General Tso's Chicken Recipes

Hi men!

I’m finally sharing my version of General Tso’s Chicken recipe today! YAY!! Get much more details about General Tso's Chicken Recipes
Hope you guys are excited as I 'm about this recipe!

It is hot, tangy, slightly sweet and full of flavors!! UMMM!!!

Seriously, I’ve never had General Tso’s Chicken until I got the recipe. 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 eventually could develop my own recipe and a few General Tso’s Chicken from Chinese restaurant that was distinct!

I know, I know, I always brag about my food but man, this is a real deal Genral Tso’s Chicken! He would be really proud of the Korean girl!

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

FIXINGS

1 lb. boneless & skinless chicken breast, cut into 1-inch blocks

1 tsp. baking soda

¼ tsp. black pepper

2 teaspoons.

For the Sauce

2 Tbs. sugar

1 Tbs. sambal

1 Tbs. soy sauce

3 Tbs. white vinegar

2 Tbs.

1 teaspoon. corn starch

For the Batter

1 egg

For Frying & Stir fry

frying oil

2 teaspoons. chili oil with chili flakes

5 to 6 dried chili

4 cloves garlic, roughly chopped

INSTRUCTIONS

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

Pour frying oil into your wok 1- inch deep. (My wok needed about 2 cups, but it’s depending on your own wok size.)

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

Carefully add half number of chicken into wok one. Make sure that the chicken does’t stick and not crowed the pot. (You have to do 2 or 3 batches) Fry chicken for 2 to 3 minutes and turn it around, cook 2 more minutes or until chicken is completely cooked and golden. Stir with a spatula as needed. Gently take them outside from wok to wide bowl or a plate that. Repeat with rest of chicken. Set aside.

Let it cool completely, so they'll get ready to fry one more time! This double frying process will make continue longer and the chicken tremendously crunching.

Deep fry -deep fried chicken one more time, about 1 minute. Gently take them out from wok into a plate or wide bowl that. Repeat with remainder of chicken. Set aside.

Pour oil out . If you'd like to use this oil again, let them cool when you are cooking and eating and then strain through a paper towel lined strainer so you could reuse it another time.

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

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

Add fried chicken and toss 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!