Cheap Easy General Tsos Chicken Recipes

EASY GENERAL TSO'S CHICKEN

Steps:

• In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.
• In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.
• Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.
• Divide rice among 4 bowls. Divide chicken mixture over rice.

SUPER-EASY GENERAL TSO CHICKEN

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.

EASY GENERAL TSO'S CHICKEN

Steps:

• In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and 1/8 teaspoon pepper. Add the chicken pieces to the bowl, tossing to coat.
• Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.
• Once the oil is hot, shake off any excess flour mixture from the chicken pieces and add them to the oil in batches. (See Note.)
• Cook the chicken pieces in batches, turning as needed, until golden brown and cooked through. Using a slotted spoon, transfer the cooked chicken to the paper towel-lined plate then make the sauce.
• In a small bowl, whisk together the cornstarch and soy sauce to make a slurry. Set the slurry aside.
• Add the vegetable oil to a large saucepan set over medium heat. Once the oil is hot, add the chilies, garlic and ginger and cook, stirring constantly, until the garlic is golden brown, about 1 minute.
• Stir in the rice wine vinegar, hoisin, brown sugar, chicken stock and sesame oil.
• Stir in the slurry, bring the sauce to a simmer and cook it until it thickens to the consistency of syrup, about 1 minute.
• Return the chicken to the pan and toss to coat.
• Serve the chicken topped with scallions.
• You can test if the oil is hot enough by adding one piece of the chicken to the pan. If it bubbles and floats, the oil is the correct temperature.
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EASY GENERAL TSO'S CHICKEN

Steps:

• Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
• Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5-7 minutes.
• Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
• Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
• Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.

GENERAL TSO'S CHICKEN

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.

EASY GENERAL TSO'S CHICKEN

Steps:

• Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
• Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
• Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
• Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
• Serve over rice.

CHEAP & EASY GENERAL TSO'S CHICKEN

Steps:

• Take chicken breast and cut into halve length wise.
• Cut the halves into one inch "cubes" (they don't come out cuboidal in shape but chunks, this is perfect).
• In a medium bowl mix egg whites, soy sauce, 1 tablespoon of each onion powder, garlic powder, salt and pepper.
• Add chicken pieces to egg white mixture and allow to marinade for at least 15 minutes, this process is called velveting, it is an asian technique that although I myself found odd, really does allow for the chicken to maintain its moisture during the cooking process.
• In another bowl mix flour, paprika and remainder of spices.
• Place marinaded chicken pieces into flour mixture, ensuring pieces are completely dredged.
• In a medium sauce pan heat canola oil until hot.
• Once oil is ready drop dredged chicken pieces allowing to crisp and turn light golden brown, flip and cook other side until lightly golden brown.
• Once chicken is cooked, I remove from frying pan and place on a cookie sheet that has been lined with paper towel to absorb the excess oil, by giving the cooked pieces enough space to not over lap you will maintain the crispness and not feel the guilt of eating something fried.
• In a small pot heat Trader Joe's General Tso's sauce until it simmers, remove from heat.
• Your ready to plate and serve! I serve this with a mound of basmati rice in the middle of the plate, place the chicken on top and surround the mound of rice with steamed broccoli and drizzle about 1/6 cup of sauce over the entire dish and then sprinkle sesame seeds throughout. It looks fresh, clean and restaurant quality! Enjoy!

TRISHA'S EASY GENERAL TSO'S CHICKEN

Steps:

• In a large bowl, mix 1/2 cup of cornstarch and 3 eggs thoroughly.
• Toss chicken in mixture to coat.
• In a small bowl, combine the rest of the cornstarch, rice vinegar, rice wine, sugar, and soy sauce.
• Heat 1-2 inches of peanut oil in a wok over medium-high heat.
• Fry chicken in small batches long enough to cook through, but not golden brown.
• Remove from pan and place on a paper towel.
• Leave a tablespoon or two of peanut oil in the wok.
• Add chicken and chili pods to the wok and stir fry until crispy and brown.
• Once chicken is done, add the sauce mixture over the chicken in the wok and toss over heat until sauce thickens.
• Serve immediately.
• Goes great with fried rice and an egg roll.