Tuesday, May 24, 2011

General Tso's Chicken

This is by far, hands down my husband's favorite. When I met him, he would not eat Chinese food at all, eventually he gave in and found that he likes this dish- A LOT!! The blog that I found this on mentions that most people in Hunan have never heard of General Tso's chicken, the most popular Hunan dish in America!

General Tso's Chicken
Adapted from:  Appetite for China

Picture from: Appetite for China
1 pound boneless skinless chicken breasts
2 tsp minced ginger
2 tsp finely chopped garlic
3 C  oil for deep-frying
2 C cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish


2 tsp dark soy sauce
2 tsp sesame oil
1 egg yolk


1 1/2 Tbsp tomato paste, mixed with 1 tablespoon water
1 tsp cornstarch
3 tsp white sugar
2 tsp dark soy sauce
1 tsp rice vinegar
3 Tbsp chicken stock or water

1. Mix the ingredients for the marinade. Slice the chicken into 1-inch cubes and add it to the marinade mixture. Let sit for 15 to 20 minutes.
2.Mix the ingredients for the sauce. Set aside.
3.Drip the excess marinade off the chicken, and toss the cubes in the 2 cups cornstarch. Shake off the excess cornstarch before frying. 
4. Add about 2 inches of peanut oil to your wok. Heat the wok until just smoking, then add the first batch of chicken cubes and deep-fry until 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.
5. Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat the wok over medium-heat heat. Add the dried chilis, garlic, and ginger to the wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add the sauce mixture and stir until thickened, about 1 to 2 minutes.
6. Return the chicken to wok and stir well to coat with sauce. Transfer the chicken to serving dish. Garnish with white sesame and scallions. Serve with white rice and vegetables.

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