Chinese Takeout General Tso's Chicken Secrets Revealed
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- čas přidán 14. 04. 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 - Jak na to + styl
Wanna learn how to make Chinese takeout lo mein at home? Check out this video: czcams.com/video/iRxDpjNDt3A/video.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.
1:52 I literally asked myself what to put in instead of vodka you came so clutch, earned my respect for respecting muslims !
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.
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 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!
I made this with gluten free and soy free replacements, and it was so good I wanted to cry. Thank you Jason!
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 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
Mate, you are a champion. I now love cooking. You've changed my life.
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
Just found your channel Jason, and I love it!❤❤❤ Thank you for all the tips.
I really love these and hope you'll be able to keep them coming!
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
Your explanations are perfect👌 Thanks for sharing your knowledge.
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.
Terrific Recon, your execution for the best dish battle has been triumphant
Fantastic. Thank you for all of the experimentation and the final recipe, which I look forward to trying!
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!!
Whoaaaa ...this recipe is definitely authentic....thankyousomuch!!!!
Can’t wait to try this!!!! 🤗😋Thank you for sharing another great recipe.
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
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.
Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. I can’t wait to try this myself.
Wow, very thorough , informative and great step by step tutorial. Excellent 👍
GREAT RECIPE AND TIPS. THANKS FOR SHARING IT. KEEP UP THE GOOD WORK. 👍
You are my go to for making authentic tasting takeout, your fried rice recipe is epic.
can't wait to try this recipe! 🤤
Awesome video as usual, Jason. I really appreciate all your hard work in helping me be a better cook.
Thank you, Wesley!
Absolutely great channel!!
Why is this guy not more popular? These are the recipes i never knew i needed
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.
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 am doing this by the end of this weekend! By far my favorite Asian inspired dish.
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!!
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.
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!
sick video with amazing tips. Great job as always.
You hit it out of the park with the script on this one. Take out industrial complex? Just great.
Very interesting video. I've watched a number of different techniques but yours seem to touch on the hidden tricks that most receipes often over look. Such as the vodka frying trick and adding some flour to the cornstarch.
Write a cookbook Jason! You're the best cook revealing the secrets behind the taste and quality of restaurant food!!
Absolutely Fantastic 😊Thank You So Much ✅❤️👍
Im definitely trying this recipe. I can tell from your research that you really thought this thing out. kudos to you. you have a new subscriber just from tthis video. You have my attention.
How come I have just found this channel? 😢
Awesome food science and detailed explanations, this is foodie heaven
Been eagerly waiting for your next upload! Can't wait to see your continued growth!!
Thank you, Leslie!! :)
Glad you're back! And to see the sub count go nuts!
You are amazing. I can’t wait to see you show us how to make Yeungzhou fried rice.
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
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 👍🏻
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!! :)
Bro truly is a Universal Chef! Thanks.
Another solid recipe!
Amazing Dish Brother. That SMOKES Takeout GTC !! Well Done !
Awesome vid as always
Jason back once again with another kick ass cooking tutorial.
nice work Jason
Amazing! Lovely!
Wow amazing recipe Thank U so much for Ur yummy super awesome video 🤩🙏
Looks great! Can't wait to try this recipe. 🙂
Dude, you are amazing!
Looks amazing ❤
Sounds yummy. Thank you
Perfect as always. I’ll try it this week. Please reveal secrets for the best Pho as well.
Awesome 👌 ty, great video 👍
Thanks 4 sharing
You're a great chef
Well done; great recipe and explanations, no gimmicky attention grabbing stunts.
Awesome Jason
Great video as usual. I thoroughly appreciate the military references. It is a general's chicken after all. Great writing.
This was oddly satisfying and looked delicious
Dude Jason,
Your vids freakin' rule! Thanks for the new episode !
Your recipes are just hit after hit
great job jason.
Great video and explanations
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.
your lo mein was dope gonna try this asap 👍
Great video. Had to subscribe
YES IT IS HARRAAM! thanks for the substritute!
Dad jokes in full force, wow! 😂😂
Excellent video, Mr Farmer!!!! Definitely worthy of a promotion.
I salute YOU, David!
great to see you again!! :)
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) :)
so mouth watering yummy delicious chicken recipe
Another delicious recipe 🤤😁
I'm so glad artosis is back to teach us his cooking skills
Subbed after watching the egroll video and seeing this video. Chinese is my favorite.
Love this. Been using wok of life’s recipe. This will add some better techniques to the chicken part.
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.
Just want to say thank you and increased my cooking IQ by tenfold once again thank you for breaking down the real game!
Jason, you have a nice pleasant voice. I just subscribed to your channel. Have a nice day. 😊
Thanks, gonna open up my own restaurant now.
I always learn something with you
I knew i was a fan but then you showed the HEB and now i need to start a fan club.
i really appreciate the theory reasons behind all the small changes you make!! would love to see a video from you on schezuan (ginger) beef, been looking for a good recipe for some time
Nice job with all the military references, and the chicken too!
Amazing skill and knowledge Jason! I live in Australia and we don't have this here but am going to give this recipe a try.
hello from Texas!
@@farmageddon Christian ?
I’ve been hoping you’d make a video like this.