I first became acquainted with this dish when I worked across the street from a Chinese restaurant. After that I ordered it every time! Now that I don't work by there anymore I don't get to eat it but I sure do still crave it! So I researched and tried a couple recipes and this was my favorite. Hopefully this version lives up to your expectations.
General Tso's is a classic Chinese-American dish that every fat cow cook should learn how to make. It's sweet, spicy and did I mention deep-fat fried? Let's get to it!
- 1 lb Boneless Chicken
- 1 Cup Cornstarch
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 3 Cups Peanut Oil
- 8 Dried Red Chili Peppers (or 1/4 tsp chili flakes)
- 2 Cloves Garlic, minced
- 1 Small thumb-sized piece of Ginger, minced
- Sesame seeds, for garnish
- 1 Tbsp Soy Sauce
- 1 Tbsp Sherry
- 2 Egg Whites
- 1/4 Cup Chicken Stock
- 1 1/2 Tbsp Tomato Paste
- 1 Tbsp Rice Vinegar
- 1 Tsp Hoisin Sauce
- 1 Tsp Sriracha
- 1 Tsp Sesame Oil
- 2 Tbsp Sugar
- 1 Tsp Cornstarch
Cut the chicken into equal sized cubes or strips. Add the soy sauce, sherry and egg whites to a bowl and give it a gentle whisk, just to combine a bit. Marinade the chicken for at least 10 minutes or cover with plastic and place in the fridge overnight.
Combine the chicken stock, tomato paste, sugar, soy suace, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar and cornstarch (1 Tbsp) in a bowl. Stir until sugar dissolves. Set aside for later.
Add the cup of cornstarch, salt and pepper to a bowl and mix lightly. Dredge each piece of chicken one at a time by gently rolling them in the cornstarch mixture. Lay them out on a cooling rack to allow excess powder to fall off.
Add the peanut oil (vegetable oil works fine too) to a wok over high heat. When the oil is between 350ºF and 375ºF add the chicken in small batches. Cook for about 4 minutes or until it's golden brown and the inside of the chicken is white. Afterwards, let the oil cool then safely discard of it and wipe the wok down with a paper towel.
Add another tablespoon or so of oil to the wok over med-high heat. Add the dried chilis, garlic and ginger to the wok and cook for about half a minute until fragrant. Pour the sauce mixture into the wok and cook for another minute or two until thickened.
Add the chicken back to the wok and stir until the chicken is well coated. Plate the chicken and garnish with sesame seeds. I like to serve it over steamed vegetables and jasmine rice!
If everything turns out right you'll have nice crispy chicken coated in a luscious sauce. The above image is how mine turned out. Be sure to upload a pic of yours to the inspiration section if you make it and detail any problems or mods you made!
Several of these ingredients are a bit uncommon. If you don't cook Asian dishes often then you probably don't have them on hand. No fear! Google "Asian Food Near Me" to find a store nearby.
Questions, comments, recipe suggestions? Let us know!
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