Trishas Easy General Tsos Chicken Food

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.

SUPER-EASY GENERAL TSO CHICKEN

Steps:

• Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
• Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
• Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
• Serve this chicken over the veggies and rice.

BAKED GENERAL TSO'S CHICKEN

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

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.

TRISHA'S EASY GENERAL TSO'S CHICKEN

Steps:

• In a large bowl, mix 1/2 cup of cornstarch and 3 eggs thoroughly.
• Toss chicken in mixture to coat.
• In a small bowl, combine the rest of the cornstarch, rice vinegar, rice wine, sugar, and soy sauce.
• Heat 1-2 inches of peanut oil in a wok over medium-high heat.
• Fry chicken in small batches long enough to cook through, but not golden brown.
• Remove from pan and place on a paper towel.
• Leave a tablespoon or two of peanut oil in the wok.
• Add chicken and chili pods to the wok and stir fry until crispy and brown.
• Once chicken is done, add the sauce mixture over the chicken in the wok and toss over heat until sauce thickens.
• Serve immediately.
• Goes great with fried rice and an egg roll.

EASY GENERAL TSO'S CHICKEN

Steps:

• In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.
• In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.
• Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.
• Divide rice among 4 bowls. Divide chicken mixture over rice.

FRESH AND EASY GENERAL TSO'S CHICKEN WITH BROCCOLI

Steps:

• Preheat the oven to 375 degrees F.
• On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons cornstarch. Spread the cubes out and bake until they're cooked through, about 12 minutes.
• Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, plus the sriracha and simmer 3 minutes.
• Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds.
• Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.

EASY GENERAL TSO'S CHICKEN

Steps:

• Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
• Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
• Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
• Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
• Serve over rice.

EASY GENERAL TSO'S CHICKEN

Steps:

• Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
• Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5-7 minutes.
• Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
• Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
• Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.

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!

GENERAL TSO'S CHICKEN

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.

TRISHA'S CHICKEN TORTILLA SOUP

Steps:

• Melt the butter in a large pot over medium heat.
• Add the garlic and the onion and saute until softened, 5 minutes.
• Add the flour and stir well, cooking for 1 minute more.
• Add the broth and the half-and-half.
• Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.
• Continue to simmer over low heat for 15 minutes.
• Crumble the tortilla chips into individual bowls and top with a ladle of soup.
• Sprinkle each serving with cheese and add a dollop of sour cream.

HOMEMADE GENERAL TSO'S CHICKEN

Steps:

• cut chicken into 1 inch pieces and place into an air tight container.
• mince garlic, ginger, and add to chicken followed by soy sauce, sesame oil, the 1bsp. sugar, and black pepper and marinate for at least 1 hour or up to 24 hours.
• combine flour and cornstarch into a resealable bag and shake well.
• beat eggs into a separate dish.
• in a medium bowl mix remaining ingredients of garlic, ginger,sambal, sugar, fish sauce, soy sauce, vinegar, and sweet chili sauce.
• heat oil in skillet to about 350 degrees.
• dip each piece of chicken into egg allowing it to drip off.
• dredge each piece in flour and cornstarch mixture shaking off excess.
• drop into hot oil and fry until golden brown.
• in a separate pan add sauce mixture and heat slowly.
• as chicken pieces are done frying add to sauce and toss gently.
• continue until all pieces are fried and sauced.
• enjoy.