General Tso's chicken?

Question

does anyone know a recepie for the sauce?

i don't need to know about the chicken just the sauce i'm a vegan and i make tofu chicken (not real chicken) i wanted to see if i can use the sauce with it even if it's not completly vegan i can substitute things thanks

Answer 1

General Tso's Chicken

Sauce Only:

1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
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).

Answer 2

1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp 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 bonds too well, 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 (350-400o). 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.

Answer 3

General Tso’s Chicken
Makes 4 servings

Ingredients:

1 1/2 pounds chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
oil for frying

Sauce:

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 chilli paste with garlic
10 black peppercorns

1 tablespoon oil for vegetable 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, wine, sugar, hoisin, chilli 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 vegetables.

Add the sauce and stir until thickened then add the chicken to heat through and coat.

Serve on or with rice on the side.

Answer 4

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment


In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.