General Tso's Chicken | Basics with Babish

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    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

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    1. Binging with Babish

      I'm on Hot Ones! Go check it out!

      1. Niubility

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

      2. Konnor Bailey

        Can you do a collaboration with good mythical morning

      3. Sir Douglas Howel, 5th Seat

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

      4. fallinangels _

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

      5. Vibudh Sharma

        Now go to cold ones

    2. Repeal the Hart-Celler act of 1965

      What if we've been fatally injured. Can we still make this?

    3. Red Lady

      Season the rice?!? SEASON THE RICE?!?!

    4. LAC Clemont

      "Season the rice-" I'm sorry but WHAT THE FUCK

    5. Michael Kalbow

      Have you tried making rice by boiling it like you would pasta?

    6. d.ronzo17

      Andrew: *puts salt in the rice* My inner Asian: *NOOOOO*

    7. Akivaran

      OMG that looks good and you made it look so easy

    8. IMC Pilot Michael Bell

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

    9. Sho Yu Weeni

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

      1. papa spooks

        helps penetrate the meat

    10. Luke Haave

      Wait where did the reserve marinade come from??

    11. etheth888

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

      1. anthony gonzo

        He didn't use dark in the vid.

    12. Julian Paul

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

    13. Jordan

      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 🤞

      1. Swish Fish

        Let us know how it turns out! I'm staunchly against home deep-frying (fairly dangerous and excessively wasteful) so I won't do this myself, but give it a shot!

    14. fan boi 101

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

    15. KansasGuy 2012

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

    16. Brad Viviviyal

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

    17. Matt S.

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

    18. izzy san

      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 😂

    19. XxSchwarz500xX

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

    20. Ricardo Huezo

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

    21. 이진민

      Did you just season rice

    22. Justin Kearl

      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

    23. Madmerlined

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

    24. Magmafrost13

      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.

    25. Weird Guy

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

    26. Ernest

      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

      1. Trunks Vegeta Briefs

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

    27. Patrick Barber

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

    28. 문재인

      Look at the portion. Looks like 4000kcal

    29. EnzoCroft

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

    30. e135789

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

      1. Jake Alexander

        No more, no less.

    31. Ben Jenkins

      Can you do Kung pao chicken

    32. Giovani Pablo

      This nigga seasoned the rice ON the plate

    33. FitAngie

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

    34. Corbin Wilson

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

    35. KillerTacos

      Wow! Looks beautiful

    36. Lee Sharpnack

      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.

    37. R J

      marry me babish. right now. LOL

    38. sad boi

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

    39. Rodolfo Lira

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

    40. Jeannick Augusmar

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

    41. fAm sQuad

      Basic with babish Chowmein

    42. Isaac Slaughter

      Not sure if you've done Stranger than Fiction yet

    43. Vault Dweller

      I have never heard of this place

    44. Elizabeth Matthews

      Two shots of vodka

    45. midnightjester36

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

    46. danktower

      Uncle Sam knows who to hire as chef now.

    47. Jēmusu Shizao

      Hears a dbz reference *heavy breathing*

    48. ya boi

      Why would you use white meat.

    49. Smoola :3

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

    50. Tristan Boyd

      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!

    51. Simon Tonekham

      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)!

    52. Un-Named Trucker

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

      1. Simon Tonekham

        I'm with you, dude!!

    53. Hannu Soini

      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.

    54. Ross Carlson

      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!!

    55. Bit Chon

      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.

    56. Clarity

      You put the rice in the oven? The hell

    57. Matt Daniel TV

      This is sesame chicken right

    58. kidgirth69

      babish! what happened to the reserve sauce?

    59. dazzlerflower

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

      1. M8541Reaper

        She is the best!

    60. Rose Calhoon

      Do tuwo shinkafa from Amazon’s The Tick

    61. Katana Vlogs

      Cookie omlete from Tuca and Bertie

    62. Ellen Anderson

      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.

    63. Low Battery

      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.

    64. Jay Quintana

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

    65. Serendipity Wyrd

      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?

    66. Jun Daniel Gyu Lee Kim

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

    67. Jun Daniel Gyu Lee Kim

      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.

    68. Ligierthegreensun

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

    69. Falbere!

      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".

      1. Angel Fox

        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.