General Tso's Chicken on the mini .... but I cheated !

Village Idiot

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.

frankc623

That looks fantastic!

cazzy

Wow VI!! That looks amazing! I will definitely try this recipe!

You truely are the master Ms. Chan made you out to be!

Village Idiot

Thanks, Caz.

Here is the link to the recipe I used.

Click here.

fishlessman

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

Millsy

Wow that look amazing

Village Idiot

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.

fishlessman

not burning the house down is the only advantage i see

bamafan62

VI,

How $picy i$ $picy?  My wife i$ not a fan of $picy food.  Your di$h look$ deliciou$.

Bama

Village Idiot

VI,

How $picy i$ $picy?  My wife i$ not a fan of $picy food.  Your di$h look$ deliciou$.

Bama

Bama,

It'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.

Village Idiot

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.

Mickey

Very nice Gary. That is certainly up to your skills as a cook and photographer.

Smoker_Guru

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"...