GENERAL TSO'S SAUCE
Make and share this General Tso's Sauce recipe from Food.com.
Provided by Brian P
Categories Sauces
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a saute pan.
- Cook at medium temperature until thickened, stirring occasionally.
Nutrition Facts : Calories 58.2, Sodium 754.4, Carbohydrate 11.5, Fiber 0.1, Sugar 9.7, Protein 1.5
GENERAL'S CHICKEN
Provided by Food Network
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender.
- Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny.
- Remove any excess flour from chicken and transfer to a sheet tray.
- Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.)
- For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol chile. Turn down heat and let simmer while making slurry.
- For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute.
- Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely.
- Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious.
- Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness).
- With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel.
- For garnish: Garnish with chile oil, chile flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted).
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
NOBLE HOUSE GOVERNOR'S CHICKEN
Make and share this Noble House Governor's Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well.
- Heat the 2 cups oil in a wok or frying pan to 280F (medium to medium high heat), or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander.
- Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.
- Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well.
- Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the optional cocktail peanuts and toss 3 times.
- Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve.
Nutrition Facts : Calories 1308.2, Fat 121, SaturatedFat 15.9, Cholesterol 65.8, Sodium 1001.7, Carbohydrate 22.1, Fiber 3.4, Sugar 7.6, Protein 30.8
NOBLE HOUSE GENERAL'S CHICKEN
This is a recipe from the local Chinese restaurant for General Tso's Chicken that is wonderful. Time listed does not include marinade time.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, whisk together the egg whites, 4 tablespoons of the cornstarch, 4 tablespoons of the wine, and 2 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
- To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with 2 tablespoon of the chicken stock until smooth. Add the remaining 6 tablespoons chicken stock, 2 tablespoon wine, 2 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
- In a large wok or pot, heat enough oil to come 3 inches up the sides to 350°F.
- Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2-4 minutes. Remove and drain on paper towels.
- Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
- Arrange the chicken on a platter and pour the sauce over it. Garnish with the additional green onions. Serve with hot rice.
Nutrition Facts : Calories 385.8, Fat 18.3, SaturatedFat 5.2, Cholesterol 96.4, Sodium 1676, Carbohydrate 28.2, Fiber 2.1, Sugar 9.3, Protein 27.1
NOBLE HOUSE HAPPY FAMILY
This recipe is from a local Chinese restaurant. The idea is that all of the proteins are different but co-exist in a harmonious relationship, just like a Happy Family. If it's like my family....food poisoning anyone :)
Provided by Member 610488
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
- Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
- Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
- Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.
Nutrition Facts : Calories 312.4, Fat 18.6, SaturatedFat 5.3, Cholesterol 15.7, Sodium 290.7, Carbohydrate 33.9, Fiber 4.3, Sugar 11.3, Protein 7.1
NOBLE HOUSE CHINESE CHICKEN SALAD
Make and share this Noble House Chinese Chicken Salad recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.
- In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves.
- Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.
- NOTE: To make crispy rice noodles, fry the noodles in oil heated to 350 degrees F until they're crisp, 1 to 2 minutes; drain on paper towels.
Nutrition Facts : Calories 384, Fat 22.9, SaturatedFat 4.8, Cholesterol 72.6, Sodium 1430.6, Carbohydrate 15.1, Fiber 3.4, Sugar 10.2, Protein 31.2
NOBLE HOUSE CHINESE SPARERIBS
Make and share this Noble House Chinese Spareribs recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns). Add salt, soy sauce, vinegar and water.
- Bring to a boil for 1 minute, reduce heat and simmer for 30 minutes or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).
- Stir sauce ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.
Nutrition Facts : Calories 385.4, Fat 29, SaturatedFat 10.4, Cholesterol 88.5, Sodium 839, Carbohydrate 9.2, Fiber 0.1, Sugar 6.7, Protein 19.8
NOBLE HOUSE SALT-BAKED CHICKEN
This Chines New Year recipe is from a local Chinese restaurant. The whole roasted chicken is thought to ensure good luck for the new year while the crispy golden skin represents wealth.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine boiling water and tangerine peel in a bowl. Cover and let stand 30 minutes. Drain, reserving liquid and peel.
- Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Rub 1 tablespoon salt under skin and let stand 5 minutes. Rinse chicken under cold water and pat dry with paper towels.
- Place chicken on the rack of a roasting pan and let stand 1 hour at room temperature, covered with saran wrap.
- Preheat oven to 425°F.
- Remove saran wrap and transfer chicken to a work surface. Combine remaining salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
- Place chicken, breast side up, on the rack of a roasting pan which has been coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan and place rack in same pan. Bake at 425F for 1 hour or until a meat thermometer registers 165F and skin has turned a dark golden brown color. Let stand 15 minutes.
- You may discard skin or not. Slice and serve. Garlic chives make a wonderful garnish.
Nutrition Facts : Calories 1267, Fat 91.8, SaturatedFat 26, Cholesterol 414.3, Sodium 3842.4, Carbohydrate 5.8, Fiber 0.6, Sugar 1.8, Protein 98.4
NOBLE HOUSE THREE TASTES CHICKEN
This Chinese New Year recipe is famous for it's three flavors - spicy, sweet and sour. The recipe is from a local Chinese restaurant.
Provided by Member 610488
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken and stir well to coat. Set aside.
- Combine broth, remaining cornstarch, brown sugar, remaining soy sauce, ketchup, vinegar, chile paste, and sesame oil with a whisk.
- Heat 1/2 teaspoon vegetable oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan and saute 4 minutes or until crisp-tender. Transfer to a bowl.
- Heat remaining oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Cook an additional 3 minutes or until chicken is done, stirring occationally.
- Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil and cook 1 minute or until thickened, stirring constantly.
Nutrition Facts : Calories 342.1, Fat 15.5, SaturatedFat 3.7, Cholesterol 72.6, Sodium 801.5, Carbohydrate 23.9, Fiber 3.2, Sugar 14.7, Protein 27.1
NOBLE HOUSE SESAME CHICKEN
Make and share this Noble House Sesame Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Toast the sesame seeds and keep to a side.
- Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
- Mix all the sauce ingredients together and pour them into a small pot. Boil the items, stirring constantly with an wooden spoon. Turn down the heat to LOW to keep the temperature just warm while you deep-fry the chicken.
- Toss in the marinated chicken pieces, a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat the process with the rest of the chicken bits.
- Just before you finish deep-frying, boil the sauce again. Place the fried chicken bits into the sauce and quickly stir. Plate the pieces while draining off the sauce and sprinkle the sesame seeds over the chicken. Serve with cooked rice.
Nutrition Facts : Calories 4852.7, Fat 461.5, SaturatedFat 77.7, Cholesterol 151, Sodium 2867.8, Carbohydrate 133.1, Fiber 1.8, Sugar 100.8, Protein 58.9
THE GENERAL'S CHICKEN FOR ONE
Why order take-out? This is quick and easy and less greasy. Serve over white or fried rice. Adapted from "The Pleasure Is All Mine," by Suzanne Pirret. UPDATE: I made this after I posted the recipe and was not entirely happy with the sauce because although it tasted good, it did not look "right." So, I have added optional ingredients that I think improve the dish.
Provided by threeovens
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine chicken, soy sauce, pepper, egg white, 3 teaspoons cornstarch; stir until mixed and clumpy.
- Whisk the remaining cornstarch with water in a cup to form a paste.
- To the cup add garlic, ginger, sugar, vinegar, chicken broth hoisin sauce (if using), and soy sauce (if using); mix to form a sauce.
- Heat enough oil in a skillet or wok to measure 1/2 inch deep over medium high heat.
- Cook chicken, in a single layer, while stir frying, until golden and crisped, about 2 or 3 minutes; drain on paper toweling.
- Pour out all but 1 teaspoon of the oil, add green onions and red pepper flakes; stir fry 1 minute.
- Add sauce and cook until thickened, about 1 to 2 minutes.
- Return chicken to skillet or wok to heat through and coat with sauce.
Nutrition Facts : Calories 282.3, Fat 2.6, SaturatedFat 0.7, Cholesterol 98.7, Sodium 1031, Carbohydrate 15.8, Fiber 0.8, Sugar 3.3, Protein 45.9
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