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| General Tso |
Here comes the Chinese food kick
again. It is just one of those things that I love to eat and cook at the
same time. Its simplicity is great and the flavors are fantastic.
What better item to prepare than a traditional take-out item. We have all had
it so don't lie. General Tso's Chicken.
Now there is some disagreement to
whether or not it is a traditional Chinese item that you would find in China or
just simply and item created from a traditional one to attract the American
pallet. Whatever it is it is one of my favorites. I decided to do
some research on finding the best way to make this dish. I looked at a
couple authentic Asian recipes for this dish, combined some aspects of each one
together, and created my own version of this dish. Let me tell you this
was fantastic and had all the flavors I love from ordering this dish in my
local Chinese restaurant. A little secret I discovered while doing
my search was that in a lot of dishes in China they use Ketchup as a
base. Please enjoy my take on a classic take out item: General Tso's
Chicken.
Ingredients:
- 1 large boneless skinless chicken breast
- 2 egg whites
- 2 tbs cornstarch
- Vegetable oil
- 2 tbs chicken stock
- 3 tbs soy
- 2 tbs rice wine
- 2 tbs hoisin
- 2 tbs ketchup
- 2 tbs sugar
- 2 chilies
- Carrots
- Broccoli
Whisk together the egg whites and cornstarch to make a
paste. In a large wok pour enough vegetable oil in to fry the
chicken. Cut chicken into small bite size chunks, mix into egg
white mixture, and drop into hot oil. Fry in oil about 3-5 minutes a
side until nice and golden brown. Remove and drain on a paper towel lined
plate. I then removed the oil from the wok.
Sautéed some carrots and broccoli in the slightly oiled wok
until a bit tender. Meanwhile mixed the chicken stock, soy, rice wine,
hoisin, ketchup, sugar, and chopped up chilies in a bowl. Poured
into the wok to thicken up and tossed the chicken back in to coat. Served
with some fresh made lo mein noodles. Serves about 2-3 people.
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