Chinese Imperial Palaces General Tsos Chicken Recipes

GENERAL TSO'S CHINESE CHICKEN RECIPE - (4.2/5)

Steps:

• Place sauce ingredients in a quart jar with a lid and shake to mix. You can make ahead of time and refrigerate until needed, shaking again when you are ready to use it. To make the batter, beat the egg in a bowl. Once the egg is beaten, mix the soy sauce in well. Slowly add the cornstarch into the egg and soy sauce mixture, mixing until it is the consistency of peanut butter. Add chicken pieces to the batter and cover them using a fork and allow excess to drip off. Heat the peanut oil in a wok until medium high. Add chicken to hot oil and fry until crispy in wok. Cook up to 8 pieces at a time. Drain chicken on paper towel and keep warm in oven. Repeat until all chicken has been fried. Drain the oil from the wok. Add green onions and hot pepper to the wok and stir fry for 30 seconds. Stir sauce mixture in with the onions and pepper in the wok, and cook until thick. You will see it begin to bubble and thicken. Add chicken and broccoli to sauce and mix together quickly. Cook for just 1-2 minutes and serve over rice. Note: Want crispier chicken, and serve the sauce separate? Add about 3/4 cup plus 2 tablespoons of water and 2 dashes of soy sauce to to the sauce mixture with the broccoli and serve separately.

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.

GENERAL TSO'S CHICKEN

Steps:

• For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.
• For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.
• Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they're aromatic and beginning to soften, but not brown.
• Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.
• Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they're crisp and golden - agitating the pieces to make sure they don't stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.
• Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn't give you huge servings so it's best to offer another dish with it, as well as boiled rice.

CHINESE IMPERIAL PALACE GENERAL TSO'S CHICKEN

Steps:

• Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
• Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
• Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried.
• Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees.
• Add onions, peppers, and stir fry about 30 seconds.
• Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached.
• Add chicken to sauce in wok, and cook until hot and bubbly.
• Serve with fried or steamed rice. Enjoy!

CHINESE IMPERIAL PALACE GENERAL TSO'S CHICKEN

Steps:

• Sauce Preperation:.
• Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
• Make sauce and refrigerate until needed.
• Chicken Preperation:.
• Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
• Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point.), and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.
• Serve with fried or steamed rice.
• This does not reheat well, so eat in one sitting.

CHINESE IMPERIAL PALACE'S GENERAL TSO'S CHICKEN

Steps:

• Sauce: Put everytihng into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it. Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awfull at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1 tablespoon) in wok, and heat to 400 degrees. Add onions, peppers, and stir-fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice. This does not reheat well, so eat in one sitting.