This post has been on my to-do list for oh, about two weeks now! So here I am on this gorgeous day in November sitting down to reminisce about our delicious General Tso's Chicken. This recipe is from America's Test Kitchen, probably the most amazing people ever!! I was a little nervous about frying chicken just because the oil can be so temperamental but all in all-super easy recipe and DELICIOUS.
Very versatile with sides too, we did brown rice with broccoli but you could do chard, peas, beans, asparagus, white rice, fried rice, noodles, quinoa-the possibilities are endless. The hoisin sauce REALLY makes the difference in this recipe.
Happy Eating!!
XO,
Grace
General Tso's Chicken
Recipe from America's Test Kitchen
Serves 4
Marinade and Sauce
1/2 cup hoisin sauce
1/4 cup white vinegar
3 T soy sauce
3 T sugar
2 T cornstarch
1 1/2 cups Water
4 boneless, skinless chicken breasts (cut into 1 inch pieces, about 1 1/2 pounds)
1 T Veggie Oil
2 T Grated fresh ginger
1/2 t Red Pepper flakes
Coating and Frying
3 Large egg whites
1 1/2 cups cornstarch
1/2 cup unbleached all-purpose flour
1/2 t baking soda
4 cups Veggie Oil
1) For the marinade and sauce. Whisk the hoisin, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Combine 6 tablespoons of the hoisin mixture and the chicken in a zipper lock bag, refrigerate for 30 mins.
2) Heat the oil in a large skillet over medium heat until shimmering. Cook the garlic, ginger and pepper flakes until fragrant, about 1 minute. Add 2 cups of the hoisin mixture and simmer, whisking constantly, until dark brown and thickened , about 2 mins. Cover and keep the sauce warm.
3) For coating and frying. Whisk the egg whites in a shallow dish until foamy. Combine the cornstarch, flour, baking soda, and remaining hoisin mixture in a second shallow dish until the mixture resembles coarse meal. Remove the chicken from the marinade and pat dry with paper towels. Toss half of the chicken with the egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
4) Heat the oil in a Dutch over over medium-high heat until the oil registers 350 degrees. Fry half of the chicken until golden brown, about 3 mins, turning each pieces halfway through cooking. Transfer the chicken to a paper towel-lined plate. Return the oil to 350 degrees and repeat with the remaining chicken.
5) To serve. Warm the sauce over medium low heat until simmering, about 1 minute. Add the crisp chicken and toss to coat. Serve and ENJOY!
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