How to make General Tsao's Chicken?!?

Question

i need a quick, easy, and authentic recipe, with the simplest instructions. i need it to taste like that of Manchu Wok, or similar

Answer 1

GENERAL TSAO'S CHICKEN  

Marinade:

3 tablespoons Chinese rice wine or dry sherry

l 1/2 tablespoons oyster flavored sauce

2 teaspoons cornstarch

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.

Allow to stand for 20 to 30 minutes, turning occasionally.

Sauce:

1/4 cup chicken broth

1 tablespoon rice vinegar

2 tablespoons dark soy sauce

1 tablespoon sugar

2 teaspoons sesame oil

2 tablespoons cooking oil

6 small dried red chilies

1 tablespoon garlic, minced

2 tablespoons fresh ginger, minced

2 green onions, cut into 1-inch lengths

1/2 teaspoon crushed dried red chilies

1 1/2 teaspoons cornstarch, dissolved in water

1/4 cup peanuts, coarsely chopped

Mix sauce ingredients well in a small bowl.

Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.

Pour in sauce and stir fry for one minute.

In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.

Serve chicken garnished with a sprinkling of peanuts.

Answer 2

Not going to be quick or easy for you to make it, so just go buy it.

Answer 3

Just go down to the chinese food joint, thats the fast and simplest.

And sesame chicken taste waaaay better.

Answer 4

If you want it to taste like Manchu Wok just let it sit in a "keep warm" pan for like 3 hours before you eat it : )

General Tso's Chicken Chicken

Ingredients (for frying the chicken):

1 egg white, beaten

4 Tbsp. cornstarch

2 Tbsp. flour

1/2 tsp. salt

1 1/2 tsp. vegetable oil

2 tbs. water

1 lb. boneless chicken thigh meat, cut in 2 inch pieces (approx. 6 thighs)

2 cups vegetable oil for deep frying

Pre-preparation (for frying the chicken):

1. Combine egg white, cornstarch, flour and salt.

2. Mix the 1 1/2 tsp. vegetable oil with the water, add it to the dry ingredients and mix well.

3. Add the chicken meat and coat well.

4. Heat the rest of the oil to 350 F and deep fry the chicken meat, 6-8 at a time for a minute or a minute and a half on each side of until the meat is brown on the outside and juicy inside. Do not overcook the chicken. Drain on paper towels and set aside.

Ingredients (for the sauce mixture):

3 Tbsp. sugar

3 tbsp. light soy sauce

2 Tbsp. dark soy sauce

1 Tbsp. fermented rice sauce or cooking wine

1 Tbsp. white vinegar

1 tsp. sesame oil

1 Tbsp. cornstarch

1/2 cup chicken broth or water

2 Tbsp. vegetable oil

2 cloves garlic, chopped

1 Tbsp. shredded ginger

1 stalk scallion, chopped

6 red hot peppers, diced

Ingredients to tcomplete the dish:

Chicken and sauce as prepared above

1 cup broccoli flowerettes for the final dish

Final Preparation

1. Combine sugar, soy sauces, fermented rice sauce, vinegar, and sesame oil in a bowl and mix well.

2. Combine cornstarch and chicken broth in another bowl and mix well.

3. Heat the oil in the wok to 375 F. Add the pre-fried chicken pieces and keep turning them for one or two minutes, until each piece is heated through.

4. Line a dish with paper towels and place the twice fried chicken on the paper to drain off any excess oil.

5. Pour out the oil form the work and wipe the wok clean with a paper towel. Reserve 1 1/2 teaspoon of the oil for the next step.

6. Heat the wok and add the reserved oil, when hot add the garlic, and ginger. Keep stirring for a few seconds, add scallions and hot pepper, saute for one minute.

7. Add the first sauce mixture and mix well, then gently add the cornstarch broth and keep stirring until the sauce is thickened and turns translucent.

8. Add the chicken, mix well, and garnish with blackened broccoli florets which are placed around the chicken for color contrast. Serve hot. Serves 6.