carol-whidbey-is
Well-known member
chicken batter and sauce to make. Please thank you.
Could anyone help me out looking for a good General's Tso
- Thread starter carol-whidbey-is
- Start date
dawn_mo
Well-known member
Hi Carol, take a look at the ones I posted inside.
I have made the first one and I thought it was very good. I have posted two others for you to look at too. If you want to look at pics of them, just go to RecipeZaar.com and put the numbers at the end of the recipe in the search spot. It will bring up the recipes with photos and the ratings. Yum, you have made me hungry for some spicy Chinese food!
Kirsten's note:
Mean Guy's General Tso's Chicken Recipe #52488
This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats smileys/wink.gif
by Kirstin in the Couv
40 min | 20 min prep
SERVES 4
1 lb chicken thigh, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.
I haven't made this one, but it also had high reviews on RecipeZaar.
General Tso's Chicken (Tso Chung Gai) Recipe #29210
A Chinese restaurant favorite. My personal favorite version. smileys/smile.gif
by Sue L
30 min | 20 min prep
SERVES 4
For the Chicken
1 large egg, beaten
1/4 teaspoon salt
1 pinch black pepper
2 tablespoons cornstarch
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
For the Sauce
2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons chinese rice wine vinegar
1 1/2 teaspoons dry sherry
For the Rest
peanut oil
cornstarch, for dusting
8 small dried hot chili peppers
1/4 cup finely sliced green onion
4 cups broccoli florets, steamed
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.
This one isn't exactly what you were asking for but I have made this and it was very good.
LinMarie's note:
Bourbon Chicken Recipe #45809
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.
by LinMarie
35 min | 15 min prep
SERVES 4
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
http://www.recipezaar.com/52488
I have made the first one and I thought it was very good. I have posted two others for you to look at too. If you want to look at pics of them, just go to RecipeZaar.com and put the numbers at the end of the recipe in the search spot. It will bring up the recipes with photos and the ratings. Yum, you have made me hungry for some spicy Chinese food!
Kirsten's note:
Mean Guy's General Tso's Chicken Recipe #52488
This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats smileys/wink.gif
by Kirstin in the Couv
40 min | 20 min prep
SERVES 4
1 lb chicken thigh, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.
I haven't made this one, but it also had high reviews on RecipeZaar.
General Tso's Chicken (Tso Chung Gai) Recipe #29210
A Chinese restaurant favorite. My personal favorite version. smileys/smile.gif
by Sue L
30 min | 20 min prep
SERVES 4
For the Chicken
1 large egg, beaten
1/4 teaspoon salt
1 pinch black pepper
2 tablespoons cornstarch
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
For the Sauce
2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons chinese rice wine vinegar
1 1/2 teaspoons dry sherry
For the Rest
peanut oil
cornstarch, for dusting
8 small dried hot chili peppers
1/4 cup finely sliced green onion
4 cups broccoli florets, steamed
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.
This one isn't exactly what you were asking for but I have made this and it was very good.
LinMarie's note:
Bourbon Chicken Recipe #45809
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.
by LinMarie
35 min | 15 min prep
SERVES 4
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
http://www.recipezaar.com/52488
marsha-tbay
Well-known member
General Tso's Chicken
I haven't made this, but since it's a family favorite and it looks pretty close to the General......
General Tsos Chicken
I found this recipe online in a chat room on July 11, 1995 from a fellow named Bob. He wrote, "This is not a purists General Tso's Chicken, (few are) but it is my familys favorite Chinese meal".
Ingredients:
1 1/2 pounds chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
oil for frying
3/4 cup water
3 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons white vinegar
3 tablespoons Mirin, sweet rice wine
3 tablespoons sugar
1 teaspoon Hoisin sauce
2 tablespoons chili paste with garlic
10 black peppercorns
1 tablespoon oil for veggie stir fry
2 cloves garlic, minced
1 teaspoon fresh ginger root, shredded
5 stalks bok choy, sliced against the grain
1 green bell pepper, seeded and cut into short strips
1 red bell pepper, seeded and cut into short strips
Preparation:
Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.
In a bowl combine water, soy sauce, cornstarch, vinegar, Mirin, sugar, Hoisin, chili paste and peppercorns. Note: If you desire a saucier GTC, increase the sauce ingredients by half
Heat the tablespoon of oil in a wok or large skillet and add the garlic and ginger. Stir-fry for a few moments and add the bok choy and peppers. Stir-fry for only a minute, undercooking the veggies.
Add the sauce and stir until thickened then add the chicken to heat through and coat.
Serve on or with rice on the side.
I haven't made this, but since it's a family favorite and it looks pretty close to the General......
General Tsos Chicken
I found this recipe online in a chat room on July 11, 1995 from a fellow named Bob. He wrote, "This is not a purists General Tso's Chicken, (few are) but it is my familys favorite Chinese meal".
Ingredients:
1 1/2 pounds chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
oil for frying
3/4 cup water
3 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons white vinegar
3 tablespoons Mirin, sweet rice wine
3 tablespoons sugar
1 teaspoon Hoisin sauce
2 tablespoons chili paste with garlic
10 black peppercorns
1 tablespoon oil for veggie stir fry
2 cloves garlic, minced
1 teaspoon fresh ginger root, shredded
5 stalks bok choy, sliced against the grain
1 green bell pepper, seeded and cut into short strips
1 red bell pepper, seeded and cut into short strips
Preparation:
Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.
In a bowl combine water, soy sauce, cornstarch, vinegar, Mirin, sugar, Hoisin, chili paste and peppercorns. Note: If you desire a saucier GTC, increase the sauce ingredients by half
Heat the tablespoon of oil in a wok or large skillet and add the garlic and ginger. Stir-fry for a few moments and add the bok choy and peppers. Stir-fry for only a minute, undercooking the veggies.
Add the sauce and stir until thickened then add the chicken to heat through and coat.
Serve on or with rice on the side.
Here's my favorite... from America's Test Kitchen... REC: Orange Chicken (aka General Tso's)
This is SO amazingly good, it is the only recipe I use now. The chicken is nice and crunchy, which is key for me...
Orange-Flavored Chicken (like General Tso’s)
America’s Test Kitchen, 7/23/2006
A skillet won’t work for the frying - it needs to be a large dutch oven or straight-sided pan with at least a 3 quart capacity.
Makes 4 Servings
Marinade and Sauce:
1-1/2 lb. boneless, skinless chicken thighs, trimmed of fat and cut in 1-1/2” pieces (an equal amount
of breast meat can also be used)
3/4 cup chicken broth (3/4 cup water + 1/2 tsp. Better Than Bouillon chicken base)
3/4 cup orange juice, plus 1-1/2 tsp. grated zest and 8 strips of orange peel
6 tbl. distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar
3 med. cloves garlic, minced (about 1 tbl.)
1 piece fresh ginger, grated (1 tbl.)
1/4 tsp. cayenne (I use oriental chili oil)
1 tbl. + 2 tsp. cornstarch
2 tbl. cold water
8 small whole dried red chilies (optional... for looks only)
For coating and frying:
3 large egg whites
1 cup cornstarch
1/4 tsp. cayenne (I omitted this)
1/2 tsp. baking soda
3 cups peanut oil (peanut oil is best for crispness, but you can use vegetable oil if needed)
1. For Marinade and Sauce: Place chicken pieces in a 1-gallon ziploc bag and set aside. Combine broth, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger and cayenne in large saucepan (at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup of pour over chicken in bag. Press out as much air as possible and seal bag, turning to coat all pieces. Refrigerate 30 to 60 minutes, but no longer.
2. Bring rest of sauce to boil in saucepan over high heat. In small bowl, stir together cornstarch in the cold water; whisk into the sauce. Turn down to simmer and stir occasionally until thick and translucent, about 1 minute. Remove from heat and stir in orange peel and chilies (sauce should measure 1-1/2 cups); set aside.
3. For coating: Place egg whites in pie plate; using fork, beat until frothy. In a second pie plate, whisk cornstarch, cayenne and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken in egg whites, turning to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over a baking sheet, separating some so they don’t stick together; repeat with rest of chicken.
4. To fry: heat oil in 11 to 12” dutch oven over high heat until oil registers 350 deg. on deep-fry thermometer. Carefully place half of chicken in oil, one piece at a time; fry until golden brown, about 5 min.,turning with tongs to fry evenly. Transfer chicken to large plate lined with paper towels. Return oil to 350 deg. and repeat with rest of chicken.
5. To serve: Reheat sauce over med-hi heat until simmering, about 2 minutes. Add chicken and toss gently until evenly coated. Serve immediately. Hint: I generally pile the chicken in a serving bowl, then drizzle the sauce over it so it stays crunchier.
NOTE: to make green onion curls like in the picture, cut off about 3” from the top of the white part. Now slice through the green part, lengthwise, until you reach the white part. Place in ice water until it curls. You can keep it in the ice water until you’re ready to use it for garnish.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=45218
This is SO amazingly good, it is the only recipe I use now. The chicken is nice and crunchy, which is key for me...
Orange-Flavored Chicken (like General Tso’s)
America’s Test Kitchen, 7/23/2006
A skillet won’t work for the frying - it needs to be a large dutch oven or straight-sided pan with at least a 3 quart capacity.
Makes 4 Servings
Marinade and Sauce:
1-1/2 lb. boneless, skinless chicken thighs, trimmed of fat and cut in 1-1/2” pieces (an equal amount
of breast meat can also be used)
3/4 cup chicken broth (3/4 cup water + 1/2 tsp. Better Than Bouillon chicken base)
3/4 cup orange juice, plus 1-1/2 tsp. grated zest and 8 strips of orange peel
6 tbl. distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar
3 med. cloves garlic, minced (about 1 tbl.)
1 piece fresh ginger, grated (1 tbl.)
1/4 tsp. cayenne (I use oriental chili oil)
1 tbl. + 2 tsp. cornstarch
2 tbl. cold water
8 small whole dried red chilies (optional... for looks only)
For coating and frying:
3 large egg whites
1 cup cornstarch
1/4 tsp. cayenne (I omitted this)
1/2 tsp. baking soda
3 cups peanut oil (peanut oil is best for crispness, but you can use vegetable oil if needed)
1. For Marinade and Sauce: Place chicken pieces in a 1-gallon ziploc bag and set aside. Combine broth, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger and cayenne in large saucepan (at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup of pour over chicken in bag. Press out as much air as possible and seal bag, turning to coat all pieces. Refrigerate 30 to 60 minutes, but no longer.
2. Bring rest of sauce to boil in saucepan over high heat. In small bowl, stir together cornstarch in the cold water; whisk into the sauce. Turn down to simmer and stir occasionally until thick and translucent, about 1 minute. Remove from heat and stir in orange peel and chilies (sauce should measure 1-1/2 cups); set aside.
3. For coating: Place egg whites in pie plate; using fork, beat until frothy. In a second pie plate, whisk cornstarch, cayenne and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken in egg whites, turning to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over a baking sheet, separating some so they don’t stick together; repeat with rest of chicken.
4. To fry: heat oil in 11 to 12” dutch oven over high heat until oil registers 350 deg. on deep-fry thermometer. Carefully place half of chicken in oil, one piece at a time; fry until golden brown, about 5 min.,turning with tongs to fry evenly. Transfer chicken to large plate lined with paper towels. Return oil to 350 deg. and repeat with rest of chicken.
5. To serve: Reheat sauce over med-hi heat until simmering, about 2 minutes. Add chicken and toss gently until evenly coated. Serve immediately. Hint: I generally pile the chicken in a serving bowl, then drizzle the sauce over it so it stays crunchier.
NOTE: to make green onion curls like in the picture, cut off about 3” from the top of the white part. Now slice through the green part, lengthwise, until you reach the white part. Place in ice water until it curls. You can keep it in the ice water until you’re ready to use it for garnish.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=45218
Fuchsia Dunlop's Tso's chicken is great, too; she studied in China
for years and cooked there, too. Hers is not as sweet as the Americanized version of Tso's ... I've made this about 5 times now...it is tremendous. If you can't find potato starch, cornstarch works fine. Also, regular tomato paste is good, too, in this recipe.
http://www.nytimes.com/2007/02/04/magazine/04food.t.html?_r=1&pagewanted=2&oref=slogin
for years and cooked there, too. Hers is not as sweet as the Americanized version of Tso's ... I've made this about 5 times now...it is tremendous. If you can't find potato starch, cornstarch works fine. Also, regular tomato paste is good, too, in this recipe.
http://www.nytimes.com/2007/02/04/magazine/04food.t.html?_r=1&pagewanted=2&oref=slogin
carol-whidbey-is
Well-known member
Thank you everyone will be making tonight will let you know