Ingredients
-
-
1/2
-
1/4
-
3
-
3
-
2
-
1 1/2
-
4
-
1
-
4
-
-
-
-
-
Directions
General Tso’s Chicken (Restaurant Quality), I can’t wait to make this version of General Tso’s Chicken. A detailed write-up and the recipe I found in the February/March 2008 publication of Cooks Country magazine. Note: In step 4, the fried chicken pieces can be held in 200 degree oven for up to 30 minutes before being added to the sauce (if held any longer, they will lose their crispness). If the sauce is too thick in step 5, whisk in 1 tablespoon of water before adding the crispy chicken. Note #2: Please note that the time’s I’ve enter are guesstimations only and the marinading time is not included., In the steps it says Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minute. How is there 2 cups? In the ingredients there is only 1/2 c hoisin plus 1/4 c vinegar and 3 Tb soy sauce. That’s not even close to 2 cups., Thanks for posting, it saved me the work of doing it! I don’t make this often, but it’s a big hit whenever I do!
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Steps
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1
Done
|
For the Marinade and Sauce: Whisk Hoisin, Vinegar, Soy Sauce, Sugar, Cornstarchand Water in Bowl. |
|
2
Done
|
Combine 6 Tablespoons Hoisin Mixture and Chicken in Zipper-Lock Bag; Refrigerate 30 Minutes. |
|
3
Done
|
Heat Oil in Large Skillet Over Medium Heat Until Shimmering. |
|
4
Done
|
Cook Garlic, Ginger, and Pepper Flakes Until Fragrant, About 1 Minute. |
|
5
Done
|
Add 2 Cups Hoisin Mixture and Simmer, Whisking Constantly, Until Dark Brown and Thickened, About 2 Minute. |
|
6
Done
|
Cover and Keep Sauce Warm. |
|
7
Done
|
For Coating and Frying: Whisk Egg Whites in Shallow Dish Until Foamy. |
|
8
Done
|
Combine Cornstarch, Flour, Baking Soda, and Remaining Hoisin Mixture in Second Shallow Dish Until Mixture Resembles Course Meal. |
|
9
Done
|
Remove Chicken from Marinade and Pat Dry With Aper Towels. |
|
10
Done
|
Toss Half of the Chicken With Egg Whites Until Well Coated, Then Dredge Chicken in Cornstarch Mixture, Pressing to Adhere. |
