Best 9 General Tsos Chicken With Rice Recipes

GENERAL TSO'S CHICKEN

Steps:

• Cut chicken breasts into bite-sized pieces. In a medium-sized mixing bowl, whisk together egg whites, cornstarch, salt and white pepper. Submerge chicken breast pieces in mixture and set aside.
• Meanwhile, pour enough vegetable oil into a large pot or saucepan to cover the bottom with 2 inches of vegetable oil Heat to 350 degrees F. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain on a paper towel-lined plate.
• In a large skillet, whisk together 1/4 cup of the water with the cornstarch until dissolved. Whisk in the remaining water along with rice vinegar, brown sugar, soy sauce, hoisin sauce, garlic, ginger, and red pepper flakes. Place the skillet over high heat and bring to a simmer. The sauce will thicken upon simmering. Let simmer up to 2 minutes, then turn off the heat. Add in chicken and toss to coat.
• Serve immediately. Garnish with green onions (if using).

GENERAL TSO CHICKEN AND FRIED RICE

Steps:

• Instructions for General Tso
• Set oven to 250
• Season chicken with salt pepper and asian seasoning
• Dredge chicken in egg then dredge in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain
• Sprinkle cayenne pepper all over the chicken and place it into a warm oven. Add sugar, soy sauce, pineapple juice, vinegar, garlic, crushed red peppers and ginger to a sauce pan and heat gently, stirring until sauce is smooth and sugar has dissolved.
• Add cornstarch slowly stirring constantly until sauce has thickened to your liking
• Remove chicken from oven and pour the sauce in the wok or skillet and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional).
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• Instructions for the Fried Rice
• Heat 1 tbs of butter in a large pan over medium high heat until entire pan is coated in butter. Add eggs, and scramble. Remove egg and set aside.
• Add another 1 tbs of butter to the pan. Add peas, garlic, carrots, onions, and salt and pepper.
• Saute for about 5-7 minutes or longer if the onions are not soft.
• Increase heat and add 2 tbs of butter and stir until melted. Add eggs, green onions and Asian seasoning, sesame oil then stir to combine. Remove from heat serve warm.
• Remove from heat and serve with the fried rice.

GENERAL TSO'S CHICKEN RECIPE

Steps:

• Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.
• In a separate dish, combine all the ingredients for your sauce together.
• Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking.
• Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.
• Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!

BAKED GENERAL TSO'S CHICKEN

Steps:

• For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
• Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
• Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
• Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
• For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
• Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.

GENERAL TSO'S CHICKEN WITH RICE

Steps:

• In a small bowl whisk together the broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
• Heat your oil in a large skillet (or wok, if you're fancy), and add your garlic, scallions, and pepper flakes until the garlic becomes fragrant, about 45 seconds. Add your chicken and cook until browned on all sides - about 5 minutes.
• Add the sauce mixture you made earlier and allow to simmer until it thickens and the chicken cooks through, 3-5 minutes. Serve chicken over your rice. About 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings.

GENERAL TSO'S CHICKEN

Steps:

• In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
• To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
• In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
• Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
• Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
• Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

GENERAL TSAO'S CHICKEN II

Steps:

• Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

GENERAL TSO'S CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
• In a separate large bowl, combine 1 cup of flour (125 g) 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.
• Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
• In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
• 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.
• Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
• Add cooked chicken pieces, stirring them to coat with the sauce.
• Remove from heat and garnish with green onions and rice.
• Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
• Enjoy!

JOE'S GENERAL TSO'S CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.