August 06, 2016
Dinner, Main Dish, Poultry,
Chicken, Chinese, North American, Quick Meals, Entertaining, Summer, Stove Top, Wok/Stir-Fry, Gluten-Free, Non-Dairy, Make it from scratch, Boneless Pieces more
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"Here's another one of those dishes that totally surprised me as being invented in New York. Apparently New York launched into a full on craze for Hunan food in the 60’s, and one dish in particular, General Chin’s chicken, was tweaked to suit the New Yorker's taste and renamed General Tso’s Chicken.
Recipe Source: appetiteforchina, adjusting according to taste"
In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
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I made this as posted and loved every bite! I didn't have dry sherry which has me using a dry white wine. While I have never had General Tso's chicken in a restaurant I am good good with this as posted and wouldn't change a thing other than putting dry sherry on my shop list for next time ... and there will be a good number of next times!
This is the second time in a week that I've made a version of General Tso's chicken. It's a great dish and I can see why it's popular in the USA. So far, it hasn't made it to Australia.
Followed the recipe as written and enjoyed every mouthful. Once again, our French exchange student inhaled enough for several people. Not surprising, because he's the one who asked me to make a recipe like this again. Thanks for posting.