General Tsos Chicken Pizza Recipes

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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

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 PIZZA



General Tso's Chicken Pizza image

This pizza is inspired by the New York City melting pot. It combines classic New York pizza with the popular Chinese American dish, General Tso's Chicken. This genius mashup is sure to be the next viral hit!

Provided by kac539

Categories     Chinese

Time 1h55m

Yield 1 Pizza, 4 serving(s)

Number Of Ingredients 7

1 lb store bought pizza dough
6 ounces frozen chicken nuggets
1/2 cup stir-fry sauce (general tso's sauce)
1 cup shredded monterey jack cheese
1 cup shredded mozzarella cheese
3 green onions
1 tablespoon sesame seeds

Steps:

  • Remove pizza dough from the refrigerator and allow to come to room temperature for at least 1 hour before cooking.
  • Bake chicken nuggets according to package directions. Chop into bite sized pieces and toss with 1/4 cup general tso's sauce.
  • Turn oven up to 500 degrees F.
  • Stretch pizza dough to fit a 14x10 baking sheet.
  • Spread remaining general tso's sauce onto the dough, leaving a 1/2 inch border.
  • Top pizza with cheeses.
  • Spread General Tso's Chicken evenly over the pizza. Sprinkle with sliced green onions, saving a few for the garnish.
  • Bake pizza until cheese is melted and bubbly, and crust is well browned, about 10-12 minutes.
  • Remove pizza from the oven and top with sesame seeds and remaining green onions. Allow to sit for 1-2 minutes before slicing.

Nutrition Facts : Calories 205.9, Fat 15.9, SaturatedFat 9.2, Cholesterol 47.3, Sodium 329, Carbohydrate 2.2, Fiber 0.6, Sugar 0.7, Protein 13.7

EASY GENERAL TSO'S CHICKEN



Easy General Tso's Chicken image

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

1 pound green beans, trimmed
7 tablespoons vegetable oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/4 cup plus 2 tablespoons cornstarch
2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
1/4 cup plus 1 tablespoon honey
1/4 cup low-sodium soy sauce
1 large garlic clove, finely grated
3 tablespoons unseasoned rice vinegar
1 tablespoon Sriracha
1 tablespoon tomato paste
1 teaspoon finely grated ginger
6 (or more) dried whole red chiles, such as chiles de árbol
1 scallion, thinly sliced
Cooked rice (for serving)

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



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

GENERAL TSO'S CHICKEN RECIPE BY TASTY



General Tso's Chicken Recipe by Tasty image

Here's what you need: vegetable oil, rice wine, soy sauce, boneless, skinless chicken thighs, flour, salt, vegetable oil, fresh garlic, fresh ginger, dried chili pod, rice wine, soy sauce, rice wine vinegar, sugar, cornstarch, water, green onion, white rice

Provided by Michael Price

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

8 cups vegetable oil, for frying
1 cup rice wine
¼ cup soy sauce
1 lb boneless, skinless chicken thighs, cubed
1 cup flour
1 tablespoon salt
1 tablespoon vegetable oil
2 cloves fresh garlic, minced
1 teaspoon fresh ginger, grated
½ cup dried chili pod
¼ cup rice wine
¼ cup soy sauce
¼ cup rice wine vinegar, may substitute with white wine vinegar
¼ cup sugar
½ tablespoon cornstarch
½ tablespoon water
¼ cup green onion, chopped
white rice

Steps:

  • In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
  • In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
  • Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
  • Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
  • In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
  • Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
  • Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
  • Add cooked chicken pieces, stirring them to coat with the sauce.
  • Remove from heat and garnish with green onions and rice.
  • Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
  • Enjoy!

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