I would definitely recommend this dish. It’s very easy to make. Just be careful if you pan fry the chicken to not get oil everywhere. I’d recommend a fryer. Got this from another blogger, thanks Foodie with Family!
General Tso’s Chicken
Sweet and hot, crispy and tender, garlicky, gingery General Tso’s chicken is a mainstay of Chinese buffets and restaurants, but you can make it better, fresher and healthier at home!
For the chicken:
1 1/2 teaspoons toasted sesame oil
1 large egg white
1 tablespoon soy sauce
1/4 cup plus 2 tablespoons cornstarch
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2″ pieces
canola, peanut or vegetable oil for frying
For the Sauce:
2 tablespoons finely chopped fresh ginger root
2 garlic cloves, peeled and minced
1 cup chicken broth or stock
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons raw sugar (a.k.a. Demerara or Turbinado)
1 tablespoon peanut, canola or vegetable oil
4 scallions, thinly sliced
Fresh, hot cooked white rice
Prep your chicken:
In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth.
Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does!
Set aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.
Begin the sauce:
Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat.
Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until thick and shiny. Keep over a low burner partially covered to stay warm.
To fry the chicken:
Heat 1/2-inch of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.
When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan.
Cook for 4 minutes on each side, or until deep golden brown and crisp on both sides.
Transfer the chicken to a paper towel lined plate and repeat the process until you’ve cooked all the chicken.
Slide all the chicken into the prepared sauce and toss to coat. (If desired, add the steamed broccoli to coat with the sauce also.) Increase the heat to medium, stir and cook just until hot all the way through.
Sprinkle with sliced scallions and serve immediately over white rice.