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
GENERAL TSO'S CHICKEN
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
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
CLUBFOODY'S GENERAL TSO'S CHICKEN
Quite quick and easy to prepare, this is a delicious weeknight meal everyone will enjoy. VIDEO https://youtu.be/O8dudWSsSQM
Provided by CLUBFOODY
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl, add orange juice, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil and chili oil; whisk well.
- Place chicken pieces in a bowl and add 2 tablespoons sauce. Stir well before seasoning with sea salt and freshly ground black pepper; stir again. Marinate the meat for 30 minutes.
- Half an hour later, dredge the chicken pieces with cornstarch until well coated and set aside.
- In a Dutch oven over medium high heat, add oil and when the temperature reaches 385ºF/196ºC, working in batches, carefully add the chicken pieces. Fry them for 5 minutes or until golden brown. Using a spider strainer, transfer the fried pieces to a plate lined with paper towels to absorb any excess oil.
- To finish the sauce; in a large saucepan or wok over medium heat, add oil and when it gets hot, add green onions (white parts) and dried red chilies; sauté for only 1 minute.
- Add ginger and garlic and sauté for 30 seconds. Pour in the sauce and stir well before adding the chicken broth mixed with 1 tablespoons cornstarch. Stir until the sauce thickens, about 45 seconds.
- Add fried chicken pieces and stir to coat, heating them through quickly - don't leave them too long otherwise they'll lose their crispiness.
- Serve over white rice and garnish with green onions (green parts) and sesame seeds.
Nutrition Facts : Calories 2906.2, Fat 303, SaturatedFat 26.1, Cholesterol 95.8, Sodium 788.1, Carbohydrate 33.5, Fiber 1.5, Sugar 12.1, Protein 21.9
GENERAL TSO'S CHICKEN
A favourite dish in Chinese restaurants, try making your own General Tso's chicken. It looks complicated but get all the components ready and it's quite easy
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 4 along with other dishes
Number Of Ingredients 21
Steps:
- For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.
- For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.
- Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they're aromatic and beginning to soften, but not brown.
- Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.
- Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they're crisp and golden - agitating the pieces to make sure they don't stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.
- Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn't give you huge servings so it's best to offer another dish with it, as well as boiled rice.
Nutrition Facts : Calories 430 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 3.1 milligram of sodium
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