Saturday, June 22, 2013

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Friday, June 7, 2013

General Tso Chicken

My husband loves General Tso Chicken. This actually is a very easy recipe and way better and cheaper than the ones you can get at your local Chinese restaurants.


 photo GT016_edited-1_zps308793ed.jpg


General Tso Chicken

Ingredients:
Sauce
1/4 cup chicken stock
1 tbsp soy sauce
1 tbsp vinegar
2 tbsp hoisin sauce
1 tbsp sesame oil
2 tbsp sugar
1 tbsp cornstarch

Chicken strips
Vegetable oil, for frying
Digital thermometer
1 boneless, skinless chicken breast
1/3 cup buttermilk
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon black pepper
2 stalks of spring onions, chopped
1 tbsp diced ginger
3 cloves garlic, minced
1 tbsp dried pepper flakes
sesame seeds for garnish (optional)
Directions:
For the sauce
  1.   1. In a medium saucepan, combine the chicken stock, soy sauce, vinegar, hoisin sauce, sesame oil, sugar, and cornstarch and set aside.
For the chicken
  1. In a deep large skillet, pour in oil until it is 1/2 inch deep. Stick the tip of a digital thermometer into the oil and heat until 375F degrees. Line some paper plates with paper towels.
  2. Meanwhile, pour the buttermilk into a shallow bowl. In another shallow bowl, whisk together the flour, cornstarch, salt, and pepper. Dip each chicken strip into buttermilk first then into the flour mixture.
  3. When the oil is ready, fry a few strips at a time for a few minutes (do not overcrowd the skillet). When they are golden brown on the bottom, flip and fry the other side for a few minutes until golden brown. Remove from the oil and drain onto paper towels. Do this to all the chicken strips.
  4. After the chicken are fried, bring out a clean pan, add oil and sauté the spring onions, dried pepper flakes, garlic and ginger until the garlic is golden brown. Add the chicken and stir fry for 30 seconds.
  5. Add the sauce and mix thoroughly making sure all chicken strip is coated with the sauce. simmer for 2 minutes under low heat. 
  6. Garnish with sesame seeds (optional). Serve with steamed rice.

Enjoy!


April

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