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GENERAL TSO'S CHICKEN



General Tso's Chicken image

This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use.

Provided by BeachGirl

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast
1 tablespoon canola oil or 1 tablespoon peanut oil
4 teaspoons soy sauce
4 teaspoons dry sherry (or rice wine)
2 teaspoons chopped ginger
2 teaspoons cornstarch
2 teaspoons sesame oil
3 dried hot chili peppers, deseeded
2 teaspoons finely diced orange zest or 2 teaspoons lemons, zest of
1 teaspoon fresh ground black pepper
4 teaspoons soy sauce
2 -3 teaspoons granulated sugar
1 teaspoon sesame oil
3 -5 spring onions, cut in julienne strips about 2 inches long (optional)
crushed red pepper flakes (optional)

Steps:

  • MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
  • Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"), cutting across the grain of the meat.
  • Put chicken in marinade and rotate to evenly coat chicken.
  • Marinate for 20 minutes, turning once after 10 minutes.
  • Remove chicken from marinade and drain well in colander, discarding marinade.
  • STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
  • Stir fry about 2 minutes until chicken browns.
  • With slotted spoon, remove chicken from hot pan and set aside.
  • Repeat with remaining chicken.
  • ***If you are using (optional) spring onions, stir-fry them now for about 1 minute.
  • In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
  • FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
  • Add chicken just to heat it (if using, add cooked green onions now) and toss with sauce.
  • Serve over hot white rice or fried rice.

GENERAL TSO'S CHICKEN RECIPE



General Tso's Chicken Recipe image

General Tso's Chicken is a Chinese takeout go-to. Make it all in one dish in the comfort of your home for a sweet and spicy treat!

Provided by Natalya Drozhzhin

Categories     Easy

Time 30m

Number Of Ingredients 13

2 lb chicken thighs (cut into 1-inch pieces)
1/2 cup corn starch
1/4 cup oil (for frying)
2 tbsp minced ginger
1 tsp red chili flakes
4 cloves garlic minced
1 tsp sesame seeds (optional for garnish)
6 tbsp rice vinegar
6 tbsp soy sauce
4 tbsp hoisin sauce
1/2 cup water
6 tbsp sugar
2 tbsp cornstarch

Steps:

  • Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.
  • In a separate dish, combine all the ingredients for your sauce together.
  • Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking.
  • Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.
  • Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!

Nutrition Facts : Calories 413 kcal, Carbohydrate 24 g, Protein 20 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 977 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

GENERAL TSO'S CHICKEN



General Tso's Chicken image

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

Steps:

  • Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
  • Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
  • Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
  • In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
  • Add green onions and hot peppers and stir fry about 30 seconds.
  • Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
  • Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
  • Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
  • Oh it's great served over rice!

GENERAL TSO'S CHICKEN



General Tso's Chicken image

Recipe video above. That perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites. This is a Chinese takeout favourite that pushes all the right buttons!

Provided by Nagi

Categories     Mains     Stir Fries

Number Of Ingredients 19

3 tbsp soy sauce - light or all-purpose ((NOT dark soy, Note 1))
1 tbsp hoisin sauce
1 tbsp rice vinegar ((sub white wine vinegar))
2 tsp chilli paste (, any (Sambal Oelak is great))
1 tsp sesame oil (toasted preferably (Note 6))
3 tbsp brown sugar
1 tbsp cornflour/cornstarch
3/4 cup chicken stock/broth (, low sodium)
600g/ 1.4 lb chicken thighs (, boneless skinless, cut into 2.5cm / 1" pieces (breast / tenderloin - Note 2))
1 tsp ginger (, finely grated)
1 tsp garlic (,finely grated)
1 cup cornflour/cornstarch ((Note 5))
1 - 4 cups oil, for frying ((peanut, vegetable or canola; Note 4))
2 tbsp oil ((peanut, vegetable or canola))
2 tsp ginger (, finely chopped (Note 3))
2 cloves garlic (, finely chopped (Note 3))
1/2 teaspoon red chilli flakes ((red pepper flakes))
Finely sliced green onion
Sesame seeds

Steps:

  • Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.
  • Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.
  • Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.
  • Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).
  • Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.
  • Heat oil: Heat 2 cm / 4/5" oil in a deep skillet (or large pot - whatever you're comfortable with) to 200°C/390°F. To use less, see Note 4.
  • Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.
  • New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.
  • Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.
  • Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.

Nutrition Facts : Calories 465 kcal, Carbohydrate 22 g, Protein 32 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 143 mg, Sodium 974 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

DEB'S GENERAL TSO'S CHICKEN



Deb's General Tso's Chicken image

A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.

Provided by Deb K

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 6

Number Of Ingredients 14

4 cups vegetable oil for frying
3 eggs
½ cup cornstarch
2 teaspoons cornstarch
2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
1 ½ cups white sugar
¼ cup distilled white vinegar
¼ cup rice vinegar
¼ cup dry sherry
2 ½ tablespoons soy sauce
2 teaspoons minced garlic
2 tablespoons vegetable oil
12 dried whole red chilies, or to taste
2 tablespoons minced fresh ginger, or to taste

Steps:

  • Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
  • In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
  • Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
  • Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.

Nutrition Facts : Calories 828.8 calories, Carbohydrate 91.9 g, Cholesterol 189.3 mg, Fat 37.3 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 688.7 mg, Sugar 50.4 g

GENERAL TSO'S CHICKEN



General Tso's Chicken image

This is Fuschia Dunlop's version of the popular General Tso's, different from the American versions as it is not really sweet.

Provided by PalatablePastime

Categories     Chicken Thigh & Leg

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 18

1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
1/2 teaspoon potato starch (corn starch can be substituted)
1/2 teaspoon dark soy sauce
1 1/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or 3 tablespoons water
12 ounces about 4 to 5 boneless skinless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons potato starch (corn starch can be substituted)
6 -10 dried hot red chili peppers
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
scallion, sliced thinly, for garnish
peanut oil (for frying)
rice, for serving

Steps:

  • Stir together ingredients for the sauce and set aside.
  • Trim the chicken of sinew and fat; and cut meat into 1/4" slices.
  • Whisk together soy sauces and egg yolk, then stir in the potato/corn starch and 2 teaspoons peanut oil and add to the chicken; Set aside.
  • Snip the peppers and discard seeds; cut the peppers into small pieces.
  • Heat enough oil in wok to deep fry to 350F-400°F., and fry chicken in batches until golden, then drain.
  • Use a different wok, or clean the one you fried in when oil cools enough to handle.
  • Add 2 tablespoons of peanut oil and add hot peppers, cooking until they are fragrant but do not allow to burn (this can happen very quickly).
  • Add the ginger and garlic, stir once, and add the sauce and stir until it thickens.
  • Return the chicken to the wok and stir until it is coated evenly.
  • At the very last, stir in the sesame oil and top with scallions, and serve at once with rice.

GENERAL TSO'S CHICKEN



General Tso's Chicken image

A staple of American Chinese restaurants, General Tso's chicken is typically deep fried and then tossed with broccoli in a sweet and spicy sauce. This take features breaded and baked chicken, steamed broccoli, brown rice and a drizzle of sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 1- by 4-inch strips
1 egg white, lightly beaten
Kosher salt
1 tablespoon vegetable oil
2 ounces crispy rice cereal, such as Rice Chex, finely ground (rounded 1/2 cup)
Nonstick cooking spray
2 cloves garlic, cracked
2 ginger coins, cracked
2 dried red chiles, broken in half
3/4 cup low-sodium chicken broth
2 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons agave syrup
2 teaspoons distilled white vinegar
2 teaspoons cornstarch
4 cups broccoli florets (about 10 ounces)
4 cups cooked brown rice, for serving
2 scallions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt. Let sit covered for 10 minutes. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Dredge the chicken strips in the cereal. Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. Let rest for 5 minutes, then cut into large bite-size pieces.
  • Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the garlic, ginger and dried chiles. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Simmer gently for 8 to 10 minutes. The sauce should be thick, but pourable. Keep warm.
  • Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.
  • Divide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Serve the rice on the side. Garnish with the sliced scallions.

Nutrition Facts : Calories 511 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 83 milligrams, Sodium 739 milligrams, Carbohydrate 73 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams

GENERAL TSAO'S CHICKEN II



General Tsao's Chicken II image

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

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

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

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