Dang. All the "Chinese" around here is closed and I have been doing different stir-fry and fried rice. Egg-foo whatevers and even a Moo goo with Shrimp. But been cravin' the General's hens.

This looks awesome. I just subscribed to that channel. Thanks boss!

We've got a fairly large Asian grocery here that I'm sure would have the black vinegar. I drive by there probably once every two weeks. I'm definitely going to have to try the General Tso.

Awesome recipe and even better how it was explained.
I guess you need to use chopsticks when you make it as well as when you eat it too.

Great recipe and great presentation. I love her voice. I'm surprised she didn't use any ketchup!

I made this sweet and sour chicken for my daughter's 13th birthday yesterday, basically using this recipe. (next time I'd use less cornstarch; plus I also added broccoli and more peppers and onions, and I used fresh pineapple. I cut the carrots thicker and at a sharp bias. I also double fried the chicken).

https://www.youtube.com/watch?v=AGM0ibP1MRc

I also made this; it was good but WAAAY too much vinegar. I'd do 2/3rds sugary stuff and 1/3 vinegary stuff next time. I added some honey at the end which fixed it.

https://www.youtube.com/watch?v=N_87Ow7HTdQ

Does this one use ginger? Ever General's recipe I ever tried had too much ginger. It never tasted like any restaurant version I liked. Wish I could make it and do it right. Love the stuff.

Looks yummo, I would be the only one eating it in my house though

My son and I made something very similar, but with breast meat, it was a take on orange chicken, very tasty. I'll see if I can find the recipe

quote:

Originally posted by parabellum:
Here's the documentary. I haven't yet watched it.

I've watched it, it's a pretty interesting documentary. You'll want a plate of it in front of you while you watch it though, otherwise you'll be starving halfway through it.

NIce, I love me some Generals Tso's Chicken,
be an interesting dish to make, wonder if the Fresh Market or Trader Joes would have the Black Vinegar....

Being a bit lazy I buy PF Changs pre-made from Publix and also their signature rice.


The rice is jasmine, with carrots, onions, peas and sesame oil, pre-heat a large skillet and then crush the rice in the bag to loosen it up, spread flat in the pan at medium heat and let it cook, gets it nice and crispy on the edge, wifes a vegetarian so more General Tso's chicken for me!

I was just at the grocery store. Didn't see any black vinegar, but I did see a bottle of pre-made General Tso's sauce. First ingredient- sugar, followed by soy sauce and- balsamic vinegar.

Imposter!!

I'll bet the H-Mart or Assi has it

quote:

Originally posted by parabellum:
Yeah, the black vinegar- I've never heard of it before. I see it's available on Amazon. It's probably available locally to me. I want to avoid substitutions if possible. Balsamic just sounds wrong for this dish.

I use black vinegar for Kung pao sauce. Got it on amazon also. It’s definitely similar to balsamic in smell. But a lot more salty and acidic. Interesting you posted this as i watched it a few days ago as YouTube put it on my start page.

A screen cap from the documentary

I made Orange chicken and it tasted great, but a lot of work. go to your favorite Chinese restaurant, it easier.

Or call 2 different ones like this:

Seems like an appropriate time to post the opening sequence from Ang Lee's Eat Drink Man Woman

I picked up some Black Vinegar from my favorite Asian market today and must say it's got a............unique ? flavor.

The only substitute that I can find online that might come close is the Balsamic with some Worcestershire sauce added.

I have a tremendous soft spot for bao. I’ll be trying that recipe.

I once spent 3 weeks as a poor college student in Paris. I lived on bao and gyros. Both were incredibly common street food in the poorer parts of the city and were amazingly good. I’ve since found gyros that compare, but not the pork buns.

quote:

Originally posted by copaup:
I have a tremendous soft spot for bao. I’ll be trying that recipe.

I've spent A LOT of time in Taiwan, and have become addicted to bao; especially the pork soup bao from Din Tai Fung in Taipei and Taichung. Several DTF locations in the US too, you won't be disappointed!

https://www.dintaifungusa.com/

https://www.dintaifung.com.tw/eng/store_world.php

I will have a new appreciation next time I visit a chinese restaurant.
some of those items are really labor intensive in terms of prep necessary.

quote:

Originally posted by parabellum:
Yeah, the black vinegar- I've never heard of it before. I see it's available on Amazon. It's probably available locally to me. I want to avoid substitutions if possible. Balsamic just sounds wrong for this dish.

I made a batch with balsamic instead of black vinegar and it was excellent. Going to find the right vinegar and try again- Thanks Para for posting this. Great recipe.

We had been trying to keep our favorite local Chinese restaurant open by ordering often and encouraging others to do the same. They ended up closing "until further notice" anyway. Sooooo....

Better Than Takeout to the rescue. My kids LOVE this, even when I use more peppers than it calls for.







I used all but a small amount of our black vinegar though... about to go order more.