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GENERAL TSO'S CHICKEN

Name: GENERAL TSO'S CHICKEN
Cook time: 2700 s
Total time: 2700 s
Yield: 2 Servings
Ingredients: For the chicken and marinade; 2 egg whites; 3 tbsp dark soy sauce; 3 tbsp Chinese cooking wine; 3 tbsp vodka; 1/4 tsp baking soda; 3 tbsp cornstarch; 1 1/2 lbs boneless skinless chicken thighs; For the breading; 1 cup all purpose flour; 1 cup cornstarch; 1 tsp baking powder; 1 tsp salt; 3 tbsp reserved marinade; For the sauce; 4 tbsp dark soy sauce; 4 tbsp Chinese cooking wine; 3 tbsp rice wine vinegar; 4 tbsp chicken stock; 1/4 cup sugar; 1 tsp roasted sesame seed oil; 1 tbsp cornstarch; 6 scallions; 4 cloves garlic; 2 inch piece of ginger; 2 tbps vegetable oil; 12 arbol chiles (optional)

cook:

45 min

6,501,978 views General Tso's can be more than the saccharine, gloopy sauce soaked into flabby, over-breaded chicken to which we've become accustomed. With just a little technique and a little love, the 45-minute wait for this takeout mainstay can be better spent making it yourself. The recipe below is adapted from

2 Servings

original

metric

INGREDIENTS

For the chicken and marinade

2 egg whites

3 tbsp dark soy sauce

3 tbsp Chinese cooking wine

3 tbsp vodka

¼ tsp baking soda

3 tbsp cornstarch

1 ½ lbs boneless skinless chicken thighs

For the breading

1 cup all purpose flour

1 cup cornstarch

1 tsp baking powder

1 tsp salt

3 tbsp reserved marinade

For the sauce

4 tbsp dark soy sauce

4 tbsp Chinese cooking wine

3 tbsp rice wine vinegar

4 tbsp chicken stock

¼ cup sugar

1 tsp roasted sesame seed oil

1 tbsp cornstarch

6 scallions

4 cloves garlic

2 inch piece of ginger

2 tbps vegetable oil

12 arbol chiles (optional)

DIRECTIONS

In a large bowl separate egg whites from eggs and beat the whites until frothy. Add dark soy sauce, chinese cooking wine, and vodka. Beat together and set aside half for later use. In the same large bowl where half mixture remains, add baking soda and cornstarch, and whisk until smooth. Cut chicken into 1 inch pieces and add to mixture. Mix together by hand, making sure every piece is coated. Cover and set aside for about 20 minutes.

2 egg whites

3 tbsp dark soy sauce

3 tbsp Chinese cooking wine

3 tbsp vodka

¼ tsp baking soda

3 tbsp cornstarch

1 ½ lbs boneless skinless chicken thighs

In your shallow breading dish, combine all purpose flour, cornstarch, baking powder, and salt. Pour in reserved marinade and incorporate using your fingers until it’s clumpy. Set aside.

1 cup all purpose flour

1 cup cornstarch

1 tsp baking powder

1 tsp salt

3 tbsp reserved marinade

Make the sauce: In a small bowl goes dark soy sauce, chinese cooking wine, rice wine vinegar, chicken stock, sugar, roasted sesame seed oil, and cornstarch. Whisk until completely smooth.

4 tbsp dark soy sauce

4 tbsp Chinese cooking wine

3 tbsp rice wine vinegar

4 tbsp chicken stock

¼ cup sugar

1 tsp roasted sesame seed oil

1 tbsp cornstarch

From scallions, thinly slice all whites and 2 inches of the green. Next grate cloves garlic and ginger. In a saute pan over medium high heat, simmer vegetable oil and add most of scallions, grated garlic, and grated ginger. Saute for one minute. Add arbol chiles (optional) and saute for another minute. Pour in sauce and saute for one more minute until sauce has thickened.

6 scallions

4 cloves garlic

2 inch piece of ginger

12 arbol chiles (optional)

2 tbps vegetable oil

Heat a quart of vegetable oil to 375°F. Coat chicken in the breading flour mixture while it’s heating. Then add to frying oil one piece at a time and make sure not to crowd, cooking each batch for about 4 minutes. Place batches on wire rack that’s set on a rimmed sheet pan, and place in oven on low heat. Repeat until all chicken is fried.

Add chicken to sauce mixture and coat over low heat. Serve with white rice and garnish with leftover sliced scallions. Enjoy!

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