Does anybody know the recipe for General Tso's Chicken?

Answer 1

Enjoy!

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 onions
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.

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

10 ounces chicken legs, deboned
2 tablespoons sugar
2 cups soya oil
2 tablespoons soy sauce
1 tablespoon gingerroot, minced
1 1/2 teaspoons vinegar
2 scallions, chopped
2 tablespoons cornstarch
1 tablespoon garlic, minced
1/4 cup chicken stock
2 tablespoons dry chili pepper
1 teaspoon sesame oil
MARINADE
1 egg white
1 tablespoon soy sauce
1 tablespoon cornstarch


Chicken Thighs/Legs
For the best results use skinned deboned legs of capon.
Cut the chicken into pieces no larger than 1 inch square.
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350 degrees.
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
Continue until all pieces have been fried.
Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the reserved oil.
Add prepared ginger, scallions, garlic and chili peppers.
Stir to prevent burning.
Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed rice.