Best recipe for General Tso's Chicken???

Answer 1

my husband religiously orders this every time we have chinese. i made this recipe for him at home one night and he told me it was better than alot of restaurants.

Ingredients:
***Make sauce and refrigerate until needed:***
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoon minced fresh Garlic
1 1/2 teaspoon minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup Sherry
1 can condensed Chicken Broth

***Meat***
3 pounds boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups sliced Green Onions
8 small dried Hot Peppers, seeds removed


Directions:

Sauce:
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:
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. 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 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.

Answer 2

General Tso's Chicken (Tso Chung Gai):

30 min 20 min prep
4 servings

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

1. Mix together egg, salt, black pepper, and cornstarch in a bowl.
2. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3. In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
4. 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.
5. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
6. Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
7. turn off heat, and remove chicken with a wire strainer and drain over a bowl.
8. Pour off all but 1 1/2 tbsp. of the oil from the wok.
9. 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.
10. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
11. Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
12. add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
13. Place on platter; and garnish with steamed broccoli florets.
14. Serve with rice.

Answer 3

General Tso's Chicken (Tso Chung Gai) [4 servings]

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.