Can someone please give me the recipe for General Tsao Chicken?

Question

Thanks!

Answer 1

General Tsao's Chicken

INGREDIENTS

* 1/2 cup cornstarch
* 1/4 cup water
* 1 1/2 teaspoons minced garlic
* 1 1/2 teaspoons minced fresh ginger root
* 3/4 cup white sugar
* 1/4 cup soy sauce
* 1/4 cup white wine vinegar
* 1/2 cup hot chicken broth
* 1 teaspoon monosodium glutamate (MSG)
* 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
* 1/2 cup soy sauce
* 1 teaspoon ground white pepper
* 1 egg
* 1 cup cornstarch
* 1 cup vegetable oil
* 2 cups chopped green onions
* 16 chile peppers, sun-dried

DIRECTIONS

1. To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
2. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
3. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

----------------2nd way to do it-------------

General Tsao Chicken

Ingredients
3/4 cup Chicken broth
2 tbsp Cornstarch
2 tbsp Sugar
2 tbsp Soy sauce
1 tbsp White wine vinegar
1/2 tsp Ground ginger
2 tsp Peanut oil
2 Medium scallions, chopped
2 Medium garlic cloves, minced
1/2 tsp Red pepper flakes
1 pound Uncooked boneless skinless chicken breast, cut into 2 inch pieces
2 cups Cooked rice, kept hot
Preparation

1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger. Set aside.

2. Heat oil in a wok or large skillet over medium high heat. Add scallions, garlic, and pepper, cook about two minutes. Add chicken and cook until browned all over, about 5 minutes.

3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per servinig.

------------------3rd way to do it--------------------

Chinese: General Tsao's Chicken
Yield: 6 Servings

Ingredients:

1 lb Boneless chicken breasts cut into 1 in pieces
3 tb Soy suace
3 tb Cornstarch
1 Egg white beaten until frothy
1 c Veg. oil
3 Hot dried chili peppers, broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in) peeled and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 ts Brown sugar

Instructions:

Marinade chicken in white wine, soy sauce and beaten eggwhites for 1 hour in refrigerator.

Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels.

Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve.

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

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.

Four normal people, that is. It feeds *one* hungry programmer.

Answer 4

General Tso's Chicken

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 5

its general TSO chicken


Ingredients:
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water or chicken stock, mixed with
2 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons sesame oil
2 large cloves garlic, minced
2 teaspoons fresh ginger, minced
2 eggs, beaten
4 whole boneless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 cup oil (I use less in nonstick skillet)
5 dried hot red chilies
1/2 pound snow peas, steamed 1 minute


Directions:

Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels. Pour off all but 2 teaspoons oil from pan. Add chilies and toss for a few seconds. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately. If reheating, cut down on cooking time.

Answer 6

Ingredients
3/4 cup Chicken broth
2 tbsp Cornstarch
2 tbsp Sugar
2 tbsp Soy sauce
1 tbsp White wine vinegar
1/2 tsp Ground ginger
2 tsp Peanut oil
2 Medium scallions, chopped
2 Medium garlic cloves, minced
1/2 tsp Red pepper flakes
1 pound Uncooked boneless skinless chicken breast, cut into 2 inch pieces
2 cups Cooked rice, kept hot

Preparation
1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger. Set aside.


2. Heat oil in a wok or large skillet over medium high heat. Add scallions, garlic, and pepper, cook about two minutes. Add chicken and cook until browned all over, about 5 minutes.


3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.


4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per servinig

Answer 7

There are a few recipes for that type of dish. Hope this helps.

http://www.recipezaar.com/recipes.php?q=General+Tsao+Chicken

Answer 8

GENERAL TSAO'S CHICKEN

1 lb. boneless, skinless chicken breasts or thighs
1/2 tsp. salt
1 egg
3/4 c. + 1 tbsp. cornstarch, divided use
1 c. + 3 tbsp. vegetable oil, divided use
2 tbsp. chopped green onion
1 tbsp. fresh minced ginger
1 tbsp. fresh minced garlic
2/3 c. chicken stock
2 tbsp. soy sauce
4 tbsp. sugar
Chinese hot oil to taste
1 tbsp. sherry
1 tbsp. white vinegar
Steamed broccoli

Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add 3/4 cup cornstarch and coat chicken thoroughly.
Heat 1 cup oil in a wok or skillet on medium-high and cook chicken pieces until they turn golden brown. Remove from oil and drain. Remove from skillet. Place remaining 3 tablespoons oil in pan. Over medium high heat, add green onions, ginger and garlic. When garlic turns clear, add chicken stock, soy sauce, sugar. Stir well.

Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (1/2 to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.

Answer 9

Original recipe yield: 6 servings
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min

INGREDIENTS

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried

DIRECTIONS

1. To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.

2. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.

3. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

Answer 10

omg i cant believe u asked that!! i just made one up today that tasted so much like it so i hope you enjoy it

all you have to do is get some chicken, cut it however you want, put breadcrums on it, and then cook it and the sauce is soysauce, ketchup and a lil hot sauce

Answer 11

http://en.wikipedia.org/wiki/General_Tso%27s_Chicken

It's basically dark meat chicken bits slathered in a spicy sauce.

You can also google General Tso's Chicken and get plenty of recipes.