左宗棠鸡英文做法

左宗棠鸡（英文名：General Tso’s Chicken），也称为左公鸡。1952年由彭长贵创制，托名左宗棠，其实与清末将领左宗棠没有直接关系。左宗棠鸡是将鸡腿去骨切丁，又将辣椒去籽切段，先炸熟鸡块沥干，然后以辣椒、鸡块、酱油、醋、蒜末、姜末、葱末拌炒均匀，最后勾芡并淋麻油即成。彭长贵师从湘菜名厨曹荩臣，烹饪菜品表面上是湘菜，底子是淮扬菜，手法为岭南菜，另外加上自己的创意。因此，左宗棠鸡一般归类于湘菜，也有人将之归类为创新菜。左宗棠鸡是美国民众圣诞节最受欢迎的中国菜，也是美国全年第四大最受欢迎的菜。1（概述图来源：2）

望采纳,保你满意：HOW TO COOK CHINESE FOOD教你做中国菜(有陈皮鸡/腰果鸡丁/黑椒鸡/左宗棠鸡/猪肉蛋卷/蟹仰光)I consistently get a lot of questions from people wondering how to cook Chinese food. Regardless of if you are just learning how to cook or have been cooking for awhile you will probably find this article useful. The truth is, cooking Chinese food is not hard at all. In fact, many Chinese dishes are all very similar so once you learn how to cook a few different dishes, you should develop a good understanding of Chinese cooking. In this article I will explain to make a few popular Chinese dishes. These dishes include Sesame-Orange Chicken, General Tso’s Chicken, Cashew Chicken, Black Pepper Chicken, Egg Rolls, and Crab Rangoons. All of these items are fried and most can be found at Chinese restaurants across the United States.The first thing when preparing to cook Chinese food is to make sure you have a lot of the ingredients on hand. A lot of Chinese dishes all use very similar ingredients. Some ingredients you will want to keep in your pantry are soy sauce, rice wine vinegar, oyster sauce, sugar, and rice wine. Fresh ingredients would include ginger, garlic and green onions. A couple of questions I constantly receive are, “What is the best type of oil for deep frying Chinese cuisine?” and “Are rice wine vinegar and rice wine the same?” The answer to the first question is peanut oil. Peanut oil will brown nicely and give the meat great flavor when used for deep frying. Rice wine vinegar and rice wine are not the same thing. Rice wine is an actual wine, sometimes called Sake or Mirin, while rice wine vinegar is a type of vinegar that is made from fermented rice wine.Sesame-Orange ChickenIngredients:2 boneless skinless chicken breasts (cut into 1 inch cubes)½ cup all purpose flour1 teaspoon baking powder1 egg (beaten)½ cup water (or as much as needed to make batter smooth)3 tablespoons cornstarchsalt (to taste)1 tablespoon vegetable oilSauce-¼ cup ketchup¼ cup honey2 teaspoons sugar2 tablespoons white vinegar½ cup water2 tablespoons cornstarch1 teaspoon sesame oilthe juice of ½ orange1 teaspoon orange zestsprinkle of garlic powdersesame seedsCooking Instructions:Step 1: Heat oil in a deep fryer to 325 degrees. In large bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.Step 2: Dip chicken pieces into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown).Step 3: In a bowl whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil, orange juice, orange zest, and sesame seeds. Pour into a wok and cook until the sauce is thickened and bubbly. Mix in a bowl with the fried chicken pieces.Cashew ChickenIngredients:2lbs boneless skinless chicken breasts (cut into 1” chunks)2 cups flour5 teaspoons cornstarch (divided)2 teaspoons baking soda3 eggs (beaten)oil (for frying)Sauce-2 cups chicken broth2 tablespoons oyster sauce1 tablespoon sugar2 tablespoons soy sauce1 teaspoon pepper1 large green pepper (sliced)1 large onion (sliced)2 cups cashews1/3 cup green onions (chopped)Cooking Instructions:Step 1: In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.Step 2: Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.Step 3: Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside.Step 4: To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.Step 5: Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews and green onions. Serve with white rice.Black Pepper ChickenIngredients:1lb boneless skinless chicken breasts (or thighs)6 tablespoons cornstarch (for dusting)1 white onion (diced)1 cup frozen peas and carrotsoil (for drying)Sauce-¼ cup oyster sauce1 teaspoon soy sauce1 teaspoon black pepper½ teaspoon white pepper1 teaspoon sake or rice wineCooking Instructions:Step 1: Mix together all of the sauce ingredients in a bowl and set aside.Step 2: Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.Step 3: Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.Step 4: Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add celery and stir fry for another couple minutes. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice.General Tso’s ChickenIngredients:1lb boneless skinless chicken thighs (cut into 1” chunks)5 dried red chili peppers3 green onions (sliced)3 eggs (beaten)½ cup cornstarchoil (for frying)Sauce-1 ½ tablespoons rice vinegar2 tablespoons rice wine3 tablespoons sugar3 tablespoons soy sauce2 teaspoons cornstarchCooking Instructions:Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.Pork Egg RollsIngredients:1 lb ground pork1 package egg roll wraps1 bag shredded cabbage and carrot mix1 tablespoon oil¼ cup sugar½ cup rice vinegar1 teaspoon Salt1 teaspoon Pepper1 teaspoon Garlic powder1 egg (beaten, for sealing)Oil (for frying)Cooking Instructions:Step 1: Fry ground pork in a little oil until the pork is completely browned. Drain and set aside.Step 2: In a large bowl combine cabbage and carrot mixture, cooked ground pork. Season with 1 tablespoon of oil, sugar, vinegar, salt, pepper, and garlic powder.Step 3: Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the beaten egg on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.Step 4: Deep fry egg rolls in batches until golden brown. Drain on paper towels.Crab RangoonsIngredients:12 ounces of cream cheese (at room temperature)50 wan ton wrappers1 cup imitation crab meat (or canned)2 green onions (minced)¼ teaspoon garlic powder½ teaspoon soy sauce1 egg (beaten)oil (for frying)Cooking Instructions:Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).Step 2: In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.Step 4: Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.

现在在世界各国点外卖都是非常常见的，在周末或者难得放假不想出门也不想做饭的时候就可以点外卖。据统计，在美国2016年美国人约定了19亿份外卖，而其中点中国菜的概率较高。而在他们点的中国菜中左宗棠鸡最受欢迎。大家都知道美国人非常喜欢吃鸡，他们一般都是炸鸡，烤鸡等，而中国一般是黄焖鸡米饭或者鸡汤。那左宗棠鸡如何制作的呢？

左宗棠鸡英文名为：General Tsos chicken，是我们中国湘菜中的一道名菜，正如它的名字为左宗棠鸡，这道菜就是得名于左宗棠。相传清末的名将左宗堂有一次打完胜仗回家，他的夫人特别的高兴，特地炒了一盆特殊的鸡肉给他吃，左宗棠觉得味道鲜美，色泽诱人，口感外脆里嫩，非常喜爱。他觉得这样的美味不能自己独享，所以让夫人做了特别多来犒赏军士，从此这道美味就开始流传起来。

它的制作方法也非常的独特，先将鸡腿洗净，剃骨切块后用盐和淀粉腌制30分钟，再用盐、生抽、白糖、白醋和少许水调成汁备用，最精髓的部分就是辣椒，蒜，葱和姜丝。将油下锅后烧至六成热，先将辣椒，葱蒜和姜丝下煸香后捞出，将鸡肉块下锅炸，炸至金黄后再将备用的汤汁淋下，再收汁即可。这样做出来的鸡肉块色泽鲜亮，兼具了酸、甜、脆、辣、鲜香的滋味，具有典型的湘菜特色。

其实小编觉得这有点像糖醋排骨的做法和味道非常的开胃，食物进入到嘴中的时候可以品尝到非常多的味道，精彩丰富，令人非常的惊喜。国外的左宗棠鸡综合了中国和外国人口味。比如外国人一般不吃辣，所以会去掉辣椒这个食材，套套在在国外也非常受欢迎。