Does any one know how to make General Tso's Chicken like the restaurants, but with a few less chilies?!
Answers: I love going to the China Garden and having General Tso's Chicken. All attemps to make it myself has falled. Also I use to love the heat when I was younger but alot of chilies no longer agree with me.
GENERAL TSO'S CHICKEN
* 1 egg
* 1 1/2 lbs chicken 3/4 inch cubes
* 1 cup flour
* oil for deep frying
* 3/4 cup water
* 3 tbls corn starch
* 3 tbls dark soy sauce
* 3 tbls white vinegar
* 3 tbls Chinese cooking wine
* 3 tbls sugar
* 1 tsp hoisin sauce
* 2 tbls Chinese chili paste with garlic
* 8 TO 12 black peppercorns
* 1 tbls oil for veggie stir fry
* 2 cloves garlic, minced
* 1 tsp fresh ginger root, shredded
* 1 green pepper seeded and cut into short strips
* 1 red pepper seeded and cut into short
* five stalks bok choy, entire sliced across grain
Beat egg, dip chicken and coat with flour.
Deep fry till light brown.
Set aside.
In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier taste, increase sauce ingredients by half).
Heat tbls oil in wok and add garlic and ginger, stir fry for a few seconds and then add peppers and bok choy.
Stir fry for about a minute, being sure to under cook.
Add sauce and meat, stir till sauce thickens and coats, remove from heat and serve on rice.
Notes: if you use a Chinese imported chili paste, beware! You may want to half the amount, an exquisite after burn can result! American brands of Chinese chili paste are tamer and that is what the recipe amounts are geared to.
Try http://chinesefood.about.com/od/poultryr...
Just cut down on the pepper's to your liking:
GENERAL TSAO'S CHICKEN
Marinade:
3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.
Allow to stand for 20 to 30 minutes, turning occasionally.
Sauce:
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped
Mix sauce ingredients well in a small bowl.
Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.
Pour in sauce and stir fry for one minute.
In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.
Serve chicken garnished with a sprinkling of peanuts.