My husband and I were craving Chinese food in a big way, but neither one of us wanted to make the 45 minute trek to our nearest P.F. Chang’s, so off to Pinterest I went to track down a copycat recipe for their General Tso Chicken … and I struck gold!
Here’s the recipe I found and would recommend a million times over. It was fairly easy to make, but most importantly, DE-LIC-IOUS!
Here’s what you’ll need to make P.F. Chang’s General Tso Chicken (well, the copycat version anyway) …
First up, the making of the sauce!
Combine your cornstarch, water, garlic, ginger, sugar, soy sauce, white vinegar, white wine and chicken broth in a quart jar with a lid …
Shake it all up and put it in the fridge …
In a large bowl, mix together the chicken, soy sauce and chili peppers …
Stir in the beaten egg …
Add the cornstarch and mix until all the chicken pieces are well coated.
It will look kinda gross (this picture doesn’t do the grossness justice) …
Deep-fry 7 or 8 chicken pieces at a time until crispy. Repeat until all the chicken chunks are fried.
Remove excess oil by placing cooked chicken pieces on a paper towel …
Shake the sauce to recombine, then pour it into the wok. Cook it until it’s thick.
Add the chicken to the sauce and cook until everything is hot and bubbly …
Serve with rice and/or noodles …
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 tsp minced fresh garlic
- 1 1/2 tsp minced fresh ginger
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup dry sherry or white wine (I used white wine)
- 1 can condensed chicken broth
- 3lbs boneless, skinless chicken breast, cut into chunks
- 1/4 cup soy sauce
- 1 – 2 TBSP chili pepper flakes, to taste
- 1 egg, beaten
- 1 cup cornstarch
- 2 quarts vegetable oil
- 2 cups sliced scallions
- Put everything in a quart jar with a lid and shake it up, then put in the fridge. Shake it up again when you are ready to use it.
- In a large bowl, mix together the chicken, soy sauce, and chili peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated.
- Heat the deep-frying oil to 350°F in a large pot. Cover a large platter with a few layers of paper towels.
- Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels. Repeat until all the chicken chunks are fried.
- Shake the sauce to recombine, then pour it into the wok. Cook until thick.
- TIP: If it gets too thick, add water until it’s the right consistency.
- Add the chicken to the sauce and cook until everything is hot and bubbly.
I served this dish with my other new favourite copycat recipe, Bangin’ Good Shrimp. They accompanied each other really well and also tasted great with the noodles and rice I made up.
Who needs take-out when you can make it at home?!