A good recipe for General Tao’s chicken or sesame chicken?!
10 oz Chicken Legs, deboned
1 tb Cornstarch
1 Egg White
MARINADE
1 ts Sesame Oil
1/4 c Chicken Stock
2 tb Cornstarch
1 1/2 ts Vinegar
2 tb Soy Sauce
2 tb Sugar
2 tb Dry Chili Pepper
1 tb Garlic, minced
2 Scallions, chopped
1 tb Ginger Root, minced
2 c Soya Oil
1 tb Soy Sauce
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General Tao's Chicken (piment Rouge) Instructions:
For the best results use skinned deboned legs of capon.
Cut the chicken into pieces no larger than 1 inch square.
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350 degrees.
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
Continue until all pieces have been fried.
Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the reserved oil.
Add prepared ginger, scallions, garlic and chili peppers.
Stir to prevent burning.
Add the fried chicken and stir quickly.
Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed rice.
Serves 4.
Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish.
This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan.
According to legend, the old general ate nothing but poultry and this dish was his favorite.
Le Piment Rouge Windsor, 1170 Peel in Montreal.
http://www.yumyum.com/recipe.htm?ID=6139
Sesame Chicken
6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
http://www.recipezaar.com/44321
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Answers: General Tao's Chicken (piment Rouge) Ingredients:
10 oz Chicken Legs, deboned
1 tb Cornstarch
1 Egg White
MARINADE
1 ts Sesame Oil
1/4 c Chicken Stock
2 tb Cornstarch
1 1/2 ts Vinegar
2 tb Soy Sauce
2 tb Sugar
2 tb Dry Chili Pepper
1 tb Garlic, minced
2 Scallions, chopped
1 tb Ginger Root, minced
2 c Soya Oil
1 tb Soy Sauce
--------------------------------------...
General Tao's Chicken (piment Rouge) Instructions:
For the best results use skinned deboned legs of capon.
Cut the chicken into pieces no larger than 1 inch square.
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350 degrees.
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
Continue until all pieces have been fried.
Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the reserved oil.
Add prepared ginger, scallions, garlic and chili peppers.
Stir to prevent burning.
Add the fried chicken and stir quickly.
Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed rice.
Serves 4.
Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish.
This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan.
According to legend, the old general ate nothing but poultry and this dish was his favorite.
Le Piment Rouge Windsor, 1170 Peel in Montreal.
http://www.yumyum.com/recipe.htm?ID=6139
Sesame Chicken
6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
http://www.recipezaar.com/44321
(*-*)
General Tso's Chicken
Ease of Cooking: Advanced
This tops most Chinese restaurants. I actually refuse to order this anymore, this is highly superior.
Sauce:
1/2 C. Cornstarch
1/4 C. Water
1 1/2 tsp. minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 C. Sugar
1/2 C. Soy Sauce
1/4 C. White Vinegar
1/4 C. Sherry (I have used a white wine before as well)
1 can condensed Chicken Broth
Place in quart jar, shake to mix, and refrigerate until needed:
Meat
3 lbs. boneless, skinless chicken, cut into chunks
1/4 C. Soy Sauce
1 egg, beaten
1 C. Cornstarch
2 C. sliced Green Onions
8 small dried Hot Peppers, seeds removed (Get these the produce section in a grocery store)
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) 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 400oF. Add onions, peppers (reusing them at this point..), 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.
This does not reheat well, so eat in one sitting.
I LOVE sesame chicken.
This recipe is great!!
Sesame Chicken
Ingredients:
***SESAME SAUCE: ***
1/2 cup water
1/2 cup vinegar
1/4 teaspoon salt
1 3/4 cup sugar
1 tablespoon soy sauce Yellow food coloring, as desired
***SESAME SEEDS: ***
1/4 cup sesame seeds
***CHICKEN: ***
1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups thinly sliced chicken
Oil, for deep frying
For Sesame Sauce: Combine water, vinegar, salt, sugar, soy sauce and yellow food coloring in a large pot. Cook over medium-high heat for about 20 minutes, until sugar has caramelized. Watch carefully to prevent mixture from boiling over. Set aside.
For Sesame Seeds: Brown sesame seeds in skillet over medium heat until lightly browned and fragrant, about 5 minutes. Stir frequently. Watch carefully to prevent burning.
For Chicken: Mix flour, cornstarch, salt and pepper in a bowl. Coat chicken with flour mixture and shake off excess. Pour oil into a large pot to a depth of 3 inches. Heat oil to 350 degrees. Deep fry chicken until crisp and brown, about 5 minutes. Be sure chicken is submerged in oil. Remove chicken from oil and drain on paper towels. Place in a large mixing bowl. Pour sesame sauce over chicken and mix well. Add sesame seeds, combine well. Transfer to serving platter.