General Tso's Chicken Recipes

I’m eventually 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!!!

Frankly, 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 re create the recipe, I tried I finally could come up with my own recipe and a few General Tso’s Chicken from distinct Chinese restaurant!

I understand, I know, I always brag about my food but man, 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 quite proud of the girl that is Korean!

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

FIXINGS

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

1 teaspoon. baking soda

• tsp. black pepper

2 tsp. shaoxing wine (Chinese cooking wine)

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 Stir fry & Frying

frying oil

2 teaspoon. chili oil with chili flakes

5 to 6 dehydrated chili

INSTRUCTIONS

Set aside.

Pour frying oil into your wok, at least 1- inch. (My wok desired about 2 cups, but it’s depending on your wok size.) Heat oil over medium-high heat to 325°F (160°C).

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

Carefully add half number of chicken into wok one. Make sure 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 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 to wide bowl or a plate from wok that lined with paper towels. Repeat with rest of chicken. Set aside.

Let it cool completely, so they will prepare yourself to fry yet another time! This double frying process will make continue longer and the chicken extremely crunching.

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

Deep fry -deep fried chicken yet another time, about 1 minute. Softly take out them to a plate or wide bowl from wok that. Repeat with rest of chicken.

Pour out oil into a heat proof bowl. In order to reuse it another time if you would like to use this oil let them cool when you are cooking and eating and then filter through a paper towel lined strainer.

Wipe your wok with paper towel lightly, in and out. Add 2 teaspoon. Chili oil with chili flakes, dehydrated chili and chopped garlic into chilly wok heat the wok over medium-high heat. Keep stirring with a spatula until it is possible to smell the scent from garlic and chili (Be careful to not burn the garlic pieces!), about 45 second to 1 minute.

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

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

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

“Don't cry because it's over, smile because it happened.”