General Tso's Chicken Recipes

I’m finally sharing my variant of General Tso’s Chicken recipe now! YAY!! Get additional details about General Tso's Chicken Recipes

Hope you guys are excited as I'm about this recipe!

It really is hot, tangy, slightly sweet and filled with flavors!! UMMM!!!

Honestly, I’ve never had General Tso’s Chicken until I got the recipe requesting from you guys. I’ve never gave a chance, although I heard about this chicken that was delicious!

But since I had to recreate the recipe, I tried I finally could produce my own recipe and a few General Tso’s Chicken from Chinese restaurant that was distinct!

I understand, I know, I brag about my food but guy, this can be a real deal Genral Tso’s Chicken! I wish General Tso could come over my house, I would love to serve this to him!! He'd be very proud of the Korean girl!

I expect you guys give this recipe a try and enjoy at home!!

FIXINGS

Marinade for the Chicken

1 teaspoon. baking soda

¼ tsp. black pepper

2 teaspoon. shaoxing wine (Chinese cooking wine)

For the Sauce

2 Tbs. sugar

1 Tbs. sambal

1 Tbs. soy sauce

3 Tbs. white vinegar

2 Tbs. Shaoxing wine (Chinese cooking wine)

¼ cup chicken stock

1 tsp. corn starch

For the Batter

1 egg

¼ cup corn starch

For Frying & Stirfry

frying oil

2 teaspoon.

5 to 6 dried chili

4 cloves garlic, roughly chopped

DIRECTIONS

In a mixing bowl, combine all ingredients of marinade for chicken; mix well with your hand and set aside.

In another mixing bowl, combine all ingredients of sauce; whisk until sugar has melted. Set aside.

Pour frying oil into your wok, at least 1- inch deep. (My wok wanted about 2 cups, but it’s depending in your wok size.)

Meanwhile oil is heating up, add egg and corn starch into marinated chicken to create batter. Combine well with your hand.

Carefully add half number of chicken into wok one by one. Make sure that the chicken does’t stick to each other and not crowed the pot. (You've got to do 2 or 3 batches) Fry chicken for two to three minutes and turn it around, cook 2 more minutes or until chicken is completely cooked and gold. Softly take out them from wok to a plate or wide bowl that lined with paper towels. Repeat with remainder of chicken. Set aside.

Let it cool completely, so they'll prepare yourself to fry yet another time! This double frying process will make last longer and the chicken exceptionally crunch.

Now, increase heat to high and bring oil’s temperature to 375°F (190°C)

Deep fry the cooled once -deep fried chicken yet another time, about 1 minute. Softly take outside them into a plate or wide bowl from wok that. Repeat with rest of chicken. Set aside.

Pour oil out into a heat proof bowl. If you would like to use this oil let them cool as you are cooking and eating and then strain through a paper towel lined strainer so you can reuse it another time.

Wipe your wok softly, outside and in. Add 2 tsp. Chili oil with chili flakes, dried chili and chopped garlic into wok that was cold then heat the wok over medium-high heat. Keep stirring with a spatula until you are able to smell the fragrance from garlic and chili (Be careful not to burn the garlic bits!), about 45 second to 1 minute.

Stir we made previously and add into the wok. Keep stirring as the sauce gets thicken and boiling, it takes around 1 to 2 minutes.

Add fried chicken into sauce and throw everything together and let chicken coated with sauce evenly all over, about 30 second. Remove from heat immediately.

Transfer into a serving plate and appreciate with warm cooked rice or noodles!