How To make General Tso's Chicken (Easy)

How to make the best General Tso's Chicken - Asian Favorites 104

Who is General Tso and what makes his Chicken so delicious? Find out as Chef Katie Chin unravels the mystery and magic so that you make make this delicious dish right in your own kitchen.

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???????????????? 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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???? RECIPE + INGREDIENTS????

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The Search for General Tso:

On Wok Hei:

Additional recommended reading/watching

Omsom's photo essay on why they don't use the word authentic:

@ChineseCookingDemystified on Why Chinese Food uses so much from the Americas -

Atlas Obscura on how Monterey's once-thriving Chinese community was forced out -

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- Dad's 40 year old Chinese Chef Knife:
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???? DAD'S SPECIAL INGREDIENTS ????

If you don't live near an Asian market, you buy these online / on Amazon:
- Kikkoman Sesame Oil:
- Kikkoman Soy Sauce:
- Kikkoman Tamari:
- Kikkoman Oyster Sauce:
- Rice Cooking Wine:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
- Chinese Sausage / Lap Cheung:

Options for Vegetarian Oyster Sauce
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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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???? OTHER CREDITS ????

Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -

Overhead Camera Rig built by P.Oak -

Orange Chicken - BETTER THAN TAKEOUT!

#shorts #orangechicken #pandaexpress #bertterthantakeout

Made with simple, easy-to-find ingredients, you need to make my super yummy Orange Chicken that I promise is better than ANY TAKEOUT!

General Tso Chicken

Find the full written recipe on my IG! @cj.eats_

Making General Tso's Chicken At Home | But Better

We went to Panda Express, PF Changs, Pei Wei, and many, many more only to find many places were clean out of General Tso's. We picked a select few, went head to head, and well... you'll just have to watch the video to see if our homemade General Tso's chicken was the true winner.

Recipe:

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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