GENERAL TSO'S CHICKEN
This lighter General Tso's Chicken is made with chunks of white meat chicken breast, lightly wok sautéed with an easy, healthier stir-fry sauce, and more than half the calories than if you ordered take-out!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.
- Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish.
- Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.
- Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
- Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds. Serve immediately with extra sriracha, if desired.
Nutrition Facts : ServingSize 3 /4 cup, Calories 252 kcal, Carbohydrate 16 g, Protein 27 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 73 mg, Sodium 1038 mg, Fiber 1 g, Sugar 5 g
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
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 RECIPE
General Tso's Chicken is a Chinese takeout go-to. Make it all in one dish in the comfort of your home for a sweet and spicy treat!
Provided by Natalya Drozhzhin
Categories Easy
Time 30m
Number Of Ingredients 13
Steps:
- Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.
- In a separate dish, combine all the ingredients for your sauce together.
- Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking.
- Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.
- Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!
Nutrition Facts : Calories 413 kcal, Carbohydrate 24 g, Protein 20 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 977 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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!
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
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