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 TSO'S CHICKEN RECIPE | JET TILA | FOOD NETWORK
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
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.
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GENERAL TSO’S CHICKEN RECIPE - NYT COOKING
General Tso’s chicken is named for Tso Tsung-t’ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical figures. But although many Chinese dishes are named after famous personages, there is no record of any dish named after Tso. The real roots of the recipe lie in the aftermath of the Chinese civil war, when the leadership of the defeated Nationalist Party fled to the island of Taiwan. They took with them many talented people, including a number of notable chefs, and foremost among them was Peng Chang-kuei. He created this dish in 1950s Taiwan, and brought it with him when he moved to the states in 1973, making it sweeter for American palates. This version is adapted from the original, hot and sour and lacking the sweetness of its Americanized counterpart.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine asian, chinese
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine asian, chinese
- Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.
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GENERAL TSO'S CHICKEN (????) | MADE WITH LAU
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From madewithlau.com
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Total Time 35 minutes
Cuisine Chinese
- Transfer the chicken out of the pan onto a plate, and ideally, into your belly immediately.
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A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.
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- Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
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BEST GENERAL TSO'S CHICKEN STIR FRY - GENERAL TSO'S ...
General Tso's Chicken from Delish.com totally tops takeout.
From delish.com
Reviews 4.3
Total Time 35 minutes
Category dairy-free, 30-minute meals, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American, Chinese
From delish.com
Reviews 4.3
Total Time 35 minutes
Category dairy-free, 30-minute meals, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American, Chinese
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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.
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Reviews 4.4
Total Time 50 minutes
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General Tso's Chicken Mix All information about healthy . 2 hours ago General Tso's Chicken Recipe Allrecipes top www.allrecipes.com. Directions Instructions Checklist Step 1 Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Step 2 Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and ...
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May 27, 2020 · This decades-old recipe for General Tso’s chicken was created in an upscale Taiwanese restaurant in the 1950s and quickly became popularized throughout the world, especially in America. The original version was not deep-fried and oftentimes features whole parts of chicken with the skin and bone still intact.
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