[Cooking] [Chinese] General Tso's Chicken

[TA]

I just cooked this for the first time, and omg... it is so good!

I'd eaten it before at restaurants or in a frozen stir fry thing (Wanchai Ferry), but this was the first time I made the dish myself.

Here's the instructions I followed:


http://www.youtube.com/watch?v=zfaHdle__bY

Recipe here: http://www.cheftomm.com/general-tsos-chicken-recipe/

The alteration I made is that I didn't make it with just the brocolli. I actually added water chestnuts and baby corn as well. The vegetables I just blanched for about 5 minutes, and followed the recipe otherwise.

Most of the ingredients you can find at somewhere even like Walmart or your local grocery stores in the Asian section. A couple of them you might have to go to an Asian grocer to get.

It makes enough for about 4-6, following the measurements provided. You'll still have enough left over Yu Shong Sauce as well for another 3 or 4 batches too.

[Hanna]

lol if I put all of this on my grocery list I think I'd get shot
I don't like water chestnuts but I like the baby corn idea

[Joker]

considering i love general dao's idk if its the same thing but i'll prob make it :3

[TA]

lol if I put all of this on my grocery list I think I'd get shot
I don't like water chestnuts but I like the baby corn idea

Yeah, that's the great thing about making it yourself. You can decide what you put in it.

You could do maybe some carrots, bok choi, red peppers or sugar snap peas.

Pretty much anything you generally like in your Chinese meals you can add. It says you can make 75% of Chinese dishes with Yu Shong sauce, so I imagine the only real difference is just some tiny little things like how you do the chicken or some other small alterations.

There are a lot of much less complex recipes for this, but this is the one that caught my eye since it's from an actual Chef and how a real Chinese restaurant does it. This for instance:

http://www.youtube.com/watch?v=pe64g9YAOtM

It looked easier, but I just didn't know if I really trusted that weird little guy lol.

[Hanna]

considering i love general dao's idk if its the same thing but i'll prob make it :3

I thought it was on the fine line of being the same thing


Yeah, that's the great thing about making it yourself. You can decide what you put in it.

You could do maybe some carrots, bok choi, red peppers or sugar snap peas.

Pretty much anything you generally like in your Chinese meals you can add. It says you can make 75% of Chinese dishes with Yu Shong sauce, so I imagine the only real difference is just some tiny little things like how you do the chicken or some other small alterations.

There are a lot of much less complex recipes for this, but this is the one that caught my eye since it's from an actual Chef and how a real Chinese restaurant does it. This for instance:

http://www.youtube.com/watch?v=pe64g9YAOtM

It looked easier, but I just didn't know if I really trusted that weird little guy lol.

his accent made me giggle
and I don't like the fact that he's not using actual measurements

I've been looking for a lo mein recipe for like ever.
I've tried a few but they all seemed a bit bland
but then again this is from random people on food network (not the chefs)

[Cucurbita]

Now I'm hungry :/

[TA]

his accent made me giggle

If you want to giggle...


http://www.youtube.com/watch?v=oHISYcjakpk

"whenever you make Kung Pao you always find penis in it" rofl..

"that is the penis. k, add the penis."
"if you're going to use raw penis, USE IT!"

rofl..

[BobYoMeowMeow]

owo
never knew baking soda was for that

[Cannibal]

I'd like to try this, but the last time I made homemade Chinese, it turned out terribly. I don't know if it was me or the recipe, but it was just awful.

[Chillax]

There are a lot of much less complex recipes for this, but this is the one that caught my eye since it's from an actual Chef and how a real Chinese restaurant does it. This for instance:

http://www.youtube.com/watch?v=pe64g9YAOtM

I lol'd. You never see General Tso's chicken in authentic Chinese restaurants.

If you're looking for a General Tso's chicken recipe, searching up P.F. Chang's recipes would probably give you the one you want.

[Cucurbita]

I lol'd. You never see General Tso's chicken in authentic Chinese restaurants.

I think she probably meant

nvm

[Hanna]

owo
never knew baking soda was for that
LOL yeah it thickens it a bit

I lol'd. You never see General Tso's chicken in authentic Chinese restaurants.

If you're looking for a General Tso's chicken recipe, searching up P.F. Chang's recipes would probably give you the one you want.

I think she means "real american chinese restaurants"
like the ones that don't serve frozen ****

[TA]

I lol'd. You never see General Tso's chicken in authentic Chinese restaurants.

If you're looking for a General Tso's chicken recipe, searching up P.F. Chang's recipes would probably give you the one you want.

American Chinese Restaurants... I'm fully aware General Tso's is actually a Chinese-style American dish and doesn't actually originate in China.

[Chillax]

I think she means "real american chinese restaurants"
like the ones that don't serve frozen ****

That's a first. I guess I'll have to add that to my vocabulary. Maybe I can call Del Taco real American Mexican food.


American Chinese Restaurants... I'm fully aware General Tso's is actually a Chinese-style American dish and doesn't actually originate in China.

That's good, but it didn't sound that way.

[Nanachi]

I love General Tso's chicken! Must try this recipe sometime.

[Hanna]

That's a first. I guess I'll have to add that to my vocabulary. Maybe I can call Del Taco real American Mexican food.



That's good, but it didn't sound that way.
Well its just common sense that any "chinese food" in america most likely isn't chinese

[Taycat]

I've always loved General Tso's Chicken~

[Chillax]

Well its just common sense that any "chinese food" in america most likely isn't chinese

You would be surprised. Rowland Heights, Monterey Park, Arcadia, and San Gabriel are all famous for being centers of authentic Chinese and Taiwanese cuisine in Southern California. I don't doubt there are more places out there, but America has more than just Panda Express and P.F. Chang's in regards to Chinese cuisine.

[Cucurbita]

Authentic Chinese forever alludes me as I can't exactly seem to figure out what it is.

I've had it dozens of times and each time there is no distinct style that I've been able to point towards.

Chinese American seems to be "put it in sauce and fry it" though.

[TA]

Oh by the way, when you do this... I found that if you mix the chicken in a big plastic ziplock bag rather than in a bowl, it makes it way easier and way less messy.

...and drop the chicken into the pot with tongs.

[BobYoMeowMeow]

mhm
zip lock bags are amazing for these purposes

[Hanna]

I bought awhile ago, I need to get around to this

[TA]

You can do more than 1 cup of sauce too. I've done 2 cups even when I added more stuff.

And I haven't tried yet, but I think if maybe you just thickened the sauce with slurry, but then don't add the chicken or veggies in but rather store them separately, it would be much better for reheating since it wouldn't dry out. Unless you're going to eat it all immediately (like with family or if you have company over), but otherwise maybe try that.

[Hanna]

You can do more than 1 cup of sauce too. I've done 2 cups even when I added more stuff.

And I haven't tried yet, but I think if maybe you just thickened the sauce with slurry, but then don't add the chicken or veggies in but rather store them separately, it would be much better for reheating since it wouldn't dry out. Unless you're going to eat it all immediately (like with family or if you have company over), but otherwise maybe try that.

Would baby corn and broccoli go good with this?

[TA]

Would baby corn and broccoli go good with this?

Yeah.

I use broccoli, baby corn, water chestnuts, mushrooms, green onions, sliced carrots, and uh... I've tried bamboo shoots and bok choi, but I wasn't a fan.

I sauté the mushrooms first, then add the green onions and caramelize them, then I add garlic/ginger and then add sauce & thicken with the corn starch/water mixture ("slurry").

The other stuff, I just blanch for 5-6 minutes. The chicken, I let it fry for about 8-9 minutes actually.

[Hanna]

Yeah.

I use broccoli, baby corn, water chestnuts, mushrooms, green onions, sliced carrots, and uh... I've tried bamboo shoots and bok choi, but I wasn't a fan.

I sauté the mushrooms first, then add the green onions and caramelize them, then I add garlic/ginger and then add sauce & thicken with the corn starch/water mixture ("slurry").

The other stuff, I just blanch for 5-6 minutes. The chicken, I let it fry for about 8-9 minutes actually.

You got me drooling, I'm heading the the store tomorrow. x_x