The Best General Tsos Chicken Recipes

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:

• Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
• Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
• Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
• In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
• Add green onions and hot peppers and stir fry about 30 seconds.
• Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
• Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
• Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
• Oh it's great served over rice!

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:

• MARINADE.
• In a large bowl, beat egg whites until broken down and lightly foamy.
• Add soy sauce, wine, and vodka. Whisk to combine. Set aside half of marinade in a small bowl.
• To large bowl, add baking soda and cornstarch and whisk to combine. Add chicken and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
• DRY COAT.
• In a second large bowl, mix flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk until homogenous. Add reserved marinade from Step 3. Whisk until mixture has coarse, mealy clumps. Set aside. (I would put this in a large plastic bag.).
• SAUCE.
• In a small bowl, combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch. Stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
• In a large skillet, combine oil, garlic, ginger, minced scallions and red chilies. Place over medium heat (that's right, don't preheat skillet!).
• Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.
• Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch on the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute.
• Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
• TO FINISH.
• Heat 1 1/2 quarts oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
• One piece at a time, remove chicken from marinade and place in dry coat mixture and toss to coat and press dry mixture onto chicken to help it adhere. When all chicken is in dry coat mixture, make sure every piece is well-coated.
• Lift chicken 1 piece at a time, shake off excess coating, and carefully LOWER into hot oil (DO NOT DROP IT!). Once all chicken has been added, cook, agitating with long chopsticks or a metal spider, and adjust flame to maintain temperature of 325-375°F, until chicken is cooked through and very crispy, about 4 minutes.
• Transfer cooked chicken to a paper towel-lined bowl to drain.
• Add chicken to empty skillet (the one you didn't wipe out in Step 12) and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
• Serve immediately with white rice. (You may prefer to have more than 1/2 cup rice per serving.).

Steps:

• Save yourself a little time and chop the all the garlic and ginger when you make the marinade!
• Mix together the chili peppers, 1 tbsp ginger, 1 clove garlic, sugar, soy sauce, vinegar and sesame oil in a wok until sugar is dissolved. Heat it up a little just to make sure sugar is totally dissolved. Let it cool for a couple minutes.
• Put the chicken and broccoli into a large bowl and coat it with the flour.
• Pour the marinade over the chicken and broccoli; mix to coat, and marinate for at least 15 minutes but no longer than 2 hours.
• Heat wok over high heat until very hot and add the oil.
• Working quickly add the ginger, garlic, chili (optional), sugar, soy sauce, and rice wine vinegar and stir to combine.
• Add the chicken and broccoli in the wok along with the marinade and continue to cook until the chicken is brown (about 1-2 minutes).
• Once the chicken is brown, add the tomato paste and water (or broth) and stir it until the tomato paste is incorporated.
• Continue to cook for another 1-2 minutes, until chicken is done and sauce has thickened.
• Taste the sauce and season to taste with more soy, vinegar, sugar, chiles, etc --
• Serve with rice.

Steps:

• In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
• If the mixture is too thick, add some vegetable oil to separate the pieces.
• In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
• First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
• Fry the chicken in small batches, just long enough to cook the chicken through.
• Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
• Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
• Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
• Return the chicken to the wok and stir-fry until the pieces are crispy brown.
• The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
• Serve immediately.
• Serves 4, along with steamed broccoli and rice.

Steps:

• Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
• Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
• Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
• Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
• Serve over rice.