If you're feeling stumped about dinner tonight, this recipe will do the trick.
General Tso Chicken and Cauliflower
Recipe By Chanie Nayman
- Cooking and Prep: 25 m
- Serves: 4
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Contains:
Ingredients (22)
Chicken
Sauce
Batter
Sommelier Suggests
Start Cooking
Prepare the Chicken
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Make the sauce mixture in a glass bowl, and whisk together. Set aside.
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Mix together the batter ingredients and place the chicken in it tossing to coat.
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Using a slotted spoon set it down into hot oil. Fry for about two minutes, not more. Remove and set on paper towels.
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Place your sauce ingredients in a medium size saucepan. Allow to come to a simmer. Add cauliflower and chicken pieces, and toss in the sauce for about three to four minutes.
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Serve over rice, or linguini.
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Delicious!! (changed it up a bit, too)
Changed this up a bit as follows - was a BIG hit! - replaced cornstarch with flour (double the amount) - sprinkled red pepper flakes into the sauce - halved the amount of ginger - omitted sesame oil and cauliflower - skipped the saucepan, mixed the sauce in a tin, added the fried batter chicken, and baked in the oven open until sauce reduced ...tasted delish!! -
No Sogginess!
Because of everyone's comments, I tried a little twist on the recipe and it came out YUM YUM YUM!!!! We devoured it! I first cooked the cauliflower in a pot of water till crunchy and I also first put the chicken in sauce, took it out and then put cauliflower on its own in the sauce, it was so perfect. The chicken had the puffiness from coating, and the cauliflower was crunchy and we really enjoyed! -
Not as I thought it would taste
I was excited to make a restaurant style dinner, an all time favorite. There was no resemblance to the Chinese General Tso's Chicken. It had a strong ginger taste. I left out the cauliflower as Faigy recommended and was happy I did. -
skip the cauliflower
Hi, I tried this recipe last night. I was really looking forward to make this recipe cuz that's what my kids usually order when we get takeout. I was quite disappointed. The cauliflower should be written as optional or omitted because it really gave the dish a weird consistency and didn't help with the flavors.. My family rated this as one of the worst new recipes tried. -
Soggy
I was so excited to make this and finally did, it has a yummy taste but why is it soggy? Where did I go wrong??Replies:
HI! It's not supposed to be very crispy. It's more of a puffed chicken coating, rather than a fried schnitzel like coating. Is it possible you had too many chicken pieces in the pan at the same time?
Please
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Delicious!! (changed it up a bit, too)
Changed this up a bit as follows - was a BIG hit! - replaced cornstarch with flour (double the amount) - sprinkled red pepper flakes into the sauce - halved the amount of ginger - omitted sesame oil and cauliflower - skipped the saucepan, mixed the sauce in a tin, added the fried batter chicken, and baked in the oven open until sauce reduced ...tasted delish!! -
No Sogginess!
Because of everyone's comments, I tried a little twist on the recipe and it came out YUM YUM YUM!!!! We devoured it! I first cooked the cauliflower in a pot of water till crunchy and I also first put the chicken in sauce, took it out and then put cauliflower on its own in the sauce, it was so perfect. The chicken had the puffiness from coating, and the cauliflower was crunchy and we really enjoyed! -
Not as I thought it would taste
I was excited to make a restaurant style dinner, an all time favorite. There was no resemblance to the Chinese General Tso's Chicken. It had a strong ginger taste. I left out the cauliflower as Faigy recommended and was happy I did.
Please
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Soggy
I was so excited to make this and finally did, it has a yummy taste but why is it soggy? Where did I go wrong??Replies:
HI! It's not supposed to be very crispy. It's more of a puffed chicken coating, rather than a fried schnitzel like coating. Is it possible you had too many chicken pieces in the pan at the same time?
