How To make Chinese: General Tsao's Chicken 1
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
Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. rn e in the frig for 1 hour. 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.
How To make Chinese: General Tsao's Chicken 1's Videos
The Original GENERAL TSO’S CHICKEN!! How It Became #1 American Chinese Fast Food!!
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TAIPEI, TAIWAN - Welcome to Taiwan and today is special because we are going to eat the original recipe for General Tso’s Chicken - a Chinese Hunanese dish that’s had a significant impact on Chinese restaurants around the world!
The story all begins with Chef Peng Chang-kuei, originally from Hunan, China, who later moved to Taipei, Taiwan. He came up with the recipe for General Tso’s Chicken on the spur of the moment when he was cooking for United States Navy Admiral Arthur Radford and other officers.
Today it remains one of the standard Chinese dishes that you’ll find in nearly all Chinese and Chinese American fast food restaurants and take outs. Few other dishes have such an incredible story and impact!
Peng's Gourmet & Banquet -
Price - 3,894 NTW ($127.29 USD) for everything
Attributions:
- Photo of Chef Peng Chang-kuei: By Department of Civil Affairs, Taipei City Government, Attribution,
- Hunan Map: TUBS, CC BY-SA 3.0 via Wikimedia Commons
- General Tso’s Chicken: Ser Amantio di Nicolao via Wikimedia Commons
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The Tastiest General Tso's Chicken
Chinese Takeout General Tso's Chicken Secrets Revealed
A comprehensive guide to classic Chinese takeout General Tso's chicken at home! General Tso chicken is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make this takeout classic at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document:
Wanna learn how to make Chinese takeout lo mein at home? Check out this video:
Chinese takeout fried rice video:
The fried chicken portion of this recipe is based on @JKenjiLopezAlt version in his book, The Wok. You should buy it. You will learn a ton:
Serious Eats article on why vodka makes the crispiest crust:
Ingredients used:
Pearl River Bridge Light Soy Sauce:
Pearl River Bridge Dark Soy Sauce:
Lee Kum Kee Light Soy Sauce:
Lee Kum Kee Dark Soy Sauce:
Shaoxing cooking wine:
Shaoxing cooking wine:
Unseasoned rice vinegar:
White vinegar:
Toasted sesame oil:
Dried chili peppers:
Diamond Brand Kosher Salt:
White pepper:
Cornstarch:
Baking soda:
Baking Powder:
MSG:
Kitchen gear in video:
Deep fryer:
Misono UX10 Chef's Knife:
Induction Cooktop:
John Boos Work Table:
Dexter Chinese cleaver:
Chef Master portable butane stove top:
John Boos cutting board:
Le Creuset Dutch Oven:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
General Tso's Chicken
General Tso's Chicken - that perfect combination of sweet, savoury, spicy and tangy with crisp Chinese Chicken bites. Chinese takeout favourite that's just all round good!
PRINT RECIPE:
Jet Tila's General Tso’s Chicken | In the Kitchen with Jet Tila | Food Network
Jet reveals the secrets to making perfect General Tso's Chicken at home!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
General Tso's Chicken
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
Chicken:
1 1/2 cups (335 grams) broccoli florets
1 1/2 quarts (1.8 liters) vegetable oil, plus 2 tablespoons (30 milliliters) for stir-frying
2 pounds (900 grams) boneless chicken thighs, cut into 1-inch (3-centimeter) dice
1 1/2 cups (335 grams) tempura flour, plus 1 cup (223 grams) for dredging
1 cup (240 milliliters) cold water
1/2 onion, cut into large dice
10 to 12 whole dried Thai chiles
1/2 tablespoon (8 grams) minced ginger root
1/2 tablespoon (5 grams) chopped garlic
Sauce:
1/2 cup (90 milliliters) oyster sauce
1 tablespoon (15 milliliters) hoisin sauce
1 tablespoon (15 milliliters) chili garlic sauce
1/2 cup (95 grams) sugar
6 tablespoons (90 milliliters) white vinegar
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (7 grams) cornstarch mixed with 1 tablespoon (15 milliliters) water
1 drop red food coloring (optional)
3 scallions, sliced on the bias
Directions
For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.
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Jet Tila's General Tso’s Chicken | In the Kitchen with Jet Tila | Food Network
Cooking with Zen: Episode 1 - General Tso's Chicken
Zen Wong, owner of Food Chow City III, in Oswego, New York, makes his Las Vegas award winning General Tso's Chicken. Enjoy :)
Produced by Steve Losurdo (Photographer / Videographer)