Post by JJ Judkins on Dec 24, 2012 18:35:15 GMT -6
* Exported from MasterCook *
General Tso s Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken)
1 pound boneless, skinless chicken breasts -- sliced into 1-inch cubes
1 1/2 cups cornstarch
1/4 cup salt
** Dan and I love our food salty -- but some people might find 1/4 cup to be too much. If you re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly. If it s too salty, add more cornstar
3 teaspoons freshly ground black pepper
3 cups vegetable oil for frying
1 tablespoon for stir-frying
5 dried red chilis -- roughly chopped
2 teaspoons minced garlic
Scallions -- green parts thinly sliced, for garnish
-- (Marinade)
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites
-- (Sauce)
1/4 cup chicken stock or broth
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste -- (I didn t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.
(2) In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the
1 teaspoon of cornstarch. Stir until well combined. Set aside.
(3) In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.
(4) In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.
(5) Working in 4 or 5 batches, add the first batch of chicken cubes (about
6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.
(6) Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.
(7) Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.
(8) Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.
(9) Add fried chicken to the wok/pan and stir well to coat with sauce.
Turn off stove, and transfer chicken to a serving dish.
(10) Garnish with chopped scallions. Serve with white rice and vegetables.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 945 Calories; 5g Fat (5.2% calories from fat); 12g Protein; 208g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 28081mg Sodium. Exchanges: 12 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat; 1 Other Carbohydrates.
NOTES : So, it turns out that General Tso s chicken isn t all that
hard to make. Tedious, sure, with a lot of steps but,
not difficult. Just gotta cut up some chicken, marinate
it, bread it, fry it, and saute it with a thick, homemade
spicy/sweet sauce. If you discount the amount of time it
took me to photo-document the cooking process, this dish
really only took about 45 min to an hour to make.
(Disclaimer: If you re working with a narrow-bottomed wok,
or a smaller pan, you won t be able to fry as many pieces
in one go, so your cooking process will take longer. I
would estimate that this dish should take the average
person about an hour to 1.5hrs to make, depending on how
much chicken you re using)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
------------------------------
General Tso s Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken)
1 pound boneless, skinless chicken breasts -- sliced into 1-inch cubes
1 1/2 cups cornstarch
1/4 cup salt
** Dan and I love our food salty -- but some people might find 1/4 cup to be too much. If you re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly. If it s too salty, add more cornstar
3 teaspoons freshly ground black pepper
3 cups vegetable oil for frying
1 tablespoon for stir-frying
5 dried red chilis -- roughly chopped
2 teaspoons minced garlic
Scallions -- green parts thinly sliced, for garnish
-- (Marinade)
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites
-- (Sauce)
1/4 cup chicken stock or broth
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste -- (I didn t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.
(2) In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the
1 teaspoon of cornstarch. Stir until well combined. Set aside.
(3) In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.
(4) In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.
(5) Working in 4 or 5 batches, add the first batch of chicken cubes (about
6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.
(6) Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.
(7) Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.
(8) Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.
(9) Add fried chicken to the wok/pan and stir well to coat with sauce.
Turn off stove, and transfer chicken to a serving dish.
(10) Garnish with chopped scallions. Serve with white rice and vegetables.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 945 Calories; 5g Fat (5.2% calories from fat); 12g Protein; 208g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 28081mg Sodium. Exchanges: 12 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat; 1 Other Carbohydrates.
NOTES : So, it turns out that General Tso s chicken isn t all that
hard to make. Tedious, sure, with a lot of steps but,
not difficult. Just gotta cut up some chicken, marinate
it, bread it, fry it, and saute it with a thick, homemade
spicy/sweet sauce. If you discount the amount of time it
took me to photo-document the cooking process, this dish
really only took about 45 min to an hour to make.
(Disclaimer: If you re working with a narrow-bottomed wok,
or a smaller pan, you won t be able to fry as many pieces
in one go, so your cooking process will take longer. I
would estimate that this dish should take the average
person about an hour to 1.5hrs to make, depending on how
much chicken you re using)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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