Does anyone have a recipe for general tso's chicken?

The one with the thick red sauce similar to sesame chicken.Does anyone have a recipe for general tso's chicken?
General Tso's Chicken


1 lb chicken thighs, boned and cubed


3 eggs, beaten


1/2 cup cornstarch, plus


2 teaspoons cornstarch


5 dried chili pods


1 1/2 tablespoons rice vinegar


2 tablespoons rice wine


3 tablespoons sugar


3 tablespoons soy sauce





In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.


If the mixture is too thick, add some vegetable oil to separate the pieces.


In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.


First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).


Fry the chicken in small batches, just long enough to cook the chicken through.


Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).


Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.


Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.


Return the chicken to the wok and stir-fry until the pieces are crispy brown.


The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).


Serve immediately.


Serves 4, along with steamed broccoli and rice.Does anyone have a recipe for general tso's chicken?
General Tso's Chicken





1 lb chicken thighs, boned and cubed


3 eggs, beaten


1/2 cup and 2 tsp cornstarch


5 dried pepper pods


1-1/2 tbsp rice vinegar


2 tbsp rice wine


3 tbsp sugar


3 tbsp soy sauce


In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.





In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.





First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).





Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.





The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
General Tso's Chicken Recipe #164706


Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the ginger and garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy!


by mama's kitchen


40 min | 20 min prep





SERVES 8





3 lbs boneless skinless chicken breasts, cut into chunks


2 cups green onions, sliced


8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)


Cornstarch slurry


1/4 cup soy sauce


1 egg, beaten


1 cup cornstarch


Sauce


1/2 cup cornstarch


1/4 cup water


1 1/2 teaspoons fresh garlic, 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. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.


Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.


Drain on paper towels. Repeating until all chicken is fried.


In a separate wok or large skillet add a small amount of oil 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.
General Tso’s Chicken Recipe





At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. I decided to get brave and use the boneless skinless chicken thighs, and I wasn’t disappointed. However, If you want to use chicken breasts that would work fine as well. The sauce keeps it nice and simple with only a few necessary ingredients to create the perfect generals sauce. For the frying – it’s your choice if you want to use a deep fryer or wok. What I did was first deep fry the chicken and then fry it in the wok for a few minutes before adding the sauce. What this does is give the chicken bits a spicy flavor coming from the dried chilies that are fried in the oil. If you are looking for an amazing recipe for General Tso’s chicken give this one a try. Serve on top of white rice. Enjoy.








1lb boneless skinless chicken thighs (cut into 1” chunks)


5 dried red chili peppers


3 green onions (sliced)


3 eggs (beaten)


½ cup cornstarch


oil (for frying)


Sauce-


1 ½ tablespoons rice vinegar


2 tablespoons rice wine


3 tablespoons sugar


3 tablespoons soy sauce


2 teaspoons cornstarch





In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.





To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.





Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.





Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.





Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
1 part MSG and 2 parts cat.





Eat Funyuns.
why dont u go to a chinese store or ask a chinese person.