how to make a source for the general cho's chicken?

Answer 1

Chinese Imperial Palace General Tso's Chicken
Make sauce and refrigerate until needed:
1/2 C. Cornstarch
1/4 C. Water
1 1/2 tsp. minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 C. Sugar
1/2 C. Soy Sauce
1/4 C. White Vinegar
1/4 C. Sherry (I have used a white wine before as well)
1 can condensed Chicken Broth
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Meat
3 lbs. boneless, skinless chicken, cut into chunks
1/4 C. Soy Sauce
1 egg, beaten
1 C. Cornstarch
2 C. sliced Green Onions
8 small dried Hot Peppers, seeds removed (Get these the produce section in a grocery store)

Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.

Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point..), and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.
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Answer 2

General Tso!!!

1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 – 4 cups oil for deep-frying and stir-frying, as needed
PREPARATION:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

I am with you...this stuff is great but if it's not prepared right it sucks too...lol. Enjoy!

Answer 3

General Tso's chicken
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(Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau)

Serves 4
Ingredients:

4 large chicken legsVegetable oil
1 egg 1/2 tbsp cornstarch
1/2 tbsp vegetable oil

Sauce 1:

2 green onions 1.5 tbsps light soy sauce
1.5 tbsps mushroom soy sauce 1.5 tbsps rice wine or dry sherry
2 .5 inch piece fresh ginger grinding of fresh pepper
3 tbsps chicken bouillon 1 tsp brown sugar
1 tbsp cornstarch

Sauce 2:
1 tsp rice or cider vinegar 1 tsp sesame oil (optional)
.5 tbsp chili paste (more if you like hot food)

Method:

Bone and cut the chicken into .5 inch pieces, combine it with the
egg, oil and cornstarch. Combine the ingredients for Sauce 1. Warm 2
serving dishes, one lined with paper towel, in a 250 degree oven. Fill a
wok to a depth of 1.5-2 inches with oil, heat to high (400deg), or a
day-old cube of bread browns in just under a minute. Heat for another 4
mins. Put the chicken pieces in the oil, then stir fry for 3 mins.
Remove the chicken, and keep warm in the paper-lined dish in the oven.
Empty the oil from the wok, reduce the heat to medium (350deg) and stir
in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle sauce
2 over the chicken, stir fry for another minute, then turn into the warm
serving dish. Scrape the sauce over the chicken, and serve at once.

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General Tso's Chicken
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1/2 cup cornstarch 3 pounds dark deboned chicken meat
1/4 cup water cut into large chunks
1 1/2 tsp minced garlic 1/4 cup soy sauce
1 1/2 tsp minced ginger 1 tsp white pepper
3/4 cup sugar 1 egg
1/2 cup soy sauce 1 cup cornstarch
1/4 cup white vinegar 1 cup salad oil
1 1/2 cups hot chick broth 2 cups scallions, diced
1 tsp M.S.G. (optional) 16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and
MSG and stir until sugar disolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in
egg. Add cornstarch until chicken is coated evenly. Add oil to help
separate chicken pieces. Divide chicken into small quantities and
deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a
small amount of oil in wok and heat until wok is hot. Add scallions and
peppers and stirfry briefly. Stir sauce; add to wok. Place chicken in
sauce and cook until sauce thickens. Add either cornstarch or water as
needed. Serve with rice. Serves 6-8.


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General Tso's Chicken
*********************

Quoting from the article the recipe was contained in,

"The dish is not difficult to make and can be prepared partially
in advance. The crunch texture of the chicken pieces is
achieved by coating them with egg and cornstarch, then
deep-frying them twice - once to cook them through and once at a
higher temperature to make them brown and crisp. The velvety
sweet-sour sauce, which is combined with the chicken at the last
minute, provides a wonderful counterpoint. The amount of heat
is your option. Sixteen small dried red peppers provide a
moderate amount of heat. Add more or less to taste, but be
careful not to bite into one. They are dynamite!"

Chicken:
1 lb boned, skinned chicken (thigh or breast) into 2 inch chunks
4 to 5 green onions, cut diagonally into 1" pieces
1 egg 1 tbsp cornstarch
Vegetable oil about 16 small dried chilis
1 Clove garlic, minced 1/4 tsp grated fresh ginger

Sauce:
4 tsp cornstarch 4 tsp sugar
4 tsp rice vinegar 6 tbsp soy sauce
1/4 C chicken broth 1/4 C water
1/4 C dry sherry wine

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350 F. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may be
fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers
and cook until blackened. Add onions and stir-fry about one minute.
Add garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and
cook until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers.
Cook, stirring until thickened and bubbly. Add chicken and cook,
stirring, until well coated and heated through. Serve over rice. Makes
3 to 4 servings.


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General Tso's Chicken
*********************

Following is yet another recipe for General Tso's chicken. The
seasoning sauce is the tricky part of the dish. Instead of thickening
with corn starch as in most Chinese dishes, it is necessary to
caramelize the mixture, as in making candy. I suspect some restaurants
use honey as the sweetener in the sauce instead of sugar.

Ingredients:

2 whole chicken breasts 1 orange rind, minced
2+ hot peppers, crushed 1 tbsp ginger, minced
1/2 cup cornstarch 1/3 cup fried peanuts, chopped

Batter: Seasoning sauce:

1 egg 6 tablespoons sugar
1/4 cup beer 3 tablespoons cider vinegar
2 tablespoons soy sauce 5 tablespoons soy sauce
1/2 teaspoon salt 1 teaspoon cornstarch
1/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
dash of pepper

1-3) Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix
batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2
hour. Mix seasoning sauce.

4) Coat each piece of chicken well with cornstarch. Arrange chicken
on well-floured wax paper.

5) Heat 2-3" of oil in a pan until very hot. Fry chicken for 30
seconds. Drain well on a cookie sheet covered with paper towels.

6) Reheat oil over high heat until very hot. Refry chicken until
crispy and golden brown. Drain again and keep hot in oven.

7) Heat 2 tablespoons oil in wok over medium heat. Fry orange
rind until golden brown. Add chili and ginger, stir-frying 20
seconds. Mix in seasoning sauce and heat to boil, stirring
constantly until foam subsides and the sauce thickens slightly
and turns to glaze (about 2 minutes or more). Add fried chicken,
tossing to coat well. Sprinkle chopped peanuts on top.


*********************
General Tso's Chicken
*********************

1 egg Sauce
1 TBSP cornstarch
1 lb boned, skinned chicken cut from 4 tsp cornstarch
thigh or breast into 2 inch chuncks 4 tsp sugar
Vegetable oil 4 tsp rice vinegar
About 16 small dried hot red chili peppers 6 TBSP soy sauce
4 to 5 green onions, cut 1/4 C chicken broth
diagonally into 1" pieces 1/4 C water
1 Clove garlic, finely minced 1/4 C dry sherry wine
1/4 tsp grated fresh gingerroot

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and
cook until blackened. Add onions and stir-fry about one minute. Add
garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook
until crisp and golden brown. Drain on paper towels.


Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through. Serve over rice. Makes 3 to 4
servings.

General Tso's Chicken

1/2 cup cornstarch
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup water
1 1/2 tsp minced garlic
1/4 cup soy sauce
1 1/2 tsp minced ginger
1 tsp white pepper
3/4 cup sugar
1 egg
1/2 cup soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1 1/2 cups hot chicken broth
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger,
sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G.
and stir until sugar disolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken into small quantities and deep-fry at
350 degrees until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add
scallions and peppers and stir-fry briefly. Stir sauce; add to wok.
Place chicken in sauce and cook until sauce thickens. Add either
cornstarch or water as needed. Serve with rice. Serves 6 - 8.


General Tso's Chicken

1 egg Sauce
1 TBSP cornstarch
1 lb boned, skinned chicken cut from 4 tsp cornstarch
thigh or breast into 2 inch chuncks 4 tsp sugar
Vegetable oil 4 tsp rice vinegar
About 16 small dried hot red chili peppers 6 TBSP soy sauce
4 to 5 green onions, cut 1/4 C chicken broth
diagonally into 1" pieces 1/4 C water
1 Clove garlic, finely minced 1/4 C dry sherry wine
1/4 tsp grated fresh gingerroot

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and
cook until blackened. Add onions and stir-fry about one minute. Add
garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook
until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through. Serve over rice. Makes 3 to 4
servings.