Indulge in the tantalizing flavors of Grilled General Tso's Chicken, a delectable dish that combines the essence of Chinese cuisine with the smoky charm of grilled perfection. This recipe elevates the classic General Tso's Chicken to new heights, offering a unique and irresistible culinary experience.
Prepared with succulent chicken breasts marinated in a blend of soy sauce, rice vinegar, garlic, and ginger, this dish captures the authentic flavors of Chinese cooking. The chicken is then grilled to perfection, infusing it with a smoky aroma and a slightly charred exterior that adds depth to its taste.
The star of the show is the General Tso's sauce, a sweet, tangy, and slightly spicy concoction that coats the chicken in a luscious glaze. Made with a combination of soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and red pepper flakes, this sauce tantalizes the taste buds with its complex and harmonious flavors.
Accompanying the chicken is a medley of colorful bell peppers and onions, grilled to a tender-crisp perfection. These vegetables add a vibrant crunch and a delightful sweetness that complements the richness of the chicken and the boldness of the sauce.
Whether you're a fan of Chinese cuisine, grilled dishes, or simply crave a flavorful and satisfying meal, Grilled General Tso's Chicken will undoubtedly satisfy your cravings. With its enticing aromas, delectable flavors, and visually appealing presentation, this dish is sure to become a favorite in your culinary repertoire.
GRILLED GENERAL TSO'S CHICKEN
Since I am calorie counting, I took one of my family's favorite recipes and modified it to bring down the calories. If you cannot find rice wine, you can substitute Sherry, Madeira or Marsala.
Provided by Cook4_6
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grill the chicken breasts until they are fully cooked.
- Meanwhile, in a small bowl, prepare the sauce mixture by combining the 1 Tablespoon of cornstarch with the wine, vinegar, sugar, soy sauce, chili sauce, and broth.
- Heat the sesame oil in the wok or frying pan and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
- Cut chicken into bite size pieces, add it to the sauce and toss to coat.
- If you like the crunch often found in traditional General Tso's; sprinkle the Panko over top right before serving.
- Serve immediately.
- Serves 6, along with steamed broccoli and rice. We have doubled the sauce and added the cooked broccoli and that works great too!
GENERAL TSO'S CHICKEN
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil.
- For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve.
GENERAL TSO'S CHICKEN RECIPE BY TASTY
Here's what you need: vegetable oil, rice wine, soy sauce, boneless, skinless chicken thighs, flour, salt, vegetable oil, fresh garlic, fresh ginger, dried chili pod, rice wine, soy sauce, rice wine vinegar, sugar, cornstarch, water, green onion, white rice
Provided by Michael Price
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
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!
GENERAL TSO'S CHICKEN
General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical figures. But although many Chinese dishes are named after famous personages, there is no record of any dish named after Tso. The real roots of the recipe lie in the aftermath of the Chinese civil war, when the leadership of the defeated Nationalist Party fled to the island of Taiwan. They took with them many talented people, including a number of notable chefs, and foremost among them was Peng Chang-kuei. He created this dish in 1950s Taiwan, and brought it with him when he moved to the states in 1973, making it sweeter for American palates. This version is adapted from the original, hot and sour and lacking the sweetness of its Americanized counterpart.
Provided by Fuchsia Dunlop
Categories dinner, one pot, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 18
Steps:
- Make the sauce by combining all the ingredients in a small bowl. Set aside.
- To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.
- Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.
- Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.
GENERAL TSO'S CHICKEN
There's been a lot of rumor about the origins of this dish; I'll let others fight it out and just focus on its deliciousness! I think that the human palate is drawn to the combination of savory, sour, sweet, salty and spicy. I think that's why we all love this dish. There's a huge difference between the popular sambal oelek and Chinese chili garlic sauce. Sambal is very easy to find but it's twice as hot as chili garlic. So, if you are using sambal, use half the amount.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
GENERAL TSAO'S CHICKEN II
A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.
Provided by ChefDaddy
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 54.9 g, Cholesterol 101.1 mg, Fat 36.5 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 6.1 g, Sodium 1191.6 mg, Sugar 17.7 g
GENERAL TSO'S CHICKEN RECIPE
General Tso's Chicken is a Chinese takeout go-to. Make it all in one dish in the comfort of your home for a sweet and spicy treat!
Provided by Natalya Drozhzhin
Categories Easy
Time 30m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 413 kcal, Carbohydrate 24 g, Protein 20 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 977 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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.
JOE'S GENERAL TSO'S CHICKEN
General Tso's Chicken is a perfect combination of sweet and spicy flavors. It is found in a lot of Chinese buffets and take-out places. You can try substituting gin for the rice wine if you'd like.
Provided by joe harrington
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 3
Number Of Ingredients 12
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.
Nutrition Facts : Calories 865.3 calories, Carbohydrate 61.7 g, Cholesterol 277.2 mg, Fat 52.6 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 8.7 g, Sodium 1208 mg, Sugar 13.5 g
Tips:
- To make the chicken extra crispy, marinate it in the soy sauce, cornstarch, and rice wine for at least 30 minutes before grilling.
- If you don't have a grill, you can cook the chicken in a large skillet over medium heat.
- The sauce is slightly sweet and tangy, with a little bit of heat. If you like your food spicier, you can add more chili peppers or Sriracha sauce.
- Serve the chicken with rice or noodles, and top with green onions and sesame seeds.
Conclusion:
Grilled General Tso's Chicken is a healthier and more flavorful version of the classic Chinese takeout dish. It's perfect for a quick and easy weeknight meal, and it's sure to be a hit with the whole family.
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