General Tso's Chicken Recipes
Now, I’m eventually sharing my version of General Tso’s Chicken recipe! YAY!! Get additional details about General Tso's Chicken Recipes
Hope you guys are excited as I am about this recipe!
It truly is hot, tangy, slightly sweet and full of flavors!! UMMM!!!
Actually, 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 flavorful!
But since I had to re create 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! I wish General Tso could come over my house, I would love to serve this to him!! He'd be very proud of this Korean girl!
I expect you guys give this recipe a try and love at home!!
Marinade for the Chicken
1 lb. boneless & skinless chicken breast, cut into 1-inch cubes
1 teaspoon. baking soda
¼ tsp. black pepper
For the Sauce
2 Tbs. sugar
1 Tbs. sambal
1 Tbs. soy sauce
3 Tbs. white vinegar
2 Tbs. Shaoxing wine (Chinese cooking wine)
1 teaspoon. corn starch
For the Batter
¼ cup corn starch
For Stirfry & Frying
2 tsp. chili oil with chili flakes
5 to 6 dehydrated chili
4 cloves garlic, roughly chopped
In a mixing bowl, combine all ingredients of marinade for chicken; blend nicely with your hand and set aside.
Pour frying oil into your wok, at least 1- inch deep. (My wok needed about 2 cups, but it’s depending on your own wok size.)
Meanwhile oil is heating up, add egg and corn starch into marinated chicken. Blend well with your hand.
Carefully add half number of chicken into wok one. Make sure that the chicken does’t stick to each other and not crowed the pot. (You have 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 fully cooked and golden. Stir with a spatula as needed. Softly take out them from wok to wide bowl or a plate that. Repeat with remainder of chicken. Set aside.
Let it cool completely, so they will prepare yourself to fry yet another time! This double frying procedure will make last longer and the chicken extremely 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 out them into a plate or wide bowl from wok that. Repeat with rest of chicken. Set aside.
Pour out oil into a heat proof bowl. If you would like to use this oil again, let them cool as you are cooking and eating and then filter through a paper towel lined strainer so you could reuse it another time.
Wipe your wok with paper towel softly, out and inside. Add 2 teaspoon. Chili oil with chili flakes, dried chili and chopped garlic into chilly wok heat the wok over medium-high heat. Keep stirring with a spatula until you can smell the fragrance from garlic and chili (Be careful not to 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 about 1 to 2 minutes.
Add fried chicken into sauce and toss everything together and let chicken coated with sauce evenly all over. Remove from heat immediately.
Transfer to a serving plate and appreciate with warm cooked rice or noodles!