GENERAL TSO'S CHICKEN
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil.
- For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve.
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
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
GENERAL TSO'S CHICKEN
This is an adaptation of Mean Guy General Tso's Chicken on recipe zaar. My grocery doesn't carry some of the ingredients listed in that recipe, so I adapted it. You can substitute Marsala or Madeira wine for the rice wine if you like.
Provided by Cook4_6
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 364.7, Fat 13.8, SaturatedFat 4.1, Cholesterol 213.6, Sodium 874, Carbohydrate 26.6, Fiber 0.3, Sugar 9.9, Protein 29.4
CLUBFOODY'S GENERAL TSO'S CHICKEN
Quite quick and easy to prepare, this is a delicious weeknight meal everyone will enjoy. VIDEO https://youtu.be/O8dudWSsSQM
Provided by CLUBFOODY
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl, add orange juice, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil and chili oil; whisk well.
- Place chicken pieces in a bowl and add 2 tablespoons sauce. Stir well before seasoning with sea salt and freshly ground black pepper; stir again. Marinate the meat for 30 minutes.
- Half an hour later, dredge the chicken pieces with cornstarch until well coated and set aside.
- In a Dutch oven over medium high heat, add oil and when the temperature reaches 385ºF/196ºC, working in batches, carefully add the chicken pieces. Fry them for 5 minutes or until golden brown. Using a spider strainer, transfer the fried pieces to a plate lined with paper towels to absorb any excess oil.
- To finish the sauce; in a large saucepan or wok over medium heat, add oil and when it gets hot, add green onions (white parts) and dried red chilies; sauté for only 1 minute.
- Add ginger and garlic and sauté for 30 seconds. Pour in the sauce and stir well before adding the chicken broth mixed with 1 tablespoons cornstarch. Stir until the sauce thickens, about 45 seconds.
- Add fried chicken pieces and stir to coat, heating them through quickly - don't leave them too long otherwise they'll lose their crispiness.
- Serve over white rice and garnish with green onions (green parts) and sesame seeds.
Nutrition Facts : Calories 2906.2, Fat 303, SaturatedFat 26.1, Cholesterol 95.8, Sodium 788.1, Carbohydrate 33.5, Fiber 1.5, Sugar 12.1, Protein 21.9
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- In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
- Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
- In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
- In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.
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