General Tso's Chicken | Basics with Babish
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- Опубликовано: 17 июл 2019
- 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.
Recipe: basicswithbabish.co/basicsepi...
Adapted from Serious Eats: www.seriouseats.com/recipes/2...
+ 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
Music by Chillhop: chillhop.com/listen
Blue Wednesday - Sweet Berry Wine, '90s Kid: / bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify 
Развлечения
I'm on Hot Ones! Go check it out!
ruclips.net/video/dQ80ui7zur4/видео.html
Can you make something from Avatar:the last airbender
@@ives6622 Like cabbages?
PagChomp
Sean and Babish will never be as good as Brad and Babi
i love you
Finally the flavors are getting to know each other again. It's been a while.
you love to see it
And all the good stuff is being scraped off the pot
It’s the least awkward high school reunion
Reparations are being made
“It only takes like 45 minutes to make...”
Don’t underestimate my incompetence 😏.
This, it took me two hours and I ended up using too much sugar, because I thought the sauce smelled too strong. It was good, regardless, but I think I won't be eating any sugar for a couple of days.
@@nocunoct loool
Mine ended up a success, but it took me like 2.5 hours. Lol
I got it done in an hour and a half
Also took me about an hour and a half. Technically longer, because I baked half the chicken [breast] instead of frying so probably closer to 2 hours.
Babish really believes in us quite a bit more than he should. 😂
Best “General Tso’s” I’ve had was at a chinese restaurant in San Francisco..I put it in quotes as they called it “The Chairman’s Chicken”
What’s the place called?
@@devingendron2287 man I ate at a Mexican restaurant in San Francisco one time and holy fuck they had some green rice that was to die for!
The place is called The Chairman! super good food truck
TickleMyPickolo I think we’re thinking of different places, becauase where I remember was a sit-down restaurant.
Funny how in that system only The Chairman eats that well.
As an American living in Ireland with no access to The General, I can't thank you enough for posting this recipe. 👏🏻
Nah,curry cheese chips from your local chipper will be class
Ok
Cant get a spice bag in the states though can ye?
@@harryarm123 curry and CHEESE? You animal. All for a cheesy gravy chip, though!
@@18breslin it’s a delicacy here,how dare you offend our culture 🇮🇪🇮🇪🇮🇪
It's not general tso's unless it has 2 pieces of steamed broccoli
No more, no less.
Jake Alexander A master, and an apprentice.
Idk usually I see it come with some diced onions and bell pepper
SargeSprinklez21 “but which one is it? The master or the apprentice?”
RealG Wiser broccoli has a bigger ‘head’
God, I always used to eat General Tso's and thought it was just *ok*. Then the day came when I had it fresh (as in, it came out of the fryer ~90 seconds beforehand) and it was still crunchy. Oh my good fucking lord, it's almost like a different food entirely. The texture, the taste... far far far superior.
Yea, it has to be ordered in a restaurant and made fresh, or it's just not the same.
What'd you do? What this video 10 times over to actually get the recipe, or did you have to methodically pause it? He speaks way to fast, and I know you don't have a eidetic memory.
@@gabrielcarkhuff2670 He lists the ingredients, if you expand the text.
He also tells you he got it from Serious Eats, so you could use Google or the search engine of your choice.
@@panpiper In the 60's all 'good' dope came with flowers and seeds. The more seeds and flowers the better the grass. (A decade latter people learned about female plants and just pollen not seeds). We kept our seeds in mason jars and in the spring planted seeds everywhere we could in California. City Hall; Golden Gate Park flower beds; Ronnie Raygun's state capitol flower beds. 'Just say yes Nancy'. And of course in river beds where we would sometimes find our crop in the fall. Later on in the 70's full scale growing...no seeds.
@@stevethea5250 Bruh what lmao
"What are you waiting for?"
a second reason to own Chinese cooking wine.
😂😂😂and roasted sesame seed
If you don’t want to buy Shaoxing (it’s less than 20 bucks for a huge bottle) you can substitute dry Sherry.
I just don't know where to buy it.
@@TheGreatsagegoku neither do I but I made this recipe substituting cooking sherry and it came out fantastic anyway
@@alexanderfreeman3406 Can you use mirin?
I just made this tonight, and while yes, it did indeed take me way more than 45 minutes to make, it was by far one of the tastier, crispier versions of General Tso's I've ever had. The marinade & reserve marinade mean so much. I went ahead and made a cocktail with the leftover vodka cause holy shit, this was worth the time invested.
Make the secret noodle soup from Kung Fu Panda please
Slushy Man, I’ve sent that request to him on his website twice
Lucas Mitchell and did he replie?
Slushy Man reply*
Fen Karma 38 BEAN BUNS!!!
Yes pleeeeeease.
Next episode:
Basics with babish: hangover foods
Gud omg yesss
Gud given how I’m feeling today, I could use some of those
DUDE YES!!
Boris has a few ideas.
Hey Babish thanks for this recipe! I'm from the UK where I've never seen General Tso's on a menu so was very excited to try it. I made it for the family and it was absolutely fantastic and loved by all. Took a little longer than 45 mins but I'm sure I'll get the time down with practice. It has been added to my main menu for 'Random Wednesdays' and am wondering if I can get away with making it two weeks in a row.
Anyway, can't wait to get your book when it comes out, peace and love from across the pond!
GD
I'm so pleased that you got to try an American classic. I am certainly not finding fault with British Chinese takeaway because it's yummy, but there were a few dishes I missed when I was staying there.
How is Chinese food in the U.K. different? Maybe us Americans could learn something new, too.
Also, I work at a Chinese restaurant, so I can tell you all about other dishes to try if you're interested lol
Dude, that's so cool that you do random food days. I can't cook, but I'm learning and I think I kinda wanna do that too
@@luperodriguez5308 Hey Lupe hope you try the recipe and get into cooking - its great fun and a good stress relief from a long day! Literally just cooked this again tonight when I saw your message. Still takes longer than 45 mins ;)
Do you also do Taco Tuesday and Stir Fridays?
"YOU HAVE TO USE DARK MEAT"
"But you can use light if you want'
Liking all the basics videos but still waiting on a basics video on the spice cabinet
Do the orange tricycle chicken from BIG BANG THEORY
Buy 2 of each and you're good to go
Hold up lemme take a quick photo of my mom's spice cabinet for reference.
General Tso sounds like a great guy for my army
I wouldn't have guessed that you like Binging w/ Babish, sir.
@Eric Kennedy You actually think that's the real Kim Jong-un? r/woooosh
Eric Kennedy Hey Trump basically called him master 😂
@Eric Kennedy Well, every human deserves some level of respect.
If you want that army cooked in a sweet and spicy sauce, who am I to judge.
Been meaning to make for a while. Finally got around to it and "double fried" the chicken and washed the rice. Sauce wise I used saki instead of vodka and tamari sauce rather than regular soy, salting to adjust.
Best damn general tso ever had.
Ate it while stationed in the US, had it every week for take-away, been missing it ever since. Crossed my mind yesterday, watched your vid today, will cook it up tonight. And I like your watch!
what watch is that?
"J Kenji Lopez-Alt, creator of all good recipes ever."
America's test kitchen: *weeps*
ATK rocks! Plus, hyphen soy-boy is a bigot.
@@SaulBadd I did a quick Google search, and I'm not finding anything bigoted. You did call him a soyboy though, so I have a feeling I can ignore you.
@@SaulBadd in what way is he a bigot?
@@SaulBadd shut up
As well they should. Kenji is badass.
"We're going to incorporate the marinade with our fingers"
*breaks out the tiny whisk*
Babish: Season the rice with salt...
Asians: We don't do that here
Carribeans: dosent even believe that people do that
@@desteriusdester4671 why? Do they not season their food?
@@greatarabia8091 we do season our food just not rice with salt ugh if we ever saw someone doing that we would slap the shit out of them like there's more to seasoning than salt
@@desteriusdester4671 lol that's the first time I hear that.
Are you Caribbean?
@@greatarabia8091 hell yeah
This comment section is a riot lmao.
I never knew salt on rice was such a big deal to some people.
Imagine showing an Italian a pizza with bright rings of pineapple sprinkled with little pieces of olives...
@@2008davidkang sounds good...
2008davidkang do you people not realize that people have different tastes? Yeah sure an Italian might find Hawaiian pizza bad, but an American/Canadian may find it good. I can guarantee Europe screws up foreign food as much as the US and Asia screws up European food, but people make food for what they find to taste nice. This is why I can’t stand purists who say “ItAlIaNs WoUlD hAtE tHiS” or “ThIs IsNt AuThEnTiC” just shut up and let people enjoy the food they like
@@NapalmStrike802 Its a joke man.
Napalm Strike, calm down?
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.
Two beers in 1.5 hours? I live in a different dimension. Two beers down in the first 10 minutes is my base layer
@@MrKinghuman No one's asking, show-off.
*Chicken falls into the stove*
*Gets flashbacks to Babish’s Burger Show episode*
That's literally the first thing I thought of when that happened, glad I'm not the only one
Babish will never live that down.
Babby: Season the rice.
Everybody in the comments using their real names: *BLOOD FOR THE BLOOD GOD*
Me, triggered at the slightest 40k reference: *SKULLS FOR THE SKULL THRONE*
I think I'm right in this thinking:
Every comment you see that says "as an asian" or "Asian here" are lies. They literally are just looking for sweet sweet internet points. Sometimes their posts are so algorithmic I'm hesitant to believe they're human (which funnily enough, asians dont consider other asians human, so maybe it works out)
Tyler Lackey no no no you don’t understand, Asian people literally cook rice in a rice cooker and not in a pan, and seasoning rice is literally unheard of, especially with salt
@@plasmagamer2521 yeah tell that to the asians who season rice. Or better yet, quit trying to grand stand some objective cooking method when nearly everyone disagrees with you, especially the people you're supposedly defending
“BLOOD FOR THE BLOOD GOD.” Said the *hummingbird* .
"It only takes about 45 minutes to make which is how long it takes to order take-out"
New Yorkers: 10 take it or leave it
He a New Yorker tho.
Hridaya Jamkatel I am too
@@nico2635 ik. i mean hes a new yorker and it takes him 45 mins to get
I'm in Manhattan and the last time I ordered delivery Chinese food it took 12 minutes from the time I hung up to when my door buzzer was ringing. In that time they made 3 dishes *and* traversed 0.7 miles.
@@CydeWeys you got dishes someone else didn’t pick up
*Binging With Babish:* _My time has come..._
*My Hunger:* Aw crap, here we go again.
Do u mean his diet lol
You can say ‘shit’ on the internet
Frick.
Shit*
@@flamethekid lol wtf
It's not a fear of spicy things, it is the debilitation of reflux.
And also the desire to not be in pain while enjoying food.
S I L E N C E C O W A R D S
My pregnant ass has been suffering since I can't have spicy food due to reflux, which is very high in baby carriers. *Cries*
@sayntfuu what’s your profile pic an audio scan of?
That isn't normal. Maybe you aren't eating enough alkaline foods and your acid is unbalanced. Quick fix is Pepcid Complete but maybe see a doctor if you have reflux so bad you can't eat a slightly spicy sauce.
This is the first recipe i wanted to do from your channel. Cooking with my mom, we did the entire recipe and took a few ingredients out like the vodka and chile and we prepared and made it. This dish was by far one of the best things I have ever made 10/10
Video on Eggewuh?
i just picked up general tso's and opened up youtube to see this
babish has powers unknown to man
Holyshit you too
...you still haven’t figured out google nem know what you’re doing and send you shit according to what you’re doing? It’s not babish it’s the 5G future we’re headed into. Not a coincidence it’s an algorithm. Say what you want I’m not hating. Idc if you didn’t use your phone or whatever to get the chicken...it’s an algorithm and it’s scary. Don’t hate spew just recognize. Hope you enjoyed your meals. And oh by the way, he forgot to add sesame seeds that’s on every general tso dish I’ve ever had.
50% of your last 6 vids are about chicken and i like them. Good job
It's comes with eggwuh
Just tried this recipe because General Tso's doesn't exist in the UK and an American friend is always ranting how good it is. My verdict, WOW, WOW, WOW, despite making a few substitutions here and there, the flavours were restaurant quality and this is easily my best attempt at replicating a Chinese meal. Absolutely, loved it - big thumbs up from the UK.
Foods from jojos bizarre adventure please please please babish! Squid ink pasta, puttanesca, caprese salad
Those are really common foods though... Caprese especially, I can't go a week without hearing some ad about it.
How about narancia's pizza ya know the one he described before....... that happened
Robot shark soup
He should make Risotto Nero in memories for La Squadra
Isn't that some kids show?
How have you done this for 3 years and not made pretty patties from Spongebob.
Please
Make
Pretty
Patties
If he does this i will literally cry
62 likes isnt gonna cut it if we want to torture him. Please continue
@@james42304 I like your pfp.
david Jones thx
Pretty or krabby? Bc he made krabby patties literally years ago
J. Gant no why would i be talking about krabby patties if i said PRETTY patties
this is the first episode of basics i've actually watched until the end. basics is for when you wanna make stuff, but binging is just the best thing to watch in general
I desperately wish you all could hear my twin five year old boys giggle when you dropped the chicken in the grates and said Jimminy Crickets. The giggled about it for 10 minutes. They ask me to see all the Babish vids and I think, excepting for the booze ones (I don't drink anyway) I've obliged.
Cheers from Utah, brother.
Honestly, I'd probably eat the chicken without even putting it in the sauce, when you took it out of the fryer it looked amazing😍
Fancy chicken nuggets
Yeah i agree. It looked like more like he was making kaarage then general tsos. My family resturant uses a wet batter.
The sauce definitely adds to the flavour but the breaded chicken is pretty great
They're basically short chicken strips. Yeah, they looked pretty good.
That's the magic of proper filming and editing
Guy's if you never make another recipe from this chanel, make this one!!! So worth it
"So?"
"Yes, General Tso"
Noo, not Tso, the chicken, so the question.
Soo...?
@@maogu1999 makes me crack up everytime
American always come up with mess up pronounce
It's actually kinda "chao" i dunno why they so different in american
But many chinese name is mess up in english
Cao-cao - jo-hjo
Leu-bei - lao-pii
Lu-bu - li-poh
Guan-yu - guan-u(like in uber)
So i'm not surprise
@@chin258456 the tso here is 左（zuo）
Literally continued cooking because of you Babish! You have no idea what you’ve done for me and i’m sure I speak for many more - thankyou!
Lucinda That’s great to hear! The strudel is amazing.
This. Thanks to him I know bechemell
Hey Babish, I just wanted say that you’re my inspiration for starting to cook. It’s one my main hobbies and I wanted to say that you’ve helped me through a lot. Much love keep the content going.
I've watched a lot of cooking shows in in my life... I have to say this is the best presentation of cooking instruction I've seen. Thank you!
Made this yesterday for my family and it was a total success. All the flavors combine really well
Why do I watch this when I’m starving
Ugh same.
Same my stomach is killing me rn
Oh my the language in this video ☺️😂
“Cheese and Crackers”
“Jiminy Cricket”
Just made this, came out better than expected. Nice crunch even after sitting in the sauce for a few minutes.
Binging with Babish be like, "Pour your water into a nice glass cup and add Kosher salt."
Seasoning your water isn’t that bad of an idea
tiny whisk to combine
@@xhippeex All we’re missing is “fingies” and “Homogeneity.”
So I made this (with some personal flare/laziness) and it's literally the best food I've ever had. I used lemon juice in place of the wine and it really adds to the recipe. If you don't want to try this because you don't have everything, just do it. You will still love it.
You must have at least ginger or garlic though.
what about the vodka ? did you just remove it from the recipe or what did you add in its place ?
@@spielwoj1319 I used some vodka we had in the house. I have no clue if it is necessary or not
You should tackle Jjajangmyeon next...comfort food of the South Korean Lovelorn.
Jim Stanga You should check out Maangchi on RUclips for that and all other Korean favorites. She has a wonderful channel if you enjoy making Korean food.
You should check out Idontknowwhattofuckingsaysoilljustwritethis it’s very popular in japan
I'd like to know which came first, Korean Jajangmyeon or Chinese Zha Jiang Mian
Mordred 『Alter』 Korean Jajangmyeon. Even my friend from Cheng Du says it’s a Korean invented dish imported to China.
How bout no
I just made this and substituted the Chinese cooking wine for cooking Sherry. Wow was this ever fantastic! Looking forward to those leftovers. 👍
Babish: "Incorporate using our fingers."
Also Babish: *uses tiny whisk
Babish: Season the rice
Me, an Asian: Season the what now?
I was honestly shocked and appalled, while the asian in me was screaming for blood
I KNOW RIGHT. I have never seen someone salt rice before hahaha
I'm not even Asian but I was also thinking wait what?
@@Blitzvonic same the sauce coating the rice is all the seasoning u need
Lmao you eat unseasoned rice? I feel bad for you
Food: exists
Kosher salt: allow me to introduce myself
MrSolarWaffle
let those flavours get to know eachother
*NaCl wants to know your location*
Thanks to you I made my family really happy today and they loved the food. Thanks so much
I love that thesis at the beginning!
Can you make Tonio Trussardi's Italian food from JoJo's Bizarre Adventure: Diamond is Unbreakable?
I third this
I fourth this.
Holy shit I just commented this
Fifth this
Plus ten points if he can get the same stand effects...
“Let’s get down to basics”
No business, just basics here folks
To defeat the Huns.
Why'd they send...
Oh no that line didn't age well.
You deserve more likes
Just had this for dinner and the whole family adults and teenager loved it
What did you do with the rest of the marinade that doesn't go into the breading?
Any suggestions?
I just made this dish for the third time ever and I swear it was the best yet. This is one of those dinners where you learn something new every time you make it as a beginner!
Is it weird that I watch every video he uploads, although I know I will probably won't make the food
Alex Wood
nope, I am with you.
And I'll probably will never get the chance to try these recipes.
Alex Wood it would be weird if you were making all of the food because you wouldn't be spending any time watching all of his videos
I do the same.
Well, not _every_ video, but a lot of them.
Alex Wood Same. I’m a vegan so 99% of these are off of the table for me lol. Still an awesome channel.
>Season the rice with salt
>Season the rice
>season, rice, salt
>wat
What's confusing for you here?
what's confusing? Your comment doesn't make sense, have you never seasoned anything?
@@ninja_tony He either thinks salt isn't a seasoning, or rice shouldn't be seasoned.
It's not something Asians do, if we wanted to add salt we would do it before we cook it, tho it probably means we are cooking rice for a particular dish (chicken rice, etc)
Rice isn't commonly salted in asian countries
Bob Ross: let's paint those happy little trees
Babish: let's let the flavors get to know each other
Made this with my wife in the uk for my 40th birthday - during lockdown, first time I've experience General Tso's. Thanks Babish you legend - it was amazing!
Not with a wife, you're supposed to use dark meat chicken.
Room service by chromeo is a banger. Loved the episode Andrew.
Hellz Yeah!
Make the Mississippi Queen from Regular Show.
@@jarjar3042 he hasn't
do you want him to die?
That wouldn't even taste good
@@ethanbayt Well, he can still make something that kind of looked like a Missisipi queen
Its a very spicy Chili except instead of Meat its Shrimp and change Beans for Kimchi
Jet Bread No shit. Nothing from Regular Show ever tastes good, but that isn't the point.
let me get an egg roll wit it
I’ve just made this today for the family, bloody brilliant really tasty! Thanks Babish!
4:23 he said sauce pan instead of saw spin! It just feels wrong though. :(
No you misheard, he said saw span this time.
The Food Lab was given to me as a birthday present... Best birthday present EVER!
His intro literally gets me so excited, like I don’t even care what happens afterwards
The third dish I've now made because of your channel. The best one I've made yet! Thanks for the inspiration, It's really been a blast!
Thanks for the inspiration! I shall be making this dish this weekend!
I really appreciate the way Babbish presents his material (let alone the top notch quality content)
He's helped me to improve my dishes and I'm a chef since 2010. I've completely changed my whole menu at my restaurant and my customers love it
@Sparta Batallion in Cape Town, South Africa
@Sparta Batallion no.. well it depends on the person but since most of us black people here have normally functioning brains we know that they didn't do anything wrong. I'm not saying everyone but a few people are racist against the whites. But generally we live in harmony and peace. I think Cape Town is a place where people can accept you for who you are (as long as you don't do bad stuff)
@Sparta Batallion yes.. exactly
I cooked this tonight. My wife and I both loved it. It’s a keeper!
One of my favorite chefs
There is a Chinese restaurant near me(my favorite one) that makes their General Tsos chicken perfect. It's slightly sweet, very savory, super crispy, as spicy as you ask them to make it, and they don't drown the chicken with the sauce.
Pumpkin and herring pot pie from Kiki’s delivery service!
Yes please!
This is a fav of mine that I've made about 15 times since watching! Thank you!👍🇺🇲
This is the first recipe I made from the show and it was AWESOME it worked out great
Could you make Sojiro's Coffee and Curry from Persona 5?
omg yessss that'd be sick
I am from Europe. I have never heard of this.
But it sounds great
It's a rather modern Taiwanese dish that got super popular in New York, and then the rest of America.
In mainland China it is a rather obscure dish, likely in places that already specialise in popcorn chicken.
For the true American experience, add a couple big spoonfuls of corn syrup to the sauce.
I made this recipe tonight and my family loved it, Babish is the plug!
Made this for the lunar new year for me and my brother who is from China originally, we go to boarding school and because of COVID we were not allowed to go out. It was completely delicious and it went down a treat. So thank you!
Can i get an eggroll with it?
Chromeo... I see you are a man of great taste!
Wow... One of your videos that doesn't scare me at the difficulty level... Bravo...
Just tried this, so delicious!!
You say "too easy to buy" -- but in the UK you can't find this, so it's awesome that I can make it now! :D
Thought I'd suprise my gf with this ended up making it with her in the room. But it's an awesome recipe and I'm sure she happy with me making as she got me into your videos. Keep up the great vids.
Just made this and... HOLY COW its amazing.
I made this for my parents tonight for dinner! Big success!! Thanks Babish!
I just made this with tofu instead of chicken and it was absolutely amazing! This technique works for anything you wanna put in breading and fry to crumbly goodness :)
The Thanksgiving Balls from Psych would make for a great episode!
Cory Humphries
Agreed
I love this show.
I just made it. Best General Tso's chicken I have ever had!! Highly recommend
For your next Binging with Babish episode, do this cake from Arthur
"Chocolate fudge brownie with a vanilla custard filling, topped with butterscotch icing & crumbled peanut-butter toffees"
HIM: *add's salt to rice*
ASIANS: *gets triggered instantly*
At least he didn't put something like mayonnaise on it. 😂😂😂
You never put salt on steamed rice. Ever!
@@franzaresviernes1163 What's it gonna do? Spawn demons? 😂
@@g.s.5110 Yes it will spawn demons!
Latinos love white rice too, and we do add salt, it makes the rice delicious in its own way
Just made this recipe absolutely delicious you all need to try it
As someone who can't really do Chinese takeout because they usually use peanut oil and I'm deathly allergic to peanuts, this is wonderful and I love you and I'm making this ASAP. It looks a lot better than the stuff from a package, and doesn't seem to take much longer to make