GENERAL TSO'S PORK
Make and share this General Tso's Pork recipe from Food.com.
Provided by Ivy 2
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce:.
- *Mix all ingredients, then set aside.
- 1. Put salt and pepper on pork.
- 2. Add egg, mix.
- 3. Drench pork in flour. (usually put flour on a ziplock bag, then add pork, then shake bag 'til pork is evenly coated).
- 4. Deep fry pork, set aside.
- 5. On the same pan, saute garlic, ginger, and green onion.
- 6. Then, add deep fried pork.
- 7. Add. sauce, and simmer til sauce thickens.
- 8. Then serve with steamed white rice.
Nutrition Facts : Calories 704.7, Fat 27.5, SaturatedFat 9, Cholesterol 301.8, Sodium 346.6, Carbohydrate 35.1, Fiber 1.5, Sugar 16.1, Protein 73
GENERAL TSAO'S CHICKEN II
A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.
Provided by ChefDaddy
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
- Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 54.9 g, Cholesterol 101.1 mg, Fat 36.5 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 6.1 g, Sodium 1191.6 mg, Sugar 17.7 g
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