30 mins

General Tso&#039;s chicken is a very popular Chinese takeout. This is a crispy, sweet, spicy, sticky, and healthy recipe that is not deep-fried or baked. Serve it over steamed rice or noodles for a complete meal that&#039;s ready in just 30 minutes.

Healthy Crispy General Tso's Chicken

Chicken

tbsp Cornstarch

tbsp Rice flour ((or more cornstarch))

Salt

Pepper

tbsp Rice wine vinegar

tbsp Soy sauce

tbsp Hoisin sauce

Chicken broth

Sugar

tsp Cornstarch

Sesame oil

tbsp Cooking oil (canola, sunflower, grapeseed)

tsp Garlic (grated)

tsp Ginger (grated)

tsp Chilly flakes (hot)

Marinate chicken - Cut chicken into bite-size pieces and add all marinade ingredints. I like to start by seasoning the chicken with salt and pepper. Add the egg, rice flour, cornstarch, salt, and pepper. Combine well. Pro tip - If possible, marinate the chicken for 15 to 30 minutes up to 3 hours.

Sauce - In another bowl, combine all sauce ingredients and set aside. Pro tip - Cornstarch tends to settle at the bottom of the pan so you will need to stir it again before adding it to the pan later.

Crispy chicken - In a wok or cast-iron skillet, on medium-high heat, add 2 tbs cooking oil (do not use olive oil).

Add chicken pieces, one at a time, making sure they are apart. Do this in batches so you don&#39;t crowd the pan.Pro tip - Crowding the pan will lower the heat and steam rather than sear the chicken giving a crisp coating.

Cook on one side for a minute until lightly golden. Then, turn over and cook the other side. Remove the chicken and keep warm.Pro tip - Don&#39;t make haste, keep the heat on medium-high. The high heat will give a nice color and crispy coating as well.

Crispy chicken

To the same skillet, reduce the heat and add the remaining oil. Saute the ginger, garlic, and chilly flakes.

Add the sauce - cook for 30 seconds. Then, add the chicken pieces and coat the chicken with the sauce. If necessary, add a few tablespoons of water to loosen things up.Pro tip - Keep the heat to medium-low otherwise all the sauce will evaporate.

Taste and adjust seasoning. Sprinkle with chopped fresh cilantro. Garnish with more chilly flakes (or sesame seeds).

Stir fry

https://content.jwplatform.com/videos/RdQMlcIg.mp4

General Tso's chicken is a very popular Chinese take out. It's sweet, spicy, sticky, and finger-licking delicious. Serve it over steamed rice or noodles for a complete meal in just 30 minutes

General Tso's Chicken Blog

These hazelnut cookies are rich, buttery shortbread-type cookies with ground hazelnuts. A simple, easy, and quick recipe to make a home. You can use store-bought ground hazelnuts or make them from scratch

Hazelnut Cookies

Blanched Hazelnuts

All-purpose flour

Baking powder

Butter ((1 stick) unsalted room temperature)

Sugar white

Brown sugar

Egg (large)

tsp Vanilla extract

Ground hazelnuts - Preheat the oven to 350°F/180°C/Gas Mark 4. Place the blanched hazelnuts on a baking tray and toast them for 10 to 15 minutes. Cool completely, then grind them in a food processor to a powder consistency. (Do not grind them to a paste) Pro tip - I like to toast and grind them ahead of time. Ground hazelnuts will keep in the fridge for up to 6 months.

combine

Dry ingredients - In a medium bowl, combine flour, baking powder, and salt. Set aside

Cream

Wet ingredients - In a bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugars until light and fluffy. Followed by the egg and vanilla extract. Pro tip - the mixture will become pale in color and the sugar will almost melt in the butter.

Dry mix

Combine -Add the ground hazelnuts and flour mixture - combine well.

Chill

Chill - Cover the bowl and chill in the fridge for 10 minutes while you preheat the oven.Pro tip - this dough will keep in the fridge for up to 4 days. You can even freeze it for up to a month.

Preheat

Oven - Preheat the oven at 375°F / 190°C/ Gas Mark 5Pro tip - make sure the oven is well preheated otherwise the cookies will spread during baking.

Ball

Shape - take about 2 tablespoons amount of chilled dough and roll them into balls and place them on a baking tray lined with parchment paper.

Bake

Bake - Bake in the preheated oven for 10 to 12 minutes until lightly golden.Pro tip - the larger the cookies the longer they take. Mine took almost about 11 minutes.

Cool

Cool - Cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely. Pro tip - These cookies can be stored at room temperature for up to 10 days or in the freezer for up to a month.

https://www.youtube.com/watch?v=K0Bru0XmW5I

These hazelnut cookies are rich, buttery shortbread-type cookies with ground hazelnuts. A simple, easy, and quick recipe to make a home. You can use store-bought ground hazelnuts or make them from scratch
Get the full recipe with progress pictures here - https://veenaazmanov.com/hazelnut-cookies-recipe/


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