-WarHounds-: This recipe was a variation I came up with that is way better than takeout (and spicier) and relatively easy to prepare! If you need me to clarify anything, I’d be happy to! I don’t really measure everything such as the pepper and salt because it’s something I feel depends on the person eating it!
My General Tso Recipe (Should feed 2 people with some rice or 1 very hungry person):
**Sauce**
– Little less than 3tbsp sugar
– 1tbsp sambal (Chili Garlic Sauce, should be easy to find in every supermarket)
– 1 tbsp hoisin sauce
– 2tsp black vinegar
– 3/4 cup of water
– Tsp bouillon
– 1tbsp light soy sauce
– Tsp sesame oil
– Tsp dark soy sauce
– Squirt of siracha (Not necessary but I felt it was right!)
– little less than 1tsp msg (You can use something like oyster sauce if you don’t have msg.)
**Marinade**
– .75lb chicken thighs
– Some Salt (The bouillon is fairly salty so don’t overdo it)
– Some black and white pepper
– pinch of sugar
– Tbsp light soy
– 1-2 tsp of dark soy
– 1 egg
– cornstarch (save for last and use a lot)
**Stir fry**
– chopped/minced Ginger (a little more than garlic)
– Green onions, 4-6 pieces
– 2 tsp chopped/minced Garlic
– 10-15 dried chopped peppers ([I bought on amazon](https://www.amazon.com/THREE-SQUIRRELS-Szechuan-Chilies-Chongqing/dp/B01NASAQ63/ref=sr_1_1_sspa?ie=UTF8&qid=1533348870&sr=8-1-spons&keywords=chinese%2Bred%2Bpepper&th=1))
Finish with sesame seeds and tsp sesame oil
**Directions**
– Cut chicken and let sit in marinade
– Mix sauce in separate cup
– Add cornstarch to marinade until each piece is separate and fully covered/dry
– Pour as much oil as necessary in wok (1-2 cups)
– Heat up oil to hot
– When ready, place chicken in pan and fry for 5-7 minutes depending on size/color
– Take chicken out and let dry on paper towel, pour oil out of work
– Stir fry garlic, onions, peppers, and ginger for 1-2 minutes (high or med-high)
– Throw in sauce and wait until it thickens and reduces in size by half
– Toss in chicken, sesame seeds, and sesame oil.
dogboystoy: I also have one that i pulled off the web years ago. All of them are pretty involved one way or the other. The one i use is the least involved and still takes me about 2-2.5 hours to prepare. Due to the frying process.
Yours looks great, but uses some ingredients that i dont normally keep.
lanismycousin: So … when can I come over for dinner? 😉
hlbyers92: Sounds amazing! What kind of wok do you have? I’m in the market for one.
eat_your_brains: Thanks dude man