GENERAL TSO'S CHICKEN CHINESE RECIPES

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GENERAL TSO'S CHICKEN RECIPE | JET TILA | FOOD NETWORK



General Tso's Chicken Recipe | Jet Tila | Food Network image

There's been a lot of rumor about the origins of this dish; I'll let others fight it out and just focus on its deliciousness! I think that the human palate is drawn to the combination of savory, sour, sweet, salty and spicy. I think that's why we all love this dish. There's a huge difference between the popular sambal oelek and Chinese chili garlic sauce. Sambal is very easy to find but it's twice as hot as chili garlic. So, if you are using sambal, use half the amount.

Provided by Jet Tila

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups (335 grams) broccoli florets
1 1/2 quarts (1.8 liters) vegetable oil, plus 2 tablespoons (30 milliliters) for stir-frying
2 pounds (900 grams) boneless chicken thighs, cut into 1-inch (3-centimeter) dice
1 1/2 cups (335 grams) tempura flour, plus 1 cup (223 grams) for dredging
1 cup (240 milliliters) cold water
1/2 onion, cut into large dice
10 to 12 whole dried Thai chiles
1/2 tablespoon (8 grams) minced ginger root
1/2 tablespoon (5 grams) chopped garlic
1/2 cup (90 milliliters) oyster sauce
1 tablespoon (15 milliliters) hoisin sauce
1 tablespoon (15 milliliters) chili garlic sauce
1/2 cup (95 grams) sugar
6 tablespoons (90 milliliters) white vinegar
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (7 grams) cornstarch mixed with 1 tablespoon (15 milliliters) water
1 drop red food coloring (optional)
3 scallions, sliced on the bias

Steps:

  • For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
  • Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
  • Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
  • For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
  • Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions. 

GENERAL TSO'S CHICKEN RECIPE | ALLRECIPES



General Tso's Chicken Recipe | Allrecipes image

This is the classic that is so popular in Chinese restaurants. Banana sauce can be found in Asian stores. It is made in the Philippines. If you can't get it substitute ketchup.

Provided by CRAIG

Categories     World Cuisine    Asian    Chinese

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 18

4 cups peanut oil for frying
2 eggs
1 teaspoon sesame oil
½ cup cornstarch
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1?½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons white sugar
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon banana ketchup
2 tablespoons peanut oil
6 dried whole red chilies
½ cup diced onion
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons minced green onions
1 tablespoon toasted sesame seeds

Steps:

  • Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
  • Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

Nutrition Facts : Calories 2474.9 calories, CarbohydrateContent 52.6 g, CholesterolContent 161.4 mg, FatContent 243.7 g, FiberContent 1.2 g, ProteinContent 28.7 g, SaturatedFatContent 41.7 g, SodiumContent 949.2 mg, SugarContent 11.1 g

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