Tonight we had some Vegetable Tempura and General Tso Chicken.
It is a lot easier to make than I thought it would be. These recipes are tried and true, as I’ve made this many times before. I usually buy pre-made sauces to dip the tempura in, so those choices are up to everyone’s own taste.
Here is the recipe for General Tso Chicken:
2-3 chicken breast, cut into small chunks
2 tbsp soy sauce
Pepper (a few shakes)
1/2-1 cup flour or cornstarch
Oil for frying- enough to put about 1/2″ deep in a skillet.
Put chicken in a large bowl. Mix in soy sauce and pepper. Toss in the flour (or cornstarch) until all pieces are evenly coated. Heat oil in skillet, fry each piece about 2 minutes each side or until chicken is done. Remove and let drain. Don’t crowd the pan or it won’t form a crispy shell on chicken.
In a separate bowl:
1/3 cup of soy sauce
2 tsp Ginger
2 tsp garlic
1 Tbsp vinegar
1/3 cup brown sugar
1/2 tsp basil
1/2 tsp onion powder
Black pepper to taste
2 tbsp flour (or cornstarch)
1 cup water
Crushed red pepper to taste (if this is not added it will be a little more like a sweet ad sour sauce).
Mix above ingredients with a whisk and set aside.
-dice about 1/2 cup red and green bell peppers, and 1/4 cup onions and sauté in a larger skillet.
Add in sauce mixture. Bring to a light simmer. Stir in chicken. Cook over low heat for another few minutes. If the sauce is evaporating a little more water may be added.
For the Tempura:
1-2 large carrots
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 cups “Tempura fry mix” in Mongolia it’s in a Korean labeled package. I don’t understand it, but it’s got a picture of fried vegetables on it. I add about 1 cup of water to the mix.
1 1/2 cups cornstarch
1+ cup of water
Salt and pepper
oil for frying
Slice up all vegetables into strips.
Mix the batter ingredients together. Heat oil about 2 inches deep in a deep pan or wok. Gently mix a small handful of vegetables into the batter mixture.
Fry for 1-2 minutes until lightly golden.
Serve with favorite sauces and rice.