Chook Me!

I know this is an easy Q. Can someone tell me the web sight...?

I discovered it a while back on here. If you put in your ingredients it helps come up with dish ideas. Could someoen send me link or some quik ideas with chicken (boneless skinless breast) Already have tried the norms lol, pot pie, rice soup, alfredo, stuffing casserole. My BF loves that crispy chicken in a spicy but tangy sauce frorm the chineese place. Served over white rice. General gouge or somethign he calls it but to no avail can i find it lol. Thanks ahead of time

Public Comments

1. General Tso's Chicken Ingredients: ***Sauce:*** 1/2 cup cornstarch 1/4 cup water 1 1/2 teaspoon minced garlic 1 1/2 teaspoon minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1 1/2 cup hot chicken broth 1 teaspoon mono-sodium glutamate (optional) ***Meat:*** 3 pounds deboned dark chicken meat, cut into large chunks, boneless breast may be substituted 1/4 cup soy sauce 1 teaspoon white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers Prep: Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
2. is it this one? Title: Chinese: General Tsao'S Chicken Yield: 6 Servings Ingredients: 1 lb Boneless chicken breasts cut into 1 in pieces 3 tb Soy suace 3 tb Cornstarch 1 Egg white beaten until frothy 1 c Veg. oil 3 Hot dried chili peppers, broken in half 2 Cloves garlic finely chopped 1 Piece ginger root (1 in) peeled and finely chopped 1 tb White wine vinegar 1 tb White wine 1 ts Cornstarch 1 ts Sesame oil 1/2 ts Salt 1 ts Brown sugar Instructions: Marinade chicken in white wine, soy sauce and beaten eggwhites for 1 hour in refrigerator. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve. P.S. General Tsao was a real person, general and poet who lived in China 155-220 AD.
3. Try General Chu .. If you go to copykatchat.com you can get tons of great recipes. Here is one I love from PF Chang's...if you haven't been there, it is fabulous. They have a less expesive brand called Pei Wei P. F. Chang's Orange Peel Chicken Sauce: 1 tablespoon vegetable oil 2 tablespoons minced garlic 4 green onions, sliced 1 cup tomato sauce 1/2 cup water 1/4 cup granulated sugar 2 tablespoons chili garlic sauce 1 tablespoon soy sauce 1/2 cup vegetable oil 4 chicken breast fillets 1 egg, beaten 1 cup milk 1 cup flour peel from 1/4 orange, julienned (into 1/8-inch thick strips) (use a zester for the perfect size) Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat. Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl. Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated. When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up. When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.