Receta General Tso’s Chicken
I’ve been trying to expand our savory taste buds lately and so far so good. Last Sunday we had General Tso’s Chicken. My trip to the Asian market was definitely a walk on the unfamiliar side for me. Oh how I wish Nami had been there with me. I went in for chopsticks, fortune cookies, some spice mixes, and a couple of sauces. The chopsticks and fortune cookies were no problem. Everything was written in Chinese/Japanese and I didn‘t have a clue. There was one lady working and she was waiting on someone that had a counter full of stuff. I passed on the spices and sauces, paid for the chopsticks and cookies and left.
Due to the fact that I didn’t have everything I needed for the sauce I took a super shortcut and bought General Tso sauce. I found the recipe at Appetite for China and from what I read this American-Chinese favorite is almost unheard of in Hunan, but is a big hit over here. This is a food court staple over there and this is the first time I’ve had it. The family gave it a big thumbs up and it will grace my table again. I served it with steamed rice and stir fried veggies. Gabbi ate most of the fortune cookies and I have a stash of ivory-like chopsticks that will last me forever. I’ve left the recipe as is for you to read. My only change was to use the pre-made sauce and omit the sesame seeds due to Gabbi’s peanut allergy.
- General Tso’s Chicken – Adapted from Appetite for China
- 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
- 1 ½ cups cornstarch
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
- 8 dried whole red chilis, or substitute ¼ tsp dried red chili flakes
- 2 cloves garlic, minced
- 1 tsp white sesame seeds, for garnish
- Scallions, green parts thinly sliced, for garnish
- Marinade:
- 1 TBS soy sauce
- 1 TBS Chinese rice wine or dry sherry
- 2 egg whites
- Sauce:
- 1/4 cup chicken stock, or substitute water
- 1 1/2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon chili paste
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
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.
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 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
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.
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. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis 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. 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 vegetables.