General Tsos Chicken Tso Chung Gai Recipe Deep Friedgenius Kitchen Food

GENERAL TSO'S CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt. Let sit covered for 10 minutes. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Dredge the chicken strips in the cereal. Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. Let rest for 5 minutes, then cut into large bite-size pieces.
• Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the garlic, ginger and dried chiles. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Simmer gently for 8 to 10 minutes. The sauce should be thick, but pourable. Keep warm.
• Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.
• Divide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Serve the rice on the side. Garnish with the sliced scallions.

GENERAL TSO'S CHICKEN RECIPE

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!

GENERAL TSO'S CHICKEN

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 TSAO'S CHICKEN II

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.

GENERAL TSO'S CHICKEN (TSO CHUNG GAI)

Steps:

• Mix together egg, salt, black pepper, and cornstarch in a bowl.
• Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
• In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
• Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
• With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
• Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
• turn off heat, and remove chicken with a wire strainer and drain over a bowl.
• Pour off all but 1 1/2 tbsp. of the oil from the wok.
• Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
• Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
• Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
• add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
• Place on platter; and garnish with steamed broccoli florets.
• Serve with rice.

GENERAL TSO'S CHICKEN

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

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

Steps:

• In a large bowl, use a whisk to thoroughly blend the first portion of cornstarch and the eggs.
• Add the chicken and toss to coat.
• In a small canning jar, prepare the sauce mixture by combining the second portion of cornstarch with the wine, vinegar, soy sauce, sugar, chili sauce, ginger, dried chilies, sesame oil, garlic, and pineapple juice.
• Shake to mix thoroughly.
• First-Stage Frying: Heat 1-2 inches (24 fl oz should give you sufficient depth) of peanut oil in a wok on medium high heat (350-400 degrees F).
• Fry the chicken in small batches, 4 to 5 minutes, 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).
• After all the chicken is cooked, dump the peanut oil into a heat-proof bowl (metal, Pyrex, etc). (You need a little oil for the next step; and, the rest of the oil can be used again, next time you make General Tso's.).
• Second-Stage Frying: Put a tablespoon of the peanut oil back in the wok.
• Return the chicken to the wok and stir-fry until the pieces are crispy brown.
• The Generals Favorite Sauce: Shake up the sauce mixture one last time, and add it to the wok, tossing the chicken and sauce over the heat until the sauce thickens (1-2 minutes).
• Serve immediately.

GENERAL TSO'S CHICKEN

Steps:

• Stir together ingredients for the sauce and set aside.
• Trim the chicken of sinew and fat; and cut meat into 1/4" slices.
• Whisk together soy sauces and egg yolk, then stir in the potato/corn starch and 2 teaspoons peanut oil and add to the chicken; Set aside.
• Snip the peppers and discard seeds; cut the peppers into small pieces.
• Heat enough oil in wok to deep fry to 350F-400°F., and fry chicken in batches until golden, then drain.
• Use a different wok, or clean the one you fried in when oil cools enough to handle.
• Add 2 tablespoons of peanut oil and add hot peppers, cooking until they are fragrant but do not allow to burn (this can happen very quickly).
• Add the ginger and garlic, stir once, and add the sauce and stir until it thickens.
• Return the chicken to the wok and stir until it is coated evenly.
• At the very last, stir in the sesame oil and top with scallions, and serve at once with rice.