This is only a 22-min meal if someone has already set up your mise en place even the way the instructions are ordered indicates that's how it was done - make the honey sauce first! anyway, this IS very tasty. I’ve made this so many times now and it’s always a highlight. So delish! I make this one regularly and hubby and I love it! (I use 2 packs of 14-oz tofu, not just one, because the recipe calls for 2 lbs of chicken). Like somebody else noted, below - this is a great recipe for vegans: sub out firm, pressed tofu, like the other review noted for the chicken, and otherwise, make as directed. Uses a lot of oil - I think you can cut down a bit on the oil on the green beans and also the chicken. It’s a little too heavy and sweet for me but kids love it. That being said, you need to make this recipe - it's one of my Epicurious favorites and I've been cooking from this site for over 20 years. It's written that you can basically do everything while the chicken is frying - certainly a logistical feat in 22 minutes, even with everything mise-en-place and ready to go. It takes us about 1 hour to make this start to finish. We usually make this on weekends since the frying of the chicken in batches is tedious and messy. It's hard to go back to take out since this is so much better! My only complaint is that it's advertised as 22 minutes and its not. This is one of our favorite family recipes. The roasted green beans make a great simple side though! Peanuts and bell peppers would take this in a saucy kung pao chicken direction, for example. I could see adding vegetables like cauliflower to the chicken too the sauce it so good that you just want to smother everything in it. Next time, I’ll reduce the whole chilis de árbol from 6 to 4 so we don’t need quite so much rice to temper its heat. Like another reviewer said, I expect it will take an hour now that I know what to expect. Definitely not 22 minutes though with ingredient prep, it probably took me 1-1.5 hours on the first try. This recipe is fabulous! All three diners thought it tasted like restaurant quality, and we’re so excited to make it again. Serving it with Basmati rice is a must! Like previous reviewers mentioned, it takes much longer to prep and complete than the 22 minutes it states. I should really boil the vegetables while the chicken is cooking to save time! I don't add too many veg just to make sure I have enough sauce by the time I add the chicken back to the pan to reheat. If I need to feed more people and make it more substantial, I remove the chicken and then add the sauce ingredients to the pan and some thinly sliced carrots, frozen peas and/or frozen edamame beans and simmer until the carrots are cooked. I prefer it without the tomato paste, sauce seems 'heavy' with it.

I'd somehow never had General Tso's chicken before, so I'm guessing I dislike the dish rather than this particular recipe.įabulous recipe. We found this bland and sweet, but it's probably great for families. this helped cut the sweetness and add more flavor. I added Thai chili powder, and I also used a bit more garlic and ginger. Step 5ĭivide chicken and green beans among plates. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.

Add chicken to cornstarch mixture and toss to coat.

Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.

Homemade general tao chicken