General Tsos Chicken Wok Style Food

AUTHENTIC GENERAL TSO'S CHICKEN

Steps:

• Place all the sauce ingredients in a bowl and whisk until the corn starch has dissolved and is fully combined. Set aside.
• Place the chicken pieces in a large bowl. Add the soy sauces, 1 tsp peanut oil, and egg yolks. Mix with two large wooden spoons. Add the corn starch and continue mixing until the chicken pieces are coated with the marinade mixture.
• Heat the oil (3½ cups) over high heat in your wok (on a wok ring), or heavy 12-inch saucepan. Working in batches, carefully add the coated chicken pieces into the oil, once it has reached 375°F. Cook until golden brown and cooked through, about 4 to 6 minutes. Transfer to a platter lined with paper towels. Set aside.
• Let the oil cool somewhat, and then very carefully discard. Wipe the wok clean with paper towels and place back on wok ring on the stove. Heat the 6 tbsp of oil over medium-high heat until shimmering and smoking very slightly.
• Carefully add the peppers, garlic, and ginger and stir-fry for 30 seconds.
• Add the sauce to the wok and stir constantly with a wooden spoon. Continue cooking and stirring until the sauce has thickened, about 3 to 5 minutes.
• Carefully add the cooked chicken to the sauce in the wok and stir to fully coat. Simmer for about 2 minutes, enough time to heat the chicken pieces.
• Turn the heat off and stir in the sesame oil.
• Transfer the chicken with sauce to a serving platter. Garnish with sesame seeds and chopped green onions/scallions. Serve immediately with steamed white rice.

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 TSO'S CHICKEN WOK STYLE

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.

GENERAL TSO'S CHICKEN

Steps:

• For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.
• For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.
• For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes. Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.

GENERAL TSO'S CHICKEN

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.

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

Steps:

• In a large bowl, thoroughly blend the 3/4 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 1 Tablespoon of cornstarch with the wine, vinegar, sugar, soy sauce and chili 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 cooking the chicken until crispy and done.
• 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). You can maintain them in a 275 degree oven while the others are cooking.
• The General's Favorite Sauce: Leave about 1 Tablespoon of the oil in the wok and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
• Return the chicken to the wok and toss to coat.
• Serve immediately.
• Serves 6, along with steamed broccoli and 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:

• Sauce: Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
• Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.).
• Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
• Place a small amount of oil (1 tablespoon) in wok, and heat to 400 degrees. Add onions, peppers, and stir-fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.
• Serve with fried or steamed rice. This does not reheat well, so eat in one sitting.

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!