GENERAL TSO (FIRST WOK-COPYCAT)
This is a copycat from our favorite Chinese place: First Wok in Lincoln IL. After trying many many versions all over the net, I finally found the missing ingredient that gives it the sweeter, fruitier taste: Plum sauce. I plan to continue to tweak this recipe, but here it is for the record! 4/29/9 Reformulating this recipe to more of the First Wok taste: Tried starting with a bottle of plum juice (might try from concentrate) add 1/4 c brown sugar, honey, sherry, tiny bit of hoisin, soy sauce (sparingly). Dash of ginger, garlic to taste. Marinate meats in sherry and vinegar, lots of garlic, small amt ginger, salt. Better to have the sauce sweeter (almost syrupy) and meats more of other flavors.
Provided by runswithfork
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Marinade chicken in additional sherry, garlic, and sugar.
- Make rice.
- Combine hoisin, plum sauce, sherry, rice vinegar, soy sauce, honey, sugar, powdered ginger, and garlic salt in a bowl. Adjust to taste if needed.
- Chop scallions and reserve green tops.
- Saute scallion bottoms, red peppers, minced garlic and minced ginger.
- Drain from pan and reserve.
- add one egg, beaten, to the chicken with corn starch.
- Heat oil again add more if needed and cook chicken on medium high until brown and cooked through.
- Add sauce and cook just until thick.
- Add reserved veggies -- looks better if you don't stir them inches.
- Serve over rice with steamed broccoli.
- Enjoy!
Nutrition Facts : Calories 533.3, Fat 28.9, SaturatedFat 6.4, Cholesterol 130.7, Sodium 610, Carbohydrate 39.5, Fiber 2.1, Sugar 19.3, Protein 23
MEAN GUY'S GENERAL TSO'S CHICKEN
This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats ;-)
Provided by Kirstin in the Couv
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
- If the mixture is too thick, add some vegetable oil to separate the pieces.
- In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
- First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
- Fry the chicken in small batches, just long enough to cook the chicken through.
- Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
- Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
- Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
- Return the chicken to the wok and stir-fry until the pieces are crispy brown.
- The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
- Serve immediately.
- Serves 4, along with steamed broccoli and rice.
Nutrition Facts : Calories 414, Fat 20.9, SaturatedFat 6, Cholesterol 235, Sodium 895.6, Carbohydrate 26.6, Fiber 0.3, Sugar 9.8, Protein 25.9
GENERAL TSO'S CHICKEN WOK STYLE
Make and share this General Tso's Chicken Wok Style recipe from Food.com.
Provided by Geo315
Categories One Dish Meal
Time 50m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Dredge the chicken in the flour and fry in the olive oil till golden brown.
- Combine all of the rest of the ingredients (except the cornstarch and water, cayenne pepper, carrots and green onions.) in a sauce pan and heat gently over medium heat.
- Remove the chicken from the wok and now add the cayenne pepper to the juicy mixture in the wok.
- stir fry it in without burning it.
- Now add the sauce to the wok and stir it in until all of the sugar is dissolved.
- Add the cornstarch and water and stir till thickened.
- Add the chicken with the green onions and stir in gently till coated.
- Remove and serve over rice and steamed julienned carrots.
Nutrition Facts : Calories 785.1, Fat 28.3, SaturatedFat 6, Cholesterol 96.8, Sodium 1455.2, Carbohydrate 88.3, Fiber 2.8, Sugar 20.6, Protein 41.4
GENERAL TSAO'S CHICKEN II
A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.
Provided by ChefDaddy
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
- Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 54.9 g, Cholesterol 101.1 mg, Fat 36.5 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 6.1 g, Sodium 1191.6 mg, Sugar 17.7 g
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