9-7-2011 General Tso's Chicken

I can't even express to you what a huge sense of accomplishment I feel when I am able to accurately replicate Chinese food that seems impossible to make. Now, I'm pretty sure General Tso's chicken is not actually made in China, but it can be found in every Chinese restaurant here in the US.

In keeping with the Chinese theme, I served the chicken with steamed rice, and broccoli. King Hock always appreciates when I make Chinese food because there is a lack of available kosher Chinese food here.

I wouldn't say this dish was easy to make, although it wasn't extremely difficult. There are a few different steps involved, the whole dinner should take about 40 minutes from start to finish.

General Tso's Chicken

1 lb. chicken breast, boneless and skinless, cut into 1 inch cubes or pieces
1 1/2 t. sesame oil
1 T. soy sauce
1 egg white
1/4 C. and 2 T. cornstarch

In a medium bowl mix together the sesame oil, soy sauce, egg white, and cornstarch. The mixture will look gloppy (is that even a real word?) Add the chicken and stir to evenly coat. Let stand for 20 minutes. Make the sauce, and rice while waiting.

Sauce:

1 T. oil
1 t. minced fresh garlic, (2 cloves)
1 t. fresh ginger, grated
1/4 C. soy sauce
1 C. chicken or vegetable broth
1 T. cornstarch
1 T. white vinegar
1 t. chili garlic sauce, optional (I was able to find this kosher at Super Target in the Asian section)
1/4 C. sugar

Garnish:

1 small can sliced water chestnuts, optional
4 green onion, thinly sliced

Heat the oil in a small sauce pan. Add the garlic and ginger, cook until fragrant (1 minute). In a small bowl whisk together the soy sauce, broth, cornstarch, vinegar, chili garlic sauce, and sugar until thoroughly mixed. Add to the pan. Cook over medium high, stirring constantly until the mixture thickens, about 5 minutes. Keep warm on low until ready to use.

To cook the chicken, heat 1/2 inch of vegetable or peanut oil in a pan, over medium high. Add the chicken 1 piece at a time taking care not to let any of the pieces touch. You will probably have to do a few batches. Cook 4 minutes or until bottom side is a deep golden brown and crisp, and then flip and cook until the other side is the same golden brown. Remove from oil to paper towel. Cut one piece in half to make sure the chicken is cooked through. Repeat until all of the chicken is cooked.

Toss the chicken in the sauce with the water chestnuts. Sprinkle with the green onions. Serve immediately.

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Have a great night!



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