GENERAL TSO CHICKEN AND FRIED RICE
Provided by April Boller Wright
Number Of Ingredients 34
Steps:
- Instructions for General Tso
- Set oven to 250
- Season chicken with salt pepper and asian seasoning
- Dredge chicken in egg then dredge in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain
- Sprinkle cayenne pepper all over the chicken and place it into a warm oven. Add sugar, soy sauce, pineapple juice, vinegar, garlic, crushed red peppers and ginger to a sauce pan and heat gently, stirring until sauce is smooth and sugar has dissolved.
- Add cornstarch slowly stirring constantly until sauce has thickened to your liking
- Remove chicken from oven and pour the sauce in the wok or skillet and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional).
- -----------------------------------------------------------------------------------------------------------------------------------------
- Instructions for the Fried Rice
- Heat 1 tbs of butter in a large pan over medium high heat until entire pan is coated in butter. Add eggs, and scramble. Remove egg and set aside.
- Add another 1 tbs of butter to the pan. Add peas, garlic, carrots, onions, and salt and pepper.
- Saute for about 5-7 minutes or longer if the onions are not soft.
- Increase heat and add 2 tbs of butter and stir until melted. Add eggs, green onions and Asian seasoning, sesame oil then stir to combine. Remove from heat serve warm.
- Remove from heat and serve with the fried rice.
GENERAL TSO'S CHICKEN
Recipe video above. That perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites. This is a Chinese takeout favourite that pushes all the right buttons!
Provided by Nagi
Categories Mains Stir Fries
Number Of Ingredients 19
Steps:
- Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.
- Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.
- Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.
- Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).
- Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.
- Heat oil: Heat 2 cm / 4/5" oil in a deep skillet (or large pot - whatever you're comfortable with) to 200°C/390°F. To use less, see Note 4.
- Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.
- New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.
- Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.
- Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.
Nutrition Facts : Calories 465 kcal, Carbohydrate 22 g, Protein 32 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 143 mg, Sodium 974 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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 WITH SPICED SESAME RICE
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 22
Steps:
- For the chicken: Sprinkle the chicken with the salt and white pepper in a large bowl. Add the cornstarch and mix well.
- For the sweet sauce: Stir together the bean paste, light soy, chili sauce, tomato paste, vinegar, brown sugar and dark soy in a large bowl until combined and set aside.
- For the stir-fry: Heat a wok over high heat until it starts to smoke. Pour in the peanut oil, and then stir-fry the chiles and garlic for a few seconds. Toss in the onions and stir-fry, about 1 minute. Then add the chicken and stir-fry for about 2 minutes. As the chicken starts to turn opaque, add the peanuts, if using, and rice wine. Cook for another 3 minutes, and then pour in the sweet sauce.
- Add the red pepper and cook the chicken in the sauce until cooked through and the sauce has reduced and become slightly sticky with a thicker consistency, about 2 minutes. Add the scallions and cook, tossing, about 30 seconds. Transfer the chicken to a serving platter.
- Serve immediately with rice sprinkled with sesame seeds and chili powder.
GENERAL TSO'S CHICKEN WITH RICE
From my blog, http://validgeek.com - The problem with ordering General Tso's Chicken take-out is if you've never eaten at that restaurant before, you don't know if you're about to bite into a boiling lavapit of pain and spice or the most bland and greasy thing you've eaten all week. But there is a solution! Make it yourself!
Provided by AlanVG
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl whisk together the broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
- Heat your oil in a large skillet (or wok, if you're fancy), and add your garlic, scallions, and pepper flakes until the garlic becomes fragrant, about 45 seconds. Add your chicken and cook until browned on all sides - about 5 minutes.
- Add the sauce mixture you made earlier and allow to simmer until it thickens and the chicken cooks through, 3-5 minutes. Serve chicken over your rice. About 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings.
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 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
GENERAL TSO'S CHICKEN RECIPE BY TASTY
Here's what you need: vegetable oil, rice wine, soy sauce, boneless, skinless chicken thighs, flour, salt, vegetable oil, fresh garlic, fresh ginger, dried chili pod, rice wine, soy sauce, rice wine vinegar, sugar, cornstarch, water, green onion, white rice
Provided by Michael Price
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
- In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
- Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
- Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
- In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
- Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
- Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
- Add cooked chicken pieces, stirring them to coat with the sauce.
- Remove from heat and garnish with green onions and rice.
- Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
- Enjoy!
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
LIGHTER GENERAL TSO'S CHICKEN
Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
- In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
- Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
Nutrition Facts : Calories 532 g, Fat 10 g, Fiber 5 g, Protein 37 g
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4.8/5 (4)Total Time 30 minsCategory Main CourseCalories 310 per serving
- Place the prepared chicken in a large bowl. Pour over the beaten egg and stir until the chicken is well coated.
- In a large skillet, prepare the sauce by adding the vegetable oil, garlic, and ginger. Over medium heat, fry the garlic and ginger for 2-3 minutes.
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Reviews 41Published 2019-10-15Estimated Reading Time 8 mins
- Prepare the chicken. We use only boneless chicken thighs in our General Tso’s Chicken recipe. Chicken breasts meat is not the best because it is dry, and the texture is tougher than the thigh meat.
- Constitute the marinade. The marinade comprises five ingredients: egg whites, dark soy sauce, light soy sauce, Chinese rice wine, and cornstarch. Let’s look at the reason 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 General Tso’s sauce. The next step of this General Tso’s Chicken recipe is to coat the fried chicken with thick and spicy 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 chilies.
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