General Tso’s Chicken
(4 servings)
Ingredients:
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)
Directions:
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
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