GENERAL TSO'S CHICKEN
There's been a lot of rumor about the origins of this dish; I'll let others fight it out and just focus on its deliciousness! I think that the human palate is drawn to the combination of savory, sour, sweet, salty and spicy. I think that's why we all love this dish. There's a huge difference between the popular sambal oelek and Chinese chili garlic sauce. Sambal is very easy to find but it's twice as hot as chili garlic. So, if you are using sambal, use half the amount.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
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.
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
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
GENERAL TSO'S CHICKEN RECIPE BY TASTY
Here's what you need: vegetable oil, rice wine, soy sauce, boneless, skinless chicken thighs, flour, salt, vegetable oil, fresh garlic, fresh ginger, dried chili pod, rice wine, soy sauce, rice wine vinegar, sugar, cornstarch, water, green onion, white rice
Provided by Michael Price
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
- In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
- Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
- Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
- In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
- Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
- Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
- Add cooked chicken pieces, stirring them to coat with the sauce.
- Remove from heat and garnish with green onions and rice.
- Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
- Enjoy!
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
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
EASY REDUCED FAT GENERAL TSO CHICKEN
There are recipes out there that take much more time for General Tso Chicken, and I use to love making them. But, these days I don't have time to fuss like I did a few years ago. I have way too much going on in my life. So I am trying to find ways to make my favorite recipes much more quick and easy. Instead of using individual ingredients in my GTC, I have turned to Hoisin and Duck sauce to substitute for much of the ingredients I use to use in my recipe. What is Hoisin sauce? Hoisin sauce is commonly used for barbequing or in the common dish "Peking Duck." Hoisin sauce is soy-based and regularly used in Chinese dishes, as well as stir-fry recipes. The ingredients in a typical bottle of hoisin sauce are soybean paste, garlic, vinegar, and various spices such as chili peppers. The flavor this mixture yields is described as sweet, salty, and spicy. What is Duck Sauce? The basic ingredients duck sauce can be found in just about any supermarket. Ingredients include some dried plums, dried apricots, vinegar, sugar and a few spices. Because of the dried fruit, duck sauce is sometimes referred to as plum sauce or apricot sauce. In fact, when the sauce is used as an ingredient in some recipe, it will often be listed as a plum or apricot sauce. I feel this recipe is very good for a quick, easy, reduced fat recipe. It's lower in fat because it is not fried in batter and oil like regular TGC. Instead it is roasted.
Provided by Chef Spice
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Arrange chicken pieces (cut into large cubes) on a metal pizza pan. Combine remaining ingredients (Tblsp measurements are heaping) in small bowl. Pour over chicken pieces.
- 2. Roast 35 to 40 minutes on 325 degrees, or until chicken next to bone is no longer pink. Makes.
Nutrition Facts : Calories 614.7, Fat 31.9, SaturatedFat 9, Cholesterol 155.7, Sodium 1012.4, Carbohydrate 26.4, Fiber 0.7, Sugar 13.7, Protein 40.2
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- Prepare the Chicken: Cut thighs into bite-sized pieces (remove excess fat). Place chicken into a mixing bowl, add the beaten egg, sugar, salt, and white pepper. Mix and coat chicken well. Sprinkle corn starch a little at a time while mixing into the chicken. Set aside.
- In a large wok add oil and heat on high to a temperature 375℉ . Cook chicken until golden in batches as to not overcrowd the pan. Allow to drain on paper towel or cooling rack set over a sheet pan. Until all batches are fried crisp.
- Pour hot oil into a heat-proof container (to cool, and discard of or recycle) leaving approximately 1/4 cup of oil. (remove as much sediment as possible). Working quickly over high heat add the garlic, ginger, chilis, and orange zest till fragrant and slightly colored (about 2 minutes). Add the rest of the sauce ingredients (It's best to have the sauce pre-mixed and ready to go).
- Allow sauce to come to a boil, add corn starch slurry cook until no longer cloudy and slightly thickened. Return chicken to the wok. Mix well, reduce heat and cook until heated through. Garnish with green onions, and fresh chilis, serve hot over plain Jasmine rice.
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