Keto-friendly General Tso Chicken
HIGHLY REQUEST RECIPE - Keto-friendly General Tso Chicken with the best sweet and savory glaze. A takeout classic of crispy chicken covered with sweet, flavorful, and slightly spicy glaze AND make it SUGAR-FREE. You never cooked with sugar alternatives? Well, don’t worry, I got you! Even without sugar, we can make a finger-licking-good glaze that tastes just as amazing!
RECIPE:
#shorts #short #keto #asianfood #easyrecipes
???????????????? My dad's General Tso's Chicken (左宗棠鸡) - A Chinese American Icon
Watch Daddy Lau teach us how to make General Tso's Chicken, a dish he's made thousands of times in his 50 years as a Chinese chef.
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Atlas Obscura on how Monterey's once-thriving Chinese community was forced out -
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⏲ CHAPTERS ⏲
00:00 - Intro
00:40 - Cut chicken
00:54 - Background on General Tso’s Chicken
01:43 - Marinate chicken
02:24 - Prepare chicken batter
03:24 - How do you know if your batter is the right consistency?
03:41 - Chop other ingredients
04:38 - Start heating oil for deep frying
04:55 - A quick primer on oils and smoke points
06:02 - How do you know if the oil is hot enough to fry?
07:44 - Create sauce mix
08:41 - Mix chicken with batter and start frying
10:32 - Remove chicken from wok #1
11:45 - Deep fry chicken #2
12:23 - Cook the sauce + flavors
13:58 - My thoughts on discrimination, authentic cuisine
17:41 - Has dad tried General Tso’s Chicken back in China?
18:20 - More on why we fry the chicken twice
19:02 - My parents’ stories on not having cooking oil in China
20:09 - Can you reuse the oil for later?
21:06 - Life lessons for Cam Cam
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General Tso's Chicken Recipe - How to make General Tso's Chicken
General Tso's Chicken Recipe - How to make General Tso's Chicken
General Tso's Chicken is one of my a favorite dishes. My recipe is easy to follow and the result will yield a restaurant quality cuisine. I hope you give this recipe a try. You won't be disappointed.
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#GeneralTsosChicken
Easy General Tso’s Chicken
Take a pic and share yours in the comments below!
GENERAL TSO’S CHICKEN
Yield: 4 servings
INGREDIENTS
Chicken
2 quarts vegetable oil for frying
1 cup rice wine
¼ cup soy sauce
1 pound boneless, skinless chicken thighs (cubed)
1 cup flour
1 tablespoon salt
General Tso’s Sauce
1 tablespoon vegetable oil
2 cloves fresh garlic, minced
1 teaspoon fresh grated ginger
½ cup dried chili pods
¼ cup rice wine
¼ cup soy sauce
¼ cup rice wine vinegar (may substitute white wine vinegar)
¼ cup sugar
1 tablespoon cornstarch slurry (equal parts cornstarch and water, mixed)
Garnish
¼ cup green onions, chopped
White rice
PREPARATION
1. In a large bowl, combine 1 cup rice wine, ¼ cup of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
2. In a separate large bowl, combine 1 cup of flour and 1 tablespoon of salt. Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
3. Fill a dutch oven or large pot at least two inches deep with vegetable oil. Heat oil to 365˚F/185˚C.
4. Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes.
5. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
6. In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
7. Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
8. Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
9. Add cooked chicken pieces, stirring them to coat with the sauce.
10. Remove from heat and garnish with green onions and rice.
11. Enjoy!
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EASY GENERAL TSO CHICKEN
General Tso Chicken is pretty simple and everyone has their own version. This is one of my versions of the dish. Sometimes I change things up a bit by adding Ginger wine to the marinade or batter frying the chicken or making it very crispy with a heavier coating AND double frying the chicken like I do my Korean chicken wings. Please remember to taste the sauce and adjust to your liking of savoury or sweet. Hope you enjoy! Happy cooking????
INGREDIENTS:
2 boneless chicken breasts/thighs, cubed
2 tsps Chinese wine (Shaoxing ideally)
2 tsps sesame oil
Seasoned cornstarch:
1/2 cup cornstarch
2 tsps onion powder
2 tsps garlic powder
1 tsp ginger powder
Salt and pepper
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Oil for frying (if frying the chicken)
1 tbsp Oil
4 or 5 dry red chilies(you may use the tiny ones. I used what I had at home ????)
4 cloves garlic minced finely
1 tbsp finely minced fresh ginger
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Sauce liquid mixture:
1/2 cup unsalted chicken broth
1 tsp hoisin sauce
1 1/2 - 2 tbsp soy sauce(the colour of your soy sauce will determine how dark your final sauce will be)
About 1/2 tbsp cornstarch
1/2 tbsp water
2 tsps Chinese cooking wine (Shaoxing ideally)
1/2 - 1 tbsp Rice Vinegar
3 tbsp Brown sugar (more or less)
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Garnish:
Sesame Seeds (toast them if you desire)
Sliced green onions or chives
Best served with Rice and Steamed Broccoli or leafy greens
Jet Tila's General Tso’s Chicken | In the Kitchen with Jet Tila | Food Network
Jet reveals the secrets to making perfect General Tso's Chicken at home!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
General Tso's Chicken
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
Chicken:
1 1/2 cups (335 grams) broccoli florets
1 1/2 quarts (1.8 liters) vegetable oil, plus 2 tablespoons (30 milliliters) for stir-frying
2 pounds (900 grams) boneless chicken thighs, cut into 1-inch (3-centimeter) dice
1 1/2 cups (335 grams) tempura flour, plus 1 cup (223 grams) for dredging
1 cup (240 milliliters) cold water
1/2 onion, cut into large dice
10 to 12 whole dried Thai chiles
1/2 tablespoon (8 grams) minced ginger root
1/2 tablespoon (5 grams) chopped garlic
Sauce:
1/2 cup (90 milliliters) oyster sauce
1 tablespoon (15 milliliters) hoisin sauce
1 tablespoon (15 milliliters) chili garlic sauce
1/2 cup (95 grams) sugar
6 tablespoons (90 milliliters) white vinegar
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (7 grams) cornstarch mixed with 1 tablespoon (15 milliliters) water
1 drop red food coloring (optional)
3 scallions, sliced on the bias
Directions
For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.
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Jet Tila's General Tso’s Chicken | In the Kitchen with Jet Tila | Food Network