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General Tsos Chicken Recipe

Introduction

  • By: ouch
  • Cuisine: Chinese
  • Type: Chicken
This once proud dish has become a tasteless, sticky pile of glop found at every dump in town. A shame, since it's so easy to make a good version.

Ingredients

  • Several whole chicken thighs
  • Egg whites
  • Xiaoshing wine
  • Sesame oil
  • Minced Garlic
  • Ginger
  • Cornstarch
  • Chili sauce
  • Rice vinegar
  • Sugar

Method

Long version (or jump to short version)
  • Bone several whole chicken thighs.
  • Cut meat into 1 1/2" chunks.
  • Make stock from bones, adding ginger, scallion, onion, carrot, celery, and white turnip. Strain and reduce.

Short version
  • Buy boneless chicken thighs and cut into good sized chunks as above.
  • Marinate meat in egg white, xiaoshing wine, sesame oil, minced garlic and ginger.
  • Add cornstarch and mix- it will be a godawful, sticky mess.
  • Fry in batches about 6 minutes, separating pieces as you add to pot. Remove and reserve.


If you're great with a wok, and fast, you can prepare the sauce at once. It's much easier to make ahead
  • Heat oil in small saucepan and stir fry garlic, ginger, scallion, hot chili paste (sambal olek or similar) until fragrant.
  • Deglaze with rice wine (xiaoshing).
  • Add stock, chili sauce, rice vinegar, sugar, and sesame oil. Simmer.
  • Adjust to taste- sauce should be hot, sweet, and sour, and be red/orange.
  • Thicken slightly with cornstarch/water slurry.
  • Heat large pan or wok.
  • Add chicken pieces and enough sauce to coat well and toss.

Serve with rice and steamed broccoli.

Alternatively, use same sauce with batter dipped, jumbo fried shrimp.

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