Monday, April 19, 2010
General Tso's Chicken
My husband loved General Tso's Chicken. After about a year in Mexico he was really missing General Tso's chicken, we were just unable to find it in Mexico City so I thought it would be nice to make it for him. One of the issue with making it for him was I had never eaten General Tso's Chicken so I really had no idea what I was doing or what it should end up tasting like. I had however seen it on his plate many times and I had smelled it before so I set out to read up on the dish and what people (including my husband) said it tasted like and what the texture of the sauce was like and reading many online recipes on it I moved forward with the following.
1/2 cup cornstarch
2 tablespoons honey
1 tablespoon sesame oil
2 Tablespoons brown sugar
1/2 cup soy sauce
1/2 cup chicken broth
3 Tablespoons cornstarch
6 to 10 hot peppers
1 Tablespoons rice vinegar
1 to 2 pounds chicken cut into 1 inch pieces
oil for frying
heat the oil in a pan for deep frying. mix the 1/2 cup corn start with 3 beaten eggs. dip the chicken pieces into the batter and deep fry in batches, drain on a paper towel lined plate.
mix together the soy sauce, chicken broth, cornstarch, honey, brown sugar, and rice vinegar.
add 1 tablespoon peanut oil with sesame oil to a hot wok with the chili peppers then add the garlic and ginger, mix into the oil then add the sauce. Cook the sauce until it is thick, then, and this is the tricky part you can add the chicken to the sauce and stir to coat or put the thickened sauce into dipping bowls and dip the chicken into it, that way the breading on the chicken does not get soggy.
My Hubby said that I got the sauce spot on for flavor but the chicken breading did get soggy.