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Here are two great options:Īfter watching " The Search for General Tso", I felt compelled to reflect and share my thoughts. You may want an instant read thermometer to help you get precise with how you're deep frying. You'll need a good wok, which provides a ton of versatility for the classic Chinese cooking methods: steaming, stir frying, deep frying, and etc. If you use these links, we really appreciate the support!
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These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. Dried Wood Ear Fungus (a few options, depending on what's in stock):.Dried Shiitake Mushrooms (soak for 15-20 minutes in warm water before slicing).I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes. Some of these ingredients are hard to find in a typical grocery store. But for simplicity’s sake, for frying, you generally want to use neutral, refined oils like vegetable oil, refined olive oil, or corn oil. I served 4 of us for the price of 1 takeout order, 1/2 as much breading, and a sauce that blows them outta the water.It’s not totally true that you should avoid olive oil, since you can buy either refined or unrefined varieties. I put the sauce in a pan, heated it up, added the chicken and broccoli and tossed it before putting it on the rice. I also streamlined everything by using Trader Joe’s microwave Brown rice. I dipped the chicken in the batter and fried it. I know how important the oil temp is to prevent soggy chicken. I highly recommend having a thermometer to check the temperature. I filled my Dutch oven with 3 cups of oil and heated it up. I tossed the chicken with the salt and pepper and chilled it while I mixed the batter. They suggested 2” cubes and for some crazy reason I did 1” pieces. I then cut up the chicken and in the future I would make the pieces bigger. The restaurant sauce is always goopy and cloying, this was not at all. There was no comparison between this sauce and restaurant sauce. I have always shied away from frying because of the anticipated mess. First of all I cook and bake a lot, but I have a confession to make, I have NEVER fried anything in a pot of oil. The chicken will never be as crispy as the batter method.Īs I mentioned yesterday, I was ready to dive in.Also, remember to shake off any excess before adding them to the frying oil. Instead, add about 1 cup of tapioca starch to the chicken and mix, and ensure all pieces are fully coated. The quicker you are, the crispier the chicken will stay. Coat the chicken with the sauce as fast as possible, then serve immediately.
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I fried 1lb of chicken in 3 batches, and each batch had 8 to 10 chicken pieces. There must always be extra room for the chicken to float around. Second, you should not overcrowd the frying pot/pan.
#GENERAL TAO CHICKEN ZIP#