JOE'S GENERAL TSO'S CHICKEN
General Tso's Chicken is a perfect combination of sweet and spicy flavors. It is found in a lot of Chinese buffets and take-out places. You can try substituting gin for the rice wine if you'd like.
Provided by joe harrington
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.
Nutrition Facts : Calories 865.3 calories, Carbohydrate 61.7 g, Cholesterol 277.2 mg, Fat 52.6 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 8.7 g, Sodium 1208 mg, Sugar 13.5 g
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
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.
JOE'S GENERAL TSO CHICKEN
My husband loves this recipe. I've taken several recipes and tweaked them till I got it exactly how I want. This recipe makes plenty of sauce so you shouldn't have to double it. You can use vegetable oil in the recipe, but I think peanut oil makes it taste much better.
Provided by Shanie Searing
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix all sauce ingredients together in a medium bowl, stir and refrigerate until needed.
- Cut chicken into 1-inch cubed pieces.
- Place in large bowl and add 1/4 cup soy sauce and pepper.
- Stir in egg.
- Gradually add cornstarch until well coated. Will be very sticky.
- Add up to a 1/2 cup oil as needed to separate chicken. Will still be sticky, but easier to manage.
- Fry chicken in small batches at 350 degrees until crispy. About 4 minutes per batch.
- Drain on paper towels.
- In a wok (or in a pinch use large spaghetti pot) heat 1 tablespoon of oil over medium to medium high heat.
- Add chili peppers and onions Stir fry for 30 seconds.
- Add sauce mixture to wok stirring until sauce thickens to a nice glaze.
- Remove from heat.
- Add chicken stirring until well coated.
- Serve with steamed broccoli and rice.
Nutrition Facts : Calories 2098.7, Fat 198.8, SaturatedFat 34.2, Cholesterol 141.4, Sodium 2391.6, Carbohydrate 51.5, Fiber 1.9, Sugar 15.2, Protein 28.9
JOE'S GENERAL TSO'S CHICKEN
General Tso's Chicken is a perfect combination of sweet and spicy flavors. It is found in a lot of Chinese buffets and take-out places. You can try substituting gin for the rice wine if you'd like.
Provided by joe harrington
Categories Chinese Recipes
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.
Nutrition Facts : Calories 865.3 calories, Carbohydrate 61.7 g, Cholesterol 277.2 mg, Fat 52.6 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 8.7 g, Sodium 1208 mg, Sugar 13.5 g
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
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