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If you’re feeling stumped about dinner tonight, this recipe will do the trick. This is one of our most popular chicken recipes of all time! Try it and see for yourself.
4 chicken breasts cut into chunks
about 3 cups cut up fresh cauliflower or frozen cauliflower defrosted and uncooked
sesame seeds
scallions, sliced
1 tablespoon Gefen Sesame Oil
2 cubes Gefen Frozen Garlic
1/2 teaspoon ginger powder or 2 cubes Dorot Gardens Frozen Ginger
1/2 cup chicken soup or 1/2 cup water with 1/2 teaspoon chicken soup mix dissolved in it
1/4 cup Glicks Soy Sauce
2 tablespoon white vinegar or rice vinegar
1/4 cup sugar
3 tablespoons ketchup
2 tablespoons corn starch
1 cup flour
1/3 cup corn starch
1 and 1/2 teaspoons Haddar Baking Powder
1 tablespoon salt
2 teaspoons paprika
4 eggs
1/3 cup water
oil for frying
Make the sauce mixture in a glass bowl, and whisk together. Set aside.
Mix together the batter ingredients and place the chicken in it tossing to coat.
Using a slotted spoon set it down into hot oil. Fry for about two minutes, not more. Remove and set on paper towels.
Place your sauce ingredients in a medium size saucepan. Allow to come to a simmer. Add cauliflower and chicken pieces, and toss in the sauce for about three to four minutes.
Serve over rice, or linguini.
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Soggy I was so excited to make this and finally did, it has a yummy taste but why is it soggy? Where did I go wrong??
HI!
It’s not supposed to be very crispy. It’s more of a puffed chicken coating, rather than a fried schnitzel like coating. Is it possible you had too many chicken pieces in the pan at the same time?
Delicious!! (changed it up a bit, too) Changed this up a bit as follows – was a BIG hit!
– replaced cornstarch with flour (double the amount)
– sprinkled red pepper flakes into the sauce
– halved the amount of ginger
– omitted sesame oil and cauliflower
– skipped the saucepan, mixed the sauce in a tin, added the fried batter chicken, and baked in the oven open until sauce reduced
…tasted delish!!
No Sogginess! Because of everyone’s comments, I tried a little twist on the recipe and it came out YUM YUM YUM!!!! We devoured it!
I first cooked the cauliflower in a pot of water till crunchy
and I also first put the chicken in sauce, took it out and then put cauliflower on its own in the sauce, it was so perfect.
The chicken had the puffiness from coating, and the cauliflower was crunchy and we really enjoyed!
Great idea! thanks.
Not as I thought it would taste I was excited to make a restaurant style dinner, an all time favorite. There was no resemblance to the Chinese General Tso’s Chicken. It had a strong ginger taste. I left out the cauliflower as Faigy recommended and was happy I did.
Thanks for the feedback Goldie. Who is the Faigy you speak of in your post?
Hi Chaia,
I never saw this page where I can see the replies to my post LOL! So I see this now a few years later!
I was referring to Faigy Ort who had written about the cauliflower in her review.
skip the cauliflower Hi, I tried this recipe last night. I was really looking forward to make this recipe cuz that’s what my kids usually order when we get takeout.
I was quite disappointed.
The cauliflower should be written as optional or omitted because it really gave the dish a weird consistency and didn’t help with the flavors..
My family rated this as one of the worst new recipes tried.
I am really sorry you had that experience! Thank you for your honesty and feedback Faigy.