Posted by: armedbear1746 | December 11, 2009

ArmedBear’s own General Tso’s Chicken

Well, you are DEFINATELY in for a treat today!! I have made my General Tso’s Chicken and measured everything out. So without further ado (sp?)……

(Drum Roll Please)

By the way, this recipe (ALL ORIGINAL, by ME, of course) beats the CRAP out of ANY chinese restaurants General Chicken!

(Drum Roll Please)

General Tso’s Chicken (All Original)

Sauce
1/4 Cup Chicken Stock
1/4 Cup Soy Sauce
3 Tbsp Rice Vinegar
2 Tbsp Hoisin Sauce
2 Tbsp Oyster Sauce
4 Garlic Cloves, peeled & minced
3 Inches Fresh Ginger, peeled & minced
3/4 Cup VERY cold water
2 Level Tbsp Corn Starch

Batter
2 1/2 Cups All Purpose Flour
1 1/2 TbspSalt
1 1/2 TbspPepper
2 Eggs (one whole egg, one egg white)

3 Lbs Boneless Chicken, cut into peices (I prefer thighs for the dark meat)
Cooking Oil (anything but Olive Oil) (peanut oil is the tastiest, but Canola is “healthier”)

First of all, get your cooking oil in a medium pot heating up over medium heat.

In a bowl, Beat the livin’ daylights out of your eggs with a whisk until frothy.  In another bowl, mix your flour, salt & pepper together.  Dunk your chicken in the egg froth and dredge in the flour mix.  SOFTLY, SLIDE your battered chicken into the hot oil (try to avoid splashing the oil).  You will probably have to fry your chicken in batches as your pot may not be big enough to fry it all at once.  Which reminds me, every now and then you will have to re-whisk your eggs to froth them up again.
Most of the way through frying your chicken, mix the first seven “Sauce” ingredients in a small sauce pan over low heat. After it starts to simmer, mix your Corn Starch in your cold water and continuously mix it right up until you put it in the sauce.  Mix it into your sauce and turn the heat down low.  Do not let the sauce simmer and stir as little as possible (I’ll explain why in the “Tip of the Day”).  After your sauce thickens up (5 to 10 minutes, depending on heat), pour it in a bowl for dipping the chicken. Serve and ENJOY!
I prefer dipping the chicken in the sauce instead of pouring the sauce over the chicken because if you pour the sauce over the chicken, it might get soggy (can i run on a sentence or WHAT?!).

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