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