Long time no post but you all should be getting used to that by now.
Today's recipe is brought to you by my husband Daniel, I helped make the stuff and found the recipe so I do get some credit, but he did the hard work so we will just give it up to him. My husband loves Chinese food, me...not so much. Chinese and I have a love hate relationship. I will crave it and be so excited to get it and then after about three bites I wish I had something else to eat, I do that with Chipotle to. Daniel had been craving some Chinese for the past few weeks and finally last night he put his foot down and decided that after having this recipe along with it's ingredients on hand for the last month that it was about time we actually cooked it. I was just fine with that because after all, it was my birthday and it was only fair he cook dinner for me. I actually really enjoyed this dish up until I got a bite of the pepper and that set my taste buds on fire. I think next time because I am a wimp like that, that I will have him leave the peppers out for my portion of the dish. On a side note those peppers cleared up my sinus' and I slept like a baby last night so maybe I should just deal with it. Anyway here you go, you must try this at home sometime!
General Tso's Chicken~
Compliments of recipezaar.com, Recipe #164706
Ingredients:
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
2 cups white rice, cooked as directed
Cornstarch slurry:
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
Sauce:
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth
Directions:
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
8. Serve over rice.
Today's recipe is brought to you by my husband Daniel, I helped make the stuff and found the recipe so I do get some credit, but he did the hard work so we will just give it up to him. My husband loves Chinese food, me...not so much. Chinese and I have a love hate relationship. I will crave it and be so excited to get it and then after about three bites I wish I had something else to eat, I do that with Chipotle to. Daniel had been craving some Chinese for the past few weeks and finally last night he put his foot down and decided that after having this recipe along with it's ingredients on hand for the last month that it was about time we actually cooked it. I was just fine with that because after all, it was my birthday and it was only fair he cook dinner for me. I actually really enjoyed this dish up until I got a bite of the pepper and that set my taste buds on fire. I think next time because I am a wimp like that, that I will have him leave the peppers out for my portion of the dish. On a side note those peppers cleared up my sinus' and I slept like a baby last night so maybe I should just deal with it. Anyway here you go, you must try this at home sometime!
General Tso's Chicken~Compliments of recipezaar.com, Recipe #164706
Ingredients:
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
2 cups white rice, cooked as directed
Cornstarch slurry:
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
Sauce:
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth
Directions:
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
8. Serve over rice.
