General Tso Chicken Burgers Recipes

Steps:

• Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
• Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

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.

Steps:

• Combine all ingredients well. Wet hands, then form into 4 3/4 inch thick patties.
• Arrange between layers of wax paper or plastic wrap, cover and chill at least one hour before grilling.
• These patties will be soft, so be careful when transferring them to the BBQ. They will firm up as they cook.
• Cook on a greased grill on med heat for 12-15 mins, flipping once, or until chicken is no longer pink.
• Serve on buns!

Steps:

• In a large bowl, combine mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving., Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side., Meanwhile, in a small saucepan, combine hoisin sauce, soy sauce, honey, ginger, garlic and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, about 5 minutes. Add cooked chicken; toss to coat., Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.

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.