|Recipe from: opensourcefood|
Image Credit: tr1n1ty
General Tso's Chicken Recipe
“I was thinking of a Szechuan style spicy dish for my Chinese shebang dinner for Father's Day. My mother (who has awesome timing) sent me a link for a recipe for General Tso's Chicken (http://squtch.quiet-like-a-panther.org/recipes/general_tsos_chicken-106 ) shortly after. This recipe is based on that recipe, which originally appeared in The Chinese Kitchen by Eileen Yin-Fei Lo.” tr1n1ty
780g chicken thigh cut into bite sized cubes
3½ cups vegetable oil
8-12 dried Chinese chilies, chopped if you like the dish hotter, whole if you are of the mild
¼ Szechuan peppers, crushed or whole whichever you prefer.
½ cup finely sliced scallion
About 2 cups Japanese Panko breadcrumbs
Chopped scallions and coriander for garnishing
2-3 handfuls of cashew nuts
A handful each of chopped scallion and coriander according to taste
1 large egg, beaten
¼ teaspoon salt
1 pinch white pepper
2 tablespoons cornstarch
2 tablespoons dark soy sauce
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon rice vinegar
1½ teaspoons Shaoxing wine
Mix together the marinade ingredients and add it to the chicken. Ensure the chicken is throughly
coated then set it aside for at least 15 minutes.
Combine the sauce ingredients in a bowl and set aside.
Heat the peanut oil in your wok over high heat till it starts to smoke.
You can test this by putting in prawn crackers into the oil. If they bloom out sufficiently quickly,
then it’s hot enough.
One at a time, bread the chicken pieces with the breadcrumbs.
Pat the crumbs in firmly so they don’t drop off in the oil, and shake off excess crumbs.
Deep-fry them in the hot oil till nicely browned.
Don’t worries too much about whether they are cooked through, they get a second cooking
Pour off all but about 3 tablespoons of the oil and turn the heat up again.
When it starts smoking add in the chilies and szechuan pepper and fry till fragrant.
Add in the cashews and fry till it takes on a roast brown color.
Add the chicken and continue frying till the chilies look a bit burnt.
Give the sauce mixture a stir then pour it over everything. Toss to coat evenly, then add the chopped scallions.
Give it another stir around till the scallions look half cooked.
Serve it up piping hot, garnished generously with scallions and coriander.
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