Chinese Take-Out General Tso's Chicken |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
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General Tso's Chicken is one of those Chinese dishes that would be hard to find in China. Seems that this dish of battered, deep-fried chicken pieces bathed in a sweet garlicky spicy sauce was born back in the seventies in a Chinese restaurant in New York. But even though it would be difficult to locate a recipe for it in a traditional Chinese cookbook, it stands as one of the most-ordered favorites on the Chinese-American menu. Just who is this General Tso guy? Turns out he was a successful Chinese statesman back in the mid-1800's. We're not sure why this dish was named after him, since we can be pretty sure he never tasted it. From the Take-Out Menu Cookbook. Ingredients:
1 large egg, beaten |
4 tablespoons cornstarch |
1 tablespoon soy sauce |
1/4 cup soy sauce |
3 tablespoons mirin |
1 1/2 lbs boneless chicken, cut into 1-inch cubes |
1/4 cup rice vinegar |
1/4 cup sugar |
2 tablespoons hoisin sauce |
1 tablespoon chili paste with garlic |
10 black peppercorns, crushed |
2 teaspoons sesame oil |
2 -3 cups vegetable oil (for frying) |
5 hot chili peppers, cut in half |
1 (1 inch) knob fresh ginger, peeled and minced |
3 garlic cloves, minced |
2 cups broccoli florets |
1 red bell pepper, seeded and thinly sliced |
3 green onions, thinly sliced, for garnish |
white rice, for serving |
Directions:
1. In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
2. In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.
3. In a heavy pot over medium heat, heat 3 inches of oil to 360ºF.
4. Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
5. Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
6. Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
7. To serve, sprinkle green onions over the top and serve hot with rice.
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