EASY GENERAL TSO'S CHICKEN
Toss the menus and whip up a takeout favorite at home with a quick and easy recipe for sweet and spicy General Tso's Chicken.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and 1/8 teaspoon pepper. Add the chicken pieces to the bowl, tossing to coat.
- Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.
- Once the oil is hot, shake off any excess flour mixture from the chicken pieces and add them to the oil in batches. (See Note.)
- Cook the chicken pieces in batches, turning as needed, until golden brown and cooked through. Using a slotted spoon, transfer the cooked chicken to the paper towel-lined plate then make the sauce.
- In a small bowl, whisk together the cornstarch and soy sauce to make a slurry. Set the slurry aside.
- Add the vegetable oil to a large saucepan set over medium heat. Once the oil is hot, add the chilies, garlic and ginger and cook, stirring constantly, until the garlic is golden brown, about 1 minute.
- Stir in the rice wine vinegar, hoisin, brown sugar, chicken stock and sesame oil.
- Stir in the slurry, bring the sauce to a simmer and cook it until it thickens to the consistency of syrup, about 1 minute.
- Return the chicken to the pan and toss to coat.
- Serve the chicken topped with scallions.
- You can test if the oil is hot enough by adding one piece of the chicken to the pan. If it bubbles and floats, the oil is the correct temperature.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 642 kcal, Carbohydrate 44 g, Protein 59 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 271 mg, Sodium 1431 mg, Sugar 19 g, ServingSize 1 serving
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
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
FRESH AND EASY GENERAL TSO'S CHICKEN WITH BROCCOLI
Make and share this Fresh and Easy General Tso's Chicken With Broccoli recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 222.2, Fat 5.7, SaturatedFat 1, Cholesterol 72.8, Sodium 354.4, Carbohydrate 16, Fiber 0.3, Sugar 5.5, Protein 27
GENERAL TSO'S CHICKEN SANDWICH WITH BROCCOLI SLAW
I turned a classic takeout dinner into this General Tso's chicken sandwich that's simple to make at home. We like spicy foods, so the sauce uses a good amount of heat, but you can adjust the sauce for your family's taste buds. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving., Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side., Meanwhile, in a small saucepan, combine hoisin sauce, soy sauce, honey, ginger, garlic and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, about 5 minutes. Add cooked chicken; toss to coat., Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.
Nutrition Facts : Calories 678 calories, Fat 29g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1587mg sodium, Carbohydrate 75g carbohydrate (37g sugars, Fiber 6g fiber), Protein 32g protein.
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 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
EASY GENERAL TSO'S CHICKEN
Get the recipe for a fast version of the iconic takeout dish, which takes only 22 minutes.
Provided by Rhoda Boone
Categories 22-Minute Meals Chicken Takeout at Home Honey Green Bean Soy Sauce Ginger Chile Pepper Dinner Quick & Easy
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
- Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5-7 minutes.
- Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
- Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
- Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.
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