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General Tsos Chicken
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Preparation time: 20 min
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| Recipe is the most popular dish in American Chinese restaurants. However, the majority of people in Hunan haven't heard of General Tso chicken. Hunan cuisine is very spicy and usually includes pickled vegetables. So, to appeal to American tastes, Taiwanese chefs who owned Hunan restaurants back in the 1970's started to deep fry the chicken and sweeten the sauce. The result of this recipe re-do is what we eat in Chinese restaurants today. Baking Soda? Baking soda is added to the marinade to tenderize the chicken giving it a nice velvety texture. I find General Tsos chicken recipe to be very addictive, with it's crunchy coating and spicy sweet sauce. It's easy enough to make at home for a family dinner and I have even made it for parties as an appetizer. Just put it into a bowl and provide toothpicks. General Tsos Chicken Cook time: 30 min Ingredients: | |
| 1 pound | boneless, skinless chicken thighs |
| 6 dried red chili's | |
| 2 teaspoons | minced ginger, (or ginger powder) |
| 2 teaspoons | finely chopped garlic |
| Peanut oil for frying | |
| 3 | green onions sliced for garnish |
| Marinade: | |
| 2 teaspoons | Soy Sauce |
| 2 teaspoons | Sesame Oil |
| 1/4 teaspoon | Baking Soda |
| Coating: | |
| 1/2 cup | Corn Starch |
| Sauce: | |
| 1 1/2 tablespoons | tomato paste, mixed with 1 tablespoon water |
| 1 teaspoon | cornstarch |
| 3 teaspoons | white sugar |
| 2 teaspoons | soy sauce |
| 1 teaspoons | rice vinegar |
| 3 tablespoons | chicken stock |
| water, alternative | |
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Preparation:
Mix ingredients for marinade in a bowl.
Slice chicken into 1-inch cubes and add to marinade.
Let sit for 15 to 20 minutes.
Mix ingredients for the sauce in a bowl and set aside.
Put 1/2 cup Corn Starch in a bowl for dredging chicken.
Take chicken out of the marinade and coat chicken in the Corn Starch and shake of excess before frying
Add about 1 – 2 inches of peanut oil to your wok or frying pan. Heat oil, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes.
Remove chicken with a slotted metal spoon and drain on paper towels.
Repeat with the rest of the chicken.
Drain all but 1 tablespoon of oil into a heat proof container such as a pryrex measuring cup or metal coffee can. You can also set the pan aside and start with another pan if you don't want to mess with hot oil.
Heat 1 tablespoon of oil over medium heat.
Add dried chili's, garlic, ginger and stir-fry until chili's begin to blacken and become fragrant, about 1 minute.
Add sauce mixture and stir until thickened, about 1 to 2 minutes.
Return chicken to pan and stir well to coat with sauce.
Transfer chicken to serving dish.
Garnish with green onions and serve with white rice and vegetables.
Recipe uploaded with Shop'NCook for iPhone.
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