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Asian Takeout Copycats

I’m the first one to admit that sometimes I just don’t feel like cooking. When that happens, I usually head to my local Chinese take-out restaurant for my dinner. For me, since I cook for a living, it’s like having a night off.

However, I often think about how much cheaper it would be if I just made these dishes in my own kitchen. I am, first of all, very frugal. Now if you want to tackle a Chinese dish, I suggest that you don’t start with things that require an experienced Chinese chef to make–such as shark fin–but many of the dishes on your local take-out menu are easy to duplicate at home.  This quick General Tso’s chicken is one of the easiest to duplicate too.

Heat Level Is Up To You

General Tso’s chicken is normally listed with the spicy dishes on the menu.

There is a bit of heat in the recipe, but it’s not overpowering and that comes from the Sriracha.

What makes this a “hot” dish is the dried red chile peppers–and that goes by the amount you put in. If you’re a little bit reluctant, I assure you that using the amount of chiles I state in the recipe is not going to make your mouth go on fire–especially if you don’t bite into the chile pepper. I admit it, I’m a bit of a wuss so I don’t bite into the pepper. However, it imparts a nice flavor when you “wake it up” by frying it.

You also have the option of using less (and of course more if you are so inclined) peppers than I recommend. And if you can’t get those peppers readily, then use a pinch red pepper flakes which are easy to get.

Selecting The Chicken

As a rule, Chinese use dark meat chicken (thighs) in recipes where the chicken is coated and fried such as orange chicken. It has more flavor than breast meat and keeps it’s shape better.

You can use breast if you want to do so. You can also use a combination of thighs and breast. I usually do the latter because it’s a nice balanced mix.

When cooking the chicken, fight the urge to do it all in one fell swoop. Doing that would crowd the pan resulting in the chicken not developing the crust it needs. You’d basically be boiling it in the oil rather than frying it.

The Recipe

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Quick General Tso’s Chicken

Why pay for takeout when you can make this quickly at home.

Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Chicken, Main, Main Course

Cuisine: Chinese

Keyword: chiles de arbol uses, easy Chinese chicken recipes, quick general tso's chicken recipe, using dried chile peppers

Servings: 6

Calories: 390kcal

Author: Judith Hannemann

Ingredients

Chicken:

• 2 lbs boneless skinless chicken thighs cut into 1-inch chunks (see NOTES)
• 3 tbs oil see NOTES
• 1/4 cup cornstarch
• 1 1/2 tsp salt
• 1 tsp pepper
• 6 dried red whole chiles see NOTES
• 1 green onion thinly sliced, for garnish

Sauce:

• 5 tbs honey
• 1/4 cup soy sauce low sodium preferred
• 2 cloves garlic finely minced
• 3 tbs unseasoned rice vinegar
• 1 tbs Sriracha
• 1 tbs tomato paste
• 1 tsp fresh ginger grated

Beans

• 1 lb fresh green beans trimmed
• 1 tbs oil
• 1/2 tsp salt
• pinch of pepper

US Customary - Metric

Instructions

For beans:

• Preheat oven to 425F/220C. Spread beans on a large baking sheet, drizzle with the oil and toss until coated. Sprinkle with salt. Roast, turning halfway through the cooking for 12-15 minutes. Beans should be crisp-tender and be blackened in spots. Set aside.

For Chicken:

• Mix all the sauce ingredients in a small bowl and set aside.
• Mix cornstarch, salt and pepper in a large bowl. Add the chicken, tossing to coat all surfaces. Heat the oil in a large skillet over high heat. Cook half the chicken, about 5-7 minutes, turning occasionally until chicken is completely cooked and has a light golden crust. Place chicken on a plate and set aside.
• Now fry the remaining chicken—if using breast you may have to add an additional tablespoon of oil at this point.—for 5 minutes. Now add the chiles and cook, stirring to make sure the dried peppers make contact with the bottom of the pan so they can toast and puff up, about 1 more minute.
• Stir in the sauce and return the first batch of chicken to the pan. Toss so all the chicken is coated with the sauce. Cook for an additional 2 minutes until the sauce is reduced and thickened.
• Transfer chicken to a serving dish and top with the sliced green onion.
• Serve with the prepared green beans and Jasmine rice.

Notes

You may substitute chicken breast for the thighs or use a combination of both breast and thighs. However, chicken thighs are the authentic ingredient and produce a better-tasting dish.

If you do use all breast meat, the second batch of chicken may require another tablespoon or so of oil in the pan.

If you cannot find dried hot red chiles (I used chiles de arbol), you can use dried red pepper flakes. About a teaspoon should be adequate. Add more if you like more heat. Same goes for the dried whole red chiles.

*Nutritional values calculated WITHOUT rice

Video

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 30g | Protein: 33g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1539mg | Potassium: 731mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1047IU | Vitamin C: 77mg | Calcium: 52mg | Iron: 3mg

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This spicy Sichuan dish is usually done stir fry, but here is a version that uses your slow cooker. May not be authentic, but it tastes marvelous!

This all started with leftover carrots from St. Patrick’s Day and a nice piece of reduced chuck roast!

I wanted to do something spicy and Asian. It’s been years since I had genuine Sichuan Beef, and that is a stir-fried dish, not stewed. But I figured I give a try in the slow cooker with my own version.

Can be made less spicy!

Whenever I cook meat in the crock pot, I always brown it. It’s a step I never eliminate now–even if a recipe doesn’t call for it. Reason is, the flavor of the finished dish is noticeably better. I also deglaze the browning pan with any liquid called for in the recipe–that adds tons of flavor!

If you want this dish to have less heat, the pepper flakes can be reduced or eliminated entirely. Also the mini hot chilis in the garnish can be eliminated. You can also use bigger chilis chopped. I’m not sure if you can buy these mini versions in the store–I grew those in my Aerogarden with the chili kit and had them in the freezer.

This is excellent served over jasmine rice. It’s a different and delectable meal!

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Slow Cooker Sichuan Beef & Carrots

This spicy Sichuan dish is usually done stir fry, but here is a version that uses your slow cooker. May not be authentic, but it tastes marvelous!

Prep Time15 minutes mins

Cook Time7 hours hrs

Total Time7 hours hrs 15 minutes mins

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: Asian

Keyword: beef recipes, slow cooker beef

Servings: 4

Calories: 376kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lbs boneless chuck roast cut in cubes
• 1 cup carrots cut lengthwise (approx 1/4-inch thick)
• 2 cloves garlic crushed
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/3 cup soy sauce low-sodium is OK
• 2 tbsp hoisin sauce
• 1/2 tsp dark sesame oil
• 1 1/2 cups water
• 1 tbsp olive oil for browning meat

THICKENING

• 1 1/2 tbsp cornstarch
• 3 tbsp water

OPTIONAL TOPPING

• small red chili peppers
• sliced green onions

Instructions

• Place carrots in the bottom of the crock pot.
• Heat skillet over medium-high heat; add oil. When oil starts to shimmer, add meat and brown on all sides; remove from pan and place in the slow cooker on top of carrots.
• Deglaze pan with the 1 1/2 cups water, scraping up all the browned bits on the bottom.
• Add the garlic, brown sugar, pepper flakes, soy sauce, hoisin sauce and dark sesame oil. Stir thoroughly then pour over the meat and carrots in the crock pot.
• Cook on HI 3-5 hours, LOW 5-7 hours (all slow cookers cook differently, hence the range of times–always check after minimum time. If using a Ninja on slow cook function, dish should be done in 2/3 the regular crock pot time).
• If you wish to thicken–when meat and carrots are done, remove from the slow cooker and keep warm. Turn slow cooker to HI. Mix the cornstarch and water and stir into hot liquid, stirring until smooth. Cover and cook 15 minutes. Add the meat and carrots back to the gravy. Heat through and serve.

Nutrition

Serving: 1person | Calories: 376kcal | Carbohydrates: 14g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 1361mg | Potassium: 784mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5420IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg

Slow Cooker Sichuan Beef & Carrots

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