Tuesday, December 4, 2012

General Tso's Chicken


General Tso's chicken is one of North America's favorite Chinese-takeaway dishes. It's also a really easy dish to whip up at home when you feel like skipping your local Chinese restaurant. Do try making it using this recipe when you get the chance. It's a much tastier and healthier option as well. You can always adjust the sweetness and spiciness level to suit your palate and personal preference.


General Tso's Chicken

Ingredients

4 Pieces /450 g Skinless and boneless Chicken Thighs, cubed (about ¾-inch pieces)
1 Egg
1 Tbsp Soy Sauce

A pinch of Sea Salt
A few dashes of White Pepper
2 ½ Tbsp Corn Flour
8 to 10 Dried Chilies, cut into smaller pieces
2 Cloves Garlic, chopped
½ inch Ginger, sliced
3 Stalks Scallion, sliced
1 tsp Roasted Sesame Oil
Oil for deep-frying

For the sauce:

1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Chinese Cooking Wine

1 Tbsp White Rice Vinegar
2 tsp White Sugar

6 Tbsp Chicken Stock or Water
1 tsp Corn Flour

Method

Marinade the chicken pieces with egg, soy sauce, sea salt, pepper, and corn flour for about 15 minutes.

Combine the sauce ingredients in a small bowl; set aside. 



Heat enough oil for deep-frying to 350-380˚F. (Medium to high heat) Add the chicken and deep-fry until it is crisp and golden, about 2 ½ to 3 minutes. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.

Return the wok to a high flame with 2 Tbsp of the oil. Add the dried chilies and stir-fry briefly until they are fragrant and just changing color (do not burn them). Toss in the ginger and garlic, stir-fry for a few seconds more, then add the sauce, stirring as it thickens. Tip in the chicken and stir vigorously to coat it in sauce. Add the scallions and stir a few times, then, switch off the heat, stir in the sesame oil and serve.

Author

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13 comments:

  1. Gorgeous pictures and definitely a healthier take! Looking forward to reading more of you posts:)

    ReplyDelete
    Replies
    1. Thanks for dropping by, do try some of the recipes too.

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  2. Hi Angie, i have heard of this dish before but never tasted it. Sounds a it like kung pao chicken minus the cashew nuts! Will try, at least i can say i have made THE GENERAL's chicken dish before lol

    ReplyDelete
    Replies
    1. Hi Esther, you should try to make this dish at home. Yes, it's similar to Kung Pao's chicken, like you said without the cashew nuts, and Sichuan peppercorns too.

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  3. Oh my goodness this sounds fabulous and looks it too!

    ReplyDelete
    Replies
    1. Thanks for the comment, and do try the recipes.

      Delete
  4. Sounds fantastic and I bet it taste fantastic too. What's missing is a bowl of plain rice!

    ReplyDelete
    Replies
    1. Yes, the chicken tasted great with steamed rice.

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  5. I made this for dinner last night, and it was a hit! Absolutely delicious.

    ReplyDelete
    Replies
    1. I'm glad it turned out great for you, and thanks for the feedback.

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  6. I made this the other night with my boyfriend, and we were really pleased with the results. Not only was the recipe was surprisingly simple to make and delicious to eat, but the dish looked beautiful plated over rice and served with sake.

    ReplyDelete

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