General Tso chicken is one of those re-invented dishes created to suit the American palate for crispy chicken nuggets with savory sweet and sour sauce. However, the original or authentic dish typically done in its hometown Xiangyin, China also the home of General Tso isn’t sweet but very spicy and the soy sauce is very prominent and uses cut up chicken thighs or quarters with skin and bone in.
What we now know of General Tso Chicken is an invention of a Chinese immigrant chef named T. T. Wang in 1972. This link shows a picture of the authentic dish. Enough of the history and let’s start cooking.
GENERAL TSO CHICKEN
Yield: 3-4 Servings
Marinate the chicken for 1 hour:
* chicken breast boneless – 4 pcs (cut into large chunks)
* soy sauce – 2 tbsp (use gluten free soy sauce if you desire)
* black pepper ground – ½ tsp
Prepare the Sauce ingredients. Combine in a bowl, mix well and set aside:
* chicken broth – 1 ¼ cups (or 1 chicken bouillon dissolved in 1 ¼ cups water)
* soy sauce – 4 tbsp
* vinegar – 3 tbsp
* corn starch – 3 tbsp
* water – 3 tbsp
* sugar white – ½ cup
* cooking wine – ¼ cup
* garlic powder – 2 tsp
* ginger – 3 tsp minced (or powder)
Prepare the rest of the ingredients:
* egg – 1 beaten
* cornstarch – 1 cup
* cooking oil – 2 cups
* onion – 1 small minced
* spring onion – ½ cup chopped (garnish)
* sesame seeds (garnish)
1. Heat the oil in a cooking pot.
2. Dredge the marinated chicken in cornstarch; dip into the egg.
3. Roll the chicken back in the cornstarch.
4. Pan fry until the color turns light brown (about 5 to 7 minutes). Do not overcook. Set aside.
5. On a clean pan, sauté onion in 2 tablespoons cooking oil.
6. Add the sauce mixture. Stir until the mixture starts to thicken.
7. Put the chicken and stir until the sauce coats each piece.
8. Add the sesame seeds and spring onion to garnish.
Thank you for reading and happy cooking!