recipe: looking for: good general tso chicken recipe

17 years ago

Ok people i have searched the internet for a General TSO Chicken recipe. The following recipe is pretty close to every one i find:

" 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."

I don't know how they fix general tso chicken in your area but this is not like general tso chicken in my area. First of all every single general tso chicken ive had (the sauce is red). THe sauce from this type of recipe is black.Your not going to get a red color to your sauce by just throwing red whole chilies in. Also the tso chicken around here is a perfect combination of sweet/spicy. If you look above the recipe doesn't have anything in it to make it spicy. Can someone give me a good recipe for general tso?

thanks,

ncage

Sort by:Oldest

Comments (6)

lindac
17 years ago
Go to the gourmet sauce store and buy a bottle of General Tso sauce.
Buy the chicken, fix it according to your recipe. drain, return to wok and sauce with the bottled sauce. Serve with steamed broccoli.
The bottle I am currently using is by Asian Fortune and pretty darned good....it's also good on pieces of unbreaded white meat cooked in a little oil, if you are wanting to cut down on fats.
Linda c
ginger_st_thomas
17 years ago
I don't know how close the recipe below is to any in a good Chincese restaurant because we don't have one here (only a mediocre one) but I liked this.

Here is a link that might be useful: General Tso from the Accidental Hedonist
Related Discussions
LOOKING for: chicken breast recipe
Q
Comments (6)
Teri, almost everything I make includes chicken and white wine, LOL. I hope you resolve the question about the white wine, such as.....is it "cooking wine" which means (basically) throw it down the drain. If its one of those "cooking wines" that came from the supermarket, it means that it's full of salt and other stuff that you really should not be interested in. What Ann said is very simple and true - if you can't drink it, then don't cook with it. That said, I've had some white wine in my fridge for several weeks. We don't drink it but we do cook with it. I would not serve it in a glass but I do use it in a recipe. I don't honestly know how to draw the line - cooking/drinking - but we're happy with the finished recipe that uses the white wine. I always sniff it out and have not ever thought that it smelled moldy or sour or anything. Here's a favorite recipe and I usually double the sauce. CHICKEN PICCATA 4 Chicken breast halves, boned and skinned Salt and Pepper Flour (enough for coating) 3 tablespoons butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece thatÂs uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until itÂs about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.
...See More
LOOKING for: Looking for a great cream of chicken soup recipe
Q
Comments (4)
I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C
...See More
LOOKING for: T&T crockpot chicken recipes
Q
Comments (5)
Crockpot Chicken Tortilla Soup 1 or 2 boneless chicken breasts (can be frozen), cut into thirds 1 (15 ounce) can diced tomatoes (I like del monte) 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 oz) can chopped green chilies 2 cloves garlic, minced 2 (14.5 ounce) cans chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 oz) package frozen corn 2 Tbsps chopped cilantro 7 corn tortillas Vegetable oil Place all ingredients (except cilantro, tortillas and vegetable oil) in crockpot. Cover, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Shred chicken with forks; stir in cilantro a few minutes before serving. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips; place on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, spread tortilla strips over soup. Makes 8 servings Adapted from allrecipes by several different sources My note: I added a little sugar toward the end (after testing) and bought canned whole chilies so I could remove seeds. Also made sure I bought Mild enchilada sauce! This is really delicious (and I like that I could throw in frozen chicken :) Ann
...See More
looking for: chicken/vegetable soup recipe
Q
Comments (4)
This isn't the sort of thing I use a recipe for. Just wing it, as they say. Start by poaching a hen in water to cover, along with an onion (skin and all), a head of garlic, a couple of carrots, a stalk or two of celery, salt, and about a dozen black peppercorns. I like rosemary, so add about a tablespoon of it. It may be easier if you cut up the hen first. Poach gently for 40 minutes to an hour. Remove hen, and strain broth to remove solids and as much fat as possible. Cool the broth in the fridge so the fat congeals, and remove it. Cut the chicken into mouth-sized pieces. Put the broth back up to boil. Meanwhile, prep the veggies. Dice some carrots, potatoes, turnips, whatever. Chop a large onion. Slice celery into half-rounds. Cut corn off the cobs, or slice into half-inch rings. Etc. Add the veggies to the broth and simmer until veggies are tender. Adjust seasonings.
...See More
pghsteelerfan
17 years ago
ncage,
I've made this recipe for years, and its terrific. Not sure what you mean by the one you like having a "red sauce", though - everytime I've ever had General Tso's out in a restuarant, it's always had a brownish color sauce, like this recipe's. Hope you enjoy this one!

General Tso's Chicken

1/2 cup cornstarch
1/4 cup water
1 1/2 teasp. minced garlic
1 1/2 teasp. minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1 1/2 cups hot chicken broth
3 lbs. uncooked, chicken breast, cut in chunks

1/4 cup soy sauce
1 teasp. pepper
1 egg
1 cup cornstarch
1 cup salad oil
2 cups green onions, chopped
16 small, dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce and vinegar. Then add chicken broth & stir until sugar dissolves. Set aside.

In separate bowl, mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch and stir til chicken is coated evenly. Add oil to help separate chicken pieces. Deep fry chicken in small quantities at 350 degrees until crispy. Drain well. When done frying chicken, heat a small amount of oil in a wok; add green onions and peppers and fry briefly. Stir the saved sauce; add to wok. Place cooked chicken in sauce and cook til the sauce thickens. Serve with rice. Serves 6-8
claire_de_luna
17 years ago
Here's a great recipe for General Tso's Chicken. I've made it so I know it's good. It's recommended you double the sauce recipe if you like a lot of sauce. The recipe has been rated 131 times and has 4-1/2 stars out of 5.

Here is a link that might be useful: General Tso's Chicken
wizardnm
17 years ago
Here's my avorite recipe, I've made it many times.

Siam Restaurant's General Tso's Chicken

1/2 cup cornstarch
1/4 cup water
11/2teaspoons minced garlic
11/2 teaspoons minced gingerroot
3/4 cup sugar
1/2 cup soy sauce
1/4 cup cup white vinegar
1/4 cup sherry
11/2 cups hot chicken broth
1 teaspoon MSG(monosodium gluconate), optional
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
About 1 cup cornstarch
1 cup vegetable oil, plus more for stir-frying
2 cups diced green onion
16 small dried hot peppers

To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed.
In seperate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to seperate pieces.
Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel.
Place a small amout of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly.
Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings.

Nancy
Karlonia
16 years ago
I have a good recipe for General Tso Chicken that I posted on my beloved blog a few months ago. I created it myself after having the experience of working at a Chinese restaurant and learning how the cooks there actually made it.

One of the main differences between my recipe and most of the others that have been posted and referenced here is that mine uses ketchup as one of the base ingredients in the sauce. In addition to the chili sauce, this is what gives it the reddish color that was mentioned by the original poster.

I also use boneless chicken breasts instead of the thighs which makes preparation somewhat easier (no deboning or messy fat pieces to deal with), and the meat is generally of a better quality.

Finally, my version can also be prepared without the sauce and doubles as Sweet and Sour Chicken (after making or buying an appropriate sweet and sour sauce), or the chicken pieces can be eaten plain as "Fried Boneless Chicken", as it is known in some Chinese Restaurants.

Although I don't want to post the entire recipe here because of duplicate content issues, you can read all of the details about it from the article at the link below.

Here is a link that might be useful: General Tso Chicken Recipe

recipe: looking for: good general tso chicken recipe

Comments (6)

lindac

ginger_st_thomas

Related Discussions

pghsteelerfan

claire_de_luna

wizardnm

Karlonia

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US