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
A staple of American Chinese restaurants, General Tso's chicken is typically deep fried and then tossed with broccoli in a sweet and spicy sauce. This take features breaded and baked chicken, steamed broccoli, brown rice and a drizzle of sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 511 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 83 milligrams, Sodium 739 milligrams, Carbohydrate 73 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams
BAKED GENERAL TSO'S CHICKEN
General Tso's Chicken is Ree's favorite Chinese takeout dish. Typically prepared by deep frying dark meat chicken pieces before tossing in a sweet and spicy sauce, Ree is changing it up by coating chicken breast pieces in panko and baking them until crispy, skipping the frying. Paired with a simple sauce based on the classic flavors, you will be able to have takeout at home any time.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
- Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
- Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
- Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
- For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
- Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.
GENERAL TSO'S CHICKEN TENDERS
Make and share this General Tso's Chicken Tenders recipe from Food.com.
Provided by Arlyn Osborne
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Add the soy sauce, vinegar, brown sugar, hoisin, garlic powder, ginger and red pepper flakes to a bowl and whisk to combine.
- Whisk together the water and cornstarch in a separate small bowl until the cornstarch is dissolved.
- Add the cornstarch mixture to the soy sauce mixture and whisk well to combine. Set aside.
- Pour about 3 inches of oil in a Dutch oven, attach a fry thermometer, and let heat to 350 F degrees.
- Add the flour, salt and pepper to a shallow bowl and whisk to combine.
- Add the eggs and a splash of water to a shallow bowl and beat to combine.
- Dredge a chicken tender in the flour, pressing to adhere. Shake off excess flour and coat in the egg mixture. Let the excess drip off and coat in the flour again. Place on a sheet pan while you continue coating the rest.
- Fry the chicken in batches until golden brown and cooked through, about 6 - 8 minutes. Drain on a paper towel lined plate.
- Give the reserved sauce mixture a good whisk and pour into a large nonstick skillet. Cook over medium heat until thickened, about 2 - 3 minutes.
- Add the chicken tenders to a large bowl and pour the sauce over.
- Gently toss to coat. Transfer the chicken tenders to a serving platter and garnish with sesame seeds.
MEAN GUY'S GENERAL TSO'S CHICKEN
This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats ;-)
Provided by Kirstin in the Couv
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, thoroughly blend the 1/2 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 2 tsp cornstarch with the wine, vinegar, sugar and soy 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 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).
- Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
- Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
- Return the chicken to the wok and stir-fry until the pieces are crispy brown.
- The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
- Serve immediately.
- Serves 4, along with steamed broccoli and rice.
Nutrition Facts : Calories 414, Fat 20.9, SaturatedFat 6, Cholesterol 235, Sodium 895.6, Carbohydrate 26.6, Fiber 0.3, Sugar 9.8, Protein 25.9
GENERAL TSO'S CHICKEN (TSO CHUNG GAI)
Make and share this General Tso's Chicken (Tso Chung Gai) recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
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
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!
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GENERAL TSO’S CHICKEN (CRISPY CHICKEN WITHOUT DEEP-FRYING)
From omnivorescookbook.com
4.9/5 (41)Total Time 25 minsCategory MainCalories 411 per serving
- Combine the chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let it marinate for 10 to 20 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat the stir-fry oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the chicken all at once and spread it out into a single layer in the skillet. Separate the chicken pieces with a pair of tongs or chopsticks.
THE BEST GENERAL TSO'S CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 44Calories 372 per servingCategory Mains
- For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl.
- For the Dry Coat: Combine flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogeneous. Add reserved marinade and whisk until mixture has coarse, mealy clumps.
- For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain.
- Combine oil, garlic, ginger, minced scallions, and red chiles in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.
- To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
- Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
- Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes.
- Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.
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