Any body have a recipe for General Tso chicken?

yes i do!!!


sauce: dark soy, brown sugar, ground ginger, a whisper of chinese 5 spice and sesame oil.. do this to taste and reduce a bit....add a slurry of corn starch/water to finish it..nappe say i.





get some DARK meat chix and defat hit with a meat mallet...do not flatten or pulverize..just tap it a few times. cut into 2x2 pieces...dredge in a combo of corn starch and rice flour. wok the chix in hot peanut oil till crispy...wok some broc florets till just al dente. toss in sauce and serve...zhege hen Xiang!!!Any body have a recipe for General Tso chicken?
now this is a great question :) i want the recipe as wellAny body have a recipe for General Tso chicken?
I use this one:


GENERAL TSO's CHICKEN by S. John Ross


1 lb chicken thighs, boned and cubed


3 eggs, beaten


1/2 cup and 2 tsp cornstarch


5 dried pepper pods


1-1/2 tbsp rice vinegar


2 tbsp rice wine


3 tbsp sugar


3 tbsp soy sauce


In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.





In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.





First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).





Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.





The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.





Variations and Substitutions





Sherry substitutes well for the rice wine, but avoid ';cooking sherry'; if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those.





Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.





Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last).





Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The ';fluid'; can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.














http://www.io.com/~sjohn/food3.htm
http://www.cdkitchen.com/recipes/recs/46鈥?/a>





you can get lots of variations online, thats the one i used last time, and it came out pretty good. i've tried about 4 or 5 now.
General Tso's Chicken - fried boneless dark-meat chicken, served with vegetables and whole dried red peppers in a sweet-spicy sauce - is one the most common yet enigmatic dishes you will find on a Chinese menu.





It makes you wonder: Who was General Tso? What was his association with chicken? Why in heaven's name is this dish (which even an incompetent cook like me can


make) listed as a ';Chef's Specialty'; on most menus?





4 Chicken legs with thighs


1/2 c Soy sauce


1/2 c Distilled white vinegar


1 cl Garlic; minced


1 ts Ginger root; Peeled %26amp; minced


1 ts Cornstarch


1 lg Egg; beaten lightly


1/3 c Corn oil


4 Dried hot chilis; seeded





Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.





In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.





In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.





Transfer it to a heated serving dish. Serves 4.


Remember the rice and a great Chinese beer!