Dennis' General Tso Chicken
This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chicken broth
(for sauce) |
|
| ¼ | cup |
oyster sauce
(for sauce) |
*
|
| ¼ | cup |
soy sauce, light
(for sauce) |
|
| 1/4 | cup |
vegetable oil
(for sauce) |
|
| ¼ | cup |
rice wine
(for sauce) |
*
|
| ½ | cup |
sugar
(for sauce) |
|
| 2 | tablespoons |
rice vinegar
(for sauce) |
|
| 4 | teaspoons |
sesame oil
(for sauce) |
|
| 25 | ounces |
chicken thighs, boneless, skinless
cut into 3/4 inch pieces |
|
| 2 | large |
eggs
(for coating chicken pieces) |
*
|
| 1 | tablespoon |
vegetable oil
(for coating chicken pieces) |
|
| ¾ | cup |
all-purpose flour
(to bread chicken pieces) |
|
| ¾ | cup |
cornstarch
(to bread chicken pieces) |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | tablespoons |
ginger
minced |
|
| 2 | tablespoons |
red chilis, dried
ground |
* |
| 2 | stalks |
scallions, spring or green onions
chop the ends of the onions and add to sauce , save tops for garnish. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chicken broth
(for sauce) |
|
| 59 | ml |
oyster sauce
(for sauce) |
*
|
| 59 | ml |
soy sauce, light
(for sauce) |
|
| 59 | ml |
vegetable oil
(for sauce) |
|
| 59 | ml |
rice wine
(for sauce) |
*
|
| 118 | ml |
sugar
(for sauce) |
|
| 3E+1 | ml |
rice vinegar
(for sauce) |
|
| 2E+1 | ml |
sesame oil
(for sauce) |
|
| 722.5 | ml/g |
chicken thighs, boneless, skinless
cut into 3/4 inch pieces |
|
| 2 | x |
eggs
(for coating chicken pieces) |
*
|
| 15 | ml |
vegetable oil
(for coating chicken pieces) |
|
| 177 | ml |
all-purpose flour
(to bread chicken pieces) |
|
| 177 | ml |
cornstarch
(to bread chicken pieces) |
|
| 15 | ml |
garlic
minced |
|
| 3E+1 | ml |
ginger
minced |
|
| 3E+1 | ml |
red chilis, dried
ground |
* |
| 2 | stalks |
scallions, spring or green onions
chop the ends of the onions and add to sauce , save tops for garnish. |
*
|
Directions
For the sauce :
Combine chicken broth, oyster sauce, light soy sauce, vegetable oil, dark rice wine, sugar (or Splenda,) rice vinegar, and sesame oil in a large bowl, stir until evenly mixed.
In a large skillet or wok add sauce and heat up until simmering. (Some reduction will occur, however, do not over reduce.) While that is heating up you can cut and bread the chicken.
For the breading:
Combine two eggs and 1 tablespoon vegetable oil in one bowl, and in a second bowl mix ¾ cup cornstarch and ¾ cup flour together. Cut up 20 to 30 Oz. of boneless chicken thighs in to ¾ inch pieces. Dip chicken pieces in egg/oil mixture and roll in flour/cornstarch mixture. Deep fry in small batches for 3 to 4 minutes until all chicken is cooked. Allow chicken pieces to sit briefly on paper towel to absorb any excess oil. Cover cooked breaded chicken in tin foil to keep warm.
Once sauce is simmering add corn starch until sauce thickens to desired thickness. (About the consistency of cooking oil.)
Once sauce is thickened turn off heat and add the minced garlic, minced ginger, ground chilies, and the bottom end of two green onions to the sauce. As soon as that is stirred in, mix in the chicken pieces making sure that they all get coated evenly.
Serve up the chicken with steamed broccoli on the side, atop white rice. Garnish with the tops of the green onions chopped into small pieces.
ENJOY!
