General Tso's Chicken
Submitted by dave on Sat, 2006-05-20 14:23.
This is my version of the simply wonderful recipe that I found in The Chinese Kitchen by Eileen Yin-Fei Lo. This is one of those cases where I stick very close to the original recipe, as it really is that good.
Traditionally this dish is made with chicken thigh meat, but I find it is just as tasty using breast if it is what I have on hand.
- Wok spider
- Wok spatula or ladle
- Small strainer for dusting corn starch
- 1.5 pounds chicken, thigh or breast cut into 3/4 inch cubes
- 3 1/2 cups peanut oil
- 8-12 dried chinese chiles, chopped if you like the dish hotter, whole if you are of the mild persuasion.
- 1/2 cup finely sliced scallion
- 2-3 tablespoons cornstarch for dusting
- 1 large egg, beaten
- 1/4 teaspoon salt
- 1 pinch white pepper
- 2 tablespoons cornstarch
- 2 tablespoons dark soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons Shaoxing wine.
- Mix together the marinade ingredients and add it to a zip-top bag along with the cut up chicken. Gush it around a bit to make sure that the chicken is throughly coated then set it aside for at least 15 minutes.
- Combine the sauce ingredients in a bowl and set aside.
- Heat the peanut oil in your wok over high heat till it reaches 350 degrees.
- Pull the pieces of chicken out of the marinade with tongs one at a time, and dust them by giving the small strainer full of corn starch over them. put them in the oil and cook for about 2 minutes or till the chicken is browned. I usually do this in 2 to 3 batches.
- Remove the chicken with the wok strainer and allow to drain.
- Pour off all but about 2 tablespoons of the oil and heat the wok over high heat till you see the first wisp of smoke. Add the chiles and stir for about 15 seconds.
- Add the scallions and stir for 30 seconds.
- Add the chicken and stir for 1 minute.
- Stir the sauce mixture and pour it over everything in the wok. Stir to coat and continue cooking for about 1 1/2 minutes more.
- Remove from heat and serve with brown rice on the side.
The chinese Kitchen by Eileen Yin-Fei Lo