Chinese Takeout General Tso's Chicken Secrets Revealed
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- Опубликовано: 14 апр 2023
- A comprehensive guide to classic Chinese takeout General Tso's chicken at home! General Tso chicken is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make this takeout classic at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document: docs.google.com/document/d/1k...
Wanna learn how to make Chinese takeout lo mein at home? Check out this video: • Chinese Takeout Lo Mei...
Chinese takeout fried rice video: • Chinese Takeout Fried ...
The fried chicken portion of this recipe is based on @JKenjiLopezAlt version in his book, "The Wok." You should buy it. You will learn a ton: geni.us/n6B2
Serious Eats article on why vodka makes the crispiest crust: www.seriouseats.com/use-vodka...
Ingredients used:
Pearl River Bridge Light Soy Sauce: geni.us/Mbwvp
Pearl River Bridge Dark Soy Sauce: geni.us/bQ1As5B
Lee Kum Kee Light Soy Sauce: geni.us/80M9r0U
Lee Kum Kee Dark Soy Sauce: geni.us/jp9Uc9
Shaoxing cooking wine: geni.us/iNdAZJL
Shaoxing cooking wine: geni.us/PAM2Ma
Unseasoned rice vinegar: geni.us/0T7dll
White vinegar: geni.us/Ask4X
Toasted sesame oil: geni.us/ZHfl54R
Dried chili peppers: geni.us/j17BEHD
Diamond Brand Kosher Salt: geni.us/PiO2h
White pepper: geni.us/vKEdX
Cornstarch: geni.us/sl5PoGp
Baking soda: geni.us/3dVB71
Baking Powder: geni.us/MySsWD
MSG: geni.us/9Lx0
Kitchen gear in video:
Deep fryer: geni.us/myev5y
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Dexter Chinese cleaver: geni.us/5mJZ
Chef Master portable butane stove top: geni.us/yXYxEf9
John Boos cutting board: geni.us/DzvLB
Le Creuset Dutch Oven: geni.us/rzZwFz
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com 
Хобби
Wanna learn how to make Chinese takeout lo mein at home? Check out this video: ruclips.net/video/iRxDpjNDt3A/видео.html
Hey you're back!👍👍✌️🫡 thanks. I hope you had a great Easter Sunday and weekend??🤔🤔
Is the crispiness hard, or easily bitten through? I have bad teeth so some forms of crispiness hurts my teeth and gums. Looks tasty though!
This one is so good - I'd absolutely recommend making it. 😃
I *love* Lo Mein!! Thanks!!
I don't personally know what vendetta you have against chinese takeout restaurants or those kinds of places, but you've definitely made my kitchen and my family a hell of a lot happier with your recipes. For that, I thank you
“As soon as the sauce thickens, it’s time to add our chickens.” I’ll be repeating that to myself while making this recipe lol. Thank you for all of the effort you put into making these recipes absolutely perfect.
General Tso’s is my wife’s favorite, so we made this tonight… she said it was better than any restaurant. Easiest sub of my life! Even just the fried chicken pieces on their own are super good, and could be combined with any other sauce.
i really like how he explains the reason behind certain cooking choices!
Your well researched and thorough recipes are unmatched on all of the internet.
I agree, Jason is awesome - If you like well research thorough recipes you should also check out Kenji J Lopez.
I love Kenji and would also suggest Ethan Chelbowski and Adam Ragusea.
Just made this tonight and the family LOVED it. Will need to double the sauce though as they couldn’t get enough of it especially over the rice that was served with it. The only thing different that I had to do was to use a dry Sherry as I couldn’t find any Shaoxing . Thank you so much for taking the time to create this video!
That is amazing!! Thank you so much for the kind words! Tell your family I say hello, Wesley!!
Dude you nailed this. I made this for a friend and we couldn’t believe how much better your tso is than anything we ever had in a restaurant. My one note is that next time I will make twice as much sauce, reserving the extra for the table. The amount specified coated but it was so good we wanted more. Thanks for posting.🎉
Amazing! I'm really happy you all enjoyed it! When I cook for my parents, my dad always requests more sauce! So, you're in good company!
Literally watched this video this morning went to my local HEB and got whatever ingredients I didnt have made it step by step and my god Jason this was amazing it came out 100 times better then any take out i have ever had. Thank you for this amazing recipe
I made this with gluten free and soy free replacements, and it was so good I wanted to cry. Thank you Jason!
can't wait to try this recipe! 🤤
I just love your videos. Most cooking channels are pretty basic with knowledge. What's why i love all that "sciency" additions in your recipes. Just like using eggwhite only for bredding and adding rice vinegar to regular vinegar to cancel the sourness. Who in their right mind would think to add more sour to sour.
But like they say fight fire with fire.
Write a cookbook Jason! You're the best cook revealing the secrets behind the taste and quality of restaurant food!!
Based Noodle Man is BACK!
In all seriousness Jason, I've been making/in the process of making a lot of your recent recipes. I just made the Lo Mein last night, which was great, and I just bought the ingredients I needed for your Garlic Noodles. Long term I plan on making a variant of you Beef Wellington, the Yakisoba and a variant of your Ramen. I've made your fried rice no less than 5 times in massive batches and it tastes exactly how I want it to, thank you for that Soy Sauce clarification. Your info on soy sauce is going to help massively with my Chinese cooking which has always been disappointing to me whenever I make certain dishes at home. Oh, and your Chic-fil-a copycat slaps! Those fillets did not last long in this house. Thanks man!
Wow! You've made almost everything!!
Thanks for the kind words, man! I sincerely appreciate you! Super cool you've enjoyed everything!! :)
Mate, you are a champion. I now love cooking. You've changed my life.
Pretty awesome!
One thing I would change is to cut the chicken into thinner strips rather than chunks, almost like if you were making Sesame Beef. There's a Chinese restaurant here that makes really good General Tso's that doesn't taste like General Tso's anywhere else, and that's one of the things they do.
sounds legit. I'm going to try that!
I've looked for a ton of recipes for this, and this has easily been the most impressive video for me. I loved your specific science based logic for some of these ingredient choices. Thanks for making this, I downloaded the recipe as well.
Thank you for just everything! Quality content, well researched, witty jokes, silly puns. It's all perfect. I'm so used to videos where someone googles the recipe name, copies verbatim the number one result, then records a video with saccharine music, PowerPoint style editing, and claims of a secret family recipe handed down through the ages. Your content is light years better, I hope you go far!
If you're open to suggestions for video ideas, I've tried for years to make restaurant quality Alfredo sauce. I've made good sauce before, but there is something missing, and I don't think it's mustard powder this time. My guess is some kind of blend of cheese or cheese from a certain region/vendor, but I haven't been able to crack it.
Thank you, Chris!
I'm putting Alfredo sauce on my list as we speak!!
@@farmageddon need a cookbook
Give this man a tv show
Why is this guy not more popular? These are the recipes i never knew i needed
You hit it out of the park with the script on this one. Take out industrial complex? Just great.
I appreciate all the research and explanations that go into your videos. Very well done. Looks amazingly delicious, can't wait to make this one
Thank you so much!! Your content is far superior to other channels and it is noticeable and appreciated! Incredible as always I'm going to try it as soon as possible
Awesome video as usual, Jason. I really appreciate all your hard work in helping me be a better cook.
Thank you, Wesley!
A lot of people don't use baking soda for their meat which I don't understand why not because it does help with the tenderness also nice job on frying it low first then high. Good video 👍🏻
Just wanted to say, I love you and love your cooking shows . I also like Chinese cuisine. To me you are the best one out there who teach how to cook this cuisine in a good way. I have already followed some of your other recipes and it was amazing
Great recipe!! I made this last night for dinner. It was crispy and had an amazing well balanced flavor. This is going into the recipe book. Thank you for this great recipe!!
You are my go to for making authentic tasting takeout, your fried rice recipe is epic.
I appreciate the thought for us Muslim people, Thank you!
I really love these and hope you'll be able to keep them coming!
Amazing! Lovely!
I'm so glad artosis is back to teach us his cooking skills
Dad jokes in full force, wow! 😂😂
Terrific Recon, your execution for the best dish battle has been triumphant
bro this is the cooking videos the world needs
ma man be hyper obsessive af
giving the answers i never got from teachers when asking further than schoolbooks provide
Is there a pizza one coming ?
Im 2 weeks into experimenting on getting the new york style pizza
Jason back once again with another kick ass cooking tutorial.
THANK YOU JASON!!!!! I love Chinese food! But let’s face it, it can be speedy to order takeout. Last night I made your fried rice, Chicken Lo Mien, and egg rolls. It was better than takeout! So now I’m eagerly awaiting you to show us how to make Chinese Takeout Sweet & Sour Chicken, Orange Chicken, Sesame Chicken and Broccoli Beef! Gyoza maybe? Either way, thanks for sharing your secrets with us!!!
Man, you made the whole spread! Amazing! I'm glad you enjoyed it! I'll put those dishes on my list!
How come I have just found this channel? 😢
Awesome food science and detailed explanations, this is foodie heaven
Whoaaaa ...this recipe is definitely authentic....thankyousomuch!!!!
Fantastic. Thank you for all of the experimentation and the final recipe, which I look forward to trying!
Can’t wait to try this!!!! 🤗😋Thank you for sharing another great recipe.
Thanks 4 sharing
I tried this recipe yesterday, following it to the letter (which I don't normally do lol), and it was incredibly delicious! The chicken was super crispy and juicy, and the sauce was just perfect. I love the breading; it's like the perfect blend. The sauce is great, however (and I know it's totally not general tso's recipe then) a little splash of orange juice I think would compliment the sauce well. Really tasty, and I was so proud of myself for not deviating from the recipe because it's pretty perfect-as. I also used only 2 chilis and sliced them up into small slivers, and it was SPICY! Like good spicy. 😋 Thanks, Jason!
Your explanations are perfect👌 Thanks for sharing your knowledge.
Absolutely great channel!!
Sounds yummy. Thank you
Thank you SO much for this. Thanks to you I can make the best lo mien so I can’t wait to try this one out.
Looks amazing ❤
Another outstanding video. I think this channel will become one of the big food ones someday. Tried the recipe, came out excellent. I can now do a full night of my favorite American Chinese food dishes.
Awesome Jason
This is like the 10th time I’ve made this recipe it’s so good, and I usually combine it with your fried rice recipe which is equally as delicious.
Thanks, gonna open up my own restaurant now.
I've made some of your other recipes and they are really perfect, so authentic tasting. I can't wait to give this one a try!
Thank you!!
Awesome 👌 ty, great video 👍
Another solid recipe!
Been eagerly waiting for your next upload! Can't wait to see your continued growth!!
Thank you, Leslie!! :)
We the hungry public do appreciate all these great tips! I like to personalize my food and usually prefer different proportions of ingredients than the restaurants make. Now I can have my own choices in my dishes. Thank you kindly.
Looks great! Can't wait to try this recipe. 🙂
Absolutely Fantastic 😊Thank You So Much ✅❤️👍
This was oddly satisfying and looked delicious
Awesome vid as always
We made this recipe a few nights ago. We used quality metal wok to deep fry the chicken and also to cook everything else. It was delicious. The leftovers were delicious. I have a few other Generals recipes that I’ve used and will delete them all and only use this recipe.
Glad you're back! And to see the sub count go nuts!
Wow, very thorough , informative and great step by step tutorial. Excellent 👍
GREAT RECIPE AND TIPS. THANKS FOR SHARING IT. KEEP UP THE GOOD WORK. 👍
So I made this the other day, and it was AMAZING.
You are amazing. I can’t wait to see you show us how to make Yeungzhou fried rice.
Worked in a Hong Kong family run rest for a while. Appreciated how they added thin sliced broccoli and carrots. They'd either blanch in a massive vat of chicken bone broth or in a wok of frying oil. Although green onions weren't added. Hard to find the right tang nowadays. They cloaed 15 years ago after my friend's father died.
The two items they made properly i have a difficult time finding were:
Tangy Spicy Beef: thin cut beef strips coated in a similar batter, deep fried, added to a dark, rich sauce that was spicy, sour, sweet, and very sticky. Had orange rinds and peopers in it.
Kung Pao (any meat): it's an actual Chinese dish, but finding one that actually hits all three proper notes and isn't ridiculously overly mixed with vegetables is hard. It has to be slightly sweet with a sourness and decent spiciness. The search goes on. Most takeout restaurants are bad as they're geared towards American tastes so normally overly sweet and lacking sour. Or too much spice to kill the sour.
Dude, you are amazing!
I am doing this by the end of this weekend! By far my favorite Asian inspired dish.
You're a great chef
Just found your channel Jason, and I love it!❤❤❤ Thank you for all the tips.
Great video and explanations
Thanks
Thank you, Ben!! It's really nice to see you again! I hope you are well and I hope you have an amazing weekend!!
Thanks again for your support. I sincerely appreciate you!!
General Tso gave his life to be honored with one of the best dishes in a country he never heard of.
nice work Jason
sick video with amazing tips. Great job as always.
Just want to say thank you and increased my cooking IQ by tenfold once again thank you for breaking down the real game!
Your recipes are just hit after hit
great job jason.
Dude Jason,
Your vids freakin' rule! Thanks for the new episode !
Another delicious recipe 🤤😁
Great video as usual. I thoroughly appreciate the military references. It is a general's chicken after all. Great writing.
when I say I want general tsos chicken, this is exactly what I mean. Thick sauce, breaded CRUNCHY chicken and white rice ☺
The MOMENT I saw you including grams as a measurement unit I gave you a thumbs up. Thanks for considering the other 95% of the world (literally, I looked it up) :)
Jason, can we get a spring roll video (including dipping sauces)? You're the only one I trust to get it right!
Sure thing! I'll put this on my research list!! Thanks for the suggestion! I sincerely appreciate you!
My local buffet shockingly cooks everything fresh depending on business. The sweet spot is ofc 11-1 for lunch and 4-6 for dinner. They have the best General Tso and sesame chicken due to them cooking it fresh and bringing it to the buffet area. EVERYONE watches the doors to the kitchen when the tray gets low 🤣
Great video. Had to subscribe
I had to substitute some of the ingredients but it was still really good. Way better than any take out I’ve had in a long time.
Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. I can’t wait to try this myself.
I actually like the more "soggy" crust but I do like the tips on keeping the chicken from being rubbery.
Love your videos! I like to make my General Tso orange style - boil a nice organic orange for 10 seconds, remove it and cut away the peel, then . Make sure to get the all the pith off of the rind, then slice the rind thin and boil for two minutes to remove any bitterness. When making the general tso sauce, add your sliced orange rind. If you want more than just a hint of orange, supreme the orange, then add a few pieces to the sauce as well. As a alternative shortcut, use a little less brown sugar and replace with an equal amount of orange marmalade.
sounds legit!!
this is a great breading I have been trying to a couple year to get the right crunch to sauce and this tech helped. Thanks JF
Well done; great recipe and explanations, no gimmicky attention grabbing stunts.
Hey Jason, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.
Hello!! I'll put that on my list of dishes/techniques to investigate!! Sounds like a really cool idea for a video!
Perfect as always. I’ll try it this week. Please reveal secrets for the best Pho as well.
Excellent video, Mr Farmer!!!! Definitely worthy of a promotion.
I salute YOU, David!
great to see you again!! :)
YES IT IS HARRAAM! thanks for the substritute!
Amazing Dish Brother. That SMOKES Takeout GTC !! Well Done !
Just did this and Oh My God it tastes delicious from the dishes I have done so far from you and also rated easy to hard it would be: Lo Mein, Chicken Fried Rice, General Tso's chicken, and Egg Rolls. Each one tastes delicious better than take-out
That’s awesome, Ryan! Glad you’ve enjoyed everything! Thank you!!
@@farmageddon wow you are fast lol also forgot to mention in my original post. I had general Tso's chicken and he was not happy about it 😁