/ck/ - Food & Cooking

>>12094883
Looks pretty good anon

Look pretty good. I like mine with stir-fried broccoli and/or snow peas but 9/10 would eat.

>no visible chiles
??

>>12094883
Looks good, but plain rice? Egg fried would be better.

>>12094899
>>12094903
I wanted to keep it as simple as possible to test out the recipe. I can already tell it calls for too much ginger.

>>12094883
Looks good anon. I prefer fried rice but nothing wrong with plain white rice. Wanna slap us with that recipe?

>>12094908
Didn't have day old rice on hand and my wok won't be here until tonight.

>>12094883
literally one of the unhealthiest things you can put inside your mouth

>>12094925
Chicken
>1lb chicken thighs (boneless skinless) chopped into 1" pieces.
>1/4 cup corn starch
>1 Tbsp ginger minced
>2 cloves garlic
Sauce
>3 Tbsp rice vinegar
>3 Tbsp soy sauce
>3 Tbsp sugar
>2 Tbsp hoisin sauce
>1 Tbsp cornstarch
>1/4 water

Cut the chicken thighs into 1" pieces and coat in corn starch. Fry them in oil until golden brown. Remove the chicken from the pan and drain all but a Tbsp of oil. In a bowl combine the ingredients for the sauce. Make sure to mix the cornstarch with the 1/4 cup of water before adding them to the sauce mix. Stir until sugar dissolves and the sauce is well mixed. Drop the garlic and ginger into the pan and cook until aromatic. Add the chicken back to the pan then add the sauce to the pan and stir until thickened.

This recipe doesn't use heavy breading so if that's something you want then go ahead and do a more traditional breading. I would definitly cut the ginger to 1/2 Tbsp since it was pretty strong at the full 1 Tbsp. I'll also be adding some red pepper flake or chilies next time to add some heat and like the other anon suggested probably some broccoli.

>>12095015
Oops, forgot. Gotta mince the garlic too.

>>12094931
Literally not.

>>12095023
Not him but with all the sugar and salt it's definitly not great for you lol.

>>12094883
It looks very similar to when I've had it from standard american chinese restaurants. So if that's what you wanted you nailed it.

>>12095283
That is exactly what i was after.

>>12094883
beautiful, op. would eat.

>>12095030
I didn't say it was.

>>12095015
How do you coat them in cornstarch? The pic looks absolutely spot on.

>>12095030
>all the sugar
>3 Tbsp sugar

>all the sugar
wut

>>12095340
I put the cornstarch in a shallow piece of Tupperware and rolled each piece around in it until it was thoroughly coated.

>>12095015
I probably would use less corn starch, more water, or both
It doesn't look like there's any sauce for your rice
I'd still eat it tho :^)

>>12095365
Ya depending on how thick you want the sauce you could use less cornstarch or just take it off the heat before its completely thickened.

Mmmm fried food covered in sugar salt

>>12095351
Thanks man, I just realised that this isn't the recipe I'm looking for anyway, the one I'm looking for uses oranges as well somehow. I don't know what it's called, but it's a similar sort of thing as this, which I understand to be popular in the USA. Thanks for the tip tho.

>>12095395
orange chicken?

>>12094883
Sauce:

Satchet of Pic Related
1/4 cup sugar
3tbs soy sauce
3/4 water
(Per satchet instructions)

Wa~La!

>>12095404
Satchet isn't a word, and even if you used the one you were going for you'd still be wrong.

>>12095400
Yeah, I think that could be the one. Wikipedia appears to suggest it originated at a place known as 'Panda Express', which will give me a good starting point. Thanks again.

>>12094883
>2019
>never had general tso chicken

is there a place more flyover than flyover and where is it?

>>12095412
Suck my satchet

>>12095414
>2019 being illiterate and not understanding its OP 1st time cooking it

>>12095414
You're my favorite troll on this board.

>>12094883
How do i know you didn't buy this from a carryout and put it on a plate OP?

>>12095994
Not OP, but I'd say because it actually looks like chicken and not breaded fat and cartilage like you expect from most cheap takeout.

>>12095015
Why would you add sugar to hoisin? Hoisin is already sugared to hell

>>12095994
If he did why would he even bother posting a recipe. He could have just ignored the request.

>>12096020
because it wouldn't taste like general tso without it.

>>12096020
>guy cooks a dish by the recipe for the first time
>you're up his ass about it
Pic related. Also, do you know anything about Chinese cuisine? Whether authentic or Americanized, sugar gets added pretty damn often. Would it blow your mind if I told you people also use soy sauce AND salt? Sometimes even some MSG, which also has sodium. FUCKING BONKERS.

>>12096042
Calm down sperg

>>12094883

looks more like sesame chicken id get from a local restaraunt, but still looks pretty gud there desu

>>12096042
A lot of dudes on this board get butthurt about people cooking.

>>12096070
General tso and sesame chicken are almost the same thing lol. I think they just add sesame oil to the general tso sauce.

It finally came in! I'll season it tomorrow and get some rice going.

American "CHINESE" food is a disgrace to humanity and honestly I can't wait for one of the super volcanoes under the continental US to explode and end your globo homo country once and for all.

>>12096896
Cool. Enjoy learning russian eurofag.

>>12094883
General tso's chicken is the greatest INCANTATION.

I praise the great general of fire, the general of chicken

>>12094883
that looks amazing dude
i suggest 2 things
a; toast your sesame seeds. you can do it in the oven or in a pan, dry, be careful not to burn them, turn them a bit, but take them as brown as you can before they burn. Buy them bulk and do a big jar worth.

They're way tastier toasted.

b; use jasmine rice and get it stickier than that for asian food. That rice does not match your chicken.

>>12096932
Ya I agree, this was just a test run for the recipe. That’s actually basmati which I had in the cupboard and I didn’t wash it to try and keep it starchy so it would stick but it came out pretty loose anyway. Now that I have a few tweaks for the recipe i’ll pull out all the stops next time. Egg fried rice, veggies, toasted sesame seeds, the works. Especially now that I got my wok I’ll be cooking Asian foods for the next couple weeks I bet.

>>12094883
>Not bad for first try.
We'll be the judge of that. Assclown.

>>12097006
I've got two big ass sacks in a big ass airtight container, and two small airtight containers, one of jasmine, one of basmati.

Basmati for indian and white people food
Jasmine for asiany dishes.

It really is way better for them.

I don't think fried rice is good for tsos chicken. Tsos is fatty and heavy and sweet enough. You want it with plain rice. Good fried rice has a lot of oil in it and it's sweet too.

>>12097032
>Basmati for indian and white people food
Jasmine for asiany dishes.

I can barely tell the difference. I prefer shitty white rice for Asian food.

>>12097041
between jasmine & basmati?
really?
higher quality rice in bulk is still extremely cheap.
use whatever you like though. price isn't always an indicator of quality either, for rice.

>>12094930
Fresh rice is fine for frying, the second part I understand

>>12097101
The cheaper rice seems to clump better

>>12097207
Fresh cooked rice is too wet to make fried rice.

>>12094931
It really isn't

>actually consuming American 'Chinese' food
>not only that but actually taking the time to cook one of these bastardized recipes
/ck/ has so many plebs, I swear

So I've heard of this in United States popular culture, but I've never encountered it on a chinese menu in Australia yet.

>>12096112
Because a lot of people do it completely wrong and then defend themselves by saying "whatever it tastes good to me". It's equivalent to shit artists on /ic/ spouting "muh style" whenever someone critiques their drawing

>>12094883
If it wasn't perfect you would be executed.

>>12094883
>tso
>sesame seeds
ya dun goofed

>>12097222
You could just use less water

>>12098069
you guys have 'sweet and sour' chicken, and 'orange chicken' right?
it's similiar

>>12094883
>tso's chicken
>deep fried chicken in corn syrup..
no thanks.

>>12098426
You realize that there is a million ways to make what people call general tso’s Chicken right? Every Chinese carry out does it differently. You’re just a retard with his head too far up his own ass to see that “your way” isn’t the only way.

>>12098534
Then you would have undercooked rice....

>>12095347
One tablespoon equals to 15g of sugar. Times three means you eat 45g of sugar. Even a bar of Cadbury has less than that.

>>12099702
>45g of sugar
Whoa, hardcore dude! A whole 45g! You die if you eat that much sugar, don't you?

>>12099752
It's more than a can of pepsi, or 2 snicker bars.
Not too bad.
I wouldn't have any more sugar after the general tsos.

>>12099766
Checked.
Is it actually any good? I live in a place where the chinese places don't sell it, so I'll have to make it myself from scratch. Just wondering if it's actually going to be worth the bother?

>>12099773
It's pretty good but I doubt its going to blow your mind or anything. Sesame chicken is pretty close to general tso.

Seasoning this wok as we speak. Only set off the smoke alarm once so far.

>>12099897
>Only set off the smoke alarm once so far
my family used to make fun of me for setting off their smoke alarm, which I legitimately thought was me being a bad cook until I finally experienced a good range hood and functional smoke detectors that weren't overly sensitive

>>12098860
which cooks when you fry it

>>12099966
Lol my "extraction fan" just blows whatever it collects out above the range. Doesn't even vent outside.

>>12100037
i bought one of those for my old apartment that was illegally rented without a range hood
i didn't put up a fuss because it was ~$800/mo below market value and didn't rent to college kids

>>12100049
My house was constructed in the 1940's so adding modern things like range extraction fans requires major surgery.

>>12099966
It was you being a bad cook.
I haven't had a hood of any kind for 15 years and I haven't set off the smoke alarm yet.
Yes the alarm works.

Stop paying attention to your phone or the TV or whatever and focus on what you're doing.

>>12094914
whole chillies are the only difference between shitty and great general tsos

>>12100090
Even in a lot of new mcmansion suburban houses they don't install a vent to the range hood so like most of plastic suburbia, it's just for appearance.

It looks phenomenal, but how's the taste?

>>12094883
is that a fucking fork?

>>12100090
my house was built in 1873 and has a hood vent
it's not that hard

>>12100093
>bacon doesn't smoke
>using smoking fat as a temperature gauge isn't common practice
kys

>>12100114
>>he thinks millenials know how to use tools
unless you're talking a smartphone or a vidya controller, nope.

>>12100118
>>bacon doesn't smoke
turn the heat down you dumb fucker.

>>>using smoking fat as a temperature gauge isn't common practice
Pay closer attention. You can see small wisps well before the detector goes off, not that you need to rely on that trick anyway.

>>12100125
>he thinks bacon is best confit
you've never cooked professionally, have you?

I have PERFECTED the recipe for General Tso chicken.

Pay attention to this its good.

First you are doing the chicken bites wrong. Dont cut them up into cubes and fry them like you are making sweet and sour. Instead you need to cut them into strips and then use this exact recipe:

1 Egg White
soy sauce
black pepepr
Shaoxing wine

You must use Egg white its very important in Chinese cooking to get the kind of crust we want on the chicken.

After the chicken is coated in that mixture you coat it in the seasoned flour and cornstarsh. About a 50/50 radio of seasoned flour and cornstarch. I use drakes seasoned flour. If a flour used for fried foods.

After you dry coat the chicken you fry it in the oil till its half way done. Then you take it out and put it on paper towel and when you finish your rice and your sauce you double fry the chicken bites.


If you follow this you will have the best possible chicken for General Tso.

The sauce is pretty hard to master also but first work on the chicken.

>>12100105
It was pretty good. Not the best I've ever had but for a random recipe i tried it was worth the effort. A but to much ginger which i'll fix next time but i would make this for guests if they were hungry.

>>12100111
Ya I'm not a weeb

>>12100114
Cutting through the ceiling required diamond tipped blades. I found that out the hard way when i installed some recessed lighting in the family room. Then i would have to climb up into the attic to cut another hole in the side of the house. Its not worth the effort especially since i plan on gutting the house and adding a second story in the next 5 years.

>>12100165
Might try that breading when i have a chance. Post your sauce recipe.

>>12100204
>Ya I'm not a weeb
yeah, you're a weeb in denial

>>12100225

>>12100375
I accept your concession

>>12100211

The secret to really good general tso sauce is Gochujang paste.

If you ever had a red sauce at the restaurant its from the Gochujang paste.

You need to stirfry garlic and ginger with some broccoli then make the sauce with:

Rice Vinegar
Shaoxing wine
chicken stock
soy suace
honey / sugar / brown sugar is better than white.
sesame oil
scallion.


The sauce is a bit of a balance of Sugar with Salty and Vinegar with the heat from the paste.

I cant give you proportions, you just need to add a bit of each and adjust by balance by the skill of your taste. If its too tangy add more sugar. If its not salty enough add more soy. ect.

I'm coming up on the end of the month so food is running low. I got me 1/4 pound of beef, some frozen broccoli, small onion, and I just bought some beef consomme and a green pepper. Gonna stir fry it up into some faux Chinese food and serve over rice.

>>12100500
>The secret to really good general tso sauce is Gochujang paste.
I'm already there man.

>>12100500
>add more soy

>>12094883
Whites cannot cook Asian food.
Asians cannot cook white food.
It lacks a certain je n'ais se quoi. I can tell whenever I eat Chinese food if a white person is back in the kitchen. This is why places like PF Changs, despite being relatively higher quality than say your strip mall Chinese food outlet, often are terrible. If you ever have Chinese that didn't turn out well, go back and see the chef. Odds are, he isn't Asian.

>>12096896
rent free

>>12100511
based