Get your forks (or chopsticks) ready! - General Tso's Chicken Recipe
|by The Hometown Queen Bee|
I really enjoy General Tso's Chicken, a common Chinese Restaurant favorite. However, I am not a huge fan of eating out and would much rather make meals at home. Why? Well, I guess I like knowing where the ingredients came from, how they were handled, and how they were prepared.
So, like many of you, I head to Pinterest for recipes. Ah yes, reliable Pinterest, right? Yeah, not so much! I tried one or two recipes that I found on Pinterest and was not at all happy with the outcome. Could it have been my fault? Oh well...maybe...I suppose, but still, I was on the hunt for a different recipe, or what I actually did in the end...read about twenty recipes on how to make General Tso's and then just make it! I kind of like to learn by trial and error...the error part sometimes sucks but it is what it is.
Along with the General Tso's Chicken, I really enjoy broccoli and rice. Something about that combo, it's just delish! So, when I made this, that is what I paired it with. If you rather have something else, be my guest!
Alright, well this is my mutli-resource recipe, a collaboration if you will...
for the chicken;
1 pound of chicken (I used breast meat; cut into cubes)
1 egg white
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
2 tablespoons cornstarch
for the sauce;
1 tablespoon tomato paste
4 tablespoons soy sauce
1 cup chicken stock
1/2 tablespoon garlic paste
1 teaspoon canola oil
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon minced ginger
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
4 tablespoons brown sugar
4 or 6 dried red chilies
3 tablespoons chopped green onions
broccoli and white rice
(this is what I like to make along with the General Tso's but you can have it with anything you wish!)
|Prep time: 20 minutes Cooking time: 15 minutes|
1. Combine soy sauce, egg white, sesame oil, and cornstarch in a medium bowl. Mix together until free of lumps. Add the chicken cubes into this mixture and toss to coat them well. Let the chicken marinate for a minimum of 15 minutes.
2. Using a saucepan, put a small amount of oil in and put over medium heat. Once hot, add in the garlic, ginger, green onions and dried red chilies. Consistently stirring, reduce heat and keep on for a couple minutes. Then add the rest of the ingredients; chicken stock, sesame oil, soy sauce, tomato paste, rice vinegar, garlic paste, and brown sugar. Mix all together and bring to a boil. You can ten taste the sauce and add anything you see fit. (more spices, more sugar, or more vinegar for extra tanginess). Once the sauce is to your liking, leave on very low heat.
3. Take another pan and add enough oil the cover the entire bottom. Bring the oil to a boil, careful of splatter, and add the cubes of marinated chicken into the hot oil. If you have a splatter guard, be sure to use it to avoid a mess! Cook the chicken for a few minutes on each side and until you know they are fully cooked. (reminder; chicken should always be fully cooked and the middle temperature should be 160 degrees). You may also have to repeat this step, unless you have a very large pan. You don't want to crowd the chicken in the pan, it won't turn out well.
4. Once your chicken is fully cooked, in a large bowl or serving dish, combine the sauce with your chicken. Now, take a moment to remove the grease and oil from the pan you were cooking the chicken in. (Don't pour down the sink; I'm sure you already know that can lead to clogged drains)
5. Now that your pan is clean of access oil, put it on low heat and add the chicken and sauce into the pan, letting it simmer and mix together. Now it is ready to be served with what ever sides you wish!