General Tso’s Chicken
August 16, 2015
My daughter Zoe came home for the holidays from the east coast and she said General Tso’s chicken is one of the most popular dishes in any Chinese restaurant. I always loved going to Hunan restaurants when I lived in New York. There don’t seem to be many on the West Coast. Anyway, I decided to try to make her some. Note to self – it’s easier to order it from a restaurant, but it does work.
- Prep: 25 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
1 lb boneless, skinless chicken thighs, sliced into 1-inch cubes
1/2 tsp freshly ground black pepper
3 cups peanut or vegetable oil for frying, plus 1 Tbs for stir-frying
8 dried whole red chilis, or substitute 1/4 tsp dried red chili flakes
1 tsp white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish
Marinade
1 Tbs Chinese rice wine or dry sherry
Sauce
Directions
Marinade
1In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
Sauce
1In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
2In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
3Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
4Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
5Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
6Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
2 Reviews
Adam J. Holland
August 17, 2015
I still remember the first time I ever tried General Tso’s Chicken. The chef’s ‘American’ name was Tommy Wang. He opened a little restaurant in my northeast Texas hometown, but didn’t make it here. Wang had been the chef to top Chinese government officials before escaping China. Unfortunately, there were only a handful of us here who would just let him cook something for us (no menu required). He and his family shut down the restaurant and moved to San Francisco to work for his brother. I’ve had General Tso’s in a couple of Chinatowns and countless mom & pop joints since. It’s about as Chinese as Levis jeans or Walmart. Oh, wait… Anyway, it’s a good dish, no matter where it’s from or how it’s spelled, and yours looks like an outstanding version!
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Leslie Blythe
August 21, 2015
Yes, this dish was never made in China. I live in a VERY large Chinese community where most of the food is a little too authentic!