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Beginners luck on General Tso's Chicken

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Randy1
Randy1 Posts: 379
edited March 2012 in EggHead Forum

 I got my wok spatula in today and felt like breaking it in!I tried my luck at general chicken tonight. It was much easier than I thought and very very good. It was the recipe that was on the forum a few days ago on the "Wok out" post. I posted a few pictures, so have a look. I would highly recommend this recipe!

Maumelle, Arkansas
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  • Mickey
    Mickey Posts: 19,674
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    Very nice man
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • NightwingXP
    NightwingXP Posts: 448
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    Looks great Randy. Cannot wait to get my wok. I will look up that recipe. Love Generals!
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • Randy1
    Randy1 Posts: 379
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    Lot of fun! Thanks Guys

    Maumelle, Arkansas
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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     Check out that lava!  Looks delicious!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Village Idiot
    Village Idiot Posts: 6,959
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    That looks perfect, Randy !  Good job !!!!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Randy1
    Randy1 Posts: 379
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    Thank you Village Idiot! One question if I may..there is some gunk(almost like oil build up) at the top portion of my wok and I got one of those bamboo brushes you recommended. I scrubbed it and scrubbed it and it wont come off. ( I noticed how MM's wok looked very clean all over. It is almost like the upper portion of the wok is not seasoned or something. A few specks of "seasoned surface"  are chipping off as well in one spot) It looked pretty good while i was frying the chicken but that sticky sauce is what i think stuck to it. And did it ever stick. Any Help?
    Maumelle, Arkansas
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Randy,  from time to time, I'll get a buildup like yours, and do the same thing you did.  Then,  after a few cooks later, it is gone.  I wouldn't worry about it.  Interesting that it is on the top portion of your wok.  To me, that shows how swirling oil on a hot wok helps in making it nonstick.  You probably didn't get the oil to the top (I don't either).

    Typically, all I use is one of those yellow/green sponges with hot water and it cleans up well.  You might want to clean the wok right after you eat.  Sometimes, I'll forget and leave it out by the Egg until the next day, and it seems harder to clean then.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Randy1
    Randy1 Posts: 379
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    Thank you. I feel better now!
    Maumelle, Arkansas
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  • gtk10583
    gtk10583 Posts: 77
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    Hey all you wok'ers...  do you use the wok ring to concentrate the heat up under the wok, or just place the wok directly on the grate?
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  • Randy1
    Randy1 Posts: 379
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    No ring...and I used a spider to rest the wok
    Maumelle, Arkansas
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  • Village Idiot
    Village Idiot Posts: 6,959
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    When I wok on my Large, I use a spider.
    I don't have a spider for my medium, so I use a wok ring for stability and set it on the grid..



    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • boatbum
    boatbum Posts: 1,273
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    Looks great.   Havent got a wok yet but I am inspired.
    Cookin in Texas
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  • Griffin
    Griffin Posts: 8,200
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    Nicely done, Randy. Wokking sure has been popular this week.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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