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.
PRESSURE COOKER CHINESE TAKE-OUT GENERAL TSO'S CHICKEN
Moist and Juicy Pressure Cooker Chinese Take-Out General Tso's Chicken are bite size nuggets of the popular sweet and spicy chicken dish.
Provided by Jill Selkowitz
Categories Main
Time 23m
Number Of Ingredients 18
Steps:
- Trim fat from chicken and cut into bite size pieces. Pat dry. Place chicken into Ziploc Bag and toss with Potato Starch. Make sure all pieces are coated
- Dip chicken into the egg mixture and set aside.
- Select Saute, Browning or other button on your Pressure Cooker and allow pot to fully heat.
- Add oil to the cooking pot. Using tongs, pick up Chicken pieces, shake off excess Egg and place in Pressure Cooker cooking pot, being careful not to crowd chicken. Sear Chicken on all sides and remove to a plate. Repeat, until all Chicken has been seared and puffy.
- Add a drop of Sesame Oil and dump in Sesame Seeds to toast. Add minced ginger and garlic and saute for one minute.
- Add chicken broth and sauce mixture whisk together until a slight simmer. Turn off Pressure Cooker. Carefully place Chicken into sauce.
- If making this a One Pot Meal, add the Trivet and Prepared PIP Rice Bowl now.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
- Remove lid. (Remove Rice and cover tightly to allow the rice to finish cooking) Remove Chicken to a bowl. Add cut scallions and simmer sauce until thick.
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.
INSTANT POT® GENERAL TSO'S CHICKEN
Why choose takeout when you can make this at home in the Instant Pot® with better results? This recipe can easily be doubled to feed four. You'll just need to do the chicken in two separate batches. All other directions remain the same. Garnish with chopped green onion and serve over rice, if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Whisk together soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and red pepper flakes in a bowl. Set sauce aside.
- Place egg in a shallow bowl. Place cornstarch in a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place on a plate.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer chicken to a plate.
- Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press Cancel button. Add chicken to the pot and stir to coat.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Stir the chicken.
- Select Saute function again and cook until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 652.9 calories, Carbohydrate 51.9 g, Cholesterol 230.3 mg, Fat 23.8 g, Fiber 1.9 g, Protein 56 g, SaturatedFat 4.7 g, Sodium 901.2 mg, Sugar 17 g
CHINESE TAKE-OUT GENERAL TSO'S CHICKEN
General Tso's Chicken is one of those Chinese dishes that would be hard to find in China. Seems that this dish of battered, deep-fried chicken pieces bathed in a sweet garlicky spicy sauce was born back in the seventies in a Chinese restaurant in New York. But even though it would be difficult to locate a recipe for it in a traditional Chinese cookbook, it stands as one of the most-ordered favorites on the Chinese-American menu. Just who is this General Tso guy? Turns out he was a successful Chinese statesman back in the mid-1800's. We're not sure why this dish was named after him, since we can be pretty sure he never tasted it. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
- In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.
- In a heavy pot over medium heat, heat 3 inches of oil to 360ºF.
- Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
- Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
- Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
- To serve, sprinkle green onions over the top and serve hot with rice.
Nutrition Facts : Calories 1021.4, Fat 92.5, SaturatedFat 14.8, Cholesterol 116.3, Sodium 1073.2, Carbohydrate 24.1, Fiber 1.6, Sugar 13.1, Protein 25.9
GENERAL TSO'S CHICKEN
This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use.
Provided by BeachGirl
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
- Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"), cutting across the grain of the meat.
- Put chicken in marinade and rotate to evenly coat chicken.
- Marinate for 20 minutes, turning once after 10 minutes.
- Remove chicken from marinade and drain well in colander, discarding marinade.
- STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
- Stir fry about 2 minutes until chicken browns.
- With slotted spoon, remove chicken from hot pan and set aside.
- Repeat with remaining chicken.
- ***If you are using (optional) spring onions, stir-fry them now for about 1 minute.
- In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
- FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
- Add chicken just to heat it (if using, add cooked green onions now) and toss with sauce.
- Serve over hot white rice or fried rice.
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- Sauté Garlic and Ginger: Heat up your pressure cooker (Instant Pot: press Sauté button). While the pressure cooker is heating, pour in 1 tbsp (15ml) peanut oil. Add 10 dried Chinese red chili, minced garlic, white part of green onions, and chopped ginger in the pressure cooker, then allow them to slowly release their fragrance. Sauté for roughly 3 minutes.
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- Shred Chicken: Place chicken in a large mixing bowl. Remove chicken skin if desired. Shred chicken with a fork. Remove the bones.
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- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the chicken pieces to the Instant Pot then dump the rest of the ingredients to it, excluding the cornstarch and water. Stir everything well with a spoon.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
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