Description
General tso's chicken is one of those chinese dishes that would be hard to find in china. Seems that this dish of battered, deep-fried chicken pieces bathed in a sweet garlicky spicy sauce was born back in the seventies in a chinese restaurant in new york. But even though it would be difficult to locate a recipe for it in a traditional chinese cookbook, it stands as one of the most-ordered favorites on the chinese-american menu. Just who is this general tso guy? Turns out he was a successful chinese statesman back in the mid-1800's. We're not sure why this dish was named after him, since we can be pretty sure he never tasted it. From the take-out menu cookbook.
Ingredients
- Egg
- Cornstarch
- Soy Sauce
- Mirin
- Boneless Chicken
- Rice Vinegar
- Sugar
- Hoisin Sauce
- Chili Paste With Garlic
- Black Peppercorns
- Sesame Oil
- Vegetable Oil
- Hot Chili Peppers
- Fresh Ginger
- Garlic Cloves
- Broccoli Florets
- Red Bell Pepper
- Green Onions
- White Rice
Instructions
- In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin
- Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients
- In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1 / 4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1 / 2 cup water
- Set aside
- In a heavy pot over medium heat, heat 3 inches of oil to 360f
- Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes
- Remove from the oil with a slotted spoon and drain on paper towels
- Repeat with the remaining chicken
- Set aside
- Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds
- Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked
- Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes
- To serve, sprinkle green onions over the top and serve hot with rice