Thegeneralschickenforone Recipes

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GENERAL TSO'S CHICKEN

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 11



General Tso's Chicken image

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.

Oil, for frying
1 pound chicken thighs
1/2 cup cornstarch
3 teaspoons soy sauce
3 teaspoons sugar
2 teaspoons hoisin sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon red chili flakes

GENERAL'S CHICKEN

Provided by Food Network

Time 1h30m

Yield 2 servings

Number Of Ingredients 21



General's Chicken image

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).

1/2 chicken, cut into breast, wing, thigh and drumstick
16 eggs, beaten
1 cup hot sauce, preferably Crystal
3 pounds all-purpose flour
Oil, for frying
1 cup soybean oil
1 pound peeled and grated fresh ginger
1 pound peeled and minced garlic
3 pounds sugar
2 ounces Shaoxing cooking wine
16 ounces white vinegar
1 ounce ground arbol chile
4 ounces soy sauce
2 ounces mushroom seasoning, such as Po-Lo-Ku
8 ounces cornstarch
White vinegar, as needed to thin slurry
1 ounce chile oil
2 teaspoons coarse ground Korean chile flakes
2 tablespoons roasted peanuts
1/2 orange wedge, seeded
1/2 cup chopped fresh cilantro stems and leaves

GENERAL TSO'S CHICKEN

A favourite dish in Chinese restaurants, try making your own General Tso's chicken. It looks complicated but get all the components ready and it's quite easy

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 40m

Yield Serves 4 along with other dishes

Number Of Ingredients 21



General Tso's chicken image

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.

Nutrition Facts : Calories 430 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 3.1 milligram of sodium

1 egg white
½ tbsp potato flour
2 tbsp dark soy sauce
2 tbsp Shaohsing wine or medium sherry
500g boneless chicken thighs , cut into 4cm pieces
50g cornflour
50g plain flour
1 tbsp tomato purée
2 tsp potato flour
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp Chinese rice vinegar
1 tbsp caster sugar
2 tbsp Shaohsing wine or medium sherry
6 Sichuan long dried chillies (if you can't get hold of these, 1 tsp chilli flakes works well)
1 tbsp groundnut oil
1 inch piece of ginger , peeled and very finely chopped
2 cloves garlic , finely chopped
1l groundnut oil
3 spring onions , finely chopped
3 tsp toasted sesame seeds

GENERAL TSO'S CHICKEN

This is the classic that is so popular in Chinese restaurants. Banana sauce can be found in Asian stores. It is made in the Philippines. If you can't get it substitute ketchup.

Provided by CRAIG

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 18



General Tso's Chicken image

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.

Nutrition Facts : Calories 2474.9 calories, Carbohydrate 52.6 g, Cholesterol 161.4 mg, Fat 243.7 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 41.7 g, Sodium 949.2 mg, Sugar 11.1 g

4 cups peanut oil for frying
2 eggs
1 teaspoon sesame oil
½ cup cornstarch
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons white sugar
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon banana ketchup
2 tablespoons peanut oil
6 dried whole red chilies
½ cup diced onion
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons minced green onions
1 tablespoon toasted sesame seeds

GENERAL TAO CHICKEN

Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.

Provided by Mel

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 6

Number Of Ingredients 18



General Tao Chicken image

Steps:

  • Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
  • Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
  • Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
  • Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Nutrition Facts : Calories 522.4 calories, Carbohydrate 34.5 g, Cholesterol 148.1 mg, Fat 26.8 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1054.6 mg, Sugar 19.4 g

2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
¼ cup cornstarch
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
½ cup vegetable oil
4 teaspoons sesame oil
2 tablespoons grated fresh ginger root
½ cup chopped green onion
½ cup water
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup ketchup

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



General Tsao's Chicken II image

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

4 cups vegetable oil for frying
1 egg
1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
½ cup white sugar
¼ teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
¼ cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
¼ cup water

EASY GENERAL TSO'S CHICKEN

Get all the flavors of your favorite Chinese restaurant in the comfort of your own kitchen with this quick budget-friendly recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12



Easy General Tso's Chicken image

Steps:

  • In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.
  • In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.
  • Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.
  • Divide rice among 4 bowls. Divide chicken mixture over rice.

Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 12 g, TransFat 0 g

2 tablespoons chili garlic sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 egg white
1 tablespoon soy sauce
10 oz boneless skinless chicken thighs, cut into bite-size pieces (about 3 chicken thighs)
2 tablespoons vegetable oil
1 bunch broccoli florets, cut into bite-size pieces (about 3 cups)
6 green onions, thinly sliced on the bias (2/3 cup)
2 cups cooked white rice

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



The General's Chicken for One image

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

6 ounces boneless skinless chicken breasts, cut into 1/2inch pieces
2 teaspoons soy sauce
1 dash white pepper
1 large egg white, beaten
4 teaspoons cornstarch
1/2 teaspoon water
1 medium garlic clove, minced (about 1 teaspoon)
1 teaspoon fresh ginger, grated (about 1 inch piece)
1/2 teaspoon sugar (or more to taste)
1 teaspoon white wine vinegar (or more to taste)
1/4 cup chicken broth
1 teaspoon hoisin sauce (optional)
1 teaspoon soy sauce (optional)
peanut oil, for frying
1 green onion, thinly sliced on the diagonal
1/2 teaspoon crushed red pepper flakes

SUPER-EASY GENERAL TSO CHICKEN

This is not authentic General Tso's Chicken, but it's a recipe I developed and it tastes quite similar. It's easy and requires no "odd" ingredients. You can either batter your chicken before adding to the sauce or just stir-fry your plain chicken, it's up to you. This makes plenty of sauce- I don't like dry General Tso's. After reading several reviews, I would just like to add that I must use VERY mild hot sauce, because I am definitely NOT someone who likes super-hot stuff and several have complained that it's too hot. I would have to say that it probably varies according to your brand of hot sauce, so be warned! :-)

Provided by DragonFly2

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Super-Easy General Tso Chicken image

Steps:

  • Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
  • Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
  • Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
  • Serve this chicken over the veggies and rice.

Nutrition Facts : Calories 617.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 75.8, Sodium 3187.2, Carbohydrate 110.2, Fiber 1.1, Sugar 51.2, Protein 33.8

4 large boneless skinless chicken breasts
1/2 cup soy sauce
1 cup water
6 tablespoons hot sauce (tobasco)
1 cup white sugar
2 chicken bouillon cubes or 1 tablespoon chicken base
2 teaspoons ginger
2 tablespoons cornstarch, in 4 tbs water to thicken
1 (16 ounce) package of frozen Chinese vegetables, cooked to package directions
4 cups cooked white rice

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In a large resealable plastic bag, add chicken and ¼ cup cornstarch. Season with salt and pepper and shake to coat. In a large pot over medium-high heat, add 2 tablespoons oil. Shake off excess ...
From delish.com


GENERAL TSO'S CHICKEN - RECIPE - RACHAEL RAY SHOW
Once boiling, add rice and reduce heat to simmer and cook, covered, 15 to 18 minutes, remove from heat and let stand 5 to 10. For the sauce, combine all ingredients in bowl and remix just before adding to your stir-fry. Combine chicken with salt, pepper, 1½ tablespoons oil and eggs in a bag and coat, let stand 20 minutes.
From rachaelrayshow.com


GENERAL TSO'S CHICKEN (左宗棠鸡) | MADE WITH LAU
Step 6: Fry chicken, twice. Mix the chicken with the batter, making sure each piece is evenly coated. Fry #1 - cooking the chicken. ~10 minutes @ 300°F (149°C) Once the oil is hot enough, using chopsticks, GENTLY (we don't want hot oil splashing on …
From madewithlau.com


GENERAL'S CHICKEN - PREVENTION.COM
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From prevention.com


GENERAL TSO’S CHICKEN RECIPE - TASTE OF ASIAN FOOD
2g (1/2 tsp) of salt. 4g (1 tsp) of baking powder (or baking soda) We make a larger batch of the flour most than above for the restaurant, but half of the above should be sufficient for one kg of chicken meat. Drain away any excess marinade. Mix the chicken meat with a copious amount of flour mix.
From tasteasianfood.com


GENERAL TSO'S CHICKEN NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 1 Order ( 142 g) How many calories are in General Tso's Chicken? Amount of calories in General Tso's Chicken: Calories 360. Calories from Fat 189 ( 52.5 %) % Daily Value *. How much fat is in General Tso's Chicken?
From eatthismuch.com


WHAT IS THE HISTORY BEHIND GENERAL TSO'S CHICKEN? - HUFFPOST
Somewhere in the 1980s, General Tso's chicken -- the name -- merged with General Ching's chicken -- the recipe -- and a cultural sensation was born! If you think about it, what makes General Tso's chicken so successful is what makes Chicken McNuggets and sweet and sour sauce so successful. Americans love things which are sweet, fried and chicken.
From huffpost.com


THE BEST GENERAL TSO'S CHICKEN RECIPE - SERIOUS EATS
To Fry Chicken: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature. Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to …
From seriouseats.com


BEST GENERAL TSO'S CHICKEN - THE DARING GOURMET
Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two. Add the fried chicken and stir to thoroughly coat.
From daringgourmet.com


CH3. GENERAL’S CHICKEN - TANG'S KITCHEN
2975 Kingsley Dr #139 , Pearland , TX , 77584. 713-340-3188. Menu; Order Online; About Us; Join Us
From tangskitchen.net


THE GENERAL'S HOT SAUCE--A GREAT SAUCE FOR THE GREATER GOOD
All-American Super 6 Hot Sauce 6-Pack (6 oz bottles) All-American Super 6 Hot Sauce 6-Pack (6 oz bottles) Vendor. The General's Hot Sauce. Regular …
From generalshotsauce.com


WHAT CAN CHICKENS EAT? 100 FAVORITE CHICKEN FOODS ON …
Chicken Feed. Oyster shells. Chicken Scratch. Flock Block. Treats for Chickens. Poultry Grit. Sprouted Bales of Straw. Commercial Bird Feed (Tossed on the ground as a treat, not a meal) Sprouted grains / Fodder (Learn how to grow it here !)
From backyardchickenproject.com


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