Hey Grandpa, What's for Supper? Part 2

[pennyJo1960]

Doing beef hot dogs and chilie.. Unless you ended up with a dry socket the teeth they removed should be getting better @BReeder!

 

[BReeder!]

Doing beef hot dogs and chilie.. Unless you ended up with a dry socket the teeth they removed should be getting better @BReeder!

It is getting better. I had an infection and the roots of the tooth they pulled were particularly long so the dentist said it would take a little longer to heal. Today is a lot better and seeking has gone down. I took one Norco this morning but should get by on ibuprofen for the rest of the day I think. That means I can drive again later.

Supposed to grab dinner with a friend today.

 

[BReeder!]

It sounds like quite a day!

Tonight will is General Tsao's chicken

You make it? I would love a recipe.

 

[ronott1]

You make it? I would love a recipe.

General Tsao's Chicken II

A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.
By ChefDaddy
Prep:
25 mins
Cook:
25 mins
Total:
50 mins
Servings:
6
Yield:
6 servings

Ingredients​

Ingredient Checklist

• 4 cups vegetable oil for frying
• 1 egg
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• ½ cup white sugar
• ¼ teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• ¼ cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons cornstarch
• ¼ cup water

Directions​

Instructions Checklist

• Step 1
  Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Step 2
  Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• Step 3
  In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Step 4
  Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• Step 5
  Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Editor's Note:​

The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts​

Per Servin

 

[BReeder!]

General Tsao's Chicken II

A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.
By ChefDaddy
Prep:
25 mins
Cook:
25 mins
Total:
50 mins
Servings:
6
Yield:
6 servings

Ingredients​

Ingredient Checklist

• 4 cups vegetable oil for frying
• 1 egg
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• ½ cup white sugar
• ¼ teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• ¼ cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons cornstarch
• ¼ cup water

Directions​

Instructions Checklist

• Step 1
  Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Step 2
  Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• Step 3
  In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Step 4
  Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• Step 5
  Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Editor's Note:​

The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts​

Per Servin

Thanks! This sounds great. Interesting that there's no actual peanuts in it. It always comes with boiled peanuts in it around here. As easy addition though for me to make.

 

[ronott1]

Thanks! This sounds great. Interesting that there's no actual peanuts in it. It always comes with boiled peanuts in it around here. As easy addition though for me to make.

It is not served with peanuts here. Likely a regional difference.

 

[pennyJo1960]

Thanks Ron grabbed your recipe for later

 

[ronott1]

Thanks Ron grabbed your recipe for later

It is very good!

 

[Sequel]

Hot dogs with sauerkraut on outdoor rolls, green beans and Almond Joy for me. DH likes the peanut butter cups. This is candy we got for the kids. I haven’t had an Almond Joy in years!

 

[pennyJo1960]

Making Chicken with dressing maybe green beans if we still have some. Need to go into Morton get Birthday card for the Son here he is 39th today doing Morton they have bakery in the store get him some kind of cake