Ingredients
-
-
1
-
1/4
-
1
-
2
-
1
-
-
2 1/2
-
1
-
1
-
-
-
-
-
Directions
General Tso’s Chicken (Tso Chung Gai), A Chinese restaurant favorite. My personal favorite version. :), I agree that the volume of the sauce should be doubled as well. However, doubling every ingredient in the sauce turned out to be too salty. (5 tablespoons of soy sauce for 1 lbs of chicken? Using common sense, that’s too much). Next time I make this, I will probably replace 30 to 50% of the soy sauce and hoisin sauce with water., Tasty but not the General Tso I buy in Toronto. Still great. More like a soy-hoisin / ginger -garlic dish. Double or 1.5x the sauce part of the recipe. Dont finely chop the green onion it vanishes when cooked. Ill make it again for sure. Another idea is to double the chicken part and use it to make two different dishes – just make another sauce for the second half of the doubled chicken – especially handy with kids. The default recipe is great for kids but lacks the fire I enjoy with Chinese dishes.
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Steps
|
1
Done
|
Mix Together Egg, Salt, Black Pepper, and Cornstarch in a Bowl. |
|
2
Done
|
Add the Chicken Cubes; Mix to Coat, and Marinate For at Least 15 Minutes. |
|
3
Done
|
in a Small Bowl, Combine Soy Sauce, Garlic, Ginger,Hoisin Sauce, Sugar, Rice Wine Vinegar, and Sherry For the Sauce; Reserve. |
|
4
Done
|
Heat Wok Over High Heat For a Minute or So; Add About 3 1/2-4 Cups of Peanut Oil to Wok, and Heat to 350 Degrees F. |
|
5
Done
|
With Tongs, Remove Chicken Cubes Individually from Bowl, Dust With 1 Tbsp. Cornstarch, Shaking Off Excess, and Place in the Hot Oil. |
|
6
Done
|
Deep-Fry Chicken Pieces For 1 1/2-2 Minutes, Until Browned and Crisp. |
|
7
Done
|
Turn Off Heat, and Remove Chicken With a Wire Strainer and Drain Over a Bowl. |
|
8
Done
|
Pour Off All but 1 1/2 Tbsp. of the Oil from the Wok. |
|
9
Done
|
Heat the Wok Over High Heat For 20-30 Seconds; Add the Chilies and Stir-Fry For 15-20 Seconds, Then Add the Green Onions, Cooking For 30 Seconds More. |
|
10
Done
|
Add the Chicken and Cook, Stirring, For 1 Minute; Remove All from Wok and Set Aside. |
