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.
5-MINUTE GENERAL TSO'S CHICKEN
Tastier and faster than takeout, this homemade version uses frozen chicken tenders as a time-saving hack.
Provided by Food.com
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Place chicken tenders on a rimmed baking sheet and transfer to oven. Bake until very crispy and golden, about 10 minutes beyond recommended bake time on the package. Reduce heat to 200 degrees F to keep tenders warm until ready to serve.
- Meanwhile, fill a medium pot fit with a steamer insert with 1-inch of water. Place over medium-high heat and when water boils, add broccoli and season with salt. Cover, and steam until broccoli is tender, about 8 minutes. Keep warm.
- Place cornstarch in a medium bowl. Add rice wine vinegar, soy sauce, honey, chile flakes, and 3 tablespoons water and whisk to combine. Set aside. Place a small skillet over medium heat and add sesame oil. When shimmering, add garlic and ginger and saute until softened, about 2 minutes. Add cornstarch mixture and cook, whisking constantly, until mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and keep warm.
- Remove chicken tenders from oven and transfer to a large mixing bowl. Add the broccoli, sauce, and toss to coat. Serve with white rice on the side, topped with scallions and toasted sesame seeds.
Nutrition Facts : Calories 410.4, Fat 18.4, SaturatedFat 2.6, Sodium 1623.7, Carbohydrate 57.3, Fiber 9.9, Sugar 31.7, Protein 13.4
LIGHTER GENERAL TSO'S CHICKEN
Make and share this Lighter General Tso's Chicken recipe from Food.com.
Provided by mamati
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere; lay on prepared wire rack.
- 2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.
- 3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
- 4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.
Nutrition Facts : Calories 492.5, Fat 7.5, SaturatedFat 1.3, Cholesterol 109.3, Sodium 1406.1, Carbohydrate 62.3, Fiber 1.8, Sugar 16.9, Protein 43.9
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 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the Sauce: Add all of the sauce ingredients into a 1-quart (946-ml) 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.
- For the Chicken: Heat the 1 1/2 quarts oil in a 4-quart (3.8-L) 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 11/2 cups (335 g) of the tempura flour and 1 cup (240 ml) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the remaining 1 cup (223 g) of tempura flour and fry them in two batches until golden brown and crispy, about 6 to 8 minutes. Drain the chicken on paper towels or a wire rack.
- Heat a wok or large skillet to high and add 2 tablespoons (30 ml) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles and broccoli and cook them for about 30 seconds. 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 WITH RICE
From my blog, http://validgeek.com - The problem with ordering General Tso's Chicken take-out is if you've never eaten at that restaurant before, you don't know if you're about to bite into a boiling lavapit of pain and spice or the most bland and greasy thing you've eaten all week. But there is a solution! Make it yourself!
Provided by AlanVG
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl whisk together the broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
- Heat your oil in a large skillet (or wok, if you're fancy), and add your garlic, scallions, and pepper flakes until the garlic becomes fragrant, about 45 seconds. Add your chicken and cook until browned on all sides - about 5 minutes.
- Add the sauce mixture you made earlier and allow to simmer until it thickens and the chicken cooks through, 3-5 minutes. Serve chicken over your rice. About 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings.
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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.
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- Combine soy sauce, egg, black pepper and cornstarch in a large bowl. Add chicken to the sauce. Set aside.
- Combine cornstarch, soy sauce, white vinegar, sugar and chicken broth in a large bowl. Set aside.
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- Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
- Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for about 10 seconds.
GENERAL TSO'S CHICKEN - CHILI PEPPER MADNESS
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- Whisk together the soy sauce, honey, rice vinegar, chili sauce, chicken broth, and cornstarch in a medium sized bowl. Set aside until ready to use.
- Toss the chicken pieces in a bowl with the cornstarch and salt and pepper to taste. Be sure to evenly coat each piece.
GENERAL TSO'S CHICKEN (WITH VIDEO) - TIPBUZZ
From tipbuzz.com
- Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside.
- Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside.
- Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot.
GENERAL TSO'S CHICKEN - THE COZY COOK
From thecozycook.com
- Combine the corn starch and water in a medium bowl (or, I Iike to use a container that I can cover and shake). Add remaining sauce ingredients and stir or shake to combine. Set aside.
- In a medium bowl, combine the flour and cornstarch. In another bowl, whisk 2 eggs and 2 Tablespoons of the sauce mixture.
- Dice the chicken into cubes and pat dry. Sprinkle lightly with salt and pepper. Dredge the chicken in the egg mixture, and then into the flour mixture.
GENERAL TSO CHICKEN WINGS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
- Season the wings with salt and pepper and place them on a baking tray lined with foil or a baking mat. Bake for 15 minutes, then remove and flip over the wings. Bake for another 15 minutes.
- Meanwhile, combine the sauce ingredients, except for the cornstarch, in a small saucepan over medium high heat. Once boiling, add the cornstarch and cool on a low boil for 3 minutes. Remove from heat.
GENERAL TSO’S CHICKEN STIR-FRY NOODLES - I FORGOT SALT
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- Thinly slice or chop carrot, cabbage, snow peas, and baby corn into bite-sized pieces and set aside.
GENERAL TSO'S CHICKEN: DEEP FRIED, AIR FRIED, OR BAKED - I AM A …
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- In a large bowl, whisk together the ingredients for the chicken coating until light and frothy. Toss in the chicken pieces and let sit at room temperature. Set up a cooling rack over a baking sheet lined with paper towels and heat up 1-2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F. Preheat your oven to its lowest setting.
- While the oil is heating up, place 1 cup of cornstarch in a bowl. Spoon out 2 tablespoons of the chicken coating and whisk into the cornstarch to form small clumps. These will add extra crispy bits to your chicken. Working in batches: throughly coat several pieces of chicken in the cornstarch, shake off the excess, then gently add the chicken to the hot oil. Deep fry each batch until golden brown and crispy (about 5-6 minutes) flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
- Once all of your chicken is done and resting in the oven, make the sauce: whisk together 1 tablespoon of Shaoxing wine with 1 tablespoon of cornstarch until smooth, then whisk in the chicken stock, soy sauce, sugar, vinegar, and toasted sesame oil. In a large skillet, heat up a bit of oil over medium heat and stir fry the garlic, ginger, and chili (if using) until soft but not brown, 2-3 minutes. Add the sauce ingredients and cook, stirring, until the sauce comes to a boil and starts to thicken.
GENERAL TSO’S CHICKEN RECIPE - NATASHASKITCHEN.COM
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- 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.
SAOIRSE RONAN’S GENERAL TSO’S CHICKEN - JAMIE OLIVER
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- Cook the rice by putting 1 mug of rice in a small saucepan with 440ml of water and a good pinch of sea salt.
- Remove from the heat and leave to steam for 15 minutes.Score the flesh side of the chicken thighs, then cut each thigh into 8 pieces and add to a bowl.
GENERAL TSO’S CHICKEN RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
- Prepare the chicken. We use only chicken thigh meat in our General Tso’s Chicken recipe. Chicken breast meat is never a substitute because it is dry, and the texture is tougher than the thigh meat.
- Constitute the marinade. The marinade comprises of five ingredients: egg white, dark soy sauce, light soy sauce, Chinese rice wine, and cornstarch. Let’s look at the reason behind why we use these ingredients to marinate the chicken meat.
- Deep-fried the chicken meat. Coat with a unique flour mix. Coat the chicken meat with our special flour mix before deep-frying to create a crispy coating.
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