Monday, July 25, 2011

General Tso's Chicken

I find myself falling back on Asian food fairly often simply because I generally have most of the ingredients on hand and this is no exception. I stuck with the recipe. The end result was a bit stronger tasting than some of the takeout that I've had, but I think that was a good thing. I doubled the sauce for two extremely large chicken breasts because I was too lazy to weight them. I don't think the deep frying added much to this dish as there's not much of a coating on the chicken so to make it a bit quicker and healthier next time, I'll likely just skip it!

One year ago: Braided Raspberry Bread

General Tso's Chicken (from Rasa Malaysia)

283g boneless skinless chicken meat (thigh or breast), cut into bite-sized pieces
1/2 tablespoon Shaoxing wine
Pinch of salt
1/3 cup cornstarch
Oil for deep frying
1 1/2 tablespoons oil
3 slices peeled ginger, finely minced
1 clove garlic, finely minced
4-5 dried red chiles, rinsed and deseeded
2 stalks scallion, white-part only, cut into 1-inch lengths
2 1/2 tablespoons Chinese rice vinegar
2 1/2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon Hoisin sauce
1/4 cup water
2 tablespoons sugar
1/2 tablespoon Shaoxing Wine
1 scant tablespoon corn starch

1. Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes.
2. Mix all the ingredients for the Sauce in a small bowl. Set aside.
3. Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.
4. Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies.
5. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce.
6. Add the scallion and stir a few times, dish out and serve immediately.

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