General Tso's Chicken

Name: General Tso's Chicken
Yield: 4 servings
Ingredients: 1 ½ lb chicken thighs; 1 egg white; 1 Tbs Shaoxing wine; 1 Tbs light soy sauce; ¼ tsp baking soda; ¾ cup cornstarch; 4 cups peanut oil; ½ cup chicken stock; 2 Tbs dark soy sauce; ¼ cup sugar; 2 Tbs rice vinegar; 2 tsp cornstarch; 8 dried red chiles; 3 cloves garlic; 1 Tbs fresh ginger; 2 tsp toasted sesame oil

👥 4 servings

🗣️ English (detected)

category: Stir-Fries

counters: Takeout Counter

aka: general tso, general tsos chicken, general gau, general chos chicken, C16, C12, 左宗棠雞, zuo zong tang ji

pairs-with: egg-fried-rice, egg-rolls

slack: narrow — once the chicken is tossed in the glaze it has about a minute before the crust softens for good

washing-up: the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze

capacity: 2 — four cups of oil in the wok, fry

keeps: not at all — by the time it is cold the coating has drunk the glaze, and no oven gets the crunch back

step: toss to coat, serve at once

#chicken #chiles #chinese #deep-fry #wok

From: John Chen's Tabular Recipes

🥘 Ingredients

chicken thighs 1 ½ lb
egg white 1
Shaoxing wine 1 Tbs
light soy sauce 1 Tbs
baking soda ¼ tsp
cornstarch ¾ cup
peanut oil 4 cups
chicken stock ½ cup
dark soy sauce 2 Tbs
sugar ¼ cup
rice vinegar 2 Tbs
cornstarch 2 tsp
dried red chiles 8
garlic 3 cloves
fresh ginger 1 Tbs
toasted sesame oil 2 tsp

🍳 Cookware

1

Toss chicken thighs with egg white , Shaoxing wine , light soy sauce , and baking soda , then 30 min in the fridge — this is the velveting, and it is why takeout chicken is tender where a plain fry is not.
2

Dredge @&( timer in cornstarch , piece by piece, shaking off what does not cling.
3

Fry @&( timer in peanut oil in two batches at 350°F (175°C) for 5 min , rest them on a rack, then return every piece to the oil at 375°F (190°C) for 2 min .
4

Stir chicken stock , dark soy sauce , sugar , rice vinegar , and cornstarch smooth in a bowl.
5

Sizzle dried red chiles with garlic , fresh ginger , and toasted sesame oil in a hot wok for 20 seconds, pour @&( timer in, and 1 min until it is glossy and coats a spoon.
6

Toss @&( timer through @&( timer off the heat, only until every piece is coated, and serve at once — it goes soft standing in the sauce.

Actions

📥 Download .cook File 🔗 View Original

← Back to Search