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general tso's chicken please help

Posted by on May. 8, 2012 at 3:16 PM
  • 18 Replies
Please any body know how to make the sauce. It's soooo good would l like to make at home.. Thanks
by on May. 8, 2012 at 3:16 PM
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Replies (1-10):
MissyB1011
by Missy on May. 8, 2012 at 4:19 PM
1 mom liked this

I'm kind of curious myself. I'd love to make it at home.

charlene_kyle
by Charlene on May. 8, 2012 at 4:49 PM

 I do not know how.

lil_momma0911
by on May. 8, 2012 at 4:50 PM
Im pretty sure its in pinterest
Posted on CafeMom Mobile
becky.riley
by on May. 8, 2012 at 4:50 PM

Go to Allrecipes.com. They have a really great recipe. I make it often.

charlene_kyle
by Charlene on May. 8, 2012 at 4:51 PM

What to Drink?

Beer Beer

   
Prep Time:
 25 Min
Cook Time:
15 Min
Ready In:
40 Min

 

Servings (Help)

USMetricCalculate

 

Original Recipe Yield4 servings

Ingredients

  • 4 cups peanut oil for frying
  • 2 eggs
  • 1 teaspoon sesame oil
  • 1/2 cup cornstarch
  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons white sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon banana ketchup
  • 2 tablespoons peanut oil
  • 6 dried whole red chilies
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon orange zest
  • 2 tablespoons minced green onions
  • 1 tablespoon toasted sesame seeds

Directions

  1. Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.

 

Thelmama
by on May. 8, 2012 at 4:52 PM

Google is your friend.

charlene_kyle
by Charlene on May. 8, 2012 at 4:52 PM

What to Drink?

Beer Beer

   
Prep Time:
 20 Min
Cook Time:
15 Min
Ready In:
35 Min

 

Servings (Help)

USMetricCalculate

 

Original Recipe Yield3 servings

Ingredients

  • 4 cups vegetable oil for frying
  • 3 eggs
  • 1/2 cup cornstarch
  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 5 dried red pepper pods
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons white sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 3 green onions, thinly sliced

Directions

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
Thelmama
by on May. 8, 2012 at 4:53 PM

I say that cause I don't have a recipe and that is how I find recipes. LOL

charlene_kyle
by Charlene on May. 8, 2012 at 4:53 PM

What to Drink?

Beer Beer

   
Prep Time:
 25 Min
Cook Time:
25 Min
Ready In:
50 Min

 

Servings (Help)

USMetricCalculate

 

Original Recipe Yield6 servings

Ingredients

  • 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1/4 cup cornstarch
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 4 teaspoons sesame oil
  • 2 tablespoons grated fresh ginger root
  • 1/2 cup chopped green onion
  • 1/2 cup water
  • 1/4 cup distilled white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup ketchup

Directions

  1. Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
  2. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
  3. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
  4. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
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