powerplantop
Executive Chef
10 to 12 ounces of chicken cut into 3/4 inch pieces (I used breast but thighs are good)
1 Tablespoon of lightly crushed roasted sesame seeds
1 teaspoon cooking wine
1 teaspoon soy sauce
pinch salt
pinch white pepper
2 teaspoon cornstarch
Mix all of the above and marinade for 30 minutes
For Sauce:
1/4 cup chicken stock
1 Tablespoon dark soy sauce
1 Tablespoon soy sauce
1/2 Tablespoon cooking wine
1/2 Tablespoon Hoisin sauce
1 teaspoon black vinegar
1 teaspoon sugar
1 teaspoon sesame oil
For Thickening slurry
1 Tablespoon cornstarch dissolved in 1 Tablespoon water
Dredge chicken flour until lightly coated (shake off excess) and fry in 350 F oil until golden brown. Fry in small batches.
Pour off all but 1 or 2 Tablespoons of oil and add
3 or 4 dried red chili peppers
2 teaspoons minced ginger
Fry until fragrant then add sauce and bring to a boil then add slurry and mix well. Return chicken to wok and coat with sauce.
Plate and garnish with green onion and sesame seeds
General Tso Chicken by powerplantop, on Flickr
1 Tablespoon of lightly crushed roasted sesame seeds
1 teaspoon cooking wine
1 teaspoon soy sauce
pinch salt
pinch white pepper
2 teaspoon cornstarch
Mix all of the above and marinade for 30 minutes
For Sauce:
1/4 cup chicken stock
1 Tablespoon dark soy sauce
1 Tablespoon soy sauce
1/2 Tablespoon cooking wine
1/2 Tablespoon Hoisin sauce
1 teaspoon black vinegar
1 teaspoon sugar
1 teaspoon sesame oil
For Thickening slurry
1 Tablespoon cornstarch dissolved in 1 Tablespoon water
Dredge chicken flour until lightly coated (shake off excess) and fry in 350 F oil until golden brown. Fry in small batches.
Pour off all but 1 or 2 Tablespoons of oil and add
3 or 4 dried red chili peppers
2 teaspoons minced ginger
Fry until fragrant then add sauce and bring to a boil then add slurry and mix well. Return chicken to wok and coat with sauce.
Plate and garnish with green onion and sesame seeds
General Tso Chicken by powerplantop, on Flickr