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
GENERAL TAO CHICKEN RECIPE | ALLRECIPES
Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.
Provided by Mel
Categories World Cuisine Asian Chinese
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
- Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
- Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
- Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
Nutrition Facts : Calories 522.4 calories, CarbohydrateContent 34.5 g, CholesterolContent 148.1 mg, FatContent 26.8 g, FiberContent 0.7 g, ProteinContent 35.1 g, SaturatedFatContent 4.9 g, SodiumContent 1054.6 mg, SugarContent 19.4 g
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