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
GENERAL TSO'S CHICKEN
To recreate this beloved dish, we've reduced the fat content by not frying the chicken and cut the sodium by using reduced-sodium soy sauce. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Chicken Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.
- Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.
- Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.
- Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.
Nutrition Facts : Calories 364 calories, Carbohydrate 20.3 g, Cholesterol 75.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 24.6 g, SaturatedFat 3.1 g, Sodium 523.8 mg, Sugar 5.4 g
BAKED GENERAL TSO'S CHICKEN
General Tso's Chicken is Ree's favorite Chinese takeout dish. Typically prepared by deep frying dark meat chicken pieces before tossing in a sweet and spicy sauce, Ree is changing it up by coating chicken breast pieces in panko and baking them until crispy, skipping the frying. Paired with a simple sauce based on the classic flavors, you will be able to have takeout at home any time.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
- Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
- Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
- Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
- For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
- Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.
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
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.
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 REDUCED FAT GENERAL TSO CHICKEN
There are recipes out there that take much more time for General Tso Chicken, and I use to love making them. But, these days I don't have time to fuss like I did a few years ago. I have way too much going on in my life. So I am trying to find ways to make my favorite recipes much more quick and easy. Instead of using individual ingredients in my GTC, I have turned to Hoisin and Duck sauce to substitute for much of the ingredients I use to use in my recipe. What is Hoisin sauce? Hoisin sauce is commonly used for barbequing or in the common dish "Peking Duck." Hoisin sauce is soy-based and regularly used in Chinese dishes, as well as stir-fry recipes. The ingredients in a typical bottle of hoisin sauce are soybean paste, garlic, vinegar, and various spices such as chili peppers. The flavor this mixture yields is described as sweet, salty, and spicy. What is Duck Sauce? The basic ingredients duck sauce can be found in just about any supermarket. Ingredients include some dried plums, dried apricots, vinegar, sugar and a few spices. Because of the dried fruit, duck sauce is sometimes referred to as plum sauce or apricot sauce. In fact, when the sauce is used as an ingredient in some recipe, it will often be listed as a plum or apricot sauce. I feel this recipe is very good for a quick, easy, reduced fat recipe. It's lower in fat because it is not fried in batter and oil like regular TGC. Instead it is roasted.
Provided by Chef Spice
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Arrange chicken pieces (cut into large cubes) on a metal pizza pan. Combine remaining ingredients (Tblsp measurements are heaping) in small bowl. Pour over chicken pieces.
- 2. Roast 35 to 40 minutes on 325 degrees, or until chicken next to bone is no longer pink. Makes.
Nutrition Facts : Calories 614.7, Fat 31.9, SaturatedFat 9, Cholesterol 155.7, Sodium 1012.4, Carbohydrate 26.4, Fiber 0.7, Sugar 13.7, Protein 40.2
SUPER-EASY GENERAL TSO CHICKEN
This is not authentic General Tso's Chicken, but it's a recipe I developed and it tastes quite similar. It's easy and requires no "odd" ingredients. You can either batter your chicken before adding to the sauce or just stir-fry your plain chicken, it's up to you. This makes plenty of sauce- I don't like dry General Tso's. After reading several reviews, I would just like to add that I must use VERY mild hot sauce, because I am definitely NOT someone who likes super-hot stuff and several have complained that it's too hot. I would have to say that it probably varies according to your brand of hot sauce, so be warned! :-)
Provided by DragonFly2
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
- Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
- Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
- Serve this chicken over the veggies and rice.
Nutrition Facts : Calories 617.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 75.8, Sodium 3187.2, Carbohydrate 110.2, Fiber 1.1, Sugar 51.2, Protein 33.8
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GENERAL TSO'S CHICKEN - SKINNYTASTE
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Ratings 178Calories 252 per servingCategory Dinner
- In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.
- Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish.
- Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.
- Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
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