GENERAL TSO'S CHICKEN RECIPE
General Tso's Chicken is a Chinese takeout go-to. Make it all in one dish in the comfort of your home for a sweet and spicy treat!
Provided by Natalya Drozhzhin
Categories Easy
Time 30m
Number Of Ingredients 13
Steps:
- Cut chicken into 1-inch cubes. Toss each piece with cornstarch. 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. Sautee for about 30 seconds.
- Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!
Nutrition Facts : Calories 413 kcal, Carbohydrate 24 g, Protein 20 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 977 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
GENERAL TSO'S CHICKEN
A staple of American Chinese restaurants, General Tso's chicken is typically deep fried and then tossed with broccoli in a sweet and spicy sauce. This take features breaded and baked chicken, steamed broccoli, brown rice and a drizzle of sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt. Let sit covered for 10 minutes. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Dredge the chicken strips in the cereal. Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. Let rest for 5 minutes, then cut into large bite-size pieces.
- Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the garlic, ginger and dried chiles. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Simmer gently for 8 to 10 minutes. The sauce should be thick, but pourable. Keep warm.
- Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.
- Divide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Serve the rice on the side. Garnish with the sliced scallions.
Nutrition Facts : Calories 511 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 83 milligrams, Sodium 739 milligrams, Carbohydrate 73 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams
GENERAL TSO'S CHICKEN (TSO CHUNG GAI)
Make and share this General Tso's Chicken (Tso Chung Gai) recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix together egg, salt, black pepper, and cornstarch in a bowl.
- Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
- In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
- Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
- With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
- Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
- turn off heat, and remove chicken with a wire strainer and drain over a bowl.
- Pour off all but 1 1/2 tbsp. of the oil from the wok.
- Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
- Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
- Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
- add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
- Place on platter; and garnish with steamed broccoli florets.
- Serve with rice.
DEB'S GENERAL TSO'S CHICKEN
A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.
Provided by Deb K
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
- Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.
Nutrition Facts : Calories 828.8 calories, Carbohydrate 91.9 g, Cholesterol 189.3 mg, Fat 37.3 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 688.7 mg, Sugar 50.4 g
GENERAL TSO'S CHICKEN
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
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 RECIPE BY TASTY
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
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!
SUPER EASY GENERAL TSO CHICKEN DINNER
This is the quick and easy way that I make General Tso's chicken when we want Chinese food. It's lower in fat than the deep-fried chicken version that Chinese restaurants serve. I'm sure others do it this same way, and I hesitated about posting such a simple "recipe", but I'm posting it here so that I can see the nutritional information.
Provided by AmyMCGS
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cube chicken and brown in oil in a large skillet.
- After chicken is done, add vegetables and stir-fry until crisp tender.
- Pour in sauce and simmer until heated through.
- Serve over rice.
GENERAL TSO'S CHICKEN
A favourite dish in Chinese restaurants, try making your own General Tso's chicken. It looks complicated but get all the components ready and it's quite easy
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 4 along with other dishes
Number Of Ingredients 21
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.
Nutrition Facts : Calories 430 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 3.1 milligram of sodium
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GENERAL TSO’S CHICKEN (CRISPY CHICKEN WITHOUT DEEP-FRYING)
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- Combine the chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let it marinate for 10 to 20 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat the stir-fry oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the chicken all at once and spread it out into a single layer in the skillet. Separate the chicken pieces with a pair of tongs or chopsticks.
GENERAL TSO’S CHICKEN RECIPE - TASTE OF ASIAN FOOD
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Reviews 41Published 2019-10-15Estimated Reading Time 8 mins
- Prepare the chicken. We use only chicken thigh meat in our General Tso’s Chicken recipe. Chicken breast meat is never a substitute because it is dry, and the texture is tougher than the thigh meat.
- Constitute the marinade. The marinade comprises of five ingredients: egg white, dark soy sauce, light soy sauce, Chinese rice wine, and cornstarch. Let’s look at the reason behind why we use these ingredients to marinate the chicken meat.
- Deep-fried the chicken meat. Coat with a unique flour mix. Coat the chicken meat with our special flour mix before deep-frying to create a crispy coating.
- Formulate the coating sauce. The next step of this General Tso’s Chicken recipe is to coat the fried chicken with the thick sauce. The sauce is the extension of the marinade.
- Coat the chicken with the sauce. Now we come to the final step of this recipe- coat the chicken with General Tso’s Chicken sauce. To do this, you need to get ready four ingredients – chopped ginger, chopped garlic, chopped scallion, and dried chili.
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- Sweet and Savory General Tso's Chicken sauce: In a large saucepan over medium-high heat, stir in the "Sweet and Savory General Tso's Chicken sauce" mixture. Cook the sauce until reduced by half and thickened. Set aside.
- Heat 1 tablespoon of oil in a large wok over high heat. Cook garlic, ginger, scallions, and whole chilies. Give them a quick stir for about 15 seconds. Do not burn. Add the "Sweet and Savory General Tso's Chicken sauce" into the wok. Bring the sauce to a vigorous boil then add the deep-fried chicken cubes. Stir to coat, by tossing the wok three to four times. Turn off the heat and transfer the chicken onto a plate and sprinkle with diced scallions, green part only, and sesame seeds. Serve and enjoy with rice.
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