General Tso Chicken
From wynnebaer 12 years ago
- 4 to make
- Serves 4
Found this on a blog while looking for something different to do with chicken. Tried it last week and it was fantastic. Took the blogger's suggestion and served it with rice and broccoli.
Ingredients
- FOR THE CHICKEN: shopping list
- 1 1/2 tsp. toasted sesame oil shopping list
- 1 tbls. soy sauce shopping list
- 1 Large egg white shopping list
- 1/4 cup plus 2 tbls. cornstarch shopping list
- 1 pound Boneless, skinless chicken thighs,cut into 1 1/2 inch pieces (I used breast) shopping list
- oil For Frying shopping list
- FOR THE SAUCE: shopping list
- 1 tbls.canola oil shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 tbls. ginger, finely chopped shopping list
- 1 cup chicken broth shopping list
- 1/4 cup soy sauce shopping list
- 1 tbls. cornstarch shopping list
- 1 tsp. Chinese chile garlic sauce (If you prefer it a little on the spicy side, I would suggest adding more chile sauce) shopping list
- 3 tbls. raw sugar (I used sugar in the raw) shopping list
How to make it
- In mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms
- Add the chicken pieces and stir until all are evenly coated
- Set chicken aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally
- Sauce
- In mixing bowl, whisk together chicken broth, soy sauce, cornstarch, chile sauce and sugar
- Add oil to a large, heavy bottomed saucepan over high heat (I used cast iron)
- Stir garlic and ginger into pan and cook, stirring constantly, until fragrant, about 1 minute.
- Pour sauce mixture into the garlic and ginger, stirring, until the sauce becomes thick and shiny
- Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
- Chicken
- Heat 1/2 inch oil in a heavy bottomed, high-sided frying pan or skillet over high heat (I used cast iron)
- When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan
- Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides
- Transfer chicken to a paper towel lined plate and repeat process until you’ve cooked all the chicken
- Then slide all the chicken into sauce and toss to coat
- Increase heat to medium, stir and cook just until hot all the way through
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