GENERAL TSO CHICKEN IN CHINESE RECIPES

Name: Chinese Take-Out General Tso's Chicken
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 large egg, beaten; 4 tablespoons cornstarch; 1 tablespoon soy sauce; 1/4 cup soy sauce; 3 tablespoons mirin; 1 1/2 lbs boneless chicken, cut into 1-inch cubes; 1/4 cup rice vinegar; 1/4 cup sugar; 2 tablespoons hoisin sauce; 1 tablespoon chili paste with garlic; 10 black peppercorns, crushed; 2 teaspoons sesame oil; 2 -3 cups vegetable oil (for frying); 5 hot chili peppers, cut in half; 1 (1 inch) knob fresh ginger, peeled and minced; 3 garlic cloves, minced; 2 cups broccoli florets; 1 red bell pepper, seeded and thinly sliced; 3 green onions, thinly sliced, for garnish; white rice, for serving

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

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

General Tso's Chicken is one of those Chinese dishes that would be hard to find in China. Seems that this dish of battered, deep-fried chicken pieces bathed in a sweet garlicky spicy sauce was born back in the seventies in a Chinese restaurant in New York. But even though it would be difficult to locate a recipe for it in a traditional Chinese cookbook, it stands as one of the most-ordered favorites on the Chinese-American menu. Just who is this General Tso guy? Turns out he was a successful Chinese statesman back in the mid-1800's. We're not sure why this dish was named after him, since we can be pretty sure he never tasted it. From the Take-Out Menu Cookbook.

Total Time 1 hours

Prep Time 5 minutes

Cook Time 55 minutes

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 large egg, beaten
4 tablespoons cornstarch
1 tablespoon soy sauce
1/4 cup soy sauce
3 tablespoons mirin
1 1/2 lbs boneless chicken, cut into 1-inch cubes
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons hoisin sauce
1 tablespoon chili paste with garlic
10 black peppercorns, crushed
2 teaspoons sesame oil
2 -3 cups vegetable oil (for frying)
5 hot chili peppers, cut in half
1 (1 inch) knob fresh ginger, peeled and minced
3 garlic cloves, minced
2 cups broccoli florets
1 red bell pepper, seeded and thinly sliced
3 green onions, thinly sliced, for garnish
white rice, for serving

Steps:

In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.
In a heavy pot over medium heat, heat 3 inches of oil to 360ºF.
Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
To serve, sprinkle green onions over the top and serve hot with rice.

Nutrition Facts : Calories 1021.4, FatContent 92.5, SaturatedFatContent 14.8, CholesterolContent 116.3, SodiumContent 1073.2, CarbohydrateContent 24.1, FiberContent 1.6, SugarContent 13.1, ProteinContent 25.9

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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