Joes General Tso Chicken Recipes

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JOE'S GENERAL TSO'S CHICKEN



Joe's General Tso's Chicken image

General Tso's Chicken is a perfect combination of sweet and spicy flavors. It is found in a lot of Chinese buffets and take-out places. You can try substituting gin for the rice wine if you'd like.

Provided by joe harrington

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 3

Number Of Ingredients 12

4 cups vegetable oil for frying
3 eggs
½ cup cornstarch
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
5 dried red pepper pods
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons white sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
3 green onions, thinly sliced

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in 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.
  • Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.

Nutrition Facts : Calories 865.3 calories, Carbohydrate 61.7 g, Cholesterol 277.2 mg, Fat 52.6 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 8.7 g, Sodium 1208 mg, Sugar 13.5 g

JOE'S GENERAL TSO CHICKEN



Joe's General Tso Chicken image

My husband loves this recipe. I've taken several recipes and tweaked them till I got it exactly how I want. This recipe makes plenty of sauce so you shouldn't have to double it. You can use vegetable oil in the recipe, but I think peanut oil makes it taste much better.

Provided by Shanie Searing

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 -1 1/2 lb boneless skinless chicken thighs
1/4 cup soy sauce
1 teaspoon pepper
1 large egg
1 cup cornstarch
1/2 cup peanut oil, as needed
1/4 cup soy sauce
1 tablespoon minced garlic
1 tablespoon ground ginger
1/4 cup hoisin sauce
3 tablespoons sugar
1 tablespoon cooking sherry or 1 tablespoon red wine
2 tablespoons rice vinegar
3 -4 cups peanut oil (for deep frying)
8 dried hot red chili peppers
1/4 cup green onion, sliced
1 tablespoon peanut oil

Steps:

  • Mix all sauce ingredients together in a medium bowl, stir and refrigerate until needed.
  • Cut chicken into 1-inch cubed pieces.
  • Place in large bowl and add 1/4 cup soy sauce and pepper.
  • Stir in egg.
  • Gradually add cornstarch until well coated. Will be very sticky.
  • Add up to a 1/2 cup oil as needed to separate chicken. Will still be sticky, but easier to manage.
  • Fry chicken in small batches at 350 degrees until crispy. About 4 minutes per batch.
  • Drain on paper towels.
  • In a wok (or in a pinch use large spaghetti pot) heat 1 tablespoon of oil over medium to medium high heat.
  • Add chili peppers and onions Stir fry for 30 seconds.
  • Add sauce mixture to wok stirring until sauce thickens to a nice glaze.
  • Remove from heat.
  • Add chicken stirring until well coated.
  • Serve with steamed broccoli and rice.

Nutrition Facts : Calories 2098.7, Fat 198.8, SaturatedFat 34.2, Cholesterol 141.4, Sodium 2391.6, Carbohydrate 51.5, Fiber 1.9, Sugar 15.2, Protein 28.9

GENERAL TSO'S CRISPY CHICKEN SANDWICH



General Tso's Crispy Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 4h

Yield 4 servings

Number Of Ingredients 33

1/2 cup hoisin sauce
1/4 cup rice wine vinegar or rice vinegar
3 tablespoons soy sauce
3 tablespoons granulated sugar
1 tablespoon cornstarch
4 boneless, skinless chicken thighs
1 1/2 quarts (6 cups) vegetable oil
1 cup buttermilk
2 large eggs
1 1/2 cups cornstarch
1/2 cup self-rising flour
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
3 to 5 dried Szechuan peppercorns, crushed
2 cloves garlic, minced
4 large Hawaiian rolls
Butter, for the rolls
2 tablespoons toasted sesame seeds
Chinese Slaw, recipe follows
Chinese Hot Mustard, recipe follows
2 tablespoons thinly sliced green onions
2 carrots, julienned
1 medium head napa cabbage, shredded
1 red Fresno chile, seeds and ribs removed, julienned
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 cup boiling water
1/4 cup dry English-style mustard, such as Coleman's
1/2 cup mayonnaise
1 clove garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper, optional

Steps:

  • For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
  • For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
  • In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits.
  • Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes.
  • For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
  • While the fried chicken is still hot, submerge it in the warm sauce to coat.
  • For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown.
  • Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard.
  • In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes.
  • Whisk the boiling water and mustard together in a bowl. Let cool completely.
  • Mix in the mayonnaise and garlic, then season with salt and pepper if desired.

GENERAL TSO'S CHICKEN



General Tso's Chicken image

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

1 1/2 cups (335 grams) broccoli florets
1 1/2 quarts (1.8 liters) vegetable oil, plus 2 tablespoons (30 milliliters) for stir-frying
2 pounds (900 grams) boneless chicken thighs, cut into 1-inch (3-centimeter) dice
1 1/2 cups (335 grams) tempura flour, plus 1 cup (223 grams) for dredging
1 cup (240 milliliters) cold water
1/2 onion, cut into large dice
10 to 12 whole dried Thai chiles
1/2 tablespoon (8 grams) minced ginger root
1/2 tablespoon (5 grams) chopped garlic
1/2 cup (90 milliliters) oyster sauce
1 tablespoon (15 milliliters) hoisin sauce
1 tablespoon (15 milliliters) chili garlic sauce
1/2 cup (95 grams) sugar
6 tablespoons (90 milliliters) white vinegar
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (7 grams) cornstarch mixed with 1 tablespoon (15 milliliters) water
1 drop red food coloring (optional)
3 scallions, sliced on the bias

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.

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