General Tso Chicken – 左忠棠雞

General Tso’s chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in most Chinese and Asian themed American restaurants. The American Chinese dish is most commonly regarded to have been derived from Hunan湖南cuisine ( a very hot and spicy regional Chinese cuisine usually comes with a thick sauce)
The dish or its variants are known by a number of names, including Governor Tso’s chicken, General Gau’s chicken, General Tao’s chicken, General Tsao’s chicken, General Tong’s chicken, General Tang’s chicken, General Cho’s chicken, General Chau’s chicken, General Joe’s Chicken, T.S.O. Chicken, General Ching’s chicken, House Chicken, or simply General’s Chicken.

Note:
Use cornstarch as coating instead of flour
Use rice vinegar and spiced vinegar ( 鎮江醋) instead of white vinegar
You can make it as spicy as you like it by adding fresh hot chili

General Tso Chicken, with mix stir-fried vegetable
General Tso Chicken, with mix stir-fried vegetable

Ingredients: Served four

Half boneless skinless chicken cut to small cubes
Mix vegetable (red/yellow peppers, carrot, onion, celery)
Oil                                                                                                                                              4 cups
Garlic                                                                                                                                        1 large piece
Ginger                                                                                                                                       1 large piece
Cornstarch water (2 teaspoons of cornstarch mix with 4 teaspoons of water) to thicken the sauce

Marinade:

Kosher salt                                                                                                                                1/2 teaspoon
Sugar                                                                                                                                          1/2 teaspoon
Soy sauce                                                                                                                                   2 teaspoon
Shaoxing wine (Yellow cooking wine)                                                                                 1 teaspoon
White pepper                                                                                                                            1/4 teaspoon
Garlic powder                                                                                                                           1/2 teaspoon
Egg                                                                                                                                              x1
Cornstarch (for later coating use)                                                                                        1 cup

Add the above ingredients to the chicken cubes and mix well in a bowl. Marinade and keep in fridge for at least 1/2 hour. Put cornstarch in chicken and toss well. Make sure each piece of chicken is coated with cornstarch and separate with each other for easy frying later.

General Tso Sauce:
Part A:
Dark soy sauce                                                                                                                           2 tablespoon
Light soy sauce                                                                                                                          2 tablespoon
Sugar                                                                                                                                           1/2 cup
Rice vinegar                                                                                                                               1/4 cup
Spice vinegar( 鎮江醋)

1/4 cup
Water                                                                                                                                           1/2 cup
Mix part A in a small bowl and set aside.

Part B:
Hosin sauce                                                                                                                                1 tablespoon
Hot bean sauce                                                                                                                          1 tablespoon
Minced garlic                                                                                                                             1 teaspoon
Chopped shallot                                                                                                                        1 teaspoon
Chopped ginger                                                                                                                         1 teaspoon

Method:

Add 4 cups of oil in a large wok or pot and heat it up to medium high (about 350F). Carefully slide the chicken pieces (already coated with cornstarch) to oil and deep fry it till golden brown. Set aside on a cookie rake.
Pour all the oil in a bowl except for two tablespoons left in the wok. Add the garlic and ginger pieces to the oil and quickly stir fry the vegetables until you can smell the aroma, splash Shaoxing wine on the side of the wok to intensify the smell. Take the vegetable out and put it as a circle on the serving plate.
Use medium heat, add one tablespoon of oil to the wok and (Part B of the sauce). Place minced garlic, shallot and ginger to the oil until it turns translucent. Add Hosin and hot bean sauce and reduce the volume by half.
Pour the General Tso sauce (Part A) with the Part B sauce already in the wok and mix well. Once you see the sauce is boiling, add the chicken pieces to the sauce and thicken it with cornstarch water. Serve with mix vegetable.

**Cooking option: This is a Hunan regional cuisine and it meant to be spicy. If you like it hot and spicy, you can add chopped hot chili when you are preparing the Part B sauce with the minced garlic, ginger and shallot procedure. You can make it as spicy as you like it!!

Marinaded chicken in hot oil with cornstarch coating
Marinaded chicken in hot oil with cornstarch coating
Deep fried chicken to golden color with egg and corn starch
Deep fried chicken to golden color with egg and corn starch
Stir fried mix vegetable with garlic and ginger
Stir-fried mix vegetable with garlic and ginger
Add Hosin and hot bean sauce to garlic, shallot and ginger mixture
Add Hosin and hot bean sauce to garlic, shallot and ginger mixture (Part B sauce)
Mix sauce well and reduce volume by half
Mix sauce well and reduce volume by half
Add General Tso sauce and chicken to wok_mix well and add corn starch to thicken sauce
Add General Tso sauce (part A) and chicken to wok_mix well and add corn starch to thicken sauce
General Tso Chicken, with mix stir-fried vegetable
General Tso Chicken, with mix stir-fried vegetable
Dark color soy sauce
Dark color soy sauce
Hoisin sauce
Hoisin sauce
Rice vinegar
Rice vinegar

hot_bean_sauce

Spice vinegar- 鋇江醋
Spice vinegar- 鎮江醋

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