AUTHENTIC CHINESE GENERAL TSO CHICKEN RECIPE RECIPES

Name: General Tso's Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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)

GENERAL TSO'S CHICKEN RECIPE - CHINESE.FOOD.COM

General Tso's Chicken Recipe - Chinese.Food.com image

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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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.

Nutrition Facts : Calories 233.8, FatContent 8.4, SaturatedFatContent 1.1, CholesterolContent 65.8, SodiumContent 746.4, CarbohydrateContent 6.2, FiberContent 0.6, SugarContent 2.7, ProteinContent 27.7

GENERAL TSO'S CHICKEN (????) | MADE WITH LAU

General Tso's Chicken (????) | Made With Lau image

Learn my dad's easy, delicious recipe for this Chinese American classic!

Provided by Made With Lau

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 27

Ingredients

10 oz chicken breast
ginger
2 cloves garlic
4 pieces dried chili peppers
1 oz red bell pepper
corn oil
0.5 tsp salt
0.5 egg
1 tbsp cornstarch
0.5 tbsp water
3 tbsp flour
1 tbsp cornstarch
0.5 egg
1 tsp baking powder
5 tbsp water
1 tbsp olive oil
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp sugar
1 tbsp vinegar
1 tbsp ketchup
0.5 tsp white pepper
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil
broccoli
tomatoes

Steps:

We'll cut up our chicken breast (thighs are fine too) into bite-sized pieces.
We'll prepare the following:
To a different bowl, we’ll add:
Using corn oil (or another high smoke point, neutral flavored, refined oil), fill a wok or pan up to 1.5 to 2 inches deep.
As our oil heats up, we’ll prepare our all-important sauce by mixing
Mix the chicken with the batter, making sure each piece is evenly coated.
The last step is to create the sauce.
Transfer the chicken out of the pan onto a plate, and ideally, into your belly immediately.

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