Sous Vide General Tso's Chicken
General Tso’s Chicken is arguably one of the most famous Chinese dishes here in the West. Although the origin is up for debate, one thing is not, this is an awesome dish. Crispy fried chicken in a sticky sauce with the perfect combination of sweet, salty, sour, and spicy. We’re recreating this dish using sous vide chicken breast. Those of you who know us, know that we rarely (read as never) buy chicken breast. It’s just too finicky, and we HATE dry meat. Using the sous vide we should be able to get perfectly cooked, tender chicken breast to go with our sauce.
If you prefer to use chicken thighs, sous vide at 155F for 2 hours.
Chicken
- 2 skinless Chicken Breasts
- 2 tablespoons Soy Sauce
- ½ teaspoon Sesame oil
- 1 tablespoon Shaoxing wine
- ¾ cup Cornstarch
Sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 Scallion Whites (we used green in the video because that’s all we had)
- 6 Dried chili or to taste
- 1 tbsp Shaoxing Wine
- 1 tbsp Soy Sauce
- 1 tbsp Dark Soy
- 1 tbsp Chinkiang Vinegar
- 3 tablespoons Sugar
- 1 tbsp Oyster Sauce
- 1 tablespoon Cornstarch
- 1/4 cup chicken stock or water
- Oil for frying
Recipe
- Set sous vide to 145F (63C)
- Slice the chicken into 1 inch cubes.
- Place into a bag, along with soy sauce, sesame oil, and cooking wine. Give it a good mix to coat all the chicken.
- Pour the cornstarch and mix well. Ensure that all the chicken is coated. There will be extra cornstarch in the bag.
- Vacuum seal or using the water displacement method, close the bag. Try to have the chicken in a single layer.
- Place into the water bath for 2 hours.
- Remove from the water bath once the time is up, and place into an ice bath for a few mins to quickly chill.
- Heat oil in a heavy bottom cast iron skillet, dutch oven, wok, or other frying device. Ensure that there’s enough oil to fry the chicken, but do not overfill. Heat the oil to between 375F (190C) and 400 (205C)
- Each piece of chicken should be fully coated in cornstarch. Work in batches so that the oil temperature doesn’t drop too much. Carefully drop in the chicken one piece at a time, stir occasionally so that they don’t stick together. Fry until a nice golden brown is achieved. This will take about 2 mins. Remove the chicken once colour is achieved, and cool on a wire rack. Make sure the oil comes back to temperature before adding in subsequent batches.
- As the chicken cools, warm a wok or frying pan over medium heat. Add in a splash of oil, scallion, ginger, garlic, and chillies. Stir fry until fragrant.
- Once fragrant, add in soy sauce, shaoxing cooking wine, oyster sauce, black vinegar, and sugar. Bring that mixture to a boil.
- Mix the chicken stock or water into the cornstarch to make a slurry. Turn down the heat, and stir the slurry into the sauce. Bring the heat back up and the mixture to a boil. Stop once you achieve the desired thickness for the sauce. It should be thick enough to coat a spoon and not gloopy. Turn off the heat.
- Add the chicken to the sauce and coat well.
- Garnish with sesame seeds or scallions.
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GENERAL TSO'S CHICKEN | MAKE GENERAL TSO'S CHICKEN AT HOME
General Tso's Chicken | How To Make General Tso's Chicken | General Tso's Chicken Recipe | General Tsos Chicken | Make General Tso's Chicken at Home| General Tso's Sauce Recipe | General Tsos Recipe
Ingredients for General Tso’s Chicken
(Tsp- Teaspoon; Tbsp- Tablespoon )
Chicken, boneless thigh pieces cubed- 450 gms (1 lb)
General Tso’s Sauce:
- Dark Soy Sauce- 1 tbsp
- Light (low sodium) Soy Sauce - 1 tbsp
- Rice Vinegar- 3 tbsp
- White Sugar- 3 tbsp
- Hoisin Sauce- 2 tbsp
- Water- 1/4 cup
- Corn Starch- 1 tbsp
For the Marination:
- Salt- 1/4 tsp
- Pepper powder- 1/4 tsp
- General Tso’s Sauce, prepared earlier- 2 tbsp
For Breading:
- Egg White, whisked- 4 tbsp
- All Purpose Flour- 1/2 US cup measure
- Corn Starch- 3/4 US cup measure
- Baking Soda- 1/4 tsp
- Salt- 1/4 tsp
Tempering:
- Oil- 1.5 tbsp
- Garlic cloves fine chopped -2 tbsp
- Ginger, finely chopped- 2 tbsp
- Red Chilli Flakes- 1-1.5 tsp
Other Ingredients:
- White Sesame Seeds- 1 tsp
- Oil for deep frying
- Preparation:
- Cut the boneless thigh into 1 inch pieces.
- Prepare General Tso’s Sauce by adding all the items mentioned. Give a mix well with a whisk making sure there are no lumps for the corn flour and the white sugar also has dissolved.
- Marinate the chicken pieces with 1/4 tsp each of salt, pepper powder and 2 tbsp US measure of the prepared General Tso’s Sauce. Mix and set aside for 30 mins.
Process:
- Add whisked egg white in the marinated chicken and mix it well.
- In another glass container, add the all purpose flour, corn flour, baking soda and salt. Mix it well.
- Take out the chicken pieces without the liquid and add 4-5 in batches in the dry batter mix.
- After adding all the chicken pieces, toss the pieces to coat these completely in the dry mix.
- Now, to fry the chicken pieces, heat oil in a pan/kadhai for deep frying on medium heat and drop these side by side to not crowd the pan.
- Do not stir for a minute. Now flip, stir and fry on medium heat for a total of 4-5 mins till light golden in colour.
- Remove and repeat for the balance.
- Heat oil in a wok and add the fine chopped ginger, garlic and red chilli flakes.
- Mix and sauté for around 1 min and then add the General Tso’s Sauce. Mix and cook for a minute or two on medium heat till the sauce starts to thicken.
- Now add the fried chicken pieces and mix and fry on medium heat for around 2 mins till the sauce totally coats the fried chicken pieces.
- Finally garnish with white sesame seeds and serve hot .
#generaltsoschicken #generaltsosrecipe #generaltsosuace #generaltso #chinesecuisine #spiceeatsrecipes #spiceeats #spiceeatschicken
How to Make Takeout Icon General Tso’s Chicken
Steve Chu, chef and co-owner of Ekiben in Baltimore, is in the MUNCHIES Test Kitchen making a dish so popular in America, you may be eating it right now: General Tso’s Chicken. This Chinese-American takeout classic is made with double-fried chicken breast meat and an iconic sauce that Steve puts his culinary twist on. Paired with steamed broccoli florets, this meal will turn your kitchen into a Chinese restaurant.
Check out the recipe here:
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CRISPY General Tso’s Chicken!
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General Tso’s Chicken
Ingredients:
1 Lb Boneless Chicken Thighs (cut bite size)
1 Egg
2 Tbsp Soy Sauce
2 Tbsp Mirin
3 Tbsp Corn Starch (for marinade)
3 Garlic Cloves (minced)
1/2 Shallot (finely diced)
1 Inch Piece Of Ginger (minced)
1 Bunch Of Green Onion (cut into 1 inch pieces)
5 Arbol Chili
1/2 Cup Flour
1/2 Cornstarch
1/2 tsp Baking Powder
Oil
Salt
Sauce ingredients:
3 Tbsp Soy Sauce
4 Tbsp Sugar
3 Tbsp Chicken Stock
2 Tbsp Mirin
2 Tbsp Rice Wine Vinegar
.5-1 tsp Sesame Oil
1 Tbsp Corn Starch
Instructions:
In a large bowl combine the chicken, 2 Tbsp soy sauce, 2 Tbsp Mirin, 3 Tbsp cornstarch, and one egg. Mix until combined and set aside.
In a separate large bowl combine all the sauce ingredients. Whisk and set aside.
In a large bowl combine the flour, 1/2 cup of cornstarch, baking powder, and a little salt. Dredge the marinaded chicken in the flour making sure the pieces are completely coated in flour.
In a large wok or deep frier add some vegetable oil and heat to 350 degrees Fahrenheit. Fry the chicken in batches for about 4-5 minutes or until golden brown. (Drain on a wire rack or paper towels: Chicken must be cooked to 165 degrees Fahrenheit internally)
Next in a large pan on medium heat, add 1-2 Tbsp of oil, shallots, garlic, ginger, and chilis. Sauté until translucent and fragrant for about 3-5 minutes. Next add the sauce and constantly stir until thickened. Once the sauce has thickened slightly, turn the heat to low, add the chicken and cover in the sauce. Add the green onion and once heated through you are ready to serve with jasmine rice on the side.
Enjoy!
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The Famous General Tso’s Chicken Recipe, CiCi Li - Asian Home Cooking Recipes
Today we are going to do the famous General Tso's Chicken. The dish is named after Tso Sung Tang, a Qing dynasty politician. However, I bet he never tried this dish because it's this dish was invented in New York by a Chinese immigrant.
For full recipe click here
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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