Ramen Noodle General Tso’s Chicken
Crispy chicken smothered in a thick and savory General Tso’s Chicken sauce and tossed with Broccoli and Ramen Noodles!
Try my Chinese Chicken Fingers recipe next!
I woke up this morning with two cravings: General Tso’s Chicken, and Ramen Noodles. OH- and I was also craving not having to go to the grocery store. And I mean, I really didn’t want to go. So I sat in my nice warm bed around 5am thinking about it. I knew that I had chicken, duh, and I knew that I had Ramen Noodles. (Double duh.) But did I have broccoli? I really couldn’t make General Tso’s chicken and not add broccoli to it. I just had a personal issue with that. Was it worth getting out of bed to check? Was it worth risking waking my 6 month old baby to look for broccoli? If she heard me get up, she would surely get up…. 😬
Needless to stay, I stayed in bed but all I could think about was about that damn broccoli! Well this exhilarating story has a happy ending guys, because I did end up having broccoli. I might have done a happy dance about it. Later that day I evaluated my life and decided that I should probably get one.But I do just love when you want to make a new recipe and actually have all of the ingredients in the house already. I mean I even had green onions, dang!
I love the thick, shiny sauce that this recipe has to offer. And when I say thick, I mean thick. Restaurant-style thick… yeaaahhhh buddy!
This recipe makes enough for 8 people, but you have a few options with that. I ended up making the full portion of sauce. I used half of it and saved the other half to freeze, and then halved the rest of the recipe so that I’d only make enough for 4 people this time around, (it’s just me and the hubs, after all!)
Try these recipes next!
- Crab Rangoon Dip
- Sweet Cream Cheese Wontons
- Crispy Crab Rangoon
- Ramen Noodle Chicken Stir Fry with Peanut Sauce
- Turkey Ramen Noodle Soup
- Thai Basil Chicken Stir Fry
- Firecracker Chicken Lettuce Wraps
Crispy chicken smothered in a thick and savory General Tso's Chicken sauce and tossed with broccoli and Ramen Noodles!
- 3 Boneless Skinless Chicken Breast
- 1 cup chopped green onions diced
- 1 quart vegetable oil
- 2 Tablespoons Peanut oil Can sub vegetable oil
- 2 cups broccoli florets
- 3 oz. Ramen Noodles
- Salt/Pepper to taste
- 1/4 cup soy sauce
- 1 egg beaten
- 1 cup cornstarch
- 1/2 cup cornstarch
- 1/4 cup water
- 1.5 tsp garlic minced
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup white wine
- 14.5 oz. chicken broth
- First, combine the ingredients for the sauce, (easiest to do this in a *large* jar and shake!), but you can also use a bowl. Set the sauce aside for now.
- Cut the chicken into bite sized pieces and sprinkle with salt and pepper.
- In a large bowl, mix the chicken coating ingredients together, they will form a very thick paste, with a rather weird texture. Fear not!
- Drop the chicken pieces into the coating mixture and mix around so that each piece is well coated. Now, we fry them!
- Heat the oil to about 365 degrees in a deep fryer and gently drop in each piece of chicken, cook until golden brown, and use a slotted spoon to remove the pieces. To make them extra crispy, place them on a wire rack (lined a pan on the bottom for the oil to drip on). You can also place them on plates lined with paper towels.
- Fill a dutch oven or high walled skillet with enough oil to submerge the chicken, and heat the oil over medium-high heat (About 365 degrees, which you can test with a candy thermometer). You can also test the temperature by adding a single piece of battered chicken, and adjust the temperature accordingly depending on how that piece cooks.
- Carefully add the chicken to the oil and fry until golden brown, and use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil.
- In a large sauté pan over medium high, heat 3 Tablespoons of peanut (or vegetable) oil and add the broccoli, cook for about 5 minutes to soften them up.
- While the broccoli is cooking, cook the Ramen Noodles in 2 cups of boiling water for no longer than 1.5-2 minutes, then drain. (Don't use the flavor packet.)
- Add the sauce mixture to the skillet along with the green onions, and bring it to a boil. It will thicken right up, make sure you stir it constantly.
- Cook the sauce until it's reached your desired level of thickness (it gets very thick), then stir in the chicken, green onions, and ramen. Remove from heat, and serve!
8 Dried red chili peppers (seeds removed) are great in this dish as well, you'd add them as the same time as the green onions. For a tasty twist, try marinating the chicken pieces in pineapple juice for a few hours or overnight!
Recipe Adapted from: Food.com