Noble House Generals Chicken Recipes

GENERAL'S CHICKEN

Steps:

• For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender.
• Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny.
• Remove any excess flour from chicken and transfer to a sheet tray.
• Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.)
• For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol chile. Turn down heat and let simmer while making slurry.
• For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute.
• Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely.
• Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious.
• Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness).
• With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel.
• For garnish: Garnish with chile oil, chile flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted).

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.

NOBLE HOUSE GOVERNOR'S CHICKEN

Steps:

• Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well.
• Heat the 2 cups oil in a wok or frying pan to 280F (medium to medium high heat), or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander.
• Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.
• Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well.
• Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the optional cocktail peanuts and toss 3 times.
• Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve.

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!

NOBLE HOUSE CHINESE SPARERIBS

Steps:

• In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns). Add salt, soy sauce, vinegar and water.
• Bring to a boil for 1 minute, reduce heat and simmer for 30 minutes or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).
• Stir sauce ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.

NOBLE HOUSE CHINESE CHICKEN SALAD

Steps:

• In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.
• In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves.
• Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.
• NOTE: To make crispy rice noodles, fry the noodles in oil heated to 350 degrees F until they're crisp, 1 to 2 minutes; drain on paper towels.

NOBLE HOUSE HAPPY FAMILY

Steps:

• Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
• Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
• Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
• Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.