Best General Tao Chicken Recipes

GENERAL TAO CHICKEN

General Tao Chicken image

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

Ingredients

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

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 TAO'S CHICKEN

General Tao's Chicken image

One of the best tasting General Tao's recipes ever.

Provided by barbara lentz

Categories Chicken

Time 30m

Number Of Ingredients 15

Ingredients

SAUCE
1/2 c oyster sauce
2 Tbsp hoisin sauce
1 Tbsp chili garlic sauce
1/2 c sugar
1/4 c rice vinegar
1 Tbsp each minced garlic and ginger
1 Tbsp each cornstarch and water
CHICKEN & BROCCOLI
3 boneless skinless chicken thighs cut into 2 inch chunks
1 box tempura flour
2 large shallots diced
2 c fresh broccoli florets
1 tsp red pepper flakes
3 scallions diced

Steps:

1. For the sauce place all ingredients except for cornstarch and water in a small saucepan. Bring to a boil. Mix the cornstarch and water together and add to the sauce ingredients. Let cook 1 minute to thicken. Remove from heat and set aside.
2. Heat oil to fry the chicken to 350 degrees. Mix one cup of tempura flour with 1 cup of cold water. Place the remaining tempura flour in a shallow dish. Dredge the chicken in the dry tempura flour then dredge in the tempura batter. Deep fry until browned in batches. Drain on paper towels.
3. Cook the broccoli florets in salted boiling water for about 4 minutes just until they are crisp tender not mushy.
4. Add oil to large wok or skillet. Add the shallots, chicken and broccoli. Sprinkle the red pepper flakes on top. Pour the sauce over the top and cook for 2 minutes.Top with scallions