@ozpk Sorry about the confusion. The video has been up for a long time and that was the first time it was brought to my attention. I will have the PDF fixed. Thanks for bringing it to my attention.
I made this tonight and the 1/8 Cup of ground ginger (1/8 cup of ground garlic probably did not help) in such a small batch of sauce was overpowering. The chicken looked great but it was not edible. I was very disappointed.
@nlleigh It on the page where you watch the video. You will see a large box that says print recipes. You will find the recipe there. Thanks for writing!
Hey Cheff Tomm, just wanted to let you know I have created a new website for the top general tsos chicken recipes on the web and you are one of them. the website is called "generaltsoschickenrecipe" com check it out and let me know what you think.
To me General Tso's chicken is about as traditional as crab ragoons. I know it's generally too sweet to be fit for a traditional Chinese palate and while I've heard arguments stating that it was first made in America and peddled as Chinese. I've also heard statements that it was made in Taiwan and adapted for American tastes. In the end I'm looking for the Americanized version. The one that comes in the special black container with a plastic lid for $8.95. Thanks for the recipe Chef.
@kein406 Very true. That's why the recipe is the way it is. I find most of the food is Americanized and that is what the recipe was designed for. I will check out that recipe too. Thanks for sharing.
@EmoBlackdude92 Thanks for your kind words. Most likely your cornstarch water mixture was too thick. Did you cook it first or put it in just mixed up? When you put it in you should mix quickly to avoid that. When I see this happening I just whisk it as fast as possible. Thanks for writing to me and let me know how it comes out.
@cheftomm I see why a packaged Sweet and sour recipe/mix had me put their cornstartch on my chicken and not storebought, theirs probably had the tenderizing ingredients in it...
I would still add Hosin and little Black Bean, Chinese style. My aunty is Chinese and has a restaurant, there's so many different ways. But this also looks good!
@cammicty Thanks for writing. You are definitely right. There are several ways to make everything. I think mine is more geared for the American palate. Thanks for sharing!
@cheftomm Lol, I'm African American, but had the privilege of growing up with a Chinese Aunt, who in ''62'' married my Uncle, he left her destitute with nothing after 10 years, and she came to live with us. I think it was a blessing, because ''boy'', could she cook, and I was able to grow up learning so much about Chinese food, how to make Dim Sum, so much, I helped her in the Kitchen, she also made the Chinese food that is used for celebration that looks too pretty to eat. Anyway, thank you!
Man that looks really good!!! Isnt chicken breast and thigh already fairly tender without the baking soda? Was the broccoli and the end steamed or cooked in any way prior to adding it to the chicken?
@atcnick Thanks for writing to me. Normally you would use the legs or thighs so they would need the baking soda. I kept it in with the breasts just to show the technique. You could get away without it. I blanched the broccoli in water before adding it to the chicken.
I have the same wok and metal spatula...i love the clanking sound. I cook outdoors with is using a propane fish fryer burner. Get a lot hotter than a stovetop.
@LesnarNextBigThingF5 Working all over the world was great! Culinary school will be your first step to doing that. Where are you planning on going to school?
@chadergeist Great question, I hear people saying it several different ways. I was taught to say Tso like the T was silent ( So ) I think it is a dialect thing and it is said different through out the country.
@cymaddux31 So, try it out and let me know how it works. The chicken is sliced fairly thin, Some other recipes may use bigger pieces but try deep frying small pieces of chicken for 15-20 minutes and let me know how it tastes:)
@cheftomm hi, i visited your website. i can't properly find the chinese mothersauces there. but i could assume that the sauce here is "yu shong", beef w/ broccoli is the brown (please correct me if i'm wrong) and i have no idea where the chinese white sauce is.
@broodm You are right about the sauces. Here is the white sauce recipe. White sauce 2.5T Salt 1.5T Sugar 1/2t white pepper 1T shao xing rice wine 5.5C boiling chicken stock 1/2 bunch green onion 1 knobs peeled ginger Make bouquet garni out of this Place all ingredients in a bowl. Pour boiling chicken stock over the top, let cool at room temp. Refrigerate overnight.
@GetDamage You can just mix the cornstarch in with the water. I learned a Chinese trick where they slightly heat the cornstarch so it doesn't seperate. Thanks for writing to me. You can also follow me on Facebook under Culinary Secrets with Chef Tomm
@cheftomm btw chef, slurry has the same purpose as the buerre manie? i was just wondering if you still use beurre manie? i think slurry is far more convenient and that it easily cooks unlike the flour.
@broodm It is kind of the same process as the beurre manie. Both thickeners add in at the end but I agree with you, I like the slurry best for this application. Let me know how it comes out.
@123coltsrule I'm glad you liked it! Wait until you try it! I made that for dinner tonight. If you are on facebook you can become a fan of the show under Culinary Secrets with Chef Tomm. I hope to see you there.
dredging the chicken bits in a seasoned egg wash and a combo of seasoned corn starch and flour, and letting them set afterwards would be a lot easier when deep frying. then you wouldn't even have to worry about breaking the chicken apart, etc...
@cheftomm hahaha i know dat was me and my cousin who made that song and video and im glad you enjoyed it. We're working on a music video to come out soon.
I made the general tso recipe I was great I had an incredible meal!! thks! But I still have yu shong sauce left, for how long can I keep in in the fridge without it going bad??
I made the general tso recipe I was great I had an incredible meal!! thks! But I still have yu shong sauce left, for how long can I keep in in the fridge without it going bad??
I made the general tso recipe I was great I had an incredible meal!! thks! But I still have yu shong sauce left, for how long can I keep in in the fridge without it going bad??
@Samydtuba Thanks for writing to me, this sauce is necessary. It is a little sweet, sour and spicy. If you don't want to make it you can buy this sauce in most Asian markets.
I basically used the baking soda trick for a couple ofyears already. And the name for the eggwhite solution is called velveting. I often premarinate chicken with shaoxing wine, po lo ku mushroom and seasalt seasoning (natural vegetarian umami enhancer without MSG) and white pepper, soy sauce and tapioca flour. The tapioca actually makes things a bit more shiney. But it took me some time to learn that baking soda and baking powder are two different things.
I have to make sure I make a small amount of this stuff because I literally will gorge myself on it until there isn't any more. Right now my General Tsao recipe is pretty decent but this one has enough techniques and better ingredients that will put it over the top.
I have a feeling that I will be using that tenderizing trick for a long long time
@Frankenpalin Hello, I'm sure you will Love this recipe. You will not find these techniques anywhere else! The tenderizing process is pretty cool. It is only for a pound of meat at a time so I think you will be ok. Let me know how it turns out. You can find more recipes and shows on my website.
I'm quite picky when it comes to cooking shows, hard to get me to like something new. However, Cheftomm I would definitely watch and am going to add to my repertoire.
Great clear explanations, helpful tips. I wish this dish was presented for a family of 2 :) I can't wait to watch more vids from this Chef.
Only one minor note, the music in the background is rather unnecessary and distracting. I think people like to hear the clink of the utensils and the crackling of the frying. Good job.
Just curious, do you think black pepper would work in place of the white pepper? I've never tried white pepper myself, but have heard it's the same as black pepper, it just has the outer husk removed. I've also heard it's normally used for more aesthetic reasons rather than taste. What's your take? Thanks!
ive noticed that when making a badder as opposed to dipping, the chicken is much crunchier when you double dip. the badder although easier and effective, the chicken is usually soggier. to each his own
I can't find the actual recipe on the website. Not sure how to navigate it to find it. I would love to get the measurements so I can successfully make the mother sauce.
tom, this dish looks awesome. but youre the 1st person ive seen to add broccoli. is this your personal preference and do you deviate to give to plate a better presentation?
@load222 Hello, Thanks for writing. Where are you from? I'm finding different parts of the US have different things in the dish. I come from Connecticut and there is always broccoli in there. I am now in San Jose California and I see them putting bell peppers in. You can add or delete any items as you wish after all you will be the one eating it. Have you made the dish yet? You can find all of the recipes on my website. Thanks again for writing.
@cheftomm thanks for sharing on the internet. im your typical Asian from Orange County. Most Chinese restaurants that ive eaten at serve it with chicken thigh (cost effective), jalapeno's, bell peppers, and green onions.
i boycott most Chinese restaurants in OC because they over charge for their entrees. most places want $10-$11 for general tso, kung pao/ orange chicken or similar dishes. what audacity!...non seafood entrees should never be that expensive, even when its served in OC.
Also , What are dry fried chilies? I know i will sound stupid but i am from the uk and we done use that term to often, is it just a chile that has been dried out ?
Excellent recipe, its great to have someone who clearly knows what he is talking about giving us recipes. I tried to make this yesterday and used your recipe from your site, Could you tell me how many chicken breasts to use for the amount of sauce that you suggest, It seems like a lot of sauce etc for one chicken breasts. I used nearly a whole bottle of soy sauce, i was just checking the messurments were correct? Thank you again for this recipe, I look forward to your response
Thanks for your kind words. The recipe uses 8 ounces of the chicken breast. That may be 1 1/2 or 2 breasts. If you do not like so much sauce don't add so much. You can save the sauce for another day. Have you been to my website? You can e mail me directly from there.
My favorite dish is Princess Prawns, but haven't seen a recipe anywhere. I had them at a really good Szechuan chinese restaurant in Vallejo, Cali. and haven't had any to compare with them at any other place. I'm wondering if the recipe is a closely guarded secret.
Alot of these recipes are kept secret. I will see if I can figure it out for you. Have you been to my website? You can find more shows and recipes there.
Looks delicious, I have a question though, some restaurants have some kind of "dry" general tao, would you have any idea on how they go about making it that way?
To make it dry just don't add so much sauce to the chicken. That's it. Thanks for watching my video. Have you been to my website yet? There are more shows and recipes there.
Well, I'm a pretty good asian chef, and I also use baking soda for beef and poultry. It breaks down the connective tisues and leaves a silky texture. There is also another technique named velveting, involving corn starch and eggwhite.
Baking soda is great. I'm western trained and never thought about it. Now that I have been trained I think it is great. Did you watch the pulled noodle show?
Hint: Soak/fill the batter bowl in hot water immediately after use :) Trust me! It will save you time and knucklegrease :) This is something that is sometimes overlooked, but dried batter can be a pain to clean, especially in restaurants that don't allow steel wool scrubbies.
I ended up making this and the recipe was very very good. The coating on the chicken was not too thick like some resturants make it. the sauce was very good, but a tad much ginger for my taste. But all in all i would give it a 10 out of 10 but next time i make it i will tone down a lot on ginger( just my personal preference) thanks for posting this great recipe
AWESOME FINALLY A CHEF TO ANSWER MY VERY IMPORTANT QUESTION: when I eat general tso's chicken in the chinese restaurant it is nice and crispy/crunchy, but when I make it at home using your recipe and other similar recipes it is soggy. Chef you are my last hope in finding the secret on what they and how they make their chicken nice and crispy/crunchy after they add the sauce, can you please shed some light on this very important question please?
Hello Roger, What you have to do is go from the frying part of the chicken, ensuring that it is crispy of course, then, put it straight into the sauce. That is it, no real secret. Let me know how it comes out.
This makes me want to eat some right now. very well done and i am going to your website for the recipe and i will see what else you have. Because if this dish looks this good i can imagine what other amazing recipes you have
Thanks for your kind words. I'm sure you will love the site too. There are lots of recipes. The blog will be up and running soon too. Thanks for writing in.
Thank you for the video! The sauce sounds great! Just a note on the recipe for home cooks. 2 tablespoons is probably an easier measure for home cooks rather than 1/8 cup, as a lot of cup sets don't have an 1/8th cup measure.
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YUM!! This one's a keeper! Can't wait to try it, I've been looking on the wrong channels lol
DREAMBIGGGG 1 month ago
YUM!! This one's a keeper! Can't wait to try it, I've been looking on the wrong channels lol
DREAMBIGGGG 1 month ago
He called it "General Tao's chicken"! So many people pronounce it differently.
TheBrotherHolmes 1 month ago
Chef Tom, what's the name of the smooth jazz song you use in your intro?
hjfuentes777 1 month ago
@hjfuentes777 I'm not sure, I'll ask the producer.
cheftomm 1 month ago
I've got trouble viewing this. The sound is ok though. Have 64 bit comupter.
GUNTHERSHELL 1 month ago
@GUNTHERSHELL Not sure why you are having problems viewing this. You can also watch these on i tunes for free if that helps.
cheftomm 1 month ago
@ozpk Sorry about the confusion. The video has been up for a long time and that was the first time it was brought to my attention. I will have the PDF fixed. Thanks for bringing it to my attention.
cheftomm 2 months ago
I made this tonight and the 1/8 Cup of ground ginger (1/8 cup of ground garlic probably did not help) in such a small batch of sauce was overpowering. The chicken looked great but it was not edible. I was very disappointed.
ozpk 2 months ago
@ozpk Sorry for your disappointment. It is supposed to be chopped garlic and ginger. I will have the pdf fixed
cheftomm 2 months ago
I always toss the broccoli..Me dont like Broccoli
bacardipr05 2 months ago
@bacardipr05 No worries, that's the good thing about cooking, if you don't like it you can omit it.
cheftomm 2 months ago
Did you train in Puerto Rico...Puerto rican cuisine is the BOMB!....PS...Im puertorican..
bacardipr05 2 months ago
@bacardipr05 I didn't train in Puerto Rico but I love the food. I come from Connecticut and there is a large Puerto Rican population there
cheftomm 2 months ago 3
no breading?
stavie03 3 months ago
marry me!
rosie0042 5 months ago
@rosie0042 Done! lol
cheftomm 5 months ago 2
@cheftomm Man you should have you're own T.V. show...
TheFlamingoXD 5 months ago
@TheFlamingoXD Thanks! Hopefully one day!
cheftomm 4 months ago
@cheftomm yeah cause im only 12 but my grandmah gets it from walmart and its wonderful!
TheFlamingoXD 4 months ago
I went to cheftomm.com, but cannot find this recipe.
nlleigh 5 months ago
@nlleigh It on the page where you watch the video. You will see a large box that says print recipes. You will find the recipe there. Thanks for writing!
cheftomm 5 months ago
@nlleigh the recipe is on the same page as the show. cheftomm com/stuffed-meat-pizza/
cheftomm 4 months ago
Hey Cheff Tomm, just wanted to let you know I have created a new website for the top general tsos chicken recipes on the web and you are one of them. the website is called "generaltsoschickenrecipe" com check it out and let me know what you think.
GeneralTsosWebsite 6 months ago
Awesome recipe Chef Tomm I can't wait to make this it looks so delicious!!
SharksEatDucks15 8 months ago
To me General Tso's chicken is about as traditional as crab ragoons. I know it's generally too sweet to be fit for a traditional Chinese palate and while I've heard arguments stating that it was first made in America and peddled as Chinese. I've also heard statements that it was made in Taiwan and adapted for American tastes. In the end I'm looking for the Americanized version. The one that comes in the special black container with a plastic lid for $8.95. Thanks for the recipe Chef.
CCT90 8 months ago in playlist Le Cordon Bleu
Google for general chicken ny times. This is a spicy dish, no suger used. American Chinese has everything sweet and sour...
kein406 8 months ago
@kein406 Very true. That's why the recipe is the way it is. I find most of the food is Americanized and that is what the recipe was designed for. I will check out that recipe too. Thanks for sharing.
cheftomm 8 months ago
@cheftomm soooo... is this eatable?
anessabanovic 7 months ago
This is too american and had steay away from the original.
kein406 8 months ago
@kein406 Very true. I find most food here in the US is Americanized. Good or bad it's just the way it is. Do you have a more traditional recipe?
cheftomm 8 months ago
@EmoBlackdude92 Thanks for your kind words. Most likely your cornstarch water mixture was too thick. Did you cook it first or put it in just mixed up? When you put it in you should mix quickly to avoid that. When I see this happening I just whisk it as fast as possible. Thanks for writing to me and let me know how it comes out.
cheftomm 8 months ago
@cheftomm I see why a packaged Sweet and sour recipe/mix had me put their cornstartch on my chicken and not storebought, theirs probably had the tenderizing ingredients in it...
seargantbeckett009 6 months ago
I would still add Hosin and little Black Bean, Chinese style. My aunty is Chinese and has a restaurant, there's so many different ways. But this also looks good!
cammicty 10 months ago
@cammicty Thanks for writing. You are definitely right. There are several ways to make everything. I think mine is more geared for the American palate. Thanks for sharing!
cheftomm 10 months ago
@cheftomm Lol, I'm African American, but had the privilege of growing up with a Chinese Aunt, who in ''62'' married my Uncle, he left her destitute with nothing after 10 years, and she came to live with us. I think it was a blessing, because ''boy'', could she cook, and I was able to grow up learning so much about Chinese food, how to make Dim Sum, so much, I helped her in the Kitchen, she also made the Chinese food that is used for celebration that looks too pretty to eat. Anyway, thank you!
cammicty 10 months ago
Excellent video. I always appreciate it when someone professional comes on and offers a deeper explanation. Thanks for sharing!
RFinkle2 11 months ago
@RFinkle2 Thanks for watching my videos. More are coming soon!
cheftomm 11 months ago
Man that looks really good!!! Isnt chicken breast and thigh already fairly tender without the baking soda? Was the broccoli and the end steamed or cooked in any way prior to adding it to the chicken?
atcnick 11 months ago
@atcnick Thanks for writing to me. Normally you would use the legs or thighs so they would need the baking soda. I kept it in with the breasts just to show the technique. You could get away without it. I blanched the broccoli in water before adding it to the chicken.
cheftomm 11 months ago
Comment removed
habs798693 1 year ago
Another recipe without chili's......looks great though.
theislamdeception1 1 year ago
@theislamdeception1 There are a few chilis in there. You can always add more to taste! Let me know how it comes out.
cheftomm 1 year ago
I have the same wok and metal spatula...i love the clanking sound. I cook outdoors with is using a propane fish fryer burner. Get a lot hotter than a stovetop.
atcnick 11 months ago
Wait? No Hoi Sin sauce?
crowspears 1 year ago
@crowspears You can go to my website for all of the recipes. cheftomm com
cheftomm 1 year ago
thanks dawg
Modgil95 1 year ago
@Modgil95 You are welcome!
cheftomm 1 year ago
@cheftomm im a teenager and i want to go to a culinary school it must be awesome to be a pro chef and go across the world, nice video by the way
LesnarNextBigThingF5 11 months ago
@LesnarNextBigThingF5 Working all over the world was great! Culinary school will be your first step to doing that. Where are you planning on going to school?
cheftomm 11 months ago
@cheftomm johnson & wales in RI
LesnarNextBigThingF5 11 months ago
@LesnarNextBigThingF5 Great school. How is Chef Zito doing?
cheftomm 11 months ago
@cheftomm im not sure like i said im still a teenager
LesnarNextBigThingF5 11 months ago
@cheftomm ive been there before though but it was last year
LesnarNextBigThingF5 11 months ago
I know, I can almost taste it now ! Ha ha
chocolatecutie2009 1 year ago
Yummm
chocolatecutie2009 1 year ago
@chocolatecutie2009 Wait until you try it!
cheftomm 1 year ago
Thanks Tomm. This is a huge quantity, I wonder if this could be scaled down for a family of four to six?
rosengj 1 year ago
@rosengj Hello, The meat recipes should be in increments of one pound. The sauce is larger but it will last longer.
cheftomm 1 year ago
Pronunciation depends on which region of China the speaker is from.
Tis-ao T-zo or Tso the tz or ts blend together.
I like to say it starts with the sound like "Tis" as in My Country Tis of Thee".
Start to say Tis then say Zowie... then blur it all together but stop at the first syllable.
I hope this helps.
rosengj 1 year ago
What is it really? TSO= TOWEL, TSO=TOE or TSO=SEW ??????????
chadergeist 1 year ago
@chadergeist Great question, I hear people saying it several different ways. I was taught to say Tso like the T was silent ( So ) I think it is a dialect thing and it is said different through out the country.
cheftomm 1 year ago
@chadergeist
TOE
cymaddux31 1 year ago
This is crap you dont even say how much of each ingrediant you are using. Lame.
cymaddux31 1 year ago
@cymaddux31 You can find the recipes on my website, It's all for free, thanks for writing.
cheftomm 1 year ago
@cymaddux31 You can find all of my recipes on my website. It's all for free. Thanks for writing to me.
cheftomm 1 year ago
4 minutes to cook chicken>>!!!! I dont think so! The other videos are saying 15-20.
cymaddux31 1 year ago
@cymaddux31 So, try it out and let me know how it works. The chicken is sliced fairly thin, Some other recipes may use bigger pieces but try deep frying small pieces of chicken for 15-20 minutes and let me know how it tastes:)
cheftomm 1 year ago
3:22 -- Touching your face after handling raw chicken?
Llynok 1 year ago
@Llynok Guilty as charged. Believe it or not, sometimes my face itches.
cheftomm 1 year ago
talking about mother sauces, do you mind telling us what are the chinese mother sauces?
broodm 1 year ago
@broodm the Chinese Mothere sauces are white, brown and yu shong. You can find these on my website.
cheftomm 1 year ago
@cheftomm hi, i visited your website. i can't properly find the chinese mothersauces there. but i could assume that the sauce here is "yu shong", beef w/ broccoli is the brown (please correct me if i'm wrong) and i have no idea where the chinese white sauce is.
broodm 1 year ago
cheftomm 1 year ago
@cheftomm i cant stop asking out of curiousity. thank you
broodm 1 year ago
Slurry, does that mean that we cook the cornstarch water mixture to turn it into a slurry texture and then cool it?
GetDamage 1 year ago
@GetDamage You can just mix the cornstarch in with the water. I learned a Chinese trick where they slightly heat the cornstarch so it doesn't seperate. Thanks for writing to me. You can also follow me on Facebook under Culinary Secrets with Chef Tomm
cheftomm 1 year ago
@cheftomm btw chef, slurry has the same purpose as the buerre manie? i was just wondering if you still use beurre manie? i think slurry is far more convenient and that it easily cooks unlike the flour.
broodm 1 year ago
@broodm It is kind of the same process as the beurre manie. Both thickeners add in at the end but I agree with you, I like the slurry best for this application. Let me know how it comes out.
cheftomm 1 year ago
@cheftomm Cool. Thanks for the tip and the video. I just added you on face book. You have a cool food photo album.
GetDamage 1 year ago
@GetDamage Thanks, I add recipes there often, Thanks for adding me on facebook!
cheftomm 1 year ago
My mouth was watering at 8:01
123coltsrule 1 year ago
@123coltsrule I'm glad you liked it! Wait until you try it! I made that for dinner tonight. If you are on facebook you can become a fan of the show under Culinary Secrets with Chef Tomm. I hope to see you there.
cheftomm 1 year ago
DAMN!!!!!!!
choclatthunda69 1 year ago
@choclatthunda69 Thanks!
cheftomm 1 year ago
delicious
123coltsrule 1 year ago
@123coltsrule Thanks! Have you checked out my website?
cheftomm 1 year ago
what a tool!
fuelerdog 1 year ago
@fuelerdog Thanks, I think. lol
cheftomm 1 year ago
@cheftomm its not a good thing chef but the dish look fantastic
123coltsrule 1 year ago
@cheftomm chef he is making fun of u srry some ppl are total jackasses
123coltsrule 1 year ago
dredging the chicken bits in a seasoned egg wash and a combo of seasoned corn starch and flour, and letting them set afterwards would be a lot easier when deep frying. then you wouldn't even have to worry about breaking the chicken apart, etc...
sschafi1 1 year ago
@sschafi1 That's a good idea. Thanks for sharing.
cheftomm 1 year ago
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@GeneralTsosWebsite theres actually a song about general tsos chicken should check it out
GeneralTsosWebsite 1 year ago
@GeneralTsosWebsite theres actually a song about general tsos chicken should check it out
GeneralTsosWebsite 1 year ago
@GeneralTsosWebsite That was great! I didn't know it had its own song!
cheftomm 1 year ago
@cheftomm hahaha i know dat was me and my cousin who made that song and video and im glad you enjoyed it. We're working on a music video to come out soon.
GeneralTsosWebsite 1 year ago
@GeneralTsosWebsite If you like you can post this on my fanpage on Facebook. Culinary Secrets with Chef Tomm
cheftomm 1 year ago
@cheftomm Sounds good I just posted it up. You mind if I put your video up on my general tsos chicken website?
GeneralTsosWebsite 1 year ago
@GeneralTsosWebsite You can put a link to my show/recipe if you like
cheftomm 1 year ago
@cheftomm ok sounds good will do! thanx
GeneralTsosWebsite 1 year ago
Thanks you.
Samydtuba 1 year ago
@Samydtuba You're welcome. More shows are coming soon. Check my website for more recipes.
cheftomm 1 year ago
@Samydtuba Your Welcome.
cheftomm 1 year ago
This has been flagged as spam show
I made the general tso recipe I was great I had an incredible meal!! thks! But I still have yu shong sauce left, for how long can I keep in in the fridge without it going bad??
Samydtuba 1 year ago
This has been flagged as spam show
I made the general tso recipe I was great I had an incredible meal!! thks! But I still have yu shong sauce left, for how long can I keep in in the fridge without it going bad??
Samydtuba 1 year ago
I made the general tso recipe I was great I had an incredible meal!! thks! But I still have yu shong sauce left, for how long can I keep in in the fridge without it going bad??
Samydtuba 1 year ago
@Samydtuba I'm glad it came out great! You can keep the sauce for a few weeks with out a problem. You can also freeze it for longer storage.
cheftomm 1 year ago
I made the receipe and it was delicious!! Thanks for the reply.
I have one more question.
I made the Yu Shong sauce but I only used 6 oz. For how long can I save the rest of the sauce in the fridge without it going bad?
Samydtuba 1 year ago
In the site recipe you added the Yu Shong sauce is it really necessary? Is that sauce sweet , salty, sour, how is it?
Samydtuba 1 year ago
@Samydtuba Thanks for writing to me, this sauce is necessary. It is a little sweet, sour and spicy. If you don't want to make it you can buy this sauce in most Asian markets.
cheftomm 1 year ago
What do you mean "The Asians!" :(!
Just kiddin', great recipe! and that is a lot of sauce!
MinhSaChau 1 year ago
@MinhSaChau Hello, I'm glad you liked it. I like your site too! Good luck on becoming a Master Chef!
cheftomm 1 year ago
I basically used the baking soda trick for a couple ofyears already. And the name for the eggwhite solution is called velveting. I often premarinate chicken with shaoxing wine, po lo ku mushroom and seasalt seasoning (natural vegetarian umami enhancer without MSG) and white pepper, soy sauce and tapioca flour. The tapioca actually makes things a bit more shiney. But it took me some time to learn that baking soda and baking powder are two different things.
MrQuagmire26 1 year ago
I have to make sure I make a small amount of this stuff because I literally will gorge myself on it until there isn't any more. Right now my General Tsao recipe is pretty decent but this one has enough techniques and better ingredients that will put it over the top.
I have a feeling that I will be using that tenderizing trick for a long long time
Thanks
Frankenpalin 1 year ago
@Frankenpalin Hello, I'm sure you will Love this recipe. You will not find these techniques anywhere else! The tenderizing process is pretty cool. It is only for a pound of meat at a time so I think you will be ok. Let me know how it turns out. You can find more recipes and shows on my website.
cheftomm 1 year ago
Thanks for your comment! New show are coming soon.
cheftomm 1 year ago
I'm quite picky when it comes to cooking shows, hard to get me to like something new. However, Cheftomm I would definitely watch and am going to add to my repertoire.
Great clear explanations, helpful tips. I wish this dish was presented for a family of 2 :) I can't wait to watch more vids from this Chef.
Only one minor note, the music in the background is rather unnecessary and distracting. I think people like to hear the clink of the utensils and the crackling of the frying. Good job.
LikeOMG4real 1 year ago
Sorry, the website went dowm. Not really sure what happened but it should be up soon.
cheftomm 1 year ago
wheres the online recipe?
bustyristy 1 year ago
where is the online recipe? it's not on the website
bustyristy 1 year ago
pretty good!
=D
Jeetard 1 year ago
@Jeetard Thank You!
cheftomm 1 year ago
Just curious, do you think black pepper would work in place of the white pepper? I've never tried white pepper myself, but have heard it's the same as black pepper, it just has the outer husk removed. I've also heard it's normally used for more aesthetic reasons rather than taste. What's your take? Thanks!
ShawnBronald 1 year ago
@ShawnBronald Black pepper will work fine. White pepper justr looks better. Thanks for writing,
Tomm
cheftomm 1 year ago
its not pronounced "taow"... its prononced "tow"...
skinnycheese34 1 year ago
ive noticed that when making a badder as opposed to dipping, the chicken is much crunchier when you double dip. the badder although easier and effective, the chicken is usually soggier. to each his own
BashHappy 1 year ago
@BashHappy Thanks for sharing. I will try that out next time.
cheftomm 1 year ago
Oh man this is my favorite Chinese dish, thank you your Epic Cheftom!!!
Can you do sweet and sour pork please sir?
thenomadrhodes 1 year ago
@thenomadrhodes I will work on that for you. Thanks for watching my show. You can find lots of new recipes up on my website so check back often.
cheftomm 1 year ago
You can find the recipe by going under the episodes tab then going to the general tsos chicken show. The recipe is there. Sorry for the confusion.
cheftomm 1 year ago
I can't find the actual recipe on the website. Not sure how to navigate it to find it. I would love to get the measurements so I can successfully make the mother sauce.
anneshirley22 1 year ago
Wow your so pro.
SaoSpartan 1 year ago
@SaoSpartan Thanks!
cheftomm 1 year ago
tom, this dish looks awesome. but youre the 1st person ive seen to add broccoli. is this your personal preference and do you deviate to give to plate a better presentation?
load222 1 year ago
@load222 Hello, Thanks for writing. Where are you from? I'm finding different parts of the US have different things in the dish. I come from Connecticut and there is always broccoli in there. I am now in San Jose California and I see them putting bell peppers in. You can add or delete any items as you wish after all you will be the one eating it. Have you made the dish yet? You can find all of the recipes on my website. Thanks again for writing.
cheftomm 1 year ago
@cheftomm thanks for sharing on the internet. im your typical Asian from Orange County. Most Chinese restaurants that ive eaten at serve it with chicken thigh (cost effective), jalapeno's, bell peppers, and green onions.
i boycott most Chinese restaurants in OC because they over charge for their entrees. most places want $10-$11 for general tso, kung pao/ orange chicken or similar dishes. what audacity!...non seafood entrees should never be that expensive, even when its served in OC.
load222 1 year ago
can i add white vignegar insted of black vinegar
karcy 1 year ago
this stuff is amazing when made correctly
sithXrebel 1 year ago
@sithXrebel Thanks, I'm glad it worked out for you.
cheftomm 1 year ago
Also , What are dry fried chilies? I know i will sound stupid but i am from the uk and we done use that term to often, is it just a chile that has been dried out ?
memento12777 1 year ago
It is just a dried red chili that has been fried. You can find these small dried red chilis at most Chinese grocerers. Let me know how it comes out.
cheftomm 1 year ago
Excellent recipe, its great to have someone who clearly knows what he is talking about giving us recipes. I tried to make this yesterday and used your recipe from your site, Could you tell me how many chicken breasts to use for the amount of sauce that you suggest, It seems like a lot of sauce etc for one chicken breasts. I used nearly a whole bottle of soy sauce, i was just checking the messurments were correct? Thank you again for this recipe, I look forward to your response
memento12777 1 year ago
Thanks for your kind words. The recipe uses 8 ounces of the chicken breast. That may be 1 1/2 or 2 breasts. If you do not like so much sauce don't add so much. You can save the sauce for another day. Have you been to my website? You can e mail me directly from there.
cheftomm 1 year ago
My favorite dish is Princess Prawns, but haven't seen a recipe anywhere. I had them at a really good Szechuan chinese restaurant in Vallejo, Cali. and haven't had any to compare with them at any other place. I'm wondering if the recipe is a closely guarded secret.
bluefringes 1 year ago 2
Alot of these recipes are kept secret. I will see if I can figure it out for you. Have you been to my website? You can find more shows and recipes there.
cheftomm 1 year ago
Looks delicious, I have a question though, some restaurants have some kind of "dry" general tao, would you have any idea on how they go about making it that way?
Sovereign95 1 year ago 3
To make it dry just don't add so much sauce to the chicken. That's it. Thanks for watching my video. Have you been to my website yet? There are more shows and recipes there.
cheftomm 1 year ago
great recipe chef, love you use my favorite sauce ingredient sake, have you try sesame oil in this sauce? i love so...
daikaiju20 2 years ago 3
Hello, Thanks for writing. I haven't tried sesame oil in the sauce yet but it sounds delicious.
cheftomm 2 years ago
Well, I'm a pretty good asian chef, and I also use baking soda for beef and poultry. It breaks down the connective tisues and leaves a silky texture. There is also another technique named velveting, involving corn starch and eggwhite.
NattHrafn 2 years ago 5
Baking soda is great. I'm western trained and never thought about it. Now that I have been trained I think it is great. Did you watch the pulled noodle show?
cheftomm 2 years ago
Comment removed
NattHrafn 2 years ago
Hint: Soak/fill the batter bowl in hot water immediately after use :) Trust me! It will save you time and knucklegrease :) This is something that is sometimes overlooked, but dried batter can be a pain to clean, especially in restaurants that don't allow steel wool scrubbies.
vnolton 2 years ago 4
Great tip! Thanks for writing!
cheftomm 2 years ago
I ended up making this and the recipe was very very good. The coating on the chicken was not too thick like some resturants make it. the sauce was very good, but a tad much ginger for my taste. But all in all i would give it a 10 out of 10 but next time i make it i will tone down a lot on ginger( just my personal preference) thanks for posting this great recipe
paintball227 2 years ago 5
Thanks, I'm glad you enjoyed it!
cheftomm 2 years ago
AWESOME FINALLY A CHEF TO ANSWER MY VERY IMPORTANT QUESTION: when I eat general tso's chicken in the chinese restaurant it is nice and crispy/crunchy, but when I make it at home using your recipe and other similar recipes it is soggy. Chef you are my last hope in finding the secret on what they and how they make their chicken nice and crispy/crunchy after they add the sauce, can you please shed some light on this very important question please?
roger5845 2 years ago 3
Hello Roger, What you have to do is go from the frying part of the chicken, ensuring that it is crispy of course, then, put it straight into the sauce. That is it, no real secret. Let me know how it comes out.
cheftomm 2 years ago
This makes me want to eat some right now. very well done and i am going to your website for the recipe and i will see what else you have. Because if this dish looks this good i can imagine what other amazing recipes you have
paintball227 2 years ago 3
Thanks for your kind words. I'm sure you will love the site too. There are lots of recipes. The blog will be up and running soon too. Thanks for writing in.
cheftomm 2 years ago
I like your style chef -
when you add the "why" you are adding certain ingredients/ processes it helps me understand the principles
like teaching me to fish instead of giving me a fish ;-)
moar!!
tarado4 2 years ago 4
Thanks for the compliments, Have you been to my website?
cheftomm 2 years ago
I think you mean General Tao....
september120th 2 years ago 5
Thanks for writing in, You will find there are several spellings for this popular dish. I hope you enjoyed the show and try it soon.
cheftomm 2 years ago
i subscribed! your stuff is great
supraspeed1 2 years ago 6
Thanks, you can also check my website for the recipes.
cheftomm 2 years ago
Thank you for the video! The sauce sounds great! Just a note on the recipe for home cooks. 2 tablespoons is probably an easier measure for home cooks rather than 1/8 cup, as a lot of cup sets don't have an 1/8th cup measure.
notlim81 2 years ago 5
Thanks for taking time to write to me. You are 100% right. I will make that adjustment.
cheftomm 2 years ago
lol I think I know what I'm bringing to the potluck! thanks soo much ;)
najeesearcy 2 years ago 8
How did the potluck go? Check out my website for more shows.
cheftomm 2 years ago