Monday, November 3, 2008
GTC for WSU Laura
Here is the recipe for General Tso Chicken or "GTC" as well call it. This could not be simpler and you probably have most ingreds already. The recipe below is for "4", but like I mentioned in my last post, you might want to make more than you think you will need. Saturday I cooked 14 chicken breasts and made one and half batches of sauce which was not quite enough. Next time for that much chicken I would double the sauce.
I like this dish because it is very easy and has a really pretty presentation. Makes folks think you slaved all day. My only words of advice are to plan ahead for the cooking of the chicken, it does take a while. You don't want to crowd the oil, which will drop the temp and then make the chicken take longer to cook. Other than that it is easy, peasy.
***Make sauce and refrigerate until needed:***
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoon minced fresh Garlic
1 1/2 teaspoon minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup white wine
1 can Chicken Broth
3 pounds boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups sliced Green Onions
dried hot peppers they can be found in the Mexican isle
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok or large pan (I use my dutch oven) Add onions, peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce and cook until all is hot and bubbly. Serve with fried or steamed rice. Sprinkle with sesame seeds.