how to make sweet and spicy souce for " general tso' chicken"?

Question

I love chines food especialy " general Tso' chicken" I love to know how to make good sweet and spice souce for it.Thank you for help.

Answer 1

GENERAL TSO'S CHICKEN PENG TENG

4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded

Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.

In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.

In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.

Transfer it to a heated serving dish. Serves 4.

Answer 2

This is my favourite recipe with a few great changes!
It's not really a Chinese dish, but it's nevertheless one of the most popular dishes at Chinese restaurants here where I live, and elsewhere. General Tso's Chicken is very inexpensive to make, but some restaurants charge rather a lot for it, usually putting it with "Chef's Specialities" and the like on the menu, rather than with the ordinary chicken dishes. No fair! This is how to make it.

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.

Variations and Substitutions

Sherry substitutes well for the rice wine, but avoid "cooking sherry" if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those.

Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.

Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last).

Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The "fluid" can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.

Answer 3

General Tso's Chicken

Ease of Cooking: Advanced
This tops most Chinese restaurants. I actually refuse to order this anymore, this is highly superior.

Sauce:
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

Place in quart jar, shake to mix, and refrigerate until needed:


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 400ºF. 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.

This does not reheat well, so eat in one sitting.

Answer 4

INGREDIENTS

whole red pepper flakes
Apricot preserves or jam -no jelly
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
1/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon ground white pepper
2 cups chopped green onions
16 chile peppers, sun-dried

Answer 5

My popular is large & bitter chicken. i admire the unity of the tastes. commonplace Tso's chicken is often large to interrupt the monotany each and every now and returned. Curry chicken is particularly solid, yet i hit upon that curry with vegetables atop some beef cuts and rice is the wonderful thank you to consume curry. (Yay for the jap impression!)

Answer 6

buy the seasoning packet and stir in a little love, girlfriend.

-you go girl