MY SECRET GENERAL TSO'S CHICKEN RECIPE- Lockdown Cooking Series Video #35 скачать в хорошем качестве

MY SECRET GENERAL TSO'S CHICKEN RECIPE- Lockdown Cooking Series Video #35

General Tso's Chicken is a ubiquitous dish in any American- Chinese restaurant menu. Tender morsels of fried chicken coated in a sweet, tangy, slightly spicy and sticky sauce. But unlike most recipes out there, this one is mixed with veggies for a more healthy alternative. Now my secret is finally out and you can make it for dinner tonight!!! Hope you like it as much as my customers for the past 45 years. Love to hear your questions and comment. General Tso's Chicken recipe Ingredient for sauce: 1/2 Cup (118.29ml) Water or soup stock 1 Tablespoon (14.79ml) Hoisin sauce 2 Tablespoons (29.57ml) White vinegar 2 Tablespoons (29.57ml) Pineapple juice 1-1/2 Tablespoons (22.18ml) Sugar 1/8 Teaspoon (0.062ml) White pepper powder 1 Teaspoon (4.93ml) Dark soy sauce 1/8 Teaspoon (0.062ml) Sesame oil 3 Tablespoons (44.36ml) Kikkoman soy sauce 2 Thai chili peppers or 1/2 Teaspoon (2.46ml) Red chili flakes or 2 dried chili peppers 1 Teaspoon (4.93ml) Minced ginger 1 Teaspoon (4.93ml) Minced garlic Ingredient for batter: 1 Egg 1 Teaspoon (4.93ml) Vegetable oil 1/8 Teaspoon (0.062ml) Baking soda 1/4 Cup (59.15ml) Corn starch Rest of the ingredients: 8 oz (226.8g) Chicken thigh meat or chicken breast (cut to bite-size pieces) Marinate for 30 minutes or more with: 1/4 Teaspoon (1.23ml) Salt/ 1/4 Teaspoon (1.23ml) White pepper powder/ Dash sesame oil/ 1 Teaspoon (4.93ml) Rice wine/ 1 Teaspoon (4.93ml) Light soy sauce/ 1 Tablespoon (14.79ml) Water/ 1/8 Teaspoon (0.062ml) Garlic powder 2 Cups (473.18ml) Blanched broccoli 1 Cup (236.59ml) Blanched sliced mushrooms 1/2 Cup (59.15ml) blanched carrots Direction: 1. Marinate chicken and refrigerate. 2. Mix all ingredient except ginger, garlic and chili peppers and set aside. 3. Combine all batter ingredients to marinated chicken. 4. Pour oil into wok or deep skillet and heat to 350°F (176.7°C). 5. Deep fry chicken for 6-8 minutes or until golden brown. 6. Drain finished chicken onto a kitchen towel and set aside. 7. Heat wok and add in oil. 8. Put in ginger, garlic and chili peppers. 9. Thicken sauce with corn starch and water slurry. 10. Toss in vegetables and chicken and mix thoroughly. 11. Serve with steamed rice. Servings: 1- 2 My wok: https://amzn.to/32ckZqR Rice wine: https://amzn.to/316kq12 Sesame oil: https://amzn.to/327KJ7J White pepper powder: https://amzn.to/34424y0 Light soy sauce: https://amzn.to/326Eek3 Kikkoman soy sauce: https://amzn.to/2QyCRW1 Dark soy sauce: https://amzn.to/2YcJjX4 Hoisin sauce: https://amzn.to/2FBmVjM Kikkoman soy sauce: https://amzn.to/3idqJoV I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance. For more quick and simple recipes, please subscribe to my channel:    / jagabaya.  . Thanks again for your support!!!