Baked General Tsos Chicken Recipes

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GENERAL TSO'S CHICKEN



General Tso's Chicken 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

Time 30m

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.

SUPER-EASY GENERAL TSO CHICKEN



Super-Easy General Tso Chicken image

This is not authentic General Tso's Chicken, but it's a recipe I developed and it tastes quite similar. It's easy and requires no "odd" ingredients. You can either batter your chicken before adding to the sauce or just stir-fry your plain chicken, it's up to you. This makes plenty of sauce- I don't like dry General Tso's. After reading several reviews, I would just like to add that I must use VERY mild hot sauce, because I am definitely NOT someone who likes super-hot stuff and several have complained that it's too hot. I would have to say that it probably varies according to your brand of hot sauce, so be warned! :-)

Provided by DragonFly2

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large boneless skinless chicken breasts
1/2 cup soy sauce
1 cup water
6 tablespoons hot sauce (tobasco)
1 cup white sugar
2 chicken bouillon cubes or 1 tablespoon chicken base
2 teaspoons ginger
2 tablespoons cornstarch, in 4 tbs water to thicken
1 (16 ounce) package of frozen Chinese vegetables, cooked to package directions
4 cups cooked white rice

Steps:

  • Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
  • Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
  • Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
  • Serve this chicken over the veggies and rice.

Nutrition Facts : Calories 617.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 75.8, Sodium 3187.2, Carbohydrate 110.2, Fiber 1.1, Sugar 51.2, Protein 33.8

GENERAL TSO'S CHICKEN



General Tso's Chicken 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 Recipes     Asian     Chinese

Time 40m

Yield 4

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, Carbohydrate 52.6 g, Cholesterol 161.4 mg, Fat 243.7 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 41.7 g, Sodium 949.2 mg, Sugar 11.1 g

SHEET-PAN GENERAL TSO'S CHICKEN



Sheet-Pan General Tso's Chicken image

With this easy sheet-pan recipe, you get all the flavor of General Tso's chicken, just without the frying, the breading, or the splattering all over your stove! Sweet, slightly spicy and umami-rich, this Chinese-restaurant classic is just as good (or perhaps, even better) when made at home. Serve it up on a bed of rice, and you won't miss the take-out version one bit!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 14

3 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 package (20 oz) boneless skinless chicken thighs
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon natural rice vinegar
1 tablespoon chili garlic sauce
1 tablespoon sesame oil
4 cups broccoli florets
1/4 cup sliced green onions
1 teaspoon sesame seed

Steps:

  • Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. Pour melted butter in pan, and tip pan side to side to spread evenly. In small bowl, mix salt, pepper, garlic powder and ginger. Rub salt mixture on chicken thighs, and place in pan. Roast 15 minutes; turn.
  • In large bowl, mix soy sauce, brown sugar, vinegar, chili garlic sauce and sesame oil. Add broccoli florets; toss to coat. Using slotted spoon, place florets in single layer around chicken. Brush chicken with remaining soy mixture left in bowl.
  • Roast 8 to 12 minutes longer or until juice of chicken is clear when thickest part is cut (at least 165°F) and broccoli is tender. Top with green onions and sesame seed.

Nutrition Facts : Calories 340, Carbohydrate 9 g, Cholesterol 160 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 8 g, ServingSize About 1 1/2 Thighs and 1/2 Cup Broccoli, Sodium 890 mg, Sugar 4 g, TransFat 0 g

GENERAL TSO'S CHICKEN RECIPE BY TASTY



General Tso's Chicken Recipe by Tasty image

Here's what you need: vegetable oil, rice wine, soy sauce, boneless, skinless chicken thighs, flour, salt, vegetable oil, fresh garlic, fresh ginger, dried chili pod, rice wine, soy sauce, rice wine vinegar, sugar, cornstarch, water, green onion, white rice

Provided by Michael Price

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

8 cups vegetable oil, for frying
1 cup rice wine
¼ cup soy sauce
1 lb boneless, skinless chicken thighs, cubed
1 cup flour
1 tablespoon salt
1 tablespoon vegetable oil
2 cloves fresh garlic, minced
1 teaspoon fresh ginger, grated
½ cup dried chili pod
¼ cup rice wine
¼ cup soy sauce
¼ cup rice wine vinegar, may substitute with white wine vinegar
¼ cup sugar
½ tablespoon cornstarch
½ tablespoon water
¼ cup green onion, chopped
white rice

Steps:

  • In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
  • In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
  • Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
  • Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
  • In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
  • Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
  • Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
  • Add cooked chicken pieces, stirring them to coat with the sauce.
  • Remove from heat and garnish with green onions and rice.
  • Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
  • Enjoy!

LOWER FAT BAKED GENERAL TSO'S CHICKEN



Lower Fat Baked General Tso's Chicken image

This one is from the Rock Recipes website. It cuts fat and calories by baking the breaded chicken instead of frying it. This would also make a great sauce for grilled chicken wings.

Provided by PSU Lioness

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs boneless chicken thighs or 3 lbs boneless skinless chicken breasts, cut in strips
1 egg
2 tablespoons water
1 cup flour
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 tablespoons ground ginger
2 teaspoons salt
4 tablespoons soya sauce
4 tablespoons rice wine vinegar (white wine vinegar is fine in a pinch)
1/4 cup water
2 tablespoons toasted sesame seed oil
2 tablespoons hot chili paste (use (to taste) or 2 tablespoons hot chili sauce, if you don't like it very hot (use (to taste)
1/2 teaspoon salt
2 teaspoons cornstarch
3 minced garlic cloves
3 tablespoons freshly grated ginger
1 cup sugar
1/4 cup water
rice (for serving)

Steps:

  • Whisk together egg and 2 tbsp water to make an egg wash.
  • Combine flour, black pepper, cayenne pepper, ground ginger and salt in a shallow dish.
  • Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
  • Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
  • Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.
  • While the chicken is baking, prepare your sauce. Don't walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
  • In a small bowl, combine soy sauce, rice wine vinegar, 1/4 c water, toasted sesame seed oil, hot chili paste, salt, corn starch, garlic and ginger. Set aside.
  • In a medium saucepan, combine sugar and 1/4 c water.
  • Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel.
  • When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.
  • Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
  • Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.

Nutrition Facts : Calories 766.8, Fat 40.4, SaturatedFat 10.8, Cholesterol 221.7, Sodium 1826.9, Carbohydrate 55.1, Fiber 1.5, Sugar 33.8, Protein 44.3

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From azestybite.com


BAKED GENERAL TSO’S CHICKEN - KIRBIE'S CRAVINGS
2016-11-09 Instructions. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Add whisked eggs to a small bowl and set aside. Add cornstarch to a wide bowl and set aside. Dip a piece of chicken in egg, shaking a few times to get off excess egg.
From kirbiecravings.com


GENERAL TSO'S CHICKEN RECIPE | RECIPES.NET
2022-03-21 Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients. Add the rice vinegar, soy sauce, hoisin sauce, water, sugar, and a tablespoon of cornstarch in a small bowl and whisk together.
From recipes.net


GENERAL TSO’S CHICKEN RECIPE - NATASHASKITCHEN.COM
2020-07-21 Set aside. In a separate dish, combine all the ingredients for your sauce together. Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking. Add the garlic, ginger and pepper flakes.
From natashaskitchen.com


LIGHTER GENERAL TSO'S CHICKEN - DAMN DELICIOUS
2014-05-23 Place into oven and bake until golden brown and crisp, about 13-15 minutes. In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy sauce, brown sugar and cornstarch until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. Serve immediately.
From damndelicious.net


GENERAL TSO’S CHICKEN – QUICK + OVEN BAKED – VANILLA BEAN ONLINE
2015-05-11 Wikipedia states that the dish has absolutely no connection to the actual General Tso, (Zuo Zontang – 1812–1885), a Qing Dynasty general and statesman. In fact, this recipe may not have even been created in Asia. They say it was likely “invented” in America and then brought back to Asia circa 1949. Although, a restaurant in Taiwan counters this theory and …
From stephaniemormina.com


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