{"id":1795,"date":"2019-09-04T06:00:57","date_gmt":"2019-09-04T10:00:57","guid":{"rendered":"https:\/\/amaryllismusings.nfshost.com\/?p=1795"},"modified":"2019-08-08T17:48:20","modified_gmt":"2019-08-08T21:48:20","slug":"__trashed-4","status":"publish","type":"post","link":"https:\/\/amaryllismusings.nfshost.com\/2019\/09\/04\/__trashed-4\/","title":{"rendered":"General Tso&#8217;s Chicken Recipe"},"content":{"rendered":"\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3.us-west-002.backblazeb2.com\/amaryllis-wp-media\/2019\/08\/sweet-and-sour-chicken-2097989_640.jpg\" alt=\"\" class=\"wp-image-1796\" width=\"716\" height=\"477\"\/><figcaption>Image by <a href=\"https:\/\/pixabay.com\/users\/jonathanvalencia5-4638583\/?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=image&amp;utm_content=2097989\">Jonathan Valencia<\/a> from <a href=\"https:\/\/pixabay.com\/?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=image&amp;utm_content=2097989\">Pixabay<\/a><\/figcaption><\/figure>\n\n\n\n<p>3 pounds boneless chicken<\/p>\n\n\n\n<p>2 cups green onions<\/p>\n\n\n\n<p>8 small chilies, seeds removed<\/p>\n\n\n\n<p><strong>Cornstarch Slurry:<\/strong><\/p>\n\n\n\n<p>1\/4 cup soy sauce<\/p>\n\n\n\n<p>1 egg<\/p>\n\n\n\n<p>1 cup cornstarch<\/p>\n\n\n\n<p><strong>Sauce: <\/strong><\/p>\n\n\n\n<p>1\/2 cup cornstarch<\/p>\n\n\n\n<p>1\/4 cup water<\/p>\n\n\n\n<p>1 1\/2 tsp garlic<\/p>\n\n\n\n<p>3\/4 cup brown sugar<\/p>\n\n\n\n<p>1\/2 cup soy sauce<\/p>\n\n\n\n<p>1\/4 cup white vinegar <\/p>\n\n\n\n<p>14 1\/2 oz chicken broth<\/p>\n\n\n\n<ul><li>Place  sauce ingredients in a quart jar with a lid and shake to mix. If you  make this ahead of time just refrigerate until needed, shaking it again  when you are ready to use it. This also keeps your dirty dishes down.<\/li><li>Mix  cornstarch slurry in a large bowl- the mixture will be strange but  trust me it works. It will be VERY thick almost paste like. Add ALL the  chicken pieces and stir to coat. Using a fork remove ONE chicken piece  at a time and let the excess mixture drip off. YES even though the  mixture has a weird consistency it will not stick like paste and the  excess will drip off. Add chicken to the hot (350 degree) oil and fry  until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want  to lower the temp of the oil by cooking too many at a time. You can use  a simple cooking or candy thermometer to judge the temp of the oil.<\/li><li>Drain  on paper towels. Want them extra crispy? Put them on a rack over a  sheet pan. Keep warm- I just put them in the oven with the oven off.  Repeating until all chicken is fried.<\/li><li>In  a separate wok or large skillet add a small amount of oil and heat to  400 degrees. Again, a candy thermometer works great. (Want less dishes?   You can just drain the oil after you fry all the chicken, leave a small  amount (about a tsp) in the pan and use the same pan if you like.)<\/li><li>Add green onions and hot peppers and stir fry about 30 seconds.<\/li><li>Stir  (or shake jar) sauce mixture, and then add to pan with onions and  peppers, cook until thick. Some reviews didn&#8217;t know what &#8220;thick&#8221; meant.  Thick like the same sauce you get at a restaurant.you want it to just  coat the chicken. If it gets too thick, add a little water or other  liquid. The thickness of the sauce should be similar to what you get  when ordering this at a restaurant.<\/li><li>Add  chicken to sauce in wok and heat just until the chicken is hot enough  for you. It may not even need a minute if you kept the chicken warm. The  quicker you serve it the crispier the chicken stays.<\/li><li>It is great over rice!<\/li><\/ul>\n\n\n\n<p>This recipe is how we make it. The full recipe is in the link down below. <\/p>\n\n\n\n<p><a href=\"https:\/\/www.food.com\/recipe\/general-tsos-chicken-164706\">https:\/\/www.food.com\/recipe\/general-tsos-chicken-164706<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 pounds boneless chicken 2 cups green onions 8 small chilies, seeds removed Cornstarch Slurry: 1\/4 cup soy sauce 1 egg 1 cup cornstarch Sauce: 1\/2 cup cornstarch 1\/4 cup&#8230; <a class=\"read-more-link\" href=\"https:\/\/amaryllismusings.nfshost.com\/2019\/09\/04\/__trashed-4\/\">Read more &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":1796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"_links":{"self":[{"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/posts\/1795"}],"collection":[{"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/comments?post=1795"}],"version-history":[{"count":2,"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/posts\/1795\/revisions"}],"predecessor-version":[{"id":1811,"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/posts\/1795\/revisions\/1811"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/media\/1796"}],"wp:attachment":[{"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/media?parent=1795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/categories?post=1795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amaryllismusings.nfshost.com\/wp-json\/wp\/v2\/tags?post=1795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}