GENERAL TSO'S CHICKEN
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
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
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.
LOWER FAT BAKED GENERAL TSO'S CHICKEN
This one is from the Rock Recipes website. It cuts fat and calories by baking the breaded chicken instead of frying it. This would also make a great sauce for grilled chicken wings.
Provided by PSU Lioness
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Whisk together egg and 2 tbsp water to make an egg wash.
- Combine flour, black pepper, cayenne pepper, ground ginger and salt in a shallow dish.
- Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
- Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
- Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.
- While the chicken is baking, prepare your sauce. Don't walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
- In a small bowl, combine soy sauce, rice wine vinegar, 1/4 c water, toasted sesame seed oil, hot chili paste, salt, corn starch, garlic and ginger. Set aside.
- In a medium saucepan, combine sugar and 1/4 c water.
- Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel.
- When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.
- Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
- Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.
Nutrition Facts : Calories 766.8, Fat 40.4, SaturatedFat 10.8, Cholesterol 221.7, Sodium 1826.9, Carbohydrate 55.1, Fiber 1.5, Sugar 33.8, Protein 44.3
WEIGHT WATCHERS GENERAL TSO'S CHICKEN
Make and share this Weight Watchers General Tso's Chicken recipe from Food.com.
Provided by xpnsve
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
GENERAL TSO'S CHICKEN
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
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.
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