General Tsos Chicken Sandwich With Broccoli Slaw Recipes

GENERAL TSO'S CHICKEN SANDWICH WITH BROCCOLI SLAW

Steps:

• In a large bowl, combine mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving., Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side., Meanwhile, in a small saucepan, combine hoisin sauce, soy sauce, honey, ginger, garlic and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, about 5 minutes. Add cooked chicken; toss to coat., Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.

GENERAL TSO'S CRISPY CHICKEN SANDWICH

Steps:

• For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
• For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
• In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits.
• Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes.
• For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
• While the fried chicken is still hot, submerge it in the warm sauce to coat.
• For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown.
• Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard.
• In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes.
• Whisk the boiling water and mustard together in a bowl. Let cool completely.
• Mix in the mayonnaise and garlic, then season with salt and pepper if desired.

GENERAL TSO'S CHICKEN

Steps:

• Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
• Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

GENERAL TSO'S CHICKEN SANDWICH WITH BROCCOLI SLAW

Steps:

• In a large bowl, combine mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving., Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side., Meanwhile, in a small saucepan, combine hoisin sauce, soy sauce, honey, ginger, garlic and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, about 5 minutes. Add cooked chicken; toss to coat., Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.

GENERAL TSO'S CHICKEN

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 TSO'S CHICKEN

Steps:

• For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.
• For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.
• Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they're aromatic and beginning to soften, but not brown.
• Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.
• Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they're crisp and golden - agitating the pieces to make sure they don't stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.
• Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn't give you huge servings so it's best to offer another dish with it, as well as boiled rice.