General Tsos Chicken Sandwich With Broccoli Slaw Recipes

Steps:

• For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
• For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
• In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits.
• Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes.
• For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
• While the fried chicken is still hot, submerge it in the warm sauce to coat.
• For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown.
• Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard.
• In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes.
• Whisk the boiling water and mustard together in a bowl. Let cool completely.
• Mix in the mayonnaise and garlic, then season with salt and pepper if desired.

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.

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:

• Preheat the oven to 375 degrees F.
• On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons cornstarch. Spread the cubes out and bake until they're cooked through, about 12 minutes.
• Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, plus the sriracha and simmer 3 minutes.
• Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds.
• Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.

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.