Salute the General (or at least his chicken)
I've posted this recipe prior but not in some time....General Tso's Chicken. Yup, that sweet and spicy deep fried chicken that is popular in so many American Chinese takeout restaurants. It's easy to make at home for a fraction of the cost at a restaurant, and when you make it yourself you can control the sodium/sugar/grease levels. If you are interested in the story behind this dish see this article I wrote for Artvoice some years ago.
General
Tso’s Chicken
Yield:
3-4 servings
For
the chicken:
1
pound boneless chicken thighs, cut into pieces
2
tablespoons soy sauce
1 egg
2
tablespoons cornstarch
1
tablespoon flour
For
the sauce:
1/4 cup
soy sauce
1/4 cup
sherry
1/2 cup
chicken broth
2
tablespoons white wine vinegar
2
tablespoons sugar
1-2
tablespoons cornstarch
Additional
Ingredients
6
small dried red chilies
1
tablespoon minced ginger
2
teaspoons minced garlic
3
green onions, sliced
peanut
oil for deep frying
Combine
all of the chicken ingredients together in a bowl, mix to evenly
coat, and set aside. Mix all of the sauce ingredients together in a
separate bowl and set aside. Heat a couple inches of peanut oil in a
wok or skillet until 350F. Stir the chicken again, then carefully
deep fry it piece-by-piece and remove to a plate lined with paper
towel. Cut a piece of the chicken to make sure it’s thoroughly
cooked. Carefully transfer the oil to a tin can or other pot to cool,
reserving a few tablespoons in the wok or skillet. Over medium-high
heat stir-fry the chilies for a minute, then add the ginger and
garlic. Stir the sauce ingredients again, then carefully add it to
the hot pan. Bring to a boil and simmer for 1 minute. Add the cooked
chicken and green onion. Toss to coat. Serve with steamed rice.
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