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:
+ 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


  • I'm on Hot Ones! Go check it out!

    • 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?

    • Now go to cold ones

  • OMG that looks good and you made it look so easy

  • What do you think about a BLTPizza? Too easy? I can try something else.

  • I dont get the vodka. the ethanol gasses off and leaves water and whatever else unknown impurity.

  • Wait where did the reserve marinade come from??

  • The sauce came out very dark compared to the one in your video. Maybe the soy sauce was too dark?

  • That's Lee Kum Kee light Soy Sauce not dark soy sauce

  • Can't get this dish in the North on England. Tried it in America, and loved it. You've inspired me to make it at home 🤞

  • I was like oh yeah im gona make this.. Looks at all the ingredients - looks at the fridge.. Yea im not gona make this..

  • Made this tonight ! It was delish !!! Even with me not finding the right cooking wine lol

  • Never had an order of General's chicken - i tend to go for the more authentic dishes.

  • This is wrong, everyone knows they use the general's toes and not chicken! Sacrilege!

  • This man makes bread from scratch!!!!!! But made Uncle Ben's rice you have to put salt on after it's cooked what kind of world does he live in 😂

  • How on earth did i get to this vid from watching gaming vids???

  • If I wanted to make this for a family dinner should I triple or double the ingredients

  • Did you just season rice

  • So I’ve been meaning to ask this. Your knife skills are great but why do you keep changing the way you hold your knife and why do you hold the thing you’re cutting the way you do leaving you fingers vulnerable to cutting

  • Is this a the American version of Salt and Pepper chicken?

  • Oh hey I have the same knife you used to cut the chicken. Sadly my parents abuse the crap out of it and get upset when I ask them to not leave it in the sink in a pile of cutlery and then guess who's responsibility it is to get the inevitable edge damage fixed.

  • Unpopular opinion I love General Tsos chicken, that mf knew how to cook

  • Is there anything I could replace the vodka with? I love vodka but the person I want to cook this for can't have any alcohol at all

    • Ernest The alcohol boils away while cooking all that’s left is the flavor that the vodka brought to the sauce

  • 45 mins for take out? The magic time for Chinese take out is 15 minutes.....

  • Look at the portion. Looks like 4000kcal

  • What war did General Tso fight in? His army must have been well fed

  • It's not general tso's unless it has 2 pieces of steamed broccoli

  • Can you do Kung pao chicken

  • This nigga seasoned the rice ON the plate

  • That looks fabulous 😍 wait you cook your rice in the oven? 🥺

  • I do not want to be associated with anyone who thinks that General Tso's chicken can be "too saucy".

  • Wow! Looks beautiful

  • 3:17 You mention letting flavors get to know each other in at least half the videos you make. You should really consider doing a video on making gormeh shabzi. A terrific Persian stew that goes from great to phenomenal after sitting in the fridge for a day, if it ever lasts that long.

  • marry me babish. right now. LOL

  • I tried to do this myself and it did not go well

  • I’m from AZ what is a general Tsao🤣👏 I mean what I got here is Bamboo Terrace and Panda express😢🤣

  • Am so mad this guy is out here eating his own good coocking i wish this guy was my dad

  • Basic with babish Chowmein

  • Not sure if you've done Stranger than Fiction yet

  • I have never heard of this place

  • Two shots of vodka

  • Thanks for making the distinction of it being chinese american at the beginning

  • Uncle Sam knows who to hire as chef now.

  • Hears a dbz reference *heavy breathing*

  • Why would you use white meat.

  • I freaking hate scallions, always a pain in the butt to recreate recipes as seemingly EVERYTHING needs scallions xD

  • So, I've been watching Babish videos for a few weeks now, and this was my first ever attempt at making one of the recipes. It went amazingly well and I impressed someone with it so much that they've started watching Babish videos! Thank you Babish for giving me new recipes to try out and to help improve upon my cooking skills!

  • Greetings from Canada! Your food videos are just plain awesome! Thesedays, people like myself like to find ways to save money on cooking our own food (rather than eating out or having food delivered). Your videos are a "catalyst" on providing ideas on what to make while saving a lot of dough (pun intended)!

  • Get a rice cooker for Cheez-it’s sake.

  • Made this today after work, really nice recipe, thank you. I suppose this falls under the "dirty chicken" -category of food, and it's great to know how easily this kind of hangover treat is achievable at home.

  • BIG THANKS Babish - I made this tonight and it was one of the best dishes I've ever prepared!! Far better than any takeout I've ever gotten, the trick about mixing the marinade in with the flour mix is genius!!

  • I made it and it was amazing. Best general tsos I've ever had. I don't think I can eat this in a restaurant anymore.

  • You put the rice in the oven? The hell

  • This is sesame chicken right

  • babish! what happened to the reserve sauce?

  • shouldve double fried the chicken to make it even crispier, courtesy of maangchi of course :)

  • appetizers?

  • Do tuwo shinkafa from Amazon’s The Tick

  • Cookie omlete from Tuca and Bertie

  • I made this recipe today! It took me an awful lot longer than 40 minutes, but the results were delicious. I don't know if my dark soy sauce was abnormally strong or what, but the final sauce was a little too salty. Next time I would probably use only 1T dark soy sauce and sub low sodium regular soy sauce for the other 2T.

  • Well it took us (2 people) 1.5 hours and two beers for our first attempt. We might be able to get down to 45 minutes with enough practice. It was soooooo tasty. We will definitely make again.

  • I can't be the only one who would love to see a Babish and Kenji collaboration, can I?

  • This recipe is FREAKING fantastic! I'm currently on a quest to move to more plant-based meals so I tried this with cauliflower instead of chicken and it was super amazing!!!! Do you have any thoughts on a replacement for the egg in the marinade?

  • All Europeans and Americans including Oceanians and west asians, pls you dont season the rice unless you want to turn into a fatass.

  • Asia in a nutshell Breakfast=Rice Lunch=Rice Dinner=RICE I am sick of this. Also you dont season the rice. Not east asian. Steam. Water. Rice. *** i hate rice pls save me.

  • What happened to the other half of the marinade that was saved for a special purpose?

  • as a chinese person im now very confused. is this a chinese dish...? i've never seen nor heard of this type of "chinese food".

    • It is chinese in origin, but it isn't 'traditional chinese'. It was created by a chef named Peng Chuang-kuei, who was a chef for the Kuomintang during the civil war. He fled to Taiwan and remained a chef there until 1973 when he came to New York City to start a restaurant. He was originally from Hunan, so his dishes tended to reflect Hunan cooking, but modified to American taste. What is called here General Tso's Chicken is believed to have been a sort of generalized example of Hunan cuisine, but modified by making it slightly less spicy and more sweet in flavor.

  • I made this dish yesterday and it blew my mind.

  • I’m gonna make this and the fried rice you made (minus the shrimp)

  • You are officially the VSauce that makes his own sauce

  • Make a Good Burger from the movie Good Burger. Don't forget Kels Secret Sauce!

  • Could you make a video of the desserts from Death Note? 😁

  • The day the usa goes metric is the day i cook this

  • Beef

  • When will the next episode of "my big bois need their nomnoms"? 😁

  • Good recreation of general tso but i still prefer this one from "School of Wok" channel, its simpler and still delicious.

  • Hearing that Andrew likes Chromeo was the best part of this video.

  • My biggest complaint with most General Tso chicken is it is almost never spicy enough.

  • You are the bob ross of cooking.

  • DAmn!

  • Why would you put salt on rice?

  • You forgot msg