General Tso's Chicken (Tso Chung Gai) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Chinese restaurant favorite. My personal favorite version. :) Ingredients:
1 large egg, beaten |
1/4 teaspoon salt |
1 pinch black pepper |
2 tablespoons cornstarch |
1 lb boneless skinless chicken thighs, cut into 1 inch cubes |
2 1/2 tablespoons dark soy sauce |
1 teaspoon minced garlic |
1 tablespoon minced fresh ginger |
2 tablespoons hoisin sauce |
3 teaspoons sugar |
3 teaspoons chinese rice wine vinegar |
1 1/2 teaspoons dry sherry |
peanut oil |
cornstarch, for dusting |
8 small dried hot chili peppers |
1/4 cup finely sliced green onion |
4 cups broccoli florets, steamed |
Directions:
1. Mix together egg, salt, black pepper, and cornstarch in a bowl.
2. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3. In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
4. Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
5. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
6. Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
7. turn off heat, and remove chicken with a wire strainer and drain over a bowl.
8. Pour off all but 1 1/2 tbsp. of the oil from the wok.
9. Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
10. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
11. Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
12. add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
13. Place on platter; and garnish with steamed broccoli florets.
14. Serve with rice.
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