General Tso’s Chicken
1½ tsp. Toasted Sesame Oil
1 large Fresh Egg, white only
¼ cup plus 1 tbsp. Soy Sauce
¼ cup plus 3 tbsp. Cornstarch
1 lb. boneless skinless Chicken Thighs, cut into 1-1½ inch pieces
1 cup Chicken Broth, low-sodium
1 tsp. Chinese Chile-Garlic Sauce
3 tbsp. Sugar
1 tbsp. Canola Oil (plus more for frying)
2 tbsp. Fresh Ginger, finely chopped
2 cloves Fresh Garlic, minced
4 medium scallions, thinly sliced
Steamed Broccoli (for serving)
Steamed Rice (for serving)
In a medium bowl, combine sesame oil with egg white, 1 tbsp. soy sauce and ¼ cup plus 2 tbsp. of cornstarch. Add the chicken and coat. Let stand at room temperature for 20 minutes. While waiting, mix broth, chile-garlic sauce, sugar and remaining ¼ cup plus 1 tbsp. of cornstarch. In a large saucepan, heat the 1 tbsp. of canola oil over high heat. Add the ginger and garlic and cook for 1 minute or until fragrant (don’t burn). Stir in the broth mixture (be sure to stir mixture before adding) and cook until thickened and glossy (about 3 minutes). Lower heat and keep warm until needed. In a large deep skillet, heat ½ inch of canola oil until shimmering over high heat. Carefully add chicken one piece at a time. Fry, turning once or twice, until very brown and crispy (about 4 minutes). Drain chicken on paper towels and immediately add to sauce along with the scallions. Cook until just coated (30 seconds) and serve with the steamed broccoli and rice.
Note: I personally prefer chicken breast to thigh meat. You can use chicken breast in this recipe but be careful not to overcook the chicken.
New You can add red pepper flakes to increase the heat (spice) of this dish if you wish.
Ideas for Future Efforts_____________________________________________