GENERAL TSO'S CHICKEN
There's been a lot of rumor about the origins of this dish; I'll let others fight it out and just focus on its deliciousness! I think that the human palate is drawn to the combination of savory, sour, sweet, salty and spicy. I think that's why we all love this dish. There's a huge difference between the popular sambal oelek and Chinese chili garlic sauce. Sambal is very easy to find but it's twice as hot as chili garlic. So, if you are using sambal, use half the amount.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
- Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
- Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
- For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
- Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.
GENERAL TSO'S CHICKEN II
Make and share this General Tso's Chicken II recipe from Food.com.
Provided by Tonkcats
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
- Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
- Pour off all but 2 teaspoons oil from pan.
- Add chilies and toss for a few seconds.
- Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
- If reheat ing, cut down on cooking time. Serves 6 to 8.
Nutrition Facts : Calories 576.7, Fat 39.3, SaturatedFat 8.2, Cholesterol 185.7, Sodium 1041.4, Carbohydrate 8, Fiber 1.3, Sugar 2.1, Protein 45.3
GENERAL TSO'S CHICKEN
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil.
- For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve.
GENERAL TSO'S CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Put the marinade ingredients in a bowl. Add the chicken and stir well to combine all the flavors; cover, and marinate in the refrigerator for 30 minutes.
- Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.
BAKED GENERAL TSO'S CHICKEN
General Tso's Chicken is Ree's favorite Chinese takeout dish. Typically prepared by deep frying dark meat chicken pieces before tossing in a sweet and spicy sauce, Ree is changing it up by coating chicken breast pieces in panko and baking them until crispy, skipping the frying. Paired with a simple sauce based on the classic flavors, you will be able to have takeout at home any time.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
- Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
- Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
- Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
- For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
- Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.
GENERAL TSO'S CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h32m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Combine the diced chicken with the eggs, and the light soy sauce and season with salt and pepper. Remove the chicken to a medium bowl and add enough cornstarch to coat the chicken; it should form a sticky-like paste around the chicken. Cover the bowl and let rest for 1 hour in the refrigerator.
- Combine all the sauce ingredients, except the cornstarch slurry, in a large saucepan over medium heat and simmer until the sugar dissolves.
- Heat the oil in a deep-fryer or heavy-bottomed pan to 350 to 360 degrees F.
- Carefully test the oil by dropping a single piece of chicken into it and cook for around 4 minutes. When the oil is hot enough, slowly add a few pieces of chicken at a time, until all the chicken is cooked. Remove the chicken from the oil to paper towels to drain.
- Add a little more oil to a clean wok or skillet over medium heat. When the oil is hot add the chiles and green onions to saute for around 1 minute. Add the already cooked chicken to the wok and toss around with the chiles so that all the chicken gets great flavor. At this point add the warmed sauce mixture, a few spoonfuls at a time, until all the chicken is coated but not soaking wet.
- If the sauce is a little runny add the cornstarch slurry, a little at a time, to thicken the sauce. Remember you have to cook the sauce until bubbling after you have added the cornstarch. This normally takes a couple of minutes over low heat. Remove the chicken mixture from the wok to a serving bowl and serve immediately on fried or steamed rice. Garnish with whole cilantro leaves before serving.
GENERAL TSO'S CHICKEN CARRIE SHERIDAN
this is the very best recipe... marinading the chicken in beer makes a subtle, but crucial, difference
Provided by carrie sheridan
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix marinade ingredients in a large bowl:.
- The beer, beaten egg, minced ginger, minced garlic, soy sauce and sesame oil.
- cut or shred chicken [or pork] into small pieces, 1-1/2 inches at most.
- add chicken to marinade and let sit 6 hours or more, refrigerated.
- combine sauce ingredients in a pot: sugar, vinegar, soy sauce, minced ginger, diced garlic, zested peel of an orange.
- cook over medium heat until the sauce has a syrupy consistency and then remove from heat.
- heat oil in wok or heavy skillet.
- remove bite-sized chicken pieces from marinade.
- coat chicken lightly with cornstarch and fry until just light brown.
- remove and drain on paper towels.
- Just before serving, mix chicken in sauce.
- this can be served with/over rice and with steamed broccoli florets.
- i double the sauce and add steamed vegetables.
- the sauce is good on ANYTHING - for vegans, over fried drained tofu cubes -- .
Nutrition Facts : Calories 606.5, Fat 18.2, SaturatedFat 2.3, Cholesterol 122, Sodium 1923.7, Carbohydrate 71.7, Fiber 0.5, Sugar 50.8, Protein 30.6
TOM'S GENERAL TSO'S CHICKEN
This isn't quite like the original, but it's my take on it. I would consider it a bit healthier than what you're served at a Chinese restaurant because there is no breading and deep-frying involved. I've never really used measurements before, so I'll do my best. As a result, you should season it to your tastes! (I prefer mine to be quite spicy)
Provided by WI Tom
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Save yourself a little time and chop the all the garlic and ginger when you make the marinade!
- Mix together the chili peppers, 1 tbsp ginger, 1 clove garlic, sugar, soy sauce, vinegar and sesame oil in a wok until sugar is dissolved. Heat it up a little just to make sure sugar is totally dissolved. Let it cool for a couple minutes.
- Put the chicken and broccoli into a large bowl and coat it with the flour.
- Pour the marinade over the chicken and broccoli; mix to coat, and marinate for at least 15 minutes but no longer than 2 hours.
- Heat wok over high heat until very hot and add the oil.
- Working quickly add the ginger, garlic, chili (optional), sugar, soy sauce, and rice wine vinegar and stir to combine.
- Add the chicken and broccoli in the wok along with the marinade and continue to cook until the chicken is brown (about 1-2 minutes).
- Once the chicken is brown, add the tomato paste and water (or broth) and stir it until the tomato paste is incorporated.
- Continue to cook for another 1-2 minutes, until chicken is done and sauce has thickened.
- Taste the sauce and season to taste with more soy, vinegar, sugar, chiles, etc --
- Serve with rice.
Nutrition Facts : Calories 350.9, Fat 18.2, SaturatedFat 4.5, Cholesterol 92.8, Sodium 2177.4, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 36.2
GENERAL TSO'S CHICKEN
This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use.
Provided by BeachGirl
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
- Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"), cutting across the grain of the meat.
- Put chicken in marinade and rotate to evenly coat chicken.
- Marinate for 20 minutes, turning once after 10 minutes.
- Remove chicken from marinade and drain well in colander, discarding marinade.
- STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
- Stir fry about 2 minutes until chicken browns.
- With slotted spoon, remove chicken from hot pan and set aside.
- Repeat with remaining chicken.
- ***If you are using (optional) spring onions, stir-fry them now for about 1 minute.
- In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
- FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
- Add chicken just to heat it (if using, add cooked green onions now) and toss with sauce.
- Serve over hot white rice or fried rice.
GENERAL TSO'S CHICKEN
A favourite dish in Chinese restaurants, try making your own General Tso's chicken. It looks complicated but get all the components ready and it's quite easy
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 4 along with other dishes
Number Of Ingredients 21
Steps:
- For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.
- For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.
- Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they're aromatic and beginning to soften, but not brown.
- Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.
- Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they're crisp and golden - agitating the pieces to make sure they don't stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.
- Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn't give you huge servings so it's best to offer another dish with it, as well as boiled rice.
Nutrition Facts : Calories 430 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 3.1 milligram of sodium
GENERAL TSO'S CHICKEN
Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
- Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
- Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
- In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
- Add green onions and hot peppers and stir fry about 30 seconds.
- Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
- Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
- Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
- Oh it's great served over rice!
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GENERAL TSO’S CHICKEN RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 41Published 2019-10-15Estimated Reading Time 8 mins
- Prepare the chicken. We use only chicken thigh meat in our General Tso’s Chicken recipe. Chicken breast meat is never a substitute because it is dry, and the texture is tougher than the thigh meat.
- Constitute the marinade. The marinade comprises of five ingredients: egg white, dark soy sauce, light soy sauce, Chinese rice wine, and cornstarch. Let’s look at the reason behind why we use these ingredients to marinate the chicken meat.
- Deep-fried the chicken meat. Coat with a unique flour mix. Coat the chicken meat with our special flour mix before deep-frying to create a crispy coating.
- Formulate the coating sauce. The next step of this General Tso’s Chicken recipe is to coat the fried chicken with the thick sauce. The sauce is the extension of the marinade.
- Coat the chicken with the sauce. Now we come to the final step of this recipe- coat the chicken with General Tso’s Chicken sauce. To do this, you need to get ready four ingredients – chopped ginger, chopped garlic, chopped scallion, and dried chili.
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