Recipe for?!
***ALL THREE WOULD BE NICE!!!***
Answers: Do any of you have a BASIC recipe for general tso chicken that is located in Chinese restaurants? Or if not general, what about sesame or teriyaki chicken?
***ALL THREE WOULD BE NICE!!!***
General Tso Chicken (Serves 4)
Ingredients:
Sauce
1/4 cup cornstarch
2 tablespoons water
3/4 teaspoon minced fresh ginger OR 1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
3/8 cup sugar
1/4 cup soy sauce
1 cup low sodium chicken broth
2 tablespoons white vinegar
2 tablespoons sherry or white wine
Meat
1 1/2 pound boneless chicken, cut into chucks
1 egg, beaten
1/2 cup cornstarch
1 cup sliced green onions
4 small dried hot peppers
Directions:
For Sauce: Place the above ingredients in a jar and shake well to dissolve the cornstarch.
For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly. Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350 degrees until crispy. Drain.
Heat 1 tablespoon of oil in a skillet. Add onions and peppers and stir fry about 30 seconds. Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.
Teriyaki Chicken (serves 4)
Ingredients:
3/4 cup soy sauce
1/4 vinegar
1 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon ground ginger
1 1/2 pound boned chicken breasts and thighs
1 tablespoon vegtable oil
2 cups diagonally sliced celery
16 ounces frozen stir-fry vegetables, thawed, drained
Directions:
Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl. Toss chicken until coasted with marinade. Marinate in for 10 minutes in refrigerator.
Drain chicken and discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and vegetables. Stir-fry for 3 minutes. Serve immediately with cooked rice or chinese noodles.
Sesame Chicken (serves 4)
Ingredients:
2 tablespoons sesame seeds, raw
1 tablespoon water
1 tablespoon low-sodium soy sauce
1 tablespoon maple syrup
1 tablespoon dry sherry
1 teaspoon ginger root, fresh, minced
1/2 teaspoon five-spice powder
2 tablespoons all-purpose flour
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
2 teaspoons peanut oil
Directions:
Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture.
General Tso's Chicken Recipes
Ingredients:
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water or chicken stock, mixed with
2 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons sesame oil
2 large cloves garlic, minced
2 teaspoons fresh ginger, minced
2 eggs, beaten
4 whole boneless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 cup oil (I use less in nonstick skillet)
5 dried hot red chilies
1/2 pound snow peas, steamed 1 minute
Directions:
Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels. Pour off all but 2 teaspoons oil from pan. Add chilies and toss for a few seconds. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately. If reheating, cut down on cooking time.
There a company called Soy Vay that makes a great and quick Teriyaki sauce you can buy it for about $4.50 at target www.soyvay.com
You can find many recipes like that from two Great links... find at the "Leap over Web Clutter" section at this website. I think the second one would work best for you.
theres to much so here you go http://newfreebooks.com/
Teriyaki-Style Chicken
Servings: Serves 2.
Ingredients:
2 1/2 tablespoons soy sauce
1/2 teaspoon minced peeled fresh gingerroot
5 teaspoons honey
1 tablespoon medium-dry Sherry
1 tablespoon white-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 boneless whole chicken breast (about 1 pound) with the skin on, halved
Preparation:
In a bowl whisk together the soy sauce, the gingerroot, the honey, the Sherry, the vinegar, and the garlic paste. Flatten the chicken breast halves between sheets of plastic wrap until they are about 1/2 inch thick and let them marinate in the soy mixture, turning them once, for 20 minutes. Transfer the chicken, reserving the marinade in a small saucepan, skin sides down, to the oiled rack of a broiler pan and broil it under a preheated broiler about 6 inches from the heat for 5 minutes. While the chicken is cooking boil the reserved marinade until it is reduced by half. Brush the chicken with some of the marinade, turn it, and brush it with the remaining marinade. Broil the chicken for 6 to 8 minutes more, or until it is just cooked through, transfer it to a cutting board, and cut it on the diagonal into 1/2-inch-thick slices.
Sticky Sesame Chicken Wings
Servings: Makes 4 main-course servings.
Ingredients:
1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped
Preparation:
Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
Cooks' note:
If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
GENERAL TSAO'S CHICKEN
1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. garlic, minced
1 1/2 tsp. ginger, fresh, minced
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. sherry wine
1 1/2 c. chicken broth, hot
1 tbsp. MSG (monosodium glutamate) optional
3 lbs. chicken, raw, deboned, cubed
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
1 c. salad oil
2 c. green onion, chopped
16 red chili peppers, dried
To make sauce, dissolve cornstarch in water and add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, and sherry. Then add chicken broth and MSG, if used, and stir until sugar is dissolved. Refrigerate until needed.
In a separate bowl mix chicken, 1/4 cup soy sauce, and white pepper. Stir in egg and add cornstarch until thoroughly blended. Add a small amount of oil if mixture becomes too dry.
Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain chicken of grease and set aside. Place a small amount of oil in wok or saute pan and heat until oil smokes. Add chili peppers and green onions and stir fry briefly. Remove sauce from the refrigerator and stir.
Add sauce to wok or saute pan; mix well and then add the cooked chicken and cook until sauce thickens to your desired consistency. Serve with rice. Serves: 6-8. (Prep and Cooking Time: 45 minutes)
hope these help. enjoy.
GENERAL TSO’S CHICKEN
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
1 (14-1/2 oz.) can condensed chicken broth
1 teaspoon MSG (optional)
Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
Meat
3 lbs. boneless skinless chicken, cut into chunks
1/4 c. soy sauce [See above]
1 tsp. white pepper
1 egg, beaten
1 c. cornstarch
2 c. green onions, sliced
8 small dried hot peppers, seeds removed or 2 tablespoons chili paste
Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in 350 F. oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried. Place a small amount of oil (1 tbsp.) in wok. Heat to 400 F. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture [above], then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached. Add chicken to sauce in wok, and cook until hot and bubbly. Serve with fried or steamed rice.
Chinese Imperial Palace
GENERAL TSO’S CHICKEN
3/4 lb. Boneless chicken breast
2 tsp. Dark soy sauce
2 tsp. Rice wine or dry sherry
1 tsp. Finely chopped ginger root
1 tsp. Cornstarch
1 tsp. Sesame oil
1/3 c. Oil, preferably peanut
2 Dried red chiles, cut in half lengthwise
1 tbsp. Chopped fresh orange peel OR 2 tsps. dried citrus peel (soaked & coarsely chopped)
1/2 tsps. Roasted Sichuan peppercorns, finely ground [optional]
2 tsps. Dark soy sauce
1/4 tsp. Salt
1 tsp. Sugar
1/2 tsp. Sesame oil
Cut chicken against the grain into thin slices 2 inches long. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
KEN HOM
TERIYAKI CHICKEN ON SKEWERS
30 (8-inch) bamboo skewers
Soak bamboo skewers in water for 1 hour to keep from burning later.
Marinade:
15 oz. teriyaki sauce
6 tbsps. sesame oil
1/4 tsp. minced garlic
1 lemon, juiced
1 tbsp. sugar substitute (recommended: Splenda)
2 lbs. boneless, skinless chicken thighs
1 tbsp. sesame seeds, toasted
1 cantaloupe, half filled with melon balls [optional]
Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 375 F. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.
SESAME CHICKEN DRUMSTICKS
1/3 c. teriyaki sauce
1-1/2 tbsp. dry sherry
1-1/2 tbsp. toasted sesame seeds
1-1/4 lbs. chicken drumettes (about 12)
1-1/2 tbsp. barbecue sauce
1-1/2 tbsp. honey
1/4 tsp. sesame oil
In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day. Preheat oven to 400 F. Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes. Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
Sandra Lee