General Tso’s Chinese Chicken
Recipes Chicken Main Dish Other ethnic food
Description
Although this is not a Chinese dish that they make in China, it is a favorite Chinese dish made in America for Americans. Serve it with rice and a vegetable.
Ingredients
1 lb. boneless, skinless chicken thighs, sliced into 1 inch cubes
1 1/2 c. cornstarch
1/2 t. salt
1/2 t. freshly ground black pepper
3 c. peanut or vegetable oil for frying, plus 1 T. for stir-frying
8 dried whole red chilis, or 1/4 t. dried red chili flakes
2 cloves garlic, minced
1 t. white sesame seeds, for garnish
green onions, green parts thinly sliced, for garnish
marinade:
1 T. soy sauce
1 T. Chinese rice wine or dry sherry
2 egg whites
sauce:
1/4 c. chicken stock/broth, or water
1 1/2 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 t. hoisin sauce
1 t. chili paste
1 t. sesame oil
1 T. sugar
1 t. cornstarch
Directions
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Wash chicken and pat dry with paper towels. Cube chicken.
Marinade:
In a large bowl, combine soy sauce, rice wine, and egg whites. Coat chicken in the marinade mixture; let sit 10-30 minutes.
Sauce:
In a small bowl, combine chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 t. cornstarch. Stir until the sugar and cornstarch are dissolved; set sauce aside.
In a large bowl or deep plate, toss 1 1/2 c. cornstarch with salt and pepper. Coat the marinated chicken in the cornstarch; shake off any excess before frying.
Heat 3 c. oil in a wok until it reaches 350 degrees on an instant-read oil thermometer.
Working in 2- 3 batches, add the first batch of cubed chicken; fry until golden brown on the outside and cooked through on the inside, about 4 - 5 minutes. Remove chicken with a slotted spoon; drain on a platter lined with paper towels. Repeat with remaining chicken.
Drain the used oil into a heat-proof 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 t. oil and swirl to coat the base and sides. Add the dried chilis and garlic; stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture; stir until thickened, about 1 - 2 minutes.
Return chicken to the wok; stir well to coat.
Transfer chicken to a serving dish/platter. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables, if desired.
4 servings