Recipe for General Tos Chicken?

Question

Has any1 ever made this recipe? i would love to know how, its my fav chinese dish. If you have ever made it, please give me a good description on how to make it please! thanks!!

Answer 1

General Tso's Chicken

Ingredients:
3/4 lb boneless chicken breasts
2 teaspoons dark soy sauce
1 teaspoon ginger root, Finely chopped
1 teaspoon cornstarch
1 teaspoon sesame oil
1/3 cup oil, preferably peanut
2 dried red chilies, cut in half lengthwise
1 tablespoon orange rind, Chopped or 2 teaspoons dried citrus peel, soaked & coarsely chopped
1/2 teaspoon roasted sichuan peppercorns, finely ground (optional)
2 teaspoons dark soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon sesame oil

Directions:
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain.
Put it into a bowl together with the soy sauce, ginger, cornstarch and 1 teaspoon sesame oil.
Mix well, and then let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it br owns.
Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons.
Reheat the pan over a high heat and then add the dried chiles.
Stir-fry them for 10 seconds, and then return the chicken to the pan.
Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
Serve the dish at once.

Answer 2

Meanie's General Tso's Chicken:

40 min 20 min prep
4 servings

1 lb chicken thighs, 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

1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5. Fry the chicken in small batches, just long enough to cook the chicken through.
6. 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).
7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. 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).
11. Serve immediately.
12. Serves 4, along with steamed broccoli and rice.

Answer 3

Meanie's General Tso's Chicken
Recipe #52488147 ratings
I've adopted this one from Mean's recipes. I wanted this one to be mine as I have made it many many times and want to be able to help people out when they make it! I've not changed a thing as it is perfect just as it was posted originally! Good eats!!
by Kirstin in the 'Couv | Edit...My Notes

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4 servings 40 min 20 min prep
Change to: servings US Metric
1 lb chicken thighs, 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

Not the one? See other Meanie's General Tso's Chicken Recipes
< 60 mins Main Dish
Chinese Main Dish
Chicken Main Dish
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.

Answer 4

General Tso's Chicken (Le Piment Rouge)
Recipe #74852 ratings
Yum
by Julesong | Edit...My Notes

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4 servings 2½ hours 2 hours prep
Change to: servings US Metric
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

Not the one? See other General Tso's Chicken (Le Piment Rouge) Recipes
< 15 mins
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.

Answer 5

GENERAL TSAO'S CHICKEN

2 chicken cutlets
1 tsp. cornstarch
1 egg, beaten
4 dry hot peppers
1 garlic clove, minced
1 tsp. fresh garlic, grated
4 tbsp. soy sauce
4 tbsp. vinegar
4 tbsp. water
1 c. vegetable oil

Cut chicken into large chunks. Mix cornstarch with egg. Put chicken pieces in mixture and stir. Mix garlic and ginger with soy sauce, vinegar and water for sauce. Pour oil into wok or large skillet. When oil is red-hot add chicken and stir-fry until crisp. Remove chicken. Leave 1 teaspoon of oil in wok and add red peppers. Pour in sauce and chicken and saute for 1 minute. Serves 2

Answer 6

Ingredients:



Sauce:

1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers


Directions:



Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Answer 7

also check General Tsao, General Cao, i'm sure there are tons of recipes online; sorry i don't make it myself.

Answer 8

Correctly spelled, General Tso's, you can find it on allrecipes.com. Good luck.

Answer 9

try recipeszaar.com or villiage food.com