General Tso's Chicken
Whisk together ketchup, corn syrup, vinegar, garlic, crushed red pepper, and 1/4 teaspoon salt until smooth. Set aside. Preheat a gas grill to high (450°F to 550°F) on one side, or push hot coals to one side of a charcoal grill. Place chicken, breast side down, on oiled grates over lit side of grill.
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Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F (163 to 191°C), until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
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Marinate the chicken in 1 tablespoon cornstarch, salt, pepper and egg white for 15 minutes at room temperature. Prepare the sauce by combining water, ketchup, apple cider vinegar, hoisin sauce, soy sauce, brown sugar, and cornstarch. Stir well. Heat up cooking oil for deep frying in a wok or pot over medium-high heat.
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Heat a large nonstick or cast iron skillet over medium-high heat until hot. Add oil. Add chicken cubes and quickly spread then out into a single layer. Do not stir at this point. Cook about 3 minutes on this side or until browned. Turn each piece over with tongs or stir, then turn over the ones that are remaining.
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Here's how to make it: Sauce/Marinade - first, mix the Sauce/Marinade. We do this in two parts. Firstly, mix all the ingredients except the sugar, chicken stock/broth and the cornflour/cornstarch, and use some of this initial mix to marinate the chicken (in Step 2 below).
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Heat 2 tablespoons oil in a pan over medium-high heat. Add half of the chicken and cook until crisp and cooked through, about 5-6 minutes. Repeat with remaining chicken, adding more oil if needed. Remove from the pan and set aside. For the sauce, combine all ingredients in a small bowl and whisk.
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First, combine the soy sauce and oil; then add it to a resealable bag or dish along with the chicken. (You want to make sure all of the chicken is coated). Place in the refrigerator for at least 2 hours to marinate. Next, combine the ketchup, corn syrup, vinegar, garlic, ginger and red pepper paste in a bowl and whisk until smooth.
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Step 2: Make the Sauce. In a small bowl, mix the hoisin sauce, soy sauce, sugar, rice vinegar, cornstarch, sesame oil, and water together. Set aside. Step 3: Coat the Chicken. In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture.
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Heat the sesame oil in the wok or frying pan and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Cut chicken into bite size pieces, add it to the sauce and toss to coat. If you like the crunch often found in traditional General Tso's; sprinkle the Panko over top right before serving.
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Using scissors, snip the chilies into ¾-inch pieces, discarding the seeds. Set aside. Step 3. Pour 3½ cups peanut oil into a large wok, or enough oil to rise 1½ inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes.
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Preheat a non-stick skillet with oil. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 Tbsp oil in the pan.
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Add the chicken and cook, turning occasionally, until golden, about 6-8 minutes. Transfer to a plate. Wipe the skillet clean using a paper towel. Add the sesame oil, green onions and ginger. Cook, stirring constantly, until fragrant, about 30-60 seconds. Add the prepared sauce mixture.
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Make the sauce. Whisk the broth or water, soy sauce, hoisin, brown sugar, vinegar, sesame oil, 1 teaspoon of the cornstarch, ginger, and red pepper flakes together in a small bowl; set aside. Season and coat the chicken in cornstarch. Place the chicken in a medium bowl and season with the salt.
General Tso's Chicken Jessica Gavin
Cook the chicken: Coat all of the chicken pieces in the corn starch. Using a large sauté pan over medium high to high heat, add oil. When oil is extremely hot, add chicken pieces with excess corn starch shaken off to pan in a single layer. If needed, you can cook in batches.
General Tso's Chicken
Make the chicken: In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and ⅛ teaspoon pepper. Add the chicken pieces to the bowl, tossing to coat. Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.
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Heat oil to 350 degrees F a large wok or a wide, deep, heavy-bottomed pot. Fry chicken in 3 batches until golden, crispy, and centers register 165 degrees F on an instant read thermometer, about 3-4 minutes. Remove chicken from oil with a spider strainer or a slotted spoon and drain on a paper towel-lined plate.
