June 18, 2012
We've gotten delivery from here for years. Ask for your free item.
Popular Chinese Takeout Dishes, Power Ranked
Once, when I was in college, a storm knocked out all the power in our building. With nothing better to do, my roommates and I lit candles, sat around the kitchen table, and began playing F*ck, Marry, Kill in the semi-darkness.
If you’re not familiar with the game, the rules are pretty simple: You pick three people and categorize them, according to which of the title items you’d “do” to each person. It’s kind of mean, but it’s entertaining and we were bored so we played for a long time. Such a long time, in fact, that we literally ran out of every human person we all knew. Yet still, torrential rain pelted our 4th story window, lightning sliced a path across the darkening sky, and thunder spooked us every few minutes.
We were at a loss. There was definitely no going anywhere in that storm.
“What do we do now?” someone asked, when we realized that our well of shared acquaintances was dry.
“Let’s play with foods,” one of my roommates suggested.
That’s when things got heated. We began to get very, very passionate about choices. There was arguing, yelling, disgust. Feelings were trampled on.
“HOW COULD YOU KILL, PAD SEE YEW?!” we bellowed at one another — having far more compassion for a particularly tasty Thai dish than we could ever muster for the various guys we’d made out with. It was easy to shrug our shoulders and agree that yes, if we had to, we would murder those bros and leave them for the rats. But not so with foods. Foods meant something.
My roommate, Becky, turned to me, a devilish grin on her face.
“It’s Allison’s turn,” she said, pausing dramatically while I awaited my fate. “Pizza, pot stickers, or….General Tso’s chicken.”
The other girls stared at me. One of them may have gasped. It was too much. Those were my three favorite foods in the whole world. Everyone knew that.
“You have to. THAT’S the game.”
“Okay. Okay.” Snapshots of my beloved meals passed before my mind’s eye. I’d had such good times with each of them. “I’d marry pizza… And then I’d kill…No, I can’t. You can’t make me kill one of them!”
“Do it,” the girls taunted, and in my memory they were now all wearing hooded capes, the candlelight casting sinister shadows across their faces. One of them may have presented me a bloody, butcher knife — I don’t know for certain. But I’m pretty sure they were circling me while vaguely humming the tune from The Exorcist. “Kill one of them, Allison. It’s time. You must.”
Pot Stickers and General Tso’s Chicken materialized and looked up at me, pleading.
That’s when I started crying. No, really. The game ended when I started crying because I couldn’t choose between ‘killing’ a chicken dish or pot stickers. That’s how strongly I feel about Chinese takeout greasy, Americanized, terribly-wonderful Chinese takeout. I’d rather cry than choose between them.
Which made this particular power ranking rough. The spices! The sauces! The MSG! But I powered through (get it? Give this woman a raise!), and now I present to you: The definitive ranking of Chinese takeout.
11. Sweet and Sour Chicken
“Is your Sweet and Sour Chicken good?” I asked the waiter once in a P.F. Changs in Boise, Idaho.
“I mean,” he said with a look of pure disgust on his face. “It’s good if you like chicken slathered in ketchup.”
It’s hard to say if that young man was really good at his job (I mean, it was an effective pitch, I did not order the sweet and sour chicken) or really, really bad at it. But either way, that description has always stayed with me. Sweet and sour from Chinese takeout often tastes like realllly sweet ketchup.
I have to think that Sweet and Sour Chicken is the product of a household that was in the middle of an epic fight of whose turn it was to do the grocery shopping. The wife insisted she went two weeks ago, the husband said her memory was totally off. In their stubborn stalemate, they had this convo:
“What’s for dinner?” he asked.
“Well, let’s see. We have left over breaded chicken,” she said, staring into the fridge. “Ketchup. And a pound of sugar. Maybe if you ran to the store, we could make something edible.”
“Oh no. That sounds just fine to me,” the husband said, calling his beloved’s bluff. “Mix the ketchup with sugar, and some water, and viola. You have a delicious meal….unless you want to go to the store?
“Nope, that sounds edible to me!”
And a new dish was created! Both parties choking down a disgusting meal to prove a point. MARRIAGE IS ABOUT WINNING AND LOSING AND THEY’LL NEVER SURRENDER.
Rating: 1 fortune cookie that says, “Your kindness shines to all around you.” That’s not a fortune, Cookie. It’s a compliment. And while I appreciate it, I wanted to know whether I’ll soon win the lottery.
10. Lo Mein
Lo Mein is the quintessential TV and movie Chinese takeout dish. How many times has a Rom Com character lifted cold noodles with chopsticks out of that classic white container to show that she’s all alone? Cold Chinese food for one! Our protagonist doesn’t even own plates because she’s a single woman and single ladies don’t have things like dishes or cutlery. All they have is their authentic Chinese decorative chopsticks and just enough cats to show that they are really lonely. (But not so many cats that you assume she gave up a long time ago and has a freezer that’s just filled with more cats.)
Our protagonist eats her cold noodles standing at the kitchen counter, because single women don’t sit. Isn’t it sad? She’ll have leftovers for lunch tomorrow at her job, which she’s probably very good at and is very fulfilled by. OH THE HUMANITY! That nice Sandra Bullock needs a man. He will fix everything.
Lo Mein’s ability to look good on film is exactly why it always looks so good to order. But beware, dear reader. Lo Mein from takeout is never actually good. It’s tasteless and dumb and while yes, you could have it under a better, saucier dish…. Wouldn’t you just as rather have white rice in its place? This is a pass.
Rating: 2 fortune cookies that tell you, “It’s only when it rains, that the rainbow comes.” I’m sorry, Cookie. When I went to the bathroom did I come out of the wrong door and end up in a kindergarten science lesson? That’s not a fortune. It’s a statement.
9. Hot and Sour Soup
#hotandsoursoup saved my life.
A post shared by Nope. (@averiday) on Nov 21, 2015 at 11:01pm PST
I get that some people like the classic Chinese takeout soups, Hot and Sour, Wonton, Egg Drop…. But I think they’re a waste of stomach space. I don’t dislike hot and sour soup, I just think it’s pointless because if I had wanted soup I WOULD HAVE GONE TO A SOUPERY!
Rating: 3 fortune cookies. All blank. It’s probably just a coincidence, ha ha. What are the odds right? I knew a girl who that happened to once. The very next day she was in a terrible accident. Probably won’t happen to you. But… maybe.
8. Mongolian Beef
This sweet, saucy beef is perfect for when you’re ordering with someone who doesn’t like spiciness. It’s a real crowd pleaser. And who doesn’t like whatever those weird, white noodles are that soak up the sauce? I assume they’re made from used Styrofoam containers, and I’m okay with that. It’s a good way to recycle, in a way that will reduce global warming without making us give up on coal mining in exchange for renewable energy sources. Because that’s the wave of the future. Coal mining. And if we all commit to eat Every. Single. Styrofoam container we come across, we can all do our part to keep the coal mining industry going!
Rating: 4 fortune cookies with a joke message like, “Help! I’m stuck in a cookie factory.” Some people might laugh at that. But not me. I take this cookie-factory-thing seriously. Who did it? I don’t know what they want. If they’re looking for ransom I can tell you I don’t have money, but what I do have are a very particular set of skills. Skills I have acquired over a very long career. Skills that make me a nightmare for people who trap others in a cookie factory. If they let my cookie employee go now that’ll be the end of it. I will not look for them, I will not pursue them, but if they don’t, I will look for them, I will find them and I will kill them.
7. Egg Rolls
Egg rolls are so hit or miss. Sometimes they’re the best thing you’ve ever tasted, and sometimes you wonder if they’ve just been filled with that those thin strips of paper they use for packing. They’re fried, of course, and the dipping sauce is usually tasty. So I’m never like mad that I ordered them. But there’s always that twinge of disappointment when you bite into an egg roll and it’s just totally bland.
Rating: 5 fortune cookies that just have a series of cryptic symbols, “$%%%@ ^^ & ^ 8 * ( #)” on them. Are they predicting your death? Giving a clue to the location of the Holy Grail? Or just random symbols that were pushed when an employee had a massive heart attack, fell on their keyboard, and then slumped into the vat of cookie mixture — their corpse becoming the very cookie you just ate with delight? We’ll never know.
6. Fried rice
To the person who looked at white rice and thought, I’m going to make this rice next level shit DELICIOUS! Bravo. I take my hat off to you sir and/or madam. Except, I’m not wearing a hat. So I shall shave my entire head instead. Then, I’ll turn the hair into a medal that I shall present to you if I ever have the honor of meeting you in a dream or on an acid trip. Because I’m quite sure you’re dead. But if I’m ever in a horror movie called, “Chinese Takeout 3: The Rice Maker’s Revenge” in which you, the inventor of fried rice, comes back to life to torture young coeds at a lake with your murderous wok? I will thank you in person for all that you’ve done for food.
Rating: 6 fortune cookies. Each with a different platitude like “Home is where the heart is” or “Good things come to those who wait” or “I watch you while you sleep. No, really. I hide in your attic and watch you through a hole in the ceiling. I was your 4th grade teacher. Mr. Johnson. Enjoy your fried rice.”
5. Beef and Broccoli
You know what’s a nightmare? When you order chicken and broccoli thinking, well, I know I love beef and broccoli — so chicken and broccoli? That’s going to be the exact same dish! I mean one is just with chicken while the other has beef, right? RIGHT? Wrong. For beef and broccoli there’s a delicious brown sauce, and for chicken, it’s some sort of white, tasteless NONSENSE. And you’re left with this sad excuse for a dish when what you were really craving was the sauce from beef and broccoli. Why didn’t I just order “beef and broccoli then”? I don’t know.
Rating: 7 fortune cookies with a single jelly bean where the fortune should be. Maybe someone wanted the world to be a more whimsical place for you. You know, right before your wife files for divorce. Fortune writers do see the future you know, and she’s going to leave you for that coworker she always talks about in like two weeks. Tops. I’d get your finances in order.
4. Kung Pao Chicken
This spicy bit of perfection is not only delicious but a lower calorie choice than most of this list. Which means it’s really good for you. Better than eating vegetables or whatever crap your doctor has told you to start getting more of. Just replace whatever they said, fruit, calcium supplements, lean protein, etc with three helpings of Kung Pao chicken a day.
Plus, Kung Pao also wards off bears. Most experts I’ve absolutely never talked to recommend smearing Kung Pao chicken all over yourself, tent, and loved ones before camping.
And finally (as if you need more convincing of its powers), Kung Pao is also a salve for positive reproductive health. Gwyneth Paltrow’s Goop, recommends filling a jade egg with the delicious Chinese takeout dish, wrapping it in a hornet’s nest and then shoving it up your hoo hah. You may be saying, “I’m a doctor! None of these things are true. That all sounds very dangerous!”
You think your “medical degree” qualifies you to give advice over the actress that brought us Shallow Hal? HAH. Sure. Keep telling yourself that, bub. In the meantime, my lady bits will be covered in hornet stings and healthier than they’ve ever been.
Rating: 8 fortune cookies that just say, “hamster.” It’s hard to say whether it’s because the writer likes like hamsters or because they’re warning you of something. Does the same factory that makes the cookies also do experiments on smart hamsters with radioactive powers? Yes. Why do you ask?
Anyway, without any good clues or leads, who know what the fortune, “hamster” means. Not me.
3. Crab Rangoon
This classic Chinese takeout staple is as American as Apple Pie! These may be fried nothings, filled with fake crab, and cream cheese ‘food’ items, but boy, are they delicious. When I tell people I don’t like seafood, I clarify. Except crab Rangoon. That counts, right? It has the word “crab” in it so….
Rating: 9 fortune cookies that all just seem to be lines stolen from the Phil Collins song, “Against All Odds.” It’s a strange choice, but if you’re really being honest, you ARE the only person who really knew that cookie at all.
From Ree Drummond’s blog, The Pioneer Woman, www.pioneerwoman.com.
1/2 cup low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon packed brown sugar
2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
3 Tablespoons vegetable oil
6 whole boneless, skinless chicken thighs, cut into small cubes
Kosher salt to taste
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 whole red or orange bell pepper, chopped
1/4 cup sherry or chicken broth
2 tablespoons cornstarch
1/2 cup drained canned water chestnuts, coarsley chopped
1 cup unsalted cashews (be sure to use unsalted)
2 whole green onions, thinly sliced
In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
Finally, sprinkle on the green onions. Serve with cooked rice. Makes 8 servings.
"I usually ask for my dish steamed with the sauce on the side," says Scritchfield. "Steamed helps to reduce the oil in the dish, making it lighter in calories and possibly a bit easier to digest. You can get most any dish steamed." This works for veggies, lean protein, rice, you name it.
Eating a broth-based soup first can help you eat less later on, explains Alissa Rumsey, R.D. She prefers hot and sour soup, while Bedwell goes for wonton. Keri Gans, R.D., always orders egg drop soup. "A one cup serving is only 66 calories, so even though your serving from a restaurant is larger, the calories are still in check. It also provides around 3 grams of protein and 1 gram of fiber per one cup serving." It's high in sodium, thought, which is something to keep in mind if you're trying to watch your intake.
Tips for ordering Chinese takeout
Scan the menu for keywords.
The terms “steamed,” “sauteed,” and “stir-fried” are your friends, here—such dishes are typically lower in SmartPoints than those billed as “crispy” or “fried.” Giving the menu a quick read will help you spot your best options.
Know your apps.
In the mood for a starter? Consider broth-based soups—like steamed selections, they’re often low in SmartPoints. If variety is your thing, you might enjoy combining a few appetizers to make a complete meal. Here are some favorites to consider:
|Hot and sour soup |
|Egg drop soup |
|Wonton soup |
|Steamed or pan-fried veggie, |
shrimp or chicken dumplings
|Steamed or pan-fried beef or |
|Steamed shumai |
|Chicken lettuce wrap |
Decide on your main.
We’ve rounded up some SmartPoints-friendly entrees for you below. You may also find it helpful to order your dish steamed with sauce on the side so you can control the amount you add to your dish. With just 1 SmartPoints value per tablespoon (Green, Blue, Purple), both garlic sauce and brown sauce are good choices.
|Steamed chicken or |
shrimp with vegetables
(1 cup) and
2 tbsp ginger-garlic
sauce on the side
|Chinese vegetables with tofu |
|Egg foo young with chicken |
|Moo goo gai pan with |
chicken or shrimp
|Vegetable lo mein |
|Beef chow fun |
|Chinese vegetables with beef |
|Shrimp with garlic sauce |
|Chicken with black bean sauce |
Sub brown rice for white.
As a whole grain, brown rice contains more micronutrients and fiber than refined white rice. That’s why steamed brown rice is a ZeroPoint food on Purple! For a universal ZeroPoint option, skip the traditional rice and heat up your own frozen cauliflower rice instead.
Add veggies to your order.
A side of ZeroPoint steamed mixed vegetables can round out a plate and make a meal more satisfying. You’ll instantly amp up the nutrient quotient of your meal, filling fiber included.
Portion out a serving.
Sure, it’s convenient to pop the lid off a takeout container and dig right in. The potential downside is losing track of how much you’ve eaten. Grab a plate and spoon out one serving at a time. You can always have more if you like!
Make that mug of tea.
If your order came with a freebie tea bag, why not put it to use? Sipping unsweetened tea (or water) between bites can be a pleasurable way to practice mindful eating. The habit keeps you hydrated and can extend the enjoyment of a meal.
Enjoy the fortune cookie.
Each crunchy cookie is just 1 SmartPoints value each (Green, Blue, Purple). And who knows? Maybe yours will contain a useful tidbit of wisdom.
40 Popular Chinese Recipes
The Spruce Eats / Ulyana Verbytska
There are literally thousands of recipes in Chinese cuisine. Chinese people, whether through necessity or taste, eat almost anything and will cook them in various ways including stir-frying, boiling, stewing, baking, steaming, and more.
Take a look at a list of the 40 really popular Chinese dishes found in restaurants throughout the world. The top 40 dishes in Taiwan might not reflect the top 40 in China and definitely wouldn’t reflect the top forty in America and the U.K., but these are universally popular almost everywhere.
Some of the recipes from this list are basic Chinese cooking recipes so they are suitable for anyone who is interested in Chinese cooking. These include basic fried rice which is a simple fried rice recipe with just a few ingredients. If you learn how to cook this fried rice dish you may find yourself adding other ingredients in the future including chicken, ham, or prawns. The same can be said for chicken chow mein, which is a fairly basic recipe to cook. Once you have learned how to cook it, you can swap chicken with pork, seafood, or beef and make various kinds of chow mein.
23 Best Chinese Chicken Recipes
1. Pineapple Chicken
Aromatically sweet and sour, this chicken dish uses pineapple and pantry staples to liven up any weeknight.
Get the recipe: Pineapple Chicken
Tender chicken, crunchy veggies, and a heavenly sauce are sublime over steamed rice.
Get the recipe: Chicken Chop Suey
Full-flavored chicken fried rice is what you’ve been craving from your local Chinese takeout. Made with juicy chicken and whatever veggies you have at home, it’s a super-fast meal!
Get the recipe: Chicken Fried Rice
Let your Instant Pot work for you for fall-off-the-bone tender and juicy chicken in a fraction of the time over roasting.
Add a little kick to your roasted chicken through Sichuan peppercorns and black tea for juicy meat with a wonderful aroma.
An easy dish with that rich brown sauce you crave envelops tender chicken and broccoli for restaurant-style food fast.
Get the recipe: Chicken and Broccoli
Just like they serve in the Sichuan Province, this shredded chicken dish will surprise and delight with a nutty, spicy, tangy and sweet flavor all in one.
Get the recipe: Bang Bang Chicken
If you’re a fan of this takeout dish, make it yourself perfectly crispy and bold in flavor without deep-frying.
Get the recipe: General Tso’s Chicken
This popular Taiwanese chicken dish is often deep-fried but this recipe gives you the same great flavor in a healthier cooking method.
Seared chicken is sauced with fragrant black beans and tender green beans, perfect for topping on steamed white rice.
Get the recipe: String Bean Chicken
Juicy mushrooms, tender chicken, and crispy bamboo shoots come together in this classic Panda Express-inspired simple weeknight meal.
Honey chicken is such a popular Chinese takeout dish, but it’s even better when you skip the deep-frying like this recipe!
Dinner is on in 15 minutes with fat noodles, tender chicken, crisp veggies, and a wonderful aromatic sauce that ties it all together.
Get the recipe: Chicken Chow Fun
A savory, smoky sauce unites chicken and vegetables in this restaurant-style dish.
Get the recipe: Black Pepper Chicken
A chicken dish so delectable that Singapore claims it as its own, perfect for impressing guests!
With a gingery, garlicky sauce, cashew chicken is a favorite recipe you can now make at home.
Get the recipe: Cashew Chicken
Learn how to make the same sweet and sour chicken as your local Chinese restaurant without the need for deep-frying it.
Get the recipe: Sweet and Sour Chicken
All you need is one pan to make this impressive chicken dish that’s colorful and flavorful with a peanut butter and coconut-based sauce.
Get the recipe: African Chicken
The perfect chicken dish for those that can’t get enough spicy stuff!
Get the recipe: Mala Chicken
Crispy skin and juicy meat are the perfect centerpiece for any meal with this delicious roast chicken.
21. Three Cup Chicken
A mouth-watering Taiwanese recipe for sweet, sticky-glazed aromatic chicken.
Get the recipe: Three Cup Chicken
Juicy chicken covered with crispy skin pairs perfectly with a partner of flavorful rice!
Crispy-textured wings with a spicy and savory heat are perfect for gatherings or dinner any time.
Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update!
Pot Stickers (Chinese Dumplings)
Potstickers are traditionally made with pork, but these dumplings feature ground shrimp and beef. The recipe makes a lot of filling, so make extra dumplings (and don't forget to buy extra gyoza wrappers) for future meals or unexpected guests. To store extras, place the prepared potstickers on a parchment-lined baking sheet and freeze, then transfer them to a zip-top plastic bag, label, and date. You can fry them from frozen (and add a little extra cooking time) or defrost them for a few minutes on the countertop. Serve these dumplings with soy sauce or whip up an Easy Asian Dipping Sauce.
Subscribe and never miss a recipe!
All content including images © 2011-2021 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.
Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
As an Amazon Associate I earn from qualifying purchases.
Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.
HOW TO MAKE GENERAL TSO CHICKEN
Here are some tips and tricks that make this the Best General Tso’s Chicken Recipe!
1. Heat your baking sheet first. We first line a baking sheet with foil and lightly spray with cooking spray then place this baking sheet in oven. This allows the baking sheet to get piping hot so when we add our chicken, it immediately begins to crisp up.
In my original General Tso Chicken recipe, I placed the chicken on a greased baking rack on top of a baking sheet, which you are still welcome to do, but I find that method super tedious when adding and flipping the chicken to make sure they don’t fall in between the cracks. This new method gets them just as crispy as long as you broil both sides of the chicken.
2. Use the marinade for both the marinade AND the base of the sauce – no double work here! Our marinade/sauce consist of mostly pantry friendly ingredients: low sodium soy sauce, Japanese rice wine, water, toasted sesame seed oil, Sriracha/ Asian hot chili sauce, garlic and ginger. We separate out some sauce for our marinade and the rest is the base of of our sauce.
3. What is rice wine and where can I buy it? The only marinade/sauce ingredient you might have a question about is the rice wine. Rice wine should become a pantry staple if you do much Asian cooking because it is used in MANY of my recipes, not just this General Tso’s Chicken. Rice wine is NOT rice vinegar– DO NOT switch them out. Rice wine adds a sweetness and depth of flavor while also tenderizing the chicken. Rice vinegar, on the other hand will add an acidic flavor.
I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
4. Marinate for as little or long as you like. The extra step of marinating our chicken does wonders at tenderizing it and infusing it with flavor. You can marinate your chicken for as little as 20 minutes at room temperature or you can refrigerate it for up to 6 hours – whatever fits you schedule!
5. Don’t skimp on the ginger! Next, we whisk together all of breading ingredients consisting of flour, ground ginger, onion powder, garlic powder, salt, pepper and cayenne pepper. The recipe calls for 2 tablespoons ground ginger which sounds like a lot but I promise it is AMAZING! The ginger cuts through the sweetness of the sauce and adds the character General Tso’s Chicken zing.
6. My easy breading technique!Instead of draining the chicken, dipping them in an eggs wash and then dredging in four, I’ve created a simple technique you will love! Drain your chicken from the marinade while the chicken is still in the bag (I do this by holding it over the sink with an opening that isn’t large enough for the chicken to escape, but large enough for the marinade), then add your eggs TO the bag. Toss in the bag until the chicken is evenly coated and viola!
7. Shake, shake, shake and hand toss!Working in in batches, we remove the coated chicken from egg bag and dab off excess egg with paper towels then add it to the breading bag and shake, shake shake! This way your hands don’t become a gooey mess. After the chicken has been shook, I like to use a dry hand and rub any pieces in the breading that might not be evenly coated evenly.
8. Broil to get crispy. We evenly line our chicken on our hot baking sheet, lightly spray with cooking spray and bake for 10 minutes. Now comes the key to crispy chicken – broil! Broil your chicken until golden in some spots then flip over and broil another 2-3 minutes. The chicken will not be as crispy as when fried but it will be deeeelicious.
9. Don’t overcook the Caramel Sauce! While chicken is baking, we whisk ¼ cup water and 1 cup sugar together in a large nonstick skillet and bring it to a boil for approximately 1 minute, whisking constantly. You don’t want to overcook or it will harden! At this point, we add reserved sauce all at once and simmer until it thickens, about 2 minutes.
9. How Saucy? The recipe makes a little extra sauce so you can simmer it with some veggies if you would like or toss in some cooked vegetables. If you aren’t adding vegetables then you might not want to use all the sauce. In this case, I recommend pouring the desired amount of sauce over the chicken instead of adding the chicken to the sauce.
Now that is more than you ever wanted to know about General Tso’s Chicken! But I hope you make this recipe soon and it will having YOU say, “This General Tsos’ Chicken is one of my favorite recipes EVER!”