Agree. I have tried soo many recipes online, and none of them come close to east coast chinese takeout general tso. I keep the ratio's exact, but i use red wine vinegar instead of rice wine vinegar because red wine is not as harsh as rice wine vinegar, and it adds more of a redish hue to the sauce. I also prefer to make general tso shrimp, so i just follow his walnut shrimp recipe and sub the walnut shrimp sauce for general tso.
This was one of my earliest video as I little experience making videos and didnt' know what to expect at first until I have feedbacks from viewers like you that made me better.
The reason it stay crispy is because it's fried twice. They fried a large batch at first (60% cooked) and let it cool down and store in the fridge. Once customers order they refry it and then straight into the sauce. Doing this at home you don't need to cool down but fry it longer at 325F-330F.
I like how you actually explain things, like when you said why you are adding the oil to the mix, or why not to fry too much meat at the same time! Awesome work!
If I could eat General Tso chicken for dinner every day and not die doing so, I would, but having watched this, I am happy to leave its preparation to the Chinese folks at my favorite restaurants.
I was in the mood to try and make my own Chinese food (chicken and rice), something I'd never attempted to make before, and used this tutorial as a guideline for the chicken. It turned out great! Thanks for making this video.
I have been using this recipe for YEARS! It’s still my favorite General Tso Chicken- I prefer making it to ordering it out. I get so many compliments every single time I make it for people. Thank you! I hope you are doing well. 🥰💕
It's different marketing terms but it's same. Dark soy sauce is "black" and "thick/viscous", it has a sweet flavor and not as salty compare to regular soy sauce. Yes, that is correct. You can make it by boiling brown sugar and water then adding soy sauce. Most people think "dark" is salty because it's reduce and "lite" as not salty which is a common misconception. That's why some companies/brand use the term "thick" instead "dark" as way to differentiate the 2. I hope that explain you question.
This is one of the very best cooking channels I've come across on You Tube. It's obvious you are a very skilled chef and you make it seem like I could actually prepare these awesome dishes! Thanks for doing this.
AND LET ME TELL YOU .......EVERYBODY INCLUDING MY SELF LOVED IT ! and let me tell you, i also made many other variations of this plate but every body liked this one the best... the sauce is on the money .! THANK YOU CHEF .
I am so happy I found your recipe. This recipe is the most authentic Ive found on RUclips. I tried this recipe a few days ago and it was delicious. It tasted like I bought it from my neighborhood restaurant. You're the best.
I have made this recipe so so so so many times in my life. By a MILE, this one is the best I’ve found. Thank you! Thank you!!! I do use a little more corn starch but that’s about it.
I tried to make General Tso's chicken for the first time a few months ago with this recipe, and it was delicious. Then I forgot where I got the recipe from so I used a different recipe. It wasn't even close to the taste of this recipe. Today, I finally decided to search on youtube instead of google like I did the last time, and found your recipe again. I subscribed it so now I can find it more easily. Thanks for sharing your recipe. I will try out other recipes you have.
My children and I love Chinese food and we are from New York where I believe we have some of the best Chinese food restaurants. Ever since we have relocated down south, it's been very hard to find a good Chinese restaurant, so thank so much for sharing your secrets. My daughter discovered you on You Tube and just shared your channel with me. We are happy, excited, and can't wait to try some of your recipes. They all look so yummy! Please do some egg roll recipes :). Again, thank you. I wish you many blessings!
Stacey Travis I have a friend from China that came to visit here in the USA (this was years ago) and we went to eat Chinese food at a local “Chinese” restaurant where I live and he said to me that it was American food, not chinese. I googled it after that and it is indeed American instead of chinese as it is a Chinese influenced cuisine that early Chinese immigrants in the US created to suit the tastes of Americans. So it is indeed American instead of chinese. So now every time I see Americans say “Chinese restaurant” or “Chinese food” I giggle to myself.
FINALLY .. I CAN MAKE MY OWN .. I LOVE LOVE LOVE GENERAL TSO'S CHICKEN but it's never spicy enough for me so NOW I can spice it up to MY TASTE and your recipe instructions are AWESOME!!!!!!!!!!!
I always keep coming back to this recipie. Your sauce is the bomb. In my view it's one of the secrets for making lots of Chinese dishes. Thank you, thanks you, thank you.
Phenomenal job Chef.. I absolutely love the step by step instructions and SECRETS that you share with us God Bless you 🙏🏽😊 I love Asian American food and it's amazing to be able to Create these dishes at home.
made this tonight. It was awesome. Lots of mothers sauce and general tso sauce for another time. I just bottled it up in a mason jar and through it in the fridge. Thanks so much.
OMG, THANK YOU SOOOOO MUCH FOR YOUR RECIPES, YOU ARE THE BEST, I LOVE HOW YOU EXPLAIN THINGS NICE AND SLOW, WISH YOU THE BEST IN WHATEVER YOU DO, AND PLEASE KEEP DOING WHAT YOU DOING, GOD BLESS YOU!!!!! IAM DOMINICAN AND HAVE LIVE IN NY FOR OVER 32 YEARS AND LOVE CHINESE FOOD!!!!
Thank you so much. One of the best, most comprehensive, consice videos I've seen. I love learning to cook from RUclips & your video is a joy; so helpful & enformative. Greatly appreciated.
This is one of the best video presentations I have seen for this dish. It is concise and very informative with everything required to complete the recipe. Thank you.
Thank you for your quick response, my basic sauce came out a little stronger but any way I add more water with the sauce anyway while cooking. Thanx a million again and looking further for more recipes.
Have been noodling around the web and discovered that the Art of Cooking episodes by Raymond are my FAVORITES! Reasons for that is clarity and confidence of presentation and personality! Seems this is the best evolved state of The ART, in my opinion! Now, I'd like to know where Raymond is a chef? ...Cuz CLEARLY he is exceptionally talented and experienced!
I've been cooking for a long time and use a lot of similar styles and ingredients, but I've never really been great at breading the chicken and frying without a lot of effort. These videos have helped me develop a style that allows me to do the breading simply, and easily (and sometimes throw in other spices for variation), and the breaded/fried chicken makes dishes like Sweet & Sour and the honey chicken so much better (I sometimes bake in a special 'air fryer' instead of frying). I definitely want to try the sauce exactly as it was spelled out for this recipe. Thank you so much! LOVE your channel!
Any kind of cooking wine/sherry or rice wine that you have at home. If you really want a recommendation from me, I would suggest using shao xing rice wine/sake.
Compare with other cooking show I like the way you cook. I already cook some of your recipe. Delicious and clean too. Thank you for sharing your recipe.👍👍.
Hey Raymond i made the chicken with store bought sauce and the chicken came out perfect! The sauce was good next time i will make the sauce. Im convident your sauce recipe will be amazing i cant wait to make the sauce thanks Raymond!
You are Remarkable, Skill like yours is hard to come by. Your Vocabulary is so entertaining and Professional. I will enjoy this Tao chicken on my next day off from work. Many Thanks for this fine Video. Cheers and my hat comes off to you.
Thank you for teaching us the "art of cooking" I really enjoy your channel...I made the broccoli chicken last night and it was a hit!!! keep showing us more recipes!!!
Hey Raymond love your videos guy. You are awesome the way you show the lables of the ingredients so we can get the exact one at the Chinese grocery store. 👍🏻
Thanks for the recipe! I especially love the way you make your batter for the chicken. I normally use either plain flour or potato starch for salt and pepper chicken, but this new recipe will give me a change and a chance to taste something new(never tried general tso's chicken before). Keep up the good work, Chef.
This was very good, thank you. I didn't have chilli/garlic sauce so I used red & chilli pepper & garlic instead. I also added a few dried chilli peppers to the wok & stirr fried with a pinch of green onion before adding the sauce to the wok for thickening. The color wasn't red but the dish was great. All your dishes are great! Thanks
Hello Ray, I've watched all your videos and am always coming back to them to make my dinners. I have never had anything less then perfection from your recipes and I commend you on this. I do have a question about this sauce. If I wanted to double it, is there any ingredient changes I should do, for should I just double everything. I know with salt you are not supposed to double that, but there is no salt involved so I was just wondering. Thanks for the videos and give us more.
Raymond fixed your General's chicken and veggie Lo Mein last night excellant excellant Thanks so much for the recipes can't wait to try more. Love the details you give in the videos Again thanks
Wowwww this looks oober goober good. I didn't know those three were all the same base sauce. General Tso's is my favorite but I want to try Orange Chicken now.
Still using this recipe all these years later. Still the best and it’s not even close.
Agree. I have tried soo many recipes online, and none of them come close to east coast chinese takeout general tso. I keep the ratio's exact, but i use red wine vinegar instead of rice wine vinegar because red wine is not as harsh as rice wine vinegar, and it adds more of a redish hue to the sauce. I also prefer to make general tso shrimp, so i just follow his walnut shrimp recipe and sub the walnut shrimp sauce for general tso.
YOU CHANGED MY LIFE I DON'T ORDER CHINESE ANYMORE I MAKE IT MYSELF AN IT COMES OUT EXACTLY LIKE THE TAKE OUT IF NOT BETTER YUMMY THANK YOU
We wish you would come back and post more videos. We've all tried so many and they are great. And we all love your quirky humor.
You sound so enthusiastic
He passed away💔
@@leighannechavez6147 how do you know
@@leighannechavez6147 wait what??? When??
We hope you will be back.
This was one of my earliest video as I little experience making videos and didnt' know what to expect at first until I have feedbacks from viewers like you that made me better.
The reason it stay crispy is because it's fried twice. They fried a large batch at first (60% cooked) and let it cool down and store in the fridge. Once customers order they refry it and then straight into the sauce. Doing this at home you don't need to cool down but fry it longer at 325F-330F.
I like how you actually explain things, like when you said why you are adding the oil to the mix, or why not to fry too much meat at the same time! Awesome work!
If I could eat General Tso chicken for dinner every day and not die doing so, I would, but having watched this, I am happy to leave its preparation to the Chinese folks at my favorite restaurants.
I was in the mood to try and make my own Chinese food (chicken and rice), something I'd never attempted to make before, and used this tutorial as a guideline for the chicken. It turned out great!
Thanks for making this video.
I have been using this recipe for YEARS! It’s still my favorite General Tso Chicken- I prefer making it to ordering it out. I get so many compliments every single time I make it for people. Thank you! I hope you are doing well. 🥰💕
R.I.P Ray. You been a great help to my kitchen skills. See you in the next life bruh!!
It's different marketing terms but it's same. Dark soy sauce is "black" and "thick/viscous", it has a sweet flavor and not as salty compare to regular soy sauce. Yes, that is correct. You can make it by boiling brown sugar and water then adding soy sauce. Most people think "dark" is salty because it's reduce and "lite" as not salty which is a common misconception. That's why some companies/brand use the term "thick" instead "dark" as way to differentiate the 2. I hope that explain you question.
I love you. Please come back.
This is one of the very best cooking channels I've come across on You Tube. It's obvious you are a very skilled chef and you make it seem like I could actually prepare these awesome dishes! Thanks for doing this.
Made it tonight...great recipe, thanks
Made this yesterday and was absolutely delicious. There is a lot of steps into making this but well worth it! Thank you
AND LET ME TELL YOU .......EVERYBODY INCLUDING MY SELF LOVED IT ! and let me tell you, i also made many other variations of this plate but every body liked this one the best... the sauce is on the money .! THANK YOU CHEF .
Thank you for trying it.
I made this and WOW! My family is hard to sell on non carry out Chinese foods. They LOVED IT!
did it taste like the restaurant?
This is by far the best general tso's recipe. Thanks so much it was delicious!!
That was an OUTSTANDING video!! I really like that this is true to Chinese restaurant cooking...unlike many videos that are altered for the home cook!
i thought i lost this recipe forever and recently found it again, still one of the most delicious meals I've ever created from an internet recipe
I am so happy I found your recipe. This recipe is the most authentic Ive found on RUclips. I tried this recipe a few days ago and it was delicious. It tasted like I bought it from my neighborhood restaurant. You're the best.
I have made this recipe so so so so many times in my life. By a MILE, this one is the best I’ve found. Thank you! Thank you!!! I do use a little more corn starch but that’s about it.
I tried to make General Tso's chicken for the first time a few months ago with this recipe, and it was delicious. Then I forgot where I got the recipe from so I used a different recipe. It wasn't even close to the taste of this recipe. Today, I finally decided to search on youtube instead of google like I did the last time, and found your recipe again. I subscribed it so now I can find it more easily. Thanks for sharing your recipe. I will try out other recipes you have.
Copy the recipe from this youtube description, paste it into a notepad document, upload to your google drive. Never lose it again, you're welcome.
I made this tonight and it was epic! Thank you so much Raymond for your wonderful recipe!!
This is the recipe we are addicted to !!!! Thanks again!
My children and I love Chinese food and we are from New York where I believe we have some of the best Chinese food restaurants. Ever since we have relocated down south, it's been very hard to find a good Chinese restaurant, so thank so much for sharing your secrets. My daughter discovered you on You Tube and just shared your channel with me. We are happy, excited, and can't wait to try some of your recipes. They all look so yummy! Please do some egg roll recipes :). Again, thank you. I wish you many blessings!
Stacey Travis I have a friend from China that came to visit here in the USA (this was years ago) and we went to eat Chinese food at a local “Chinese” restaurant where I live and he said to me that it was American food, not chinese. I googled it after that and it is indeed American instead of chinese as it is a Chinese influenced cuisine that early Chinese immigrants in the US created to suit the tastes of Americans. So it is indeed American instead of chinese. So now every time I see Americans say “Chinese restaurant” or “Chinese food” I giggle to myself.
i made this recipe and it taste just like the restaurant thank you and my son love it
This is a great recipe! Thank you for the cameo in the video.
Finally I made General Tso's Chicken. Thanks a bunch for sharing you videos. Totally awesome Raymond.
FINALLY .. I CAN MAKE MY OWN .. I LOVE LOVE LOVE GENERAL TSO'S CHICKEN but it's never spicy enough for me so NOW I can spice it up to MY TASTE and your recipe instructions are AWESOME!!!!!!!!!!!
After years of thinking on "how to make that nice breading that chinese restaurants have" i finally found it ! Gonna try this ASAP :D
I always keep coming back to this recipie. Your sauce is the bomb. In my view it's one of the secrets for making lots of Chinese dishes. Thank you, thanks you, thank you.
i like all ur recipes..they are very details
all your sharing foods are really yummy! you are really a good chef. thank so much.
I like your straight forward approach to cooking this simple,but tasty dish.
Awesome video, very well done and professional. I can't wait to try it, feichang ganxie nin!
This is the real restaurant style General Tso's. I come back to this video every time I want to make it.
Phenomenal job Chef.. I absolutely love the step by step instructions and SECRETS that you share with us God Bless you 🙏🏽😊 I love Asian American food and it's amazing to be able to Create these dishes at home.
This video made me hungry. Great Vid Raymond. Look forward for the next one.
Chinese cooking is the BEST!!! Simple and delicious.
made this tonight. It was awesome. Lots of mothers sauce and general tso sauce for another time. I just bottled it up in a mason jar and through it in the fridge. Thanks so much.
I’ve made several of these dishes and just finished eating this one. Utterly delicious.
The absolute best on youtube.
OMG, THANK YOU SOOOOO MUCH FOR YOUR RECIPES, YOU ARE THE BEST, I LOVE HOW YOU EXPLAIN THINGS NICE AND SLOW, WISH YOU THE BEST IN WHATEVER YOU DO, AND PLEASE KEEP DOING WHAT YOU DOING, GOD BLESS YOU!!!!! IAM DOMINICAN AND HAVE LIVE IN NY FOR OVER 32 YEARS AND LOVE CHINESE FOOD!!!!
mayra acosta Will continue to do this as long as I live.
why not do a cookbook
mayra acosta Maybe in the future I will do a cookbook.
So its easy to learn and cook ..thanks
Raymond, your tutorial is the best ---so clear, concise and simple to understand . Now perhaps, I can cook better. Keep them coming.
Thank you so much. One of the best, most comprehensive, consice videos I've seen. I love learning to cook from RUclips & your video is a joy; so helpful & enformative. Greatly appreciated.
Great job bringing a human touch for home cooks you give confidence too everyone who watches your videos
This is the most complete general tso chicken recipe I've seen!! cheers mate!!
This is one of the best video presentations I have seen for this dish. It is concise and very informative with everything required to complete the recipe. Thank you.
LOVELY RECIPE. THANKS FOR SHARING IT.
Really love ALL your video's. Thanks for sharing.
Awesome! I've worked in an Chinese American kitchen and this is very close to what we made...Thx for sharing...
I really love it when the coating is hard/crunchy. This looks good and will try. Last time I didn't use enough cornstarch.
Great Food, better than restaurant! 😉
Mouth watering.Looks lovely
Thank you for your quick response, my basic sauce came out a little stronger but any way I add more water with the sauce anyway while cooking. Thanx a million again and looking further for more recipes.
Have been noodling around the web and discovered that the Art of Cooking episodes by Raymond are my FAVORITES! Reasons for that is clarity and confidence of presentation and personality!
Seems this is the best evolved state of The ART, in my opinion!
Now, I'd like to know where Raymond is a chef? ...Cuz CLEARLY he is exceptionally talented and experienced!
fantastic and so explained
I don't care how your voice sounds...you just released the secret!! THANK YOU
Nice backhanded compliment u dingus
Kranium Dranium dingus 😂💔
Kranium Dranium I know right!
I've been cooking for a long time and use a lot of similar styles and ingredients, but I've never really been great at breading the chicken and frying without a lot of effort. These videos have helped me develop a style that allows me to do the breading simply, and easily (and sometimes throw in other spices for variation), and the breaded/fried chicken makes dishes like Sweet & Sour and the honey chicken so much better (I sometimes bake in a special 'air fryer' instead of frying). I definitely want to try the sauce exactly as it was spelled out for this recipe. Thank you so much! LOVE your channel!
Richard Smith Thank you for the comment, let me know what you think of the sauce.
It worked very well, though I still have a lot left over (that's okay because I have a lot of chicken left over, too!).
really love you...awesome instructions. My family loves your food too.
Any kind of cooking wine/sherry or rice wine that you have at home. If you really want a recommendation from me, I would suggest using shao xing rice wine/sake.
Awesome video, excellent demonstration. I like it much better when I marinate the chicken in the sauce and put it on the barbecue grill.
Compare with other cooking show I like the way you cook. I already cook some of your recipe. Delicious and clean too. Thank you for sharing your recipe.👍👍.
Hey Raymond i made the chicken with store bought sauce and the chicken came out perfect! The sauce was good next time i will make the sauce. Im convident your sauce recipe will be amazing i cant wait to make the sauce thanks Raymond!
Great Video and superb instructions, This will be a hit at the next family picnic.
Thank you
Great video without any dramas. Thanks bud
beautiful and clear directions. thank you
This tastes so good! We've been overdosing on this recipe the last 2 weeks :) Thank you x's 1,000,000 !
A neat, clean and clear video. Thanks for sharing
Your amazing Raymond I can't wait to try your recipes
You are Remarkable, Skill like yours is hard to come by. Your Vocabulary is so entertaining and Professional. I will enjoy this Tao chicken on my next day off from work. Many Thanks for this fine Video. Cheers and my hat comes off to you.
+Bill Shannon Thank you!
+The Art Of Cooking have you stopped making videos?
Members of the high council were summoned and told him to stop giving away the ancient secret arts of chinese cooking :)
+The Art Of Cooking I will try this today. Thanks!
Bill Shannon my pants come off and i gotta start pounding on it everytime i watch him cook something it just looks super
you make all of my favorite cooing videos because asian food is AWESOME
Just made this and it was great. Made your sweet sour chicken and chicken and broccoli and they too came out great. Thanks for the great videos.
Thank you for teaching us the "art of cooking" I really enjoy your channel...I made the broccoli chicken last night and it was a hit!!! keep showing us more recipes!!!
I love so much to watch your teaching video. Thank you so so much.
Hands down phenomenal recipe. My family enjoyed every bite. Thank you!
Hey Raymond love your videos guy. You are awesome the way you show the lables of the ingredients so we can get the exact one at the Chinese grocery store. 👍🏻
Thanks for the recipe! I especially love the way you make your batter for the chicken. I normally use either plain flour or potato starch for salt and pepper chicken, but this new recipe will give me a change and a chance to taste something new(never tried general tso's chicken before). Keep up the good work, Chef.
R.I.P Raymond. I'm still cooking this your style brother!! Be proud looking down from above!!
He died?
this looks amazing. cannot wait to try. love your videos
So good , you're professional cooking .thx for showing
Awesome!! Will certainly try your recipe. Thanks for sharing!!💕🌹✨🦋💕🌹✨🦋🙏
Great video and can I say I made and cooked this recipe and was awesome. Thank you for a easy and simple video on how to make this.
love watching you cook. thanks
This was very good, thank you. I didn't have chilli/garlic sauce so I used red & chilli pepper & garlic instead. I also added a few dried chilli peppers to the wok & stirr fried with a pinch of green onion before adding the sauce to the wok for thickening. The color wasn't red but the dish was great. All your dishes are great! Thanks
Beautifully done ,thanks, my favorite Chinese dish
Not the highest of quality in the video, but damn, you're to the point and you SHOW people how to cook this quick and easy. Thank you very much.
If your alive or not, thank you for sharing this. It was amazing.
This series is terrific. Well done and I hope all is well.
Hello Ray, I've watched all your videos and am always coming back to them to make my dinners. I have never had anything less then perfection from your recipes and I commend you on this. I do have a question about this sauce. If I wanted to double it, is there any ingredient changes I should do, for should I just double everything. I know with salt you are not supposed to double that, but there is no salt involved so I was just wondering. Thanks for the videos and give us more.
Raymond fixed your General's chicken and veggie Lo Mein last night excellant excellant Thanks so much for the recipes can't wait to try more. Love the details you give in the videos Again thanks
Your recipe is great will try it
OMG, AWESOME vid. I just bought my first wok, so I'm excited to find your recipes. THANK YOU!
Wowwww this looks oober goober good. I didn't know those three were all the same base sauce. General Tso's is my favorite but I want to try Orange Chicken now.
This recipes are amazing the end up as good as they look on your videos many thanks for sharing this knowledge
Yum! That really looking good, Love the way you handle the wok.
That looks awesome-- I've been watching different versions of this and you seem like a really great cook. Thanks for sharing.
Mmm intresting technique thank you for sharing. Will try this soon!!
Awsome recipe!!! Food was delicious!! Thxxxx
Just made this for my mum and sister for dinner and they LOVED it!
Thank you for sharing your amazing cooking skills!! Keep up!!! 👌😁😍