GENERAL TSO CHICKEN RECIPE EASY RECIPES

Name: Baked General Tso's Chicken
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for the rack and chicken; 1 cup all-purpose flouru00A0; 2 tablespoons soy sauceu00A0; 3 large eggsu00A0; 2 cups panko breadcrumbsu00A0; 1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubesu00A0; 3/4 cup low-sodium chicken broth; 3 tablespoons hoisin sauceu00A0; 2 tablespoons rice wine vinegaru00A0; 2 tablespoons soy sauceu00A0; 2 teaspoons srirachau00A0; 2 teaspoons cornstarchu00A0; 2 teaspoons sesame oilu00A0; 1 teaspoon grated gingeru00A0; Pinch red pepper flakesu00A0; 2 cloves garlic, finely minced; Cooked white or brown rice, for serving; Sliced scallion greens, for serving

BAKED GENERAL TSO'S CHICKEN RECIPE | REE ... - FOOD NETWORK

Baked General Tso's Chicken Recipe | Ree ... - Food Network image

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

Total Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

Nonstick cooking spray, for the rack and chicken
1 cup all-purpose flour
2 tablespoons soy sauce
3 large eggs
2 cups panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubes
3/4 cup low-sodium chicken broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon grated ginger
Pinch red pepper flakes
2 cloves garlic, finely minced
Cooked white or brown rice, for serving
Sliced scallion greens, for serving

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.

GENERAL TSO'S CHICKEN RECIPE | FOOD NETWORK

General Tso's Chicken Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 1 to 2 servings

Number Of Ingredients 11

Ingredients

Oil, for frying
1 pound chicken thighs
1/2 cup cornstarch
3 teaspoons soy sauce
3 teaspoons sugar
2 teaspoons hoisin sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon red chili flakes

Steps:

Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil.
For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve.

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GENERAL TSO'S CHICKEN RECIPE - FOOD.COM

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html
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Oh it's great served over rice!

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BAKED GENERAL TSO'S CHICKEN RECIPE | REE ... - FOOD NETWORK

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.
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Reviews 4.2
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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.

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