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General Tso's Chicken

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.

Preparation Time:
0.75 hours
Tools
  • Wok
  • Wok spider
  • Wok spatula or ladle
  • Small strainer for dusting corn starch

Ingredients

  • 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

Marinade

  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1 pinch white pepper
  • 2 tablespoons cornstarch

Sauce

  • 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.
Cooking Instructions
  1. 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.
  2. Combine the sauce ingredients in a bowl and set aside.
  3. Heat the peanut oil in your wok over high heat till it reaches 350 degrees.
  4. 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.
  5. Remove the chicken with the wok strainer and allow to drain.
  6. 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.
  7. Add the scallions and stir for 30 seconds.
  8. Add the chicken and stir for 1 minute.
  9. 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.
  10. Remove from heat and serve with brown rice on the side.
Source:
The chinese Kitchen by Eileen Yin-Fei Lo
dave – Sat, 2006 – 05 – 20 14:23
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