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General Tso's Chicken on the mini .... but I cheated !
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Village Idiot
Posts: 6,959
I am afraid of deep frying on the BGE. We have an open flame, extremely hot oil, on a wok that isn't the stableist cooking vessel every invented. General Tso's Chicken calls for deep frying chicken nuggets prior to the stir fry. So, I fried them in a deep fryer. The rest was BGE kosher.
First, coat the chicken in a batter of eggs and corn starch. The corn starch will eventually let the sauce cling to the chicken.
Next, fry the chicken nuggets until lightly brown. Drain on paper towels.
Stir fry the dried chiles until fragrant. Then, add chicken. Cook for a couple of minutes, add sauce, and stir fry until sauce is thickened.
Garnish with green onions.
I am still on the learning curve for the mini. Having spent so much time on the large, it is a real foreign device for me. But, I know it will eventually be one of my favorite cooks.
Thanks for looking.
__________________________________________
Dripping Springs, Texas.
Just west of Austintatious
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Wow VI!! That looks amazing! I will definitely try this recipe!
You truely are the master Ms. Chan made you out to be!Just a hack that makes some $hitty BBQ.... -
__________________________________________Dripping Springs, Texas.Just west of Austintatious
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im more afraid to deep fry indoors in the house. try small batches in the wok, egg at 600, stabilize, open dome and shut lower vent, wait for flames to subside, a few cups oil and fry small batches, bring them back to hot in the egg with other ingrediants. closing lower vent is key to make the flames go away
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Wow that look amazing
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im more afraid to deep fry indoors in the house. try small batches in the wok, egg at 600, stabilize, open dome and shut lower vent, wait for flames to subside, a few cups oil and fry small batches, bring them back to hot in the egg with other ingrediants. closing lower vent is key to make the flames go away
fishlessman. If I was out in the woods on a camping trip, I would certainly do that. But, at home, I don't see the advantage of doing it on the Egg.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
not burning the house down is the only advantage i see
fukahwee maineyou can lead a fish to water but you can not make him drink it -
VI,
How $picy i$ $picy? My wife i$ not a fan of $picy food. Your di$h look$ deliciou$.
Bama
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VI,
Bama,
How $picy i$ $picy? My wife i$ not a fan of $picy food. Your di$h look$ deliciou$.
BamaIt's not spicy at all. If any ting, it would come from stir frying the dried red chiles. To me, they add a touch of flavor and perhaps a tad of spice. If that is a bother, don't use them. You'd still get the major flavor of it.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
not burning the house down is the only advantage i see
lol. Exactly my point. No chance of burning the house down on a deep fryer. A spilled wok on an open flame is quite another story. No big deal. Whatever works for you is the way it should be done.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Very nice Gary. That is certainly up to your skills as a cook and photographer.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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Looks pretty awesome VI. I have been fighting this wokking on the egg thing but you are rapidly breaking me down. A couple more of these posts and I'm afraid I will be talking to Mrs. Chan.
You are the "Wokking Guru"...
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