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Crispy General Tso’s Chicken Recipe: A Classic Takeout Favorite at Home

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Ingredients

Adjust Servings:
1 tablespoon soy sauce
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
2 large egg whites
1/4 cup chicken broth
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce

Nutritional information

3789.2
Calories
3123g
Calories From Fat
347g
Total Fat
46.1 g
Saturated Fat
188.9mg
Cholesterol
2134.8mg
Sodium
119.5g
Carbs
5.2g
Dietary Fiber
19.3g
Sugars
55.9g
Protein
489g
Serving Size (g)
2
Serving Size

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Crispy General Tso’s Chicken Recipe: A Classic Takeout Favorite at Home

Features:
    Cuisine:

    This dish is named after General Tso Tsung-tang (Cantonese), or Zuo Zongtang (Mandarin), a Qing dynasty general and statesman from Hunan Province. The recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei (Peng Jia). Peng Jia was the Nationalist government banquets' chef and fled with Chiang Kai-shek's forces to Taiwan during the Chinese Civil War. He continued his career as official chef for the government until 1973 when he moved to New York to open a restaurant, Peng's Restaurant on East 44th Street. That was where Peng Jia modified a traditional dish to create General Tso's Chicken and made it the house specialty in spite of the dish's commonplace ingredients. The popularity of the dish has now led to it being "adopted" by local Hunanese chefs, perhaps as an acknowledgment of the dish's unique status, upon which the international reputation of Hunanese cuisine was largely based. NOTE: this dish makes enough sauce for a light coating. Double the sauce, if you want.

    • 65 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Zuo Zongtang Ji (General Tso’s Chicken), This dish is named after General Tso Tsung-tang (Cantonese), or Zuo Zongtang (Mandarin), a Qing dynasty general and statesman from Hunan Province. The recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei (Peng Jia). Peng Jia was the Nationalist government banquets’ chef and fled with Chiang Kai-shek’s forces to Taiwan during the Chinese Civil War. He continued his career as official chef for the government until 1973 when he moved to New York to open a restaurant, Peng’s Restaurant on East 44th Street. That was where Peng Jia modified a traditional dish to create General Tso’s Chicken and made it the house specialty in spite of the dish’s commonplace ingredients. The popularity of the dish has now led to it being adopted by local Hunanese chefs, perhaps as an acknowledgment of the dish’s unique status, upon which the international reputation of Hunanese cuisine was largely based. NOTE: this dish makes enough sauce for a light coating. Double the sauce, if you want., This dish is named after General Tso Tsung-tang (Cantonese), or Zuo Zongtang (Mandarin), a Qing dynasty general and statesman from Hunan Province. The recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei (Peng Jia). Peng Jia was the Nationalist government banquets’ chef and fled with Chiang Kai-shek’s forces to Taiwan during the Chinese Civil War. He continued his career as official chef for the government until 1973 when he moved to New York to open a restaurant, Peng’s Restaurant on East 44th Street. That was where Peng Jia modified a traditional dish to create General Tso’s Chicken and made it the house specialty in spite of the dish’s commonplace ingredients. The popularity of the dish has now led to it being adopted by local Hunanese chefs, perhaps as an acknowledgment of the dish’s unique status, upon which the international reputation of Hunanese cuisine was largely based. NOTE: this dish makes enough sauce for a light coating. Double the sauce, if you want.


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    Steps

    1
    Done

    It Is Recommended That You Use an Instant Read Digital Thermometer to Maintain Correct Oil Temperature While Frying.

    2
    Done

    in a Large Bowl, Combine the Marinade Ingredients and Add the Chicken. Stir Gently to Coat the Chicken and Allow to Stand at Room Temperature For 15 Minutes.

    3
    Done

    in a Small Dry Frying Pan, Toast the Sesame Seeds Until They Are Light Brown in Color and Aromatic. Transfer to a Small Dish and Set Aside.

    4
    Done

    in a Small Bowl, Combine the Sauce Ingredients and Stir Until the Sugar and the Cornstarch Are Fully Dissolved. Set Aside.

    5
    Done

    Toss the 1 1/2 Cups Cornstarch With the Salt and Pepper in a Large Bowl or Deep Plate. Coat the Marinated Chicken in the Cornstarch Mixture and Shake Off Any Excess Before Frying.

    6
    Done

    Heat the Oil in a Wok or Heavy-Bottomed Pot Until It Registers 350 Degrees F. Working in 2 or 3 Batches, Add the First Batch of Chicken Cubes and Deep Fry Until Lightly Golden on the Outside and Cooked Through (3-4 Minutes). Remove the Chicken With a Slotted Spoon and Drain on a Plate Lined With Paper Towels. Repeat With the Rest of the Chicken.

    7
    Done

    When Finished Cooking Chicken, Take the First Batch and Return Then to the 350 Degree Oil. Continue Cooking For 30-45 More Seconds So They Become Golden Brown. Repeat With the Rest of the Chicken.

    8
    Done

    Transfer the Oil to a Heat-Proof Container. It Will Take About 1 Hour to Fully Cool, After Which You Can Transfer It to a Container With a Tight Lid For Disposal. If You Used a Wok, Just Wipe Down the Inside With a Paper Towel and If You Used a Heavy-Bottomed Pot, Switch to a Large Skillet For Stir-Frying.

    9
    Done

    Heat the Wok or Skillet Over Medium-High Heat Until a Bead of Water Sizzles and Evaporates on Contact. Add the 1 Tbsp of Oil and Swirl to Coat the Wok or Pan. Add the Chiles and Garlic and Stir-Fry Until Just Fragrant (20 Seconds). Pour in the Sauce Mixture and Heat Briefly to Thicken (just Under a Rolling Boil).

    10
    Done

    Return the Chicken to the Wok and Stir Well to Coat With Sauce. Transfer the Chicken to a Serving Dish and Garnish With Sesame Seeds and Scallions.

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    Logan Martinez

    Grill master creating perfectly seared meats with mouthwatering flavors.

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