general tso’s chicken

Name: General Tso’s Chicken
Prep time: 1 h
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: ## TENDERIZING PROCESS CHICKEN; 1 1/4 pound(s) chicken breast, sliced; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) white pepper; 1/2 teaspoon(s) baking soda; 1 - egg white; 1 tablespoon(s) water; 1/2 cup(s) cornstarch; 1 tablespoon(s) oil; ## YU SHONG SAUCE; 1 cup(s) soy sauce; 1/8 cup(s) dark soy sauce; 1 1/4 cup(s) sugar; 3/4 cup(s) rice vinegar; 3 tablespoon(s) black vinegar; 1/4 cup(s) rice wine; 2 tablespoon(s) ground ginger; 2 tablespoon(s) ground garlic; 1/2 teaspoon(s) white pepper; 1/2 teaspoon(s) ground toasted szechuan peppercorns; ## THE FINAL RESULT; 2 tablespoon(s) oil; 4 - dry fried chilis; 2 teaspoon(s) finely chopped ginger; 2 teaspoon(s) finely chopped garlic; 8 ounce(s) blanched broccoli (do not add salt to blanching water); - slurry as needed ( cornstarch and water )

(7 RATINGS)

56 Pinches 6 Photos

Lynn Clay

Portland, OR

Updated on Aug 12, 2014

General's chicken is one of our Family Favorites. This recipe is a keeper. This recipe is from cheftomm.com. Prep time does not include the overnight time if you choose to cook the next day.

Rate

prep time 1 Hr

cook time 30 Min

method Stir-Fry

yield 4 serving(s)

Ingredients

TENDERIZING PROCESS CHICKEN
1 1/4 pounds chicken breast, sliced
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon baking soda
1 - egg white
1 tablespoon water
1/2 cup cornstarch
1 tablespoon oil
YU SHONG SAUCE
1 cup soy sauce
1/8 cup dark soy sauce
1 1/4 cups sugar
3/4 cup rice vinegar
3 tablespoons black vinegar
1/4 cup rice wine
2 tablespoons ground ginger
2 tablespoons ground garlic
1/2 teaspoon white pepper
1/2 teaspoon ground toasted szechuan peppercorns
THE FINAL RESULT
2 tablespoons oil
4 - dry fried chilis
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
8 ounces blanched broccoli (do not add salt to blanching water)
- slurry as needed ( cornstarch and water )

How To Make general tso’s chicken

Step 1

TENDERIZING CHICKEN Place meat in bowl. Add salt, pepper, and baking soda and mix until incorporated. Pick the meat up and slam into bowl 10-15 times, don’t worry you won’t break it.

Step 2

Add in egg and mix until fully incorporated. Again pick the meat up and slam into bowl 10-15 times.
Step 3

Add in slurry (water and cornstarch) and mix until fully incorporated. Pick the meat up and slam into bowl 10-15 times.
Step 4

Add in Oil and mix until fully incorporated. You can use this immediately or store mixture overnight.
Step 5

YU SHONG SAUCE Mix all ingredients together. Let sit overnight.
Step 6

GENERAL TSO'S CHICKEN Place chicken in the deep fryer at 300F and cook until golden brown. Make sure you move the chicken around or it will stick to the fryer. Remove from oil and place in a bowl with absorbent paper. Put aside.
Step 7

Put 2 T of oil in the wok and add in chilis, garlic and ginger and cook until very aromatic. Be careful not to burn!
Step 8

Add in 12 ounces Yu Shong Sauce, stir until garlic and ginger is fully incorporated. Thicken with the slurry.
Step 9

Add in meat and stir until the sauce coats the meat. Add the broccoli and stir until the broccoli is fully covered by the sauce. Serve with pork fried rice.
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