Sweet and hot, crispy and tender, garlicky, gingery General Tso's chicken is a mainstay of Chinese buffets and restaurants, but you can make it better, fresher and healthier at home!
Since this little food blog holds my favorite recipes ever, I continue to make the recipes on this site all the time. Because of that and the fact that I have been posting for nigh on 3 years, I will
When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stir-frying. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife. Click here to visit the new home of KitchenDaily!
I hinted in my post last Friday about my goal this summer. I'm going to attempt what seems an impossible feat and avoid turning on my oven during the sweltering, humid months of June, July and August. My house heats
Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other. Two of our favourites are:
