General Tso's Chicken

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According to Baidu Encyclopedia, Zuo Zongtang's chicken was created by Peng Changgui in 1952. He opened the "Peng Yuan Restaurant" in the United States in 1973. Henry Kissinger, US Secretary of State at the time, gave a good comment after tasting chef Peng Changgui’s “General Tso’s Chicken” recipe. Since then, General Tso's chicken has become a popular takeout food in the United States.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American-Chinese

Servings servings

Calories 915 kcal

Equipment

wok
Dutch oven

Ingredients

4 chicken thighs or chicken breast
1 egg yolk
peanut oil (substitute canola oil, soybean oil, or lard)

Seasonings

6 xiao mi la (millet) chili peppers
fresh coriander (cilantro) leaves

Coating

.25 cup corn starch

Sauce

1 teaspoon salt
3 cloves garlic minced
4 slices fresh ginger minced
1 teaspoon corn starch
2 teaspoons light soy sauce
2 teaspoons Baoning vinegar (substitute white vinegar)
1 tablespoon sugar, white (granulated)
2 teaspoons Laoganma chili oil with black bean paste
1.5 ounces water

Instructions

Preparation

Chop the dried chili and garlic. Shred the ginger.
6 xiao mi la (millet) chili peppers, 3 cloves garlic, 4 slices fresh ginger
To prepare the sauce: add salt, 1 teaspoon of cornstarch (5 ml), light soy sauce, vinegar, white sugar, and Laoganma chili oil in a bowl. Add 40 ml (1 1/3 ounces) of water, the ginger and minced garlic. Stir well and set aside.
3 cloves garlic, 4 slices fresh ginger, 1 teaspoon salt, 1 teaspoon corn starch, 2 teaspoons light soy sauce , 2 teaspoons Baoning vinegar, 1 tablespoon sugar, white (granulated), 2 teaspoons Laoganma chili oil with black bean paste, 1.5 ounces water

Cooking

Debone the 4 chicken thighs.
4 chicken thighs
Cut the chicken thighs into pieces.
4 chicken thighs
Add enough oil to the wok to submerge the chicken and heat the oil to 149 degrees C (300 F). (If you do not have a deep-fry thermometer, you can use the chopstick method described in the notes for determining if the oil is hot enough.)
peanut oil
While the oil is heating, stir the egg yolk. Then, place the chicken on a single layer on a plate or baking tray, then sprinkle the chicken with ¼ cup (50 ml) of cornstarch, so that the starch evenly coats the chicken.
4 chicken thighs, 1 egg yolk, .25 cup corn starch
When the oil is hot, add the chicken to deep fry.
Fry until golden and remove the chicken. Pour the oil in the pot into a container that can withstand the hot oil.
Add fresh oil to the wok and heat on high flame. Add the dried chilies to stir fry until fragrant.
6 xiao mi la (millet) chili peppers
Then add the sauce, and stir until it boils.
Add the deep-fried chicken nuggets to the wok and stir fry over high heat. Stir fry until the sauce is almost absorbed by the chicken nuggets.
Remove and serve, garnished with chopped coriander leaves (cilantro).
fresh coriander (cilantro) leaves

Notes

When heating the oil used for frying, the pan should be kept dry. Because hot oil encounters water, it will splash oil.

You can use dry chopsticks (or wooden sticks) in the oil. When you see small bubbles appearing around the chopsticks, the oil has reached the right temperature.

In most of the General Tso’s chicken recipes, ginger should be minced, but I don’t like ginger, so I shred it. You can choose to shred or mince.

Nutrition

Serving: 1servingsCalories: 915kcalCarbohydrates: 54gProtein: 108gFat: 28gSaturated Fat: 6.7gCholesterol: 575mgSodium: 2048mgPotassium: 1772mgFiber: 3.4gSugar: 14g

Keyword Chicken Recipes, chicken thighs, cilantro, corn starch, egg yolk, garlic, ginger, laoganma chili oil with black bean, oil, peanut, salt, soy sauce, light, vinegar, xiao mi la chili peppers

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