General Tso's Chicken
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
Is it even Chinese? There is some debate. Do I care? Nope. Is it delicious? Yep. Never found this in Hong Kong or Shanghai. It wasn’t common in Hawaii. Ran across it while visiting my sister in Henderson, NV. Ethnic Chinese or not, it’s a great dish. Read more Couldn’t get a recipe. Made some notes but not very good ones. This is basically Diana Kuan’s recipe, with a tweak or two. See less
Ingredients
- • 1 pound (500g) boneless, skinless chicken thighs, sliced into 1-inch cubes, sub duck if you can. shopping list
- • 1 1/2 cups cornstarch. shopping list
- • 1/2 tsp. salt shopping list
- • 1/2 tsp. freshly ground black pepper shopping list
- • 3 cups peanut or vegetable oil for frying, plus 1 Tbs. for stir-frying shopping list
- • 8 dried whole red chiles, or substitute 1/4 tsp. dried red chili flakes, to taste. shopping list
- • 2 cloves garlic, minced. shopping list
- • 1 tsp. white sesame seeds, for garnish. shopping list
- • Scallions, green parts thinly sliced, for garnish. shopping list
- Marinade: shopping list
- • 1 Tbs. Light soy sauce. shopping list
- • 1 Tbs. Chinese rice wine or dry sherry. Saki works. shopping list
- • 2 egg whites. shopping list
- Sauce: shopping list
- • 1/4 cup chicken stock, or substitute water. shopping list
- • 1 1/2 Tbs. tomato paste. shopping list
- • 1 Tbs. soy sauce. shopping list
- • 1 Tbs. rice vinegar. shopping list
- • 1 tsp. hoisin sauce. shopping list
- • 1 tsp. chili paste. shopping list
- • 1 tsp. sesame oil. shopping list
- • 1 Tbs. raw sugar. shopping list
- • 1 tsp. cornstarch. shopping list
How to make it
- 1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
- 2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 tsp. of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
- 3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
- 4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes.
- 5. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
- 6. Drain the oil into a heatproof container and save for discarding.
- 7. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
- 8. Reheat the wok or skillet over medium-high heat. Add another 1 Tbs. of oil and swirl to coat the base and sides. Add the dried chilies and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
- 9. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions.
- Serve with white rice and steamed vegetables.
People Who Like This Dish 4
- JABNJENN Nowhere, Us
- whiskyb Wasaga Beach, CA
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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