General Tso's Chicken (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large egg white |
3 tablespoons cornstarch |
3 tablespoons chinese cooking wine, or dry sherry |
3 tablespoons soy sauce |
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes |
1/4 cup chicken stock |
2 teaspoons white vinegar |
2 teaspoons sugar |
vegetable oil, for frying |
12 dry red chile peppers |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1/2 teaspoon red pepper flakes |
1/2 cup sliced green onions |
1/2 cup roughly chopped lightly toasted cashews |
green onions, sliced on the bias, garnish |
hot steamed white rice, accompaniment |
Directions:
1. In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
2. To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
3. In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
4. Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
5. Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
6. Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.
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