
4 Tbsp Chinese cooking wine
3 Tbsp rice wine vinegar
4 Tbsp chicken stock
1/4 cup sugar
1 tsp roasted sesame oil
1 Tbsp cornstarch
6 scallions
4 cloves garlic
2 inch piece of ginger
6-12 arbol chiles (optional)
+ Special equipment:
Large pot deep enough for frying

Comentarii

  • I'm on Hot Ones! Go check it out! ro-tv.com/tv/video-dQ80ui7zur4.html

    • I find it a crime punishable with jail time if you eat General Tso's chicken without fried rice.

    • You need a larger saucepan for stir-fry's... 4:08 and this is why we cook with woks!

    • Can you do a collaboration with good mythical morning

    • instead of alcohol you could use anything tart/sugary.. pineapple juice, grape juice, almond extract,white grape juice... grats on the recovery bro.

    • Could I sub out the alcohol? I have a recovering alcoholic in my home. What would I use?

  • Good choice of music. I don't doubt I've seen you at a Chromeo concert

  • I’m Asian, and hearing the fact that he cooks his rice in the oven is... Frustrating

  • Really bad sweet and sour

  • I shouldn't be watching this right now. It's 12 in the morning and I'm just going to make myself hungry...

  • Where's the Asians going wtf when he seasoned the rice

  • I tried the recipe and it turned out great and it was really good, but kind of too spicy for me hahah. I'm not sure what kind of chilis you used in the video, but I used thai chilis and I probably should've only put half the amount.

  • on fcking fire!!!!! :)))) that looks extremely yummy!!!!!! :)

  • I thought that babish was eating curry with chopsticks for a second

  • What's the song playing in the background? Sounds like a remixed version of 'Give her up' by Smokey Robinson.

  • Why would you season the rice with salt at the end? smh latina me is like no no no

  • I got two questions for this ep. first what is Jiminy cricket and second, what did u do with those two egg yolks?

  • Simple and delish! Do you think white meat would be dry?

  • I refuse to watch another episode with the camera elevated to anything beyond 1.6 meters.

  • Just made some tso thanks to you, turned out awesome as do all your recipes. Kudos to babish

  • I love general tso's but that's biggest complaint is that its rarely any bit spicy. Maybe it's just what I grew up with but I find it not spicy anywhere nowadays.

  • Cornstarch, that's how you know it's American

  • What is wrong with using the egg yolk?

  • is seasoning rice a thing in america?

    • I never have but my grandmother's from Okinawa so seaweed is usually that bit of salt we have with it.

  • Chromeo FTW!!!

  • I use this recipe to prepare the chicken and buy the sauce pre-made, one pot of this stuff doesn't last an hour lol 😂😭

  • "little bit of kosher salt"

  • Did you just season plain rice with salt? WTF!?

  • Woah what the fuck. You put salt in the rice?

  • reasons not to make this at home: dark soy sauce, Chinese cooking wine, arbol chiles, roasted sesame oil are all things i can not get at my super market.

    • I got all these on Amazon. What year are you living in? 1995?

    • Go to a different supermarket?

    • You don't have an asian market where you live?

    • Time to hunt them down at the small local places

  • you are bald but have an amazing beard

  • Shave your beard off asshole.

  • I followed this recipe to the exact teaspoon last night (ok, I skipped the salting of the rice and I'm glad I did) and it came out waaaay too salty. The chicken after frying by itself was really crispy and tasty but with the sauce,...holy salt lick! Anyway, I was kinda baffled. The only ingredient I had never used was the Chinese cooking wine. I bought the Shaoxing variety because it was not specified which type to use (and there a few different ones). So I tasted some after the fact,...wow, really salty and kinda harsh. I chose poorly. So, next time I make this there's a variety called Pagoda Shaoxing that I will use with no salt. I will not be denied the delicious homemade General Tso's chicken!

    • @Billy Hughes Thank you very much

    • @Sir Parkington Safely or satisfactorily? ;-) I'd say 5-6 people at the most. You should definitely adjust up.

    • How many people did would you say it could serve safely? I plan on making this soon for 10 people so I need to know how much to adjust the recipe

  • Love you love your vids but I feel like nothing if this is basic 😅

  • Where the fuck is the sesameee

  • Thank you! I will definitely give this a try. Do you have suggestions for replacements for vodka? (cuz kids, lol). I had no idea vodka was involved in this chicken.

  • This looks to be pretty similar to Kenji's recipe....

  • I’m not old enough to drink is there a substitute for vodka I could use

  • To be completely honest I'm surprised he didn't substitute some salt for MSG. He's only said about a billion times over the years that MSG tastes good, and it's a staple in cheap Chinese takeout.

  • What watch is that,,, the blue one it’s banging

  • Asian tip: you dont need to season your rice lul

  • Still waiting for a China special named Beijing with Babish.

  • Salt to rice is cream to carbonara level of trigger for us asians.

  • what shit idea of an idea lib tard

  • sir you are a fucking cooking lib tard fuck tard