General Tso's Chicken | Basics with Babish

Share
Embed
  • Published on Jul 18, 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.
    Adapted from Serious Eats: www.seriouseats.com/recipes/2014/04/the-best-general-tsos-chicken-food-lab-chinese-recipe.html
    + 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
  • EntertainmentEntertainment

Comments • 3 663

  • Binging with Babish
    Binging with Babish  Month ago +1732

    I'm on Hot Ones! Go check it out!
    ruclip.com/video/dQ80ui7zur4/video.html

    • Niubility
      Niubility 14 days ago

      You need a larger saucepan for stir-fry's... 4:08 and this is why we cook with woks!

    • Konnor Bailey
      Konnor Bailey 23 days ago

      Can you do a collaboration with good mythical morning

    • Sir Douglas Howel, 5th Seat
      Sir Douglas Howel, 5th Seat 24 days ago

      instead of alcohol you could use anything tart/sugary.. pineapple juice, grape juice, almond extract,white grape juice... grats on the recovery bro.

    • fallinangels _
      fallinangels _ 25 days ago

      Could I sub out the alcohol? I have a recovering alcoholic in my home. What would I use?

    • Vibudh Sharma
      Vibudh Sharma 25 days ago

      Now go to cold ones

  • Coolio Ash
    Coolio Ash Hour ago

    suggestion for basics with babish: indian butter chicken, murgh makhani

  • It's Over 9000 Productions

    I've never seen someone put salt on the rice AFTER its been cooked.

  • Jacob Westphal
    Jacob Westphal 18 hours ago

    Sometimes I make this at work I don't bother dregding I use a deep fryer similar to how you'd make buffalo wings

  • Bobert 547
    Bobert 547 20 hours ago

    What can I use to replace the vodka. Im only 15 I cant buy alcohol.

  • GOD
    GOD 20 hours ago

    "Imagine a brony creampieing your father."

  • Nafisa Nuzhat
    Nafisa Nuzhat 22 hours ago

    Season??? The??? Rice?????

  • Kijune Neo
    Kijune Neo 23 hours ago +1

    >dark soy sauce
    >Pours it like it's light soy sauce
    Wait wad.

  • fufufuaru
    fufufuaru Day ago +1

    ok but why season the rice if you’re not gonna stir fry it

  • AnimeCrusader
    AnimeCrusader Day ago

    How do I keep the sauce from being too salty? I've made it twice and the taste was just ridiculously overwhelming

  • TechnicalDark
    TechnicalDark Day ago

    I wish u were my dad

  • MiscYT
    MiscYT 2 days ago

    ......he seasoned the rice......... 👀

  • Repeal the Hart-Celler act of 1965

    What if we've been fatally injured. Can we still make this?

  • Red Lady
    Red Lady 2 days ago

    Season the rice?!? SEASON THE RICE?!?!

  • LAC Clemont
    LAC Clemont 2 days ago

    "Season the rice-"
    I'm sorry but WHAT THE FUCK

  • Michael Kalbow
    Michael Kalbow 2 days ago

    Have you tried making rice by boiling it like you would pasta?

  • d.ronzo17
    d.ronzo17 2 days ago

    Andrew: *puts salt in the rice*
    My inner Asian: *NOOOOO*

  • Akivaran
    Akivaran 3 days ago

    OMG that looks good and you made it look so easy

  • IMC Pilot Michael Bell

    What do you think about a BLTPizza?
    Too easy?
    I can try something else.

  • Sho Yu Weeni
    Sho Yu Weeni 3 days ago

    I dont get the vodka. the ethanol gasses off and leaves water and whatever else unknown impurity.

  • Luke Haave
    Luke Haave 4 days ago

    Wait where did the reserve marinade come from??

  • etheth888
    etheth888 4 days ago

    The sauce came out very dark compared to the one in your video. Maybe the soy sauce was too dark?

  • Julian Paul
    Julian Paul 4 days ago

    That's Lee Kum Kee light Soy Sauce not dark soy sauce

  • Jordan
    Jordan 5 days ago +4

    Can't get this dish in the North on England. Tried it in America, and loved it. You've inspired me to make it at home 🤞

    • Swish Fish
      Swish Fish 2 days ago

      Let us know how it turns out! I'm staunchly against home deep-frying (fairly dangerous and excessively wasteful) so I won't do this myself, but give it a shot!

  • fan boi 101
    fan boi 101 5 days ago +1

    I was like oh yeah im gona make this.. Looks at all the ingredients - looks at the fridge.. Yea im not gona make this..

  • KansasGuy 2012
    KansasGuy 2012 5 days ago

    Made this tonight ! It was delish !!! Even with me not finding the right cooking wine lol

  • Brad Viviviyal
    Brad Viviviyal 5 days ago

    Never had an order of General's chicken - i tend to go for the more authentic dishes.

  • Matt S.
    Matt S. 6 days ago

    This is wrong, everyone knows they use the general's toes and not chicken! Sacrilege!

  • izzy san
    izzy san 6 days ago

    This man makes bread from scratch!!!!!! But made Uncle Ben's rice you have to put salt on after it's cooked what kind of world does he live in 😂

  • XxSchwarz500xX
    XxSchwarz500xX 7 days ago

    How on earth did i get to this vid from watching gaming vids???

  • Ricardo Huezo
    Ricardo Huezo 7 days ago

    If I wanted to make this for a family dinner should I triple or double the ingredients

  • 이진민
    이진민 7 days ago

    Did you just season rice

  • Justin Kearl
    Justin Kearl 8 days ago

    So I’ve been meaning to ask this. Your knife skills are great but why do you keep changing the way you hold your knife and why do you hold the thing you’re cutting the way you do leaving you fingers vulnerable to cutting

  • Madmerlined
    Madmerlined 8 days ago

    Is this a the American version of Salt and Pepper chicken?

  • Magmafrost13
    Magmafrost13 9 days ago

    Oh hey I have the same knife you used to cut the chicken.

    Sadly my parents abuse the crap out of it and get upset when I ask them to not leave it in the sink in a pile of cutlery and then guess who's responsibility it is to get the inevitable edge damage fixed.

  • Weird Guy
    Weird Guy 9 days ago

    Unpopular opinion I love General Tsos chicken, that mf knew how to cook

  • Ernest
    Ernest 10 days ago

    Is there anything I could replace the vodka with? I love vodka but the person I want to cook this for can't have any alcohol at all

    • Trunks Vegeta Briefs
      Trunks Vegeta Briefs 7 days ago

      Ernest


      The alcohol boils away while cooking all that’s left is the flavor that the vodka brought to the sauce

  • Patrick Barber
    Patrick Barber 10 days ago

    45 mins for take out? The magic time for Chinese take out is 15 minutes.....

  • 문재인
    문재인 10 days ago

    Look at the portion. Looks like 4000kcal

  • EnzoCroft
    EnzoCroft 11 days ago +3

    What war did General Tso fight in? His army must have been well fed

  • e135789
    e135789 12 days ago +16

    It's not general tso's unless it has 2 pieces of steamed broccoli

  • Ben Jenkins
    Ben Jenkins 12 days ago

    Can you do Kung pao chicken

  • Giovani Pablo
    Giovani Pablo 13 days ago

    This nigga seasoned the rice ON the plate

  • FitAngie
    FitAngie 14 days ago

    That looks fabulous 😍 wait you cook your rice in the oven? 🥺

  • Corbin Wilson
    Corbin Wilson 14 days ago

    I do not want to be associated with anyone who thinks that General Tso's chicken can be "too saucy".

  • KillerTacos
    KillerTacos 14 days ago

    Wow! Looks beautiful

  • Lee Sharpnack
    Lee Sharpnack 15 days ago

    3:17 You mention letting flavors get to know each other in at least half the videos you make. You should really consider doing a video on making gormeh shabzi. A terrific Persian stew that goes from great to phenomenal after sitting in the fridge for a day, if it ever lasts that long.

  • R J
    R J 15 days ago

    marry me babish. right now. LOL

  • sad boi
    sad boi 15 days ago

    I tried to do this myself and it did not go well

  • Rodolfo Lira
    Rodolfo Lira 16 days ago +3

    I’m from AZ what is a general Tsao🤣👏 I mean what I got here is Bamboo Terrace and Panda express😢🤣

  • Jeannick Augusmar
    Jeannick Augusmar 16 days ago

    Am so mad this guy is out here eating his own good coocking i wish this guy was my dad

  • fAm sQuad
    fAm sQuad 16 days ago

    Basic with babish Chowmein

  • Isaac Slaughter
    Isaac Slaughter 16 days ago

    Not sure if you've done Stranger than Fiction yet

  • Vault Dweller
    Vault Dweller 16 days ago

    I have never heard of this place

  • Elizabeth Matthews
    Elizabeth Matthews 16 days ago +1

    Two shots of vodka

  • midnightjester36
    midnightjester36 17 days ago

    Thanks for making the distinction of it being chinese american at the beginning

  • danktower
    danktower 17 days ago

    Uncle Sam knows who to hire as chef now.

  • Jēmusu Shizao
    Jēmusu Shizao 17 days ago

    Hears a dbz reference
    *heavy breathing*

  • ya boi
    ya boi 17 days ago

    Why would you use white meat.

  • Smoola :3
    Smoola :3 17 days ago

    I freaking hate scallions, always a pain in the butt to recreate recipes as seemingly EVERYTHING needs scallions xD

  • Tristan Boyd
    Tristan Boyd 17 days ago

    So, I've been watching Babish videos for a few weeks now, and this was my first ever attempt at making one of the recipes. It went amazingly well and I impressed someone with it so much that they've started watching Babish videos! Thank you Babish for giving me new recipes to try out and to help improve upon my cooking skills!

  • Simon Tonekham
    Simon Tonekham 17 days ago

    Greetings from Canada! Your food videos are just plain awesome! Thesedays, people like myself like to find ways to save money on cooking our own food (rather than eating out or having food delivered).
    Your videos are a "catalyst" on providing ideas on what to make while saving a lot of dough (pun intended)!

  • Un-Named Trucker
    Un-Named Trucker 17 days ago +1

    Get a rice cooker for Cheez-it’s sake.

  • Hannu Soini
    Hannu Soini 17 days ago

    Made this today after work, really nice recipe, thank you. I suppose this falls under the "dirty chicken" -category of food, and it's great to know how easily this kind of hangover treat is achievable at home.

  • Ross Carlson
    Ross Carlson 18 days ago

    BIG THANKS Babish - I made this tonight and it was one of the best dishes I've ever prepared!! Far better than any takeout I've ever gotten, the trick about mixing the marinade in with the flour mix is genius!!

  • Bit Chon
    Bit Chon 18 days ago

    I made it and it was amazing. Best general tsos I've ever had. I don't think I can eat this in a restaurant anymore.

  • Clarity
    Clarity 18 days ago

    You put the rice in the oven? The hell

  • Matt Daniel TV
    Matt Daniel TV 18 days ago

    This is sesame chicken right

  • kidgirth69
    kidgirth69 18 days ago

    babish! what happened to the reserve sauce?

  • dazzlerflower
    dazzlerflower 18 days ago +4

    shouldve double fried the chicken to make it even crispier, courtesy of maangchi of course :)

  • Thedarkinsignia *last name missing*

    appetizers?

  • Rose Calhoon
    Rose Calhoon 19 days ago

    Do tuwo shinkafa from Amazon’s The Tick

  • Katana Vlogs
    Katana Vlogs 19 days ago

    Cookie omlete from Tuca and Bertie

  • Ellen Anderson
    Ellen Anderson 19 days ago

    I made this recipe today! It took me an awful lot longer than 40 minutes, but the results were delicious. I don't know if my dark soy sauce was abnormally strong or what, but the final sauce was a little too salty. Next time I would probably use only 1T dark soy sauce and sub low sodium regular soy sauce for the other 2T.

  • Low Battery
    Low Battery 19 days ago +20

    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.