P.F. Chang’s General Tso Chicken [Copycat Recipe]

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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) …

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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 …

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Shake it all up and put it in the fridge …

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 In a large bowl, mix together the chicken, soy sauce and chili peppers …

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Stir in the beaten egg …

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Add the cornstarch and mix until all the chicken pieces are well coated.

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It will look kinda gross (this picture doesn’t do the grossness justice) …

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Deep-fry 7 or 8 chicken pieces at a time until crispy. Repeat until all the chicken chunks are fried.

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Remove excess oil by placing cooked chicken pieces on a paper towel …

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Shake the sauce to recombine, then pour it into the wok. Cook it until it’s thick.

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Add the chicken to the sauce and cook until everything is hot and bubbly …

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Serve with rice and/or noodles …

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INGREDIENTS

Sauce

  • 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

Meat

  • 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

INSTRUCTIONS

Sauce

  • 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.

Meat

  • 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?!

~ Jackie

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One thought on “P.F. Chang’s General Tso Chicken [Copycat Recipe]

  1. Pingback: Thai Butternut Squash Soup | Sweets.Eats.Treats

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