T&T General Tso's Chicken. This is really good.

C

clofthwld

Well-known member
Best General Tso's Chicken

Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (never use)

Meat:

3 lbs deboned chicken thighs, cut into large chunks (for authentic Tso's, you use thighs)

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers

1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are

coated evenly. (This will be very thick) Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities

and deep-fry at 350 degrees until crispy. Drain on paper towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. (I also add pea pods,

water chestnuts, whatever you like) Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Serve with rice. I like basmati.

NOTE: I use the wok to cook the chicken, then drain all but a small amount of oil for cooking the veggies.

 
T&T General Tso's Chicken. This is really good.

Sounds great, clofthwld. Here's an alternative that we've always enjoyed, too:

GENERAL GAU’S CHICKEN

1/2-tsp. salt
1 egg, lightly beaten
1 Tbsp. cornstarch
1 lb. dark meat of chicken, cut into 1-inch cubes

2 cups vegetable oil

2 Tbsp. hoisin sauce
1 Tbsp. oyster sauce
1/2-tsp. hot pepper sauce
2 Tbsp. soy sauce
1 tsp. vinegar
1 tsp. sugar
1/4-cup water
2 cups chopped vegetables

Make a batter of salt, egg and cornstarch; add chicken and marinate 4 hours or more.
Heat oil in a wok or skillet; deep-fry chicken until exterior is crisp and inside is cooked.
Remove chicken; reserve 2 Tbsp. oil. Combine hoisin, oyster, hot pepper and soy sauces with vinegar and sugar in a saucepan; add water and boil until thickened.
Cook vegetables of choice (broccoli, asparagus, celery, snow peas, etc.) in boiling water for
1 minute; remove from pan with slotted spoon and drain thoroughly. Heat chicken in wok in
2 Tbsp. reserved oil; add sauce and vegetables.

6 servings

The Art of Asian Cooking: Recipes from the Museum of Fine Arts, Boston

 
rvb, check your pm. I didn't realize there was such a thing...

I just noticed at the top of the page it said "Private Messages" and I clicked on it and Voila! Jeez. Most are from early this month. Everyone's going to hate me for not replying!!!!
I didn't know. Sob.

 
Can I delete the above message somehow? Why do I get Ron

in Worcester mixed up with rvb? Are they twins? Are they related in any way, shape or form? Probably not. Must be old age.

 
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