Chicken....
General Tso’s Chicken
#General #Tso’s #Chicken
#Best #Vegan #Recipes!
INGREDIENTS
1 1/2 lb chicken thighs boneless, skinless in 1-inch cubes
1/2 cup cornstarch
1/4 cup vegetable oil for frying
1 tbsp ginger minced
1 tbsp garlic minced
1/2 tsp red pepper flakes
General Tso Sauce
1/4 cup rice vinegar
1/4 cup soy sauce low-sodium recommended
1 tbsp hoisin sauce
1/3 cup water
3 tbsp sugar
1 tbsp cornstarch
Serving - optional
2 tsp sesame seeds
green onion minced
INSTRUCTIONS
Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside.
Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside.
Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot.
Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch.
Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and reserve.
Remove all fat except for a tablespoon, then add in the ginger, garlic and red pepper flakes. Fry for 30 seconds until fragrant.
Add the chicken back to the pan and mix thoroughly with the ginger-garlic.
Pour in the sauce mixture, and stir constantly until it's just thick enough to coat the back of a spoon, less than one minute.
Remove from heat, serve immediately and enjoy!
Cookpad
General Tso’s Chicken
#General #Tso’s #Chicken
#Best #Vegan #Recipes!
INGREDIENTS
1 1/2 lb chicken thighs boneless, skinless in 1-inch cubes
1/2 cup cornstarch
1/4 cup vegetable oil for frying
1 tbsp ginger minced
1 tbsp garlic minced
1/2 tsp red pepper flakes
General Tso Sauce
1/4 cup rice vinegar
1/4 cup soy sauce low-sodium recommended
1 tbsp hoisin sauce
1/3 cup water
3 tbsp sugar
1 tbsp cornstarch
Serving - optional
2 tsp sesame seeds
green onion minced
INSTRUCTIONS
Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside.
Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside.
Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot.
Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch.
Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and reserve.
Remove all fat except for a tablespoon, then add in the ginger, garlic and red pepper flakes. Fry for 30 seconds until fragrant.
Add the chicken back to the pan and mix thoroughly with the ginger-garlic.
Pour in the sauce mixture, and stir constantly until it's just thick enough to coat the back of a spoon, less than one minute.
Remove from heat, serve immediately and enjoy!
Cookpad
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