General Tsos Chicken Take Out Fakeout Recipes

GENERAL TSO'S CHICKEN; TAKE OUT FAKE OUT

Steps:

• Prepare rice according to directions
• In a large frying pan, heat oil over medium heat
• Meanwhile, cut the chicken into bite-sized chunks and coat with cornstarch
• Once the oil is warm, add the chicken and cook until done, turning occasionally
• Meanwhile, whisk together the sauce ingredients
• After the chicken is cooked, remove it from the pan and place on a wire cooling rack to let oil drip off
• Drain the oil (except for about 1 tablespoon) and add the cayenne pepper, garlic, and ginger
• Cook for about 30 seconds then add the diced red pepper 9. Once the pepper has softened slightly, add the chicken and sauce to the pan, stirring to coat 10. Serve chicken warm over rice and garnish with sesame seeds

GENERAL TSO'S CHICKEN (TAKE OUT FAKEOUT)

Steps:

• Step by step.
• Prepare rice according to package instructions.
• Blanch (slightly steam) the broccoli. It should still be fairly crisp.
• In a small bowl, prepare the sauce by whisking together 1 tablespoon of cornstarch and the water first, then add the chicken broth, garlic, ginger, honey, soy sauce and pepper flakes.
• Adjust the pepper flakes to your taste. I used only 1/2 tablespoon so my kids could eat it.
• Heat the vegetable oil in a large skillet or wok over medium high heat.
• In another small bowl, mix the remaining 3 tablespoons of cornstarch, salt and pepper.
• Throw the chicken pieces into the cornstarch mixture and toss to coat.
• Working in batches, brown the chicken in the oil.
• Once all the chicken is browned, put it all back into the skillet.
• Add the broccoli and the sauce.
• Cook over for a few minutes more until the chicken is cooked through and the sauce is thickened.
• Serve the chicken and broccoli mixture over rice.
• Garnish with green onion and sesame seeds if desired.

CHINESE TAKE-OUT GENERAL TSO'S CHICKEN

Steps:

• In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
• In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.
• In a heavy pot over medium heat, heat 3 inches of oil to 360ºF.
• Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
• Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
• Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
• To serve, sprinkle green onions over the top and serve hot with rice.