General Tsos Chicken Take Out Fakeout Recipes

GENERAL TSO CHICKEN

Steps:

• Marinate the chicken with soy sauce, minced garlic, salt, pepper, corn starch, rice flour, soda water, and egg.
• Massage everything together; you want a thick but slightly runny consistency; add more rice flour or soda water if needed. Rest for 20 minutes.
• Mix 2.5 tbsp of soy sauce, 1.5 tbsp of Hoisin Sauce, 3-4 tbsp of Honey, 1.5 tbsp of minced garlic, 1 tbsp of freshly grated ginger, 1.5 tbsp of rice vinegar, 1 tsp of crushed red pepper.
• Add in oil (enough to cover the chicken) in a pan, and turn the heat to medium-high. Once the oil is hot, add in the chicken and deep fry for 6-7 minutes or until golden brown.
• Optional: remove the chicken, set aside. Turn the heat up to high, add back in the chicken, and deep fry for 1-2 minutes.
• Add the sauce mixture to a separate pan, and let it simmer on medium heat for 2-3 minutes.
• Combine 2 tbsp of corn starch with 3 tbsp of cold water. Pour in the corn starch mixture into the pan, grate in fresh orange zest, and simmer for another 30 seconds.
• Add in the crispy chicken, sesame seeds, and toss on high heat for 1 minute.

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.

GENERAL TSAO'S CHICKEN II

Steps:

• Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• 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.

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.

GENERAL TSO'S CHICKEN

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.