General Tso’s Chicken is a popular Chinese-American dish known for its combination of sweet, spicy, and tangy flavors, with crispy fried chicken.

Here’s a basic outline of how to make it, inspired by common recipes found online:

Ingredients:

Chicken:

1 to 1.5 pounds of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and pepper to taste
1 egg, lightly beaten (for marinating)
1 cup cornstarch or a mix of cornstarch and flour for coating

For the Sauce:

1/4 cup soy sauce
1/4 cup chicken broth or water
2 tablespoons rice vinegar or white vinegar
2 tablespoons hoisin sauce
3 tablespoons sugar (brown or white)
2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
1-2 teaspoons of sesame oil

Optional:

chili garlic sauce, Sambal Oelek, or red pepper flakes for heat

Aromatics:

2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 green onions, chopped (for garnish)
Dried red chilies or chili flakes

Directions:

Marinate the Chicken:

Season the chicken pieces with salt and pepper.
Toss the chicken in the beaten egg.

Coat the Chicken:

Dredge the marinated chicken pieces in cornstarch or your flour-cornstarch mix until well coated.

Fry the Chicken:

Heat oil in a deep fryer or a large skillet to about 350°F.
Fry the chicken pieces in batches until they are golden brown and crispy, about 4-6 minutes.
Remove to a paper towel-lined plate to drain excess oil.

Make the Sauce:

In a bowl, mix together soy sauce, chicken broth, vinegar, hoisin sauce, sugar, and the cornstarch slurry.
In a clean pan or wok, heat a small amount of oil, sauté garlic and ginger until fragrant, then add the dried chilies or flakes.

Combine:

Pour in the sauce mixture, bring to a simmer, and let it thicken slightly.
Add the fried chicken pieces to the sauce, tossing to coat evenly.
If the sauce thickens too much, you can add a bit more water or broth to adjust the consistency.

Serve:

Garnish with green onions and sesame seeds if desired.
Serve hot over steamed white rice with a side like broccoli.

Notes:

Spiciness: Adjust the heat by adding more or fewer chilies or chili flakes.
Crispiness: For extra crispiness, some recipes suggest double frying the chicken.
Sauce Variation: Some recipes might include ingredients like orange zest or juice for a citrus twist, or use less sugar for a less sweet flavor.

General Tso’s Chicken, while not authentically Chinese in its current form, has become a beloved staple in Chinese-American cuisine, offering that perfect balance of flavors that’s often described as better than takeout when made fresh at home.

Enjoy!!

Here is a simplified recipe for Olive Garden’s famous Zuppa Toscana:

Ingredients:

1 lb Italian sausage (hot or mild, depending on your preference)
4 slices of bacon, chopped
1 large onion, diced
3-4 cloves garlic, minced
4 cups chicken broth
2 large potatoes, sliced into 1/4 inch thick slices or diced if preferred
1 cup heavy cream
2-3 cups chopped kale (or spinach if you prefer)
Salt and pepper to taste
Red pepper flakes (optional for additional heat)
Parmesan cheese for garnish (optional)

Directions:

Cook the Sausage and Bacon:

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Add the sausage to the pot. Break it apart with a spoon and cook until browned. Remove excess fat if necessary, but leave a little for flavor.

Sauté the Vegetables:

Add the chopped onion to the pot with the sausage. Cook until the onions start to become translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.

Simmer the Base:

Pour in the chicken broth. Bring it to a boil, then reduce heat to simmer.
Add the sliced potatoes to the pot. Cook until the potatoes are tender, about 10-15 minutes.

Combine Ingredients:

Once the potatoes are nearly cooked, return the cooked bacon to the pot.
Stir in the heavy cream, simmer for another 5-10 minutes. Do not boil after adding the cream to avoid curdling.

Add Kale:

Add the chopped kale to the soup. Cook until the kale is wilted but still vibrant, about 3-5 minutes.

Season and Serve:

Season with salt, pepper, and red pepper flakes if using. Adjust seasoning to taste.
Serve hot, garnished with grated Parmesan cheese if desired.

Notes:

If you like a thicker soup, you can mash some of the potatoes against the side of the pot to thicken the broth.

For a vegetarian version, you can substitute the sausage with a plant-based sausage and use vegetable broth instead of chicken.

This recipe captures the essence of Olive Garden’s Zuppa Toscana with its creamy texture, hearty ingredients, and a bit of spice.

Enjoy!