General Tsos Chicken Wok Style Recipes

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.

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 RECIPE BY TASTY

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!

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.

GENERAL TSO'S CHICKEN WOK STYLE

Steps:

• Dredge the chicken in the flour and fry in the olive oil till golden brown.
• Combine all of the rest of the ingredients (except the cornstarch and water, cayenne pepper, carrots and green onions.) in a sauce pan and heat gently over medium heat.
• Remove the chicken from the wok and now add the cayenne pepper to the juicy mixture in the wok.
• stir fry it in without burning it.
• Now add the sauce to the wok and stir it in until all of the sugar is dissolved.
• Add the cornstarch and water and stir till thickened.
• Add the chicken with the green onions and stir in gently till coated.
• Remove and serve over rice and steamed julienned carrots.

GENERAL TSO'S CHICKEN (RESTAURANT QUALITY)

Steps:

• For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarchand water in bowl.
• Combine 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate 30 minutes.
• Heat oil in large skillet over medium heat until shimmering.
• Cook garlic, ginger, and pepper flakes until fragrant, about 1 minute.
• Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minute.
• Cover and keep sauce warm.
• For coating and frying: Whisk egg whites in shallow dish until foamy.
• Combine cornstarch, flour, baking soda, and remaining hoisin mixture in second shallow dish until mixture resembles course meal.
• remove chicken from marinade and pat dry with aper towels.
• Toss half of the chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere.
• Transfer coated chicken to plate and repeat with remaining chicken.
• Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees.
• Fry half of the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking.
• Transfer chicken to paper towel-lined plate.
• Return oil to 350 degrees and repeat with remaining chicken.
• To serve: Warm sauce over medium-low heat until simmering, about 1 minute.
• Add crispy chicken and toss to coat.
• Serving over rice or noodles would be awesome!