General Tso’s Chicken

“`html

There’s something truly comforting about a plate of General Tso’s Chicken. This dish, with its sweet and slightly spicy flavor profile, is a beloved choice for Chinese takeout enthusiasts. Infused with garlic and ginger, it delivers a delightful kick that will tantalize your taste buds.

During my college days, General Tso’s Chicken was my go-to for late-night Chinese food deliveries. While it’s often overshadowed by the ever-popular Orange Chicken, General Tso’s provides a zesty, spicy alternative that’s perfect when you’re ready to shake up your usual order.

Why You’ll Love This Recipe

This recipe simplifies the preparation process by using a cornstarch coating instead of a more complicated breading. It’s a straightforward approach that doesn’t compromise on flavor. The addition of hoisin sauce, though it might not be a pantry staple for everyone, is essential for achieving that authentic General Tso’s Chicken taste.

Kitchen Equipment You’ll Need

• Quart jar with a lid
• Large bowl
• Fork
• Deep fryer or thick skillet
• Paper towels

Ingredients

• 3 lbs boneless, skinless chicken breasts, cut into chunks
• 2 cups green onions, sliced
• 8 small dried chilies, seeds removed (bird pepper or Thai chilies are good)

Cornstarch slurry:

• 1/4 cup soy sauce, low sodium preferred
• 1 egg, beaten
• 1 cup cornstarch

Sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 teaspoons fresh garlic, minced
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup sherry wine or 1/4 cup white wine
• 14 1/2 ounces chicken broth (a can)

Instructions

1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time, just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl – the mixture will be strange but trust me it works. It will be VERY thick, almost paste-like. Add chicken pieces to coat. Using a fork, remove ONE chicken piece at a time and let the excess mixture drip off. Even though the mixture has a weird consistency, it will not stick like paste and the excess will drip off.
3. Heat oil in a deep fryer to 350 degrees or just use a thick skillet and fill with oil 3/4 of the way. Get oil hot.
4. Drop chicken pieces into the hot oil. Pull out when coating is light golden brown. Set aside on paper towels.
5. Pour out all the oil and just leave a little to coat the bottom of skillet. Sauté the green onions and peppers in the oil for 1 minute.
6. Get sauce mixture and shake/mix well again. Pour mixture into skillet until it thickens. When it thickens, be ready. It happens out of nowhere, so be ready and stirring. Once it thickens, turn off flame. Drop in chicken and stir the chicken in the sauce glaze. Plate and eat. Enjoy.

Tips for Success

• Ensure your oil is hot enough before adding the chicken to achieve a crispy coating.
• Be patient when thickening the sauce. Stir continuously to prevent sticking.

Additional Tips or Variations

• For a thicker breading, follow the breading method used in Orange Chicken recipes.
• For a more intense heat, leave seeds in the chilies or add a dash of chili oil.

Nutritional Highlights (Per Serving)

Calories, protein, fat, and other nutritional information can be calculated based on specific ingredient brands and serving sizes.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breast?

Yes, chicken thighs can be used for a juicier texture.

Is there a substitute for hoisin sauce?

While hoisin sauce is recommended for authenticity, a mix of soy sauce and a touch of sugar can be used in a pinch.

Conclusion

General Tso’s Chicken is a delightful dish that brings the flavors of your favorite takeout to your kitchen. I encourage you to try this recipe and share your experience. Whether you stick to the recipe or add your own twist, I’d love to hear how it turns out!

“`