Homemade General Tso Chicken Chunks Recipes

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.

Steps:

• 1. Cut the chicken in bite size pieces.
• 2. sprinkle generously with salt & pepper
• 3. place on a cookie sheet and bake 30 minutes.
• 4. take out and pour the General Tso over the chicken chunks and toss...sprinkle with Sesame Seeds....you won't stop eating these...YUM

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:

• 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.

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.

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.

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.