Fantastic General Tso's Chicken Chinese Recipe!
The fact that the exact origins of General Tso's Chicken are unknown doesn’t stop it from being so damn popular. Jeremy’s take on this classic recipe promises deep chilli flavour and seasoned chicken, fried to perfection. Trust us when we say this global favourite really is TSO good (sorrynotsorry).
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Ingredients
300g chicken thighs
200g corn flour, seasoned with 1/4 tsp salt, and ¼ tsp pepper
10 dried red chillies
5 slices ginger
2 cloves garlic
The Marinade
1 tsp sesame oil
½ tsp sugar
1 tbsp light soy sauce
1 egg
The Sauce
30g sugar
1 tsp siracha chilli sauce
1 tbsp sweet chilli sauce
1 tbsp oyster sauce
½ tbsp black rice vinegar
1 tbsp light soy sauce
½ tsp dark soy sauce
200ml chicken stock
To find the recipe for this dish, click the link below!
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Super Easy Chinese Supreme Soy Sauce Chicken Recipe 上等豉油鸡 Chinese Chicken Recipe • Chinese Food
Everybody loves Soy Sauce Wings. This dish is very yummy and extremely easy to execute, even by beginners.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4- pax
7 full chicken wings
1 tablespoon of Chinese cooking wine / Shaoxing Huatiao wine
1.5 tablespoons of premium dark soy sauce
2.5 tablespoons of low sodium light soy sauce
2 teaspoons of sugar
Stems from 2 stalks of spring onion
4 cloves of garlic
Some cooking oil
1 thumb size ginger - sliced
2.5 cups of water
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Looking for some of the things or ingredients we used in our videos but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Granite Wok Pan:
Cooking oil:
Premium dark soy sauce
Superior light soy sauce
SHAOHSING Premium HuaDiao COOKING WINE
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If you like this recipe, you might like these too:
AIR FRIED BBQ Honey Chicken Wings (Oven Friendly Recipe)
Braised Cola Chicken Recipe 可乐鸡
Hong Kong Swiss Wings 香港瑞士鸡翼
Easy Asian Crispy Chicken Wings Recipe // Old School Chinese Style
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Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
My ALL TIME favourite Chinese pepper chicken recipe - Marion's Kitchen
My Chinese pepper chicken recipe is super simple but soooo satisfying!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Deliciously Spicy Chinese Kung Pao Chicken Recipe
Kung Pao Chicken is a firm favourite of Chinese cuisine the world over, but with so many variations – people are often unsure as to exactly what it’s made up of. To add some clarity, Jeremy’s recipe fronts tangy goodness and spice aplenty thanks to the addition of Szechuan peppercorns and bird’s eye chillies.
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
Ingredients
400g Chicken Thighs
4-5 Cloves Garlic
2 tsp Sichuan Peppercorns
4 Birdseye Chilli
4 dried large red chillies
200g Onion
200g Red Pepper
Handful of cashew nuts
The Marinade
1 tsp sesame oil
2 tsp sugar
1 pinch Chinese 5 spice
1 tbsp light soy sauce
Dash of dark soy sauce
1/2 tablespoon corn flour
The Sauce
1 tbsp light soy
1 tbsp Hoisin sauce
1 tbsp rice wine vinegar
2 tsp sugar
50ml chicken stock
1 tsp tomato paste
To find the recipe for this dish, click the link below!
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- How to Make a Deliciously #chinese Spicy Kung Pao Chicken -
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Unique Chicken Recipe that's Awesome • Taste Show
When Masterchef John Zhang starts shredding the chicken, what he is about to create.... I'm in awe!
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#chickenrecipe #friedchicken #chinesecooking
This is a traditional and delicious dish that's slowly becoming endangered!!
Chef John starts by frying the entire chicken, keeping the oil temperature between 350 and 430 degrees Fahrenheit. Frying gives the chicken skin a pleasing color and helps to hold its shape. Next, stewing infuses the chicken, making it soft, tender, and flavorful. When the chicken is done stewing, it’s deboned. After 30 minutes of steaming, pouring the sauce on top, and this dish taste heavenly! Every bite of chicken meat is flavorful and juicy.
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