Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila. We have a special guest host this week from the NYC Wine & Food Festival as we’re guided by the exceptional culinary mind of Devin Padgett.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: ALL INGREDIENTS AND HOW THEY SHOULD BE PREPPED ARE LISTED BELOW, FOLLOWED BY THE SAME INGREDIENTS GROUPED BY RECIPE.
Makes 4 servings
INGREDIENTS
Ingredients as they should be prepped for the cookalong:
¾ cup of oyster sauce, separated out into ½ cup for General Tso’s sauce and ¼ cup for Fried Rice
1 tbsp hoisin sauce
1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)
½ cup sugar
6 tbsp white vinegar
3 ½ tbsp soy sauce, 2 tbsp separated out for the General Tsos’ sauce and 1 ½ tbsp. for Fried Rice
½ tbsp ginger root, fresh, minced
2-3 cloves garlic ( ½ tbsp), chopped
1 tbsp cornstarch mixed with 1 tbsp water
1 drop red food coloring, optional
2 lbs. chicken thighs, cut in to 2” dice
1 cup cold water
2 ½ cups tempura flour, 1 cup set aside for dredging
½ onion, large dice - yellow or white onion
10-12 whole dried Thai chilies
1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)
3 scallions, bias sliced thin
1 ½ quarts vegetable oil for the General Tso’s sauce + 2 tbsp any high temperature oil (vegetable, canola, or grapeseed) for the fried rice
¾ cup bacon, diced (substitute ham if you'd like)
¾ cup white onion, diced
2 cloves garlic, minced
¼ cup diced carrots
¼ cup snap peas, sliced (or other seasonal vegetables)
2 eggs scrambled, not cooked
4 cups cooked rice of your choice (white, brown, even cauliflower!)
2 green onions chopped
White pepper (if you don’t have, black pepper works as well)
Specifically for the Sauce:
½ cup oyster sauce
1 tbsp hoisin sauce
1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)
½ cup sugar
6 tbsp white vinegar
2 tbsp soy sauce
½ tbsp ginger root, fresh, minced
2-3 cloves garlic (½ tbsp), chopped
1 Tbsp cornstarch mixed with 1 tbsp water
1 drop red food coloring, optional
Specifically for the Chicken:
2 lbs. chicken thighs, cut in to 2” dice
1 cup cold water
2 ½ cups tempura flour, 1 cup set aside for dredging
½ onion, large dice
10-12 whole dried Thai chilies
1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)
3 scallions, bias sliced thin
1 ½ quarts vegetable oil
Specifically for the Bacon and Egg Fried Rice:
2 tbsp oil
¾ cup bacon, diced (substitute ham if you'd like)
¾ cup white onion, diced
2 cloves garlic, minced
¼ cup diced carrots
¼ cup snap peas, sliced (or other seasonal vegetables)
2 eggs scrambled, not cooked
4 cups cooked rice of your choice (white, brown, even cauliflower!)
1 ½ tbsp soy sauce
¼ cup oyster sauce
2 green onions, chopped
White pepper (if you don’t have, black pepper works as well)
EQUIPMENT ESSENTIALS
1 quart saucepan
Whisk
4 quart Dutch oven or heavy bottomed pot
Frying thermometer
Three large bowls
Plastic wrap
Plate, lined with paper towels or wire rack
Wok or large skillet
Tongs
Wooden spoon
Spatula
Serving bowls
For recipe instructions, visit www.CookTracks.com.
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate.
