Joes General Tsos Chicken Recipes

JOE'S GENERAL TSO CHICKEN

Steps:

• Mix all sauce ingredients together in a medium bowl, stir and refrigerate until needed.
• Cut chicken into 1-inch cubed pieces.
• Place in large bowl and add 1/4 cup soy sauce and pepper.
• Stir in egg.
• Gradually add cornstarch until well coated. Will be very sticky.
• Add up to a 1/2 cup oil as needed to separate chicken. Will still be sticky, but easier to manage.
• Fry chicken in small batches at 350 degrees until crispy. About 4 minutes per batch.
• Drain on paper towels.
• In a wok (or in a pinch use large spaghetti pot) heat 1 tablespoon of oil over medium to medium high heat.
• Add chili peppers and onions Stir fry for 30 seconds.
• Add sauce mixture to wok stirring until sauce thickens to a nice glaze.
• Remove from heat.
• Add chicken stirring until well coated.
• Serve with steamed broccoli and 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!

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.