Anyone have a recipe for TSO'S CHICKEN?!


Question: TSO'S CHICKEN
3 lbs boneless skinless chicken breasts , cut into chunks
1/4 cup soy sauce
1 egg , beaten
1cup cornstarch
2 cups green onions , sliced
8 small dried chilies , seeds removed (chile pequin, bird's eye, etc..)
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic , minced 1 1/2 teaspoons fresh ginger , minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it. Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy. Drain on paper towels. Repeating until all chicken is fried. Place a small amount of oil in wok or large skillet and heat to 400 degrees. Add green onions and hot peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve over rice.

nfd?


Answers: TSO'S CHICKEN
3 lbs boneless skinless chicken breasts , cut into chunks
1/4 cup soy sauce
1 egg , beaten
1cup cornstarch
2 cups green onions , sliced
8 small dried chilies , seeds removed (chile pequin, bird's eye, etc..)
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic , minced 1 1/2 teaspoons fresh ginger , minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it. Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy. Drain on paper towels. Repeating until all chicken is fried. Place a small amount of oil in wok or large skillet and heat to 400 degrees. Add green onions and hot peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve over rice.

nfd?

Ingredients:
***Make sauce and refrigerate until needed:***
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoon minced fresh Garlic
1 1/2 teaspoon minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup Sherry
1 can condensed Chicken Broth
***Meat***
3 pounds boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups sliced Green Onions
8 small dried Hot Peppers, seeds removed



Directions:

Sauce:

Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Meat:

Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. 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 400 degrees. Add onions, peppers 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.

General Tso Chicken

6 Scallions, cut into
Moderately small pieces
1 Egg
1 tb Cornstarch.
(arrowroot powder could be
Substituted, or chickpea
Flour)
Oil
16 sm Dried chilis
1 Clove garlic, minced
1/4 ts (or to taste) grated ginger
1 lb Chicken, cut into
Manageable pieces.
Sauce:
4 ts Starch
4 ts Vinegar
1/4 c Chicken broth
1/4 c Dry sherry
4 ts Sugar
6 TBP soy sauce
1/4 c Water
(optional: Thai hot chili
Paste)

Instructions:
mix starch with egg until smooth, and coat all chicken pieces thoroughly.
Fry in two inches of oil until LIGHT brown, then drain and place on towels.
Set aside.

In a fry pan, heat 1 TBP of oil, then add the whole chilis, and stir-fry
until blackened. Then add onions, stir for 1 minute, followed by garlic
and ginger. Stir to heat through, but do not brown the last two. Remove
from heat and set aside.

Combine sauce ingredients, and set aside. Reheat the oil and return the
chicken to fry until brown. Drain and set aside again.

Add sauce to fry pan, then heat over mild flame while stirring, until sauce
is thick and bubbly, add chicken, and cook until coated and heated through.
Serve over rice.





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