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General Tso's Chicken |
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Serves: 4
Print this Recipe
Yin-Fei Lo writes that this authentic Hunan dish became known as "chung tong gai" or "ancestor meeting place chicken."
1 large egg, beaten
1/4 teaspoon salt
Pinch white peppers
2 tablespoons cornstarch
2 large chicken legs with thighs, each 3/4 pound, boned skinned , fat and membranes removed, and cut into 1 inch cubes
SAUCE
2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons salt
3 teaspoons Chinese white rice vinegar
1 1/2 teaspoons Shao-Hsing wine or dry sherry
1 tablespoon cornstarch
8 small dried red hot chili peppers
1/4 cup finely sliced scallion
3 1/2 cups peanut oil for deep frying
In a bowl, mix together the egg, salt, and pepper, and 2 tablespoons cornstarch. Add the chicken cubes, mix to coat, and marinate for at least 15 minutes. In a small bowl, combine the sauce ingredients and reserve.
Heat deep fryer with oil to 350 degrees Fahrenheit. With tongs, remove the chicken cubes individually, dust with 1 tablespoon cornstarch, and place in the oil. Deep-fry for 1 1/2 to 2 minutes, until the chicken is browned and crisp. Turn off the heat. Remove the chicken with a Chinese strainer and drain over a bowl. Pour off all but 1 1/2 tablespoons of the oil from the fryer.
Heat a wok over high heat for 20 seconds, adding leftover oil from fryer. When a wisp of white smoke appears, add the chilies and stir for 15 seconds. Add the scallion and stir for 30 seconds. Add the chicken and cook, stirring, for 1 minute. Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken cubes are completely coated with sauce, about 1 1/2 minutes. Turn off the heat, transfer to a heated dish, and serve.
General Tso's Chicken comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!
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