General Tso's Chicken

We may earn a small commission from affiliate links and paid advertisements. Terms

jeffie7

jeffie7

Wrong Whole!
VIP
I had a request for General Tso's Chicken. Here it is!

General Tso's Chicken - Hands on Kitchen

6 chicken legs
3/4 TBS Soy Sauce
1/4 TBS Dark Soy Sauce
1/2 cup + 1 TBS Corn Starch
3 gloves garlic minced about 1 tsp worth
about 1 tsp worth of ginger
3 red peppers
1 tsp red pepper/chili paste http://www.khmerkromrecipes.com/photo_recipes/peppersauce.jpg
1 green onion cut up
1 TSP oil + 3-4 cups of oil for frying.
1 bunch of broccoli (optional)
1 cup of sweet and sour sauce (recipe follows)

Sweet and Sour

3 Part water
2 Part sugar
1 Part vinegar (rice vinegar if you have it)
1 part soy

Place all the sweet and sour sauce items in your pan and heat till the sugar dissolves. Remove from heat and set aside.
Click to expand...
634d1166244602-general-tsos-chicken-dsc02209.jpg


647d1166244925-general-tsos-chicken-dsc02225.jpg


Very American dish!!!! I tried to keep it as Chinese as I could but. after adding the sugar. pretty much all hope is lost =)
This dish tasted the same as the local Chinese restaurants in this area. Color was a tad bit off due to not using food coloring. but other then that it was yummy. Gen Tso's Chicken IMO is way to sweet, but, that's what this dish is about.
 
Last edited:
Very Thorough instructions. I'm going to make that this week. I'm excited.
 
I preffer General Tso's Bean Curd, I should try using this and substituing bean curd for the chicken
 
next time you order it from somewhere ask for white me. I think it tasts 100 times better
 
allbottledup said:
next time you order it from somewhere ask for white me. I think it tasts 100 times better
Click to expand...

I know my chicken. White meat has way less flavor then dark meat. There's no way around it.

Anytime I get a whole roasted chicken, I hit the thighs, legs, wings, back meat up. then I put both breast into a ziplock bag. I make chicken salad out of that later on.

Dark Meat >>>>>>>>>> white.
 
whoa there fellas, I said next time you order it from a chinese resturant not when you make it at home. IMO the white is better than the dark from a resturant. I dont know about homemade
 
allbottledup said:
whoa there fellas, I said next time you order it from a chinese resturant not when you make it at home. IMO the white is better than the dark from a resturant. I dont know about homemade
Click to expand...

Scratches head, I learned how to make Gen Tso's chicken inside of a real Chinese restaurant, in fact I work in an Italian restaurant.

Believe it or not, chicken used in restaurants is also the same chicken you can buy at the supermarket.

Here's what it comes down to for most any fried chicken, even more so when it's tripple fried.

white meat = dries out.
dark meat = fat enough to stay juicy

I cook every day. in fact I bone my own chickens about every other week.
I know my chicken meat =)

Dark meat = FTW

but as always it does come down to a persons on taste, but with that said, white meat = less taste and people who have a blander palette tend to like white meat more, people who like stronger flavors will enjoy dark meat more.

and I agree Red meat > chicken, but we're not talking about beef are we =)~
On the topic of redmeat, I buy whole tenderloins and cut them up myself, it's the best way to do it!
 
:word: I only buy chicken thighs typically for myself.


I'm not skilled at boning chickens, so I do it this way for like teriyaki, etc. etc. But for health reasons I do white meat, for like chicken sandwiches, etc. It's just tough to prepare(oratleast to keep moist and undry) without undercooking it.
 
cluck you dirty fucking whore, cluck like the little bird you really are...

:)
 
You must log in or register to reply here.
Back
Top