General Tso’s chicken

Posted by Vanessa in Cooking, October 26, 2009

Sunny Anderson's General Tso's Chicken

Note:  For a faster, easier and even a little healthier version of this recipe, click here.

My husband’s FAVORITE meal is Chang’s Spicy Chicken from P.F. Chang’s, their version of General Tso’s Chicken. Most of the time (even now that we don’t live near one) when I ask him what he’d like for dinner, that’s his answer. So when Sunny Anderson was making her version of General Tso’s on Cooking For Real this week, I decided to see if it would compete with Chang’s, or at least get my hubby excited about what’s for dinner.

Sunny calls hers Airman Anderson’s Chicken…my husband actually thought I came up with the name.

Here’s what I did differently:

1. I used chicken breasts instead of thighs since that’s what we prefer.
2. Instead of serving it with her Stormy Rice, I made my Citrus Rice-tastic instead. I thought the slight orange flavor in my rice would complement the orange in the sauce of this recipe.
3. We sauteed sliced carrots, mushrooms, celery and scallions to toss with the chicken.

This recipe was more work than I initially anticipated, but after my husband’s reaction, totally worth it. He says it doesn’t beat out Chang’s (not yet at least, I’m not giving up that easily) but it was very good, much better than what you’d get at any other Asian restaurant. My husband raved about the sauce, and that was the easiest part of the recipe. I have to say I really enjoyed it as well, but it was a little too spicy for my tastes. I think the next time I make it I’ll dial back the cayenne pepper and red pepper flakes a notch or two so it’s a little more enjoyable for me.

We’d absolutely recommend this recipe. As long as you have the time, this is much better than your typical take-out and is even yummy reheated for lunch the next day too, as we just found out.

Airman Anderson Chicken

recipe slightly adapted from Sunny Anderson on Food Network's Cooking For Real
  • Prep Time: 40 minutes.
  • Cook Time: 30 minutes.
  • Ready in 1 Hour, 10 Minutes.
  • Makes: 4 Servings
  • canola oil, for frying
  • 4 chicken breasts
  • 2 eggs
  • 2 teaspoons cayenne pepper
  • kosher salt
  • black pepper
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 orange, zested
  • 1 1/2 cups orange juice
  • 1/3 cup brown sugar
  • 6 tablespoons butter
  • 2 teaspoons red pepper flakes
  • 1 1/2 tablespoons Worcestershire sauce
  • In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees.
  • Line a sheet tray with a wire cooling rack.
  • Slice chicken into 2-inch pieces.
  • In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. On a large plate, mix together salt, pepper, flour and cornstarch.
  • Dip the chicken in batches, first in egg mixture, then in the flour mixture and turn to coat. Set on a wire rack and let sit 10 minutes.
  • While chicken is resting, prepare the yummy sauce!
  • In a large saute pan, combine orange zest, orange juice, brown sugar, butter, red pepper flakes and Worcestershire sauce.
  • Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes.
  • Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated.
  • Spoon onto a serving platter and serve on rice with sauteed vegetables, if you\'d like.

3 Responses to “General Tso’s chicken”

  1. Sunny Anderson says:

    muah! thanks for watching!

  2. Vanessa says:

    sunny! well, thanks for reading! 🙂 keep those great recipes coming. i never thought i'd be able to make my husband's favorite dish for him at home, but thanks to you, i'm sure trying.

  3. My Dad actually made the Airman Andersons version and it was amazing!!! This looks great with the additional veggies and i will def be making this soon, thanks for the spin on the already awesome recipe. You Rock!!!

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