General Tso's Chicken
Verified by SunnyJF
|1 largeegg white|
|3 tablespoonsChinese cooking wine; or dry sherry|
|3 tablespoonssoy sauce|
|1 poundbonelesss,skinless chicken thighs,; cut into 1-inch cubes|
|1/4 cupchicken stock|
|2 teaspoonswhite vinegar|
|Vegetable oil; for frying|
|12 dry red chile peppers|
|1 tablespoongarlic; minced|
|1 tablespoonginger; minced|
|1/2 teaspoonred pepper flakes|
|1/2 cupgreen onions; sliced|
|1/2 cupcashews; roughly chopped lightly toasted|
|Green onion; sliced on the bias, for garnish|
|Hot steamed white rice|
General Tso's Chicken Preparation
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.
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.
In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
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.
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.
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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