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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
Ingredients:
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
persuasion.
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
Marinade:
1 large egg,
beaten
¼ teaspoon
salt
1 pinch white
pepper
2 tablespoons
cornstarch
Sauce:
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
Preparation:
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
later.
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.
Licensed
under a Creative
Commons Attribution-Share Alike 3.0 License
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