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Chicken General Tsao's Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.0092
Energy (kCal)1289.7115
Carbohydrates (g)286.5388
Total fats (g)5.9232
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix sauce’s ingredients and stir until sugar dissolves. Refrigerate until needed. | 2. In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add enough vegetable oil to help separate chicken pieces. | 3. Divide chicken into small quantities and deep fry at 350°F until. | 4. crispy. Drain on paper towels. | 5. Place a small amount of oil in hot wok and heat until hot. | 6. Add onions and peppers and stirfry briefly. | 7. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken meat 3 cut - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    white pepper 1 teaspoon 7.104 1.6466 0.2496 0.0509
    egg 1 71.5 0.36 6.28 4.755
    cornstarch 1 cup 487.68 116.8256 0.3328 0.064
    vegetable oil - - - -
    green onion 2 cups sliced 38.34 8.1508 1.3774 0.6674
    hot pepper 16 - - - -
    cornstarch 1/2 cup blended 487.68 116.8256 0.3328 0.064
    garlic 1 1/2 1/2 minced 6.705 1.4877 0.2862 0.0225
    gingerroot 1 1/2 1/2 minced - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    soy sauce 1/2 cup 33.7875 3.1429 5.1892 0.3634
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    cooking wine 1/4 cup 29.4 3.7044 0.294 0.0
    hot chicken broth 1 1/2 1/2 - - - -
    msg 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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