04-09-2008, 06:22 PM
This is taken from my Chinese cookbook. It is the authentic version of this common dish found in American Chinese restaurants.
Below is how it's made the authentic way - Hunan style. It is made to this day in China using this recipe. I make this allot throughout the year and it's wonderful!
From the book: Chinese Kitchen ~ by Eileen Yin-Fei Lo
General Tso's Chicken
Ingredients:
1 large egg, beaten
pinch of freshly ground white pepper
2 Tbsp cornstarch
2 large chicken legs with thighs, each 3/4 pund, boned, skinned, fat and membranes removed and cut into 1 inch cubes (1 pound when done) - I cheat, I buy bonelss breasts and cut into pieces. I dont like the dark meat. You can buy boneless dark meat if you want.
3 1/2 cups peanut oil
1 Tbsp cornstarch - for dusting
8 small dried hot chili peppers
1/4 cup finely sliced scallion
for the sauce:
2 1/2 Tbsp double dark sou sauce, dark soy sauce or mushroom soy sauce
1 teaspoon minced garlic
1 Tbsp minced fresh ginger
2 Tbsp hoisin sauce
3 tsp sugar
3 tsp Shao-Hsing wine or dry sherry
In a bowl, mix together the egg, salt whit pepper, and 2 Tbsp cornstarch. Add the chicken cubes, mix to coat and marinate for at least 15 minutes. In a small bowl, combine the sauce ingredients an reserve.
Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to 350°F. With tongs, remove the chicken cubes individualyy, dust with cornstarch, and place in the oil. Deep fry for 1 1/2 to 2 minutes, until the chicken is browned and crisp. Turn off the heat. Remove the chicken with a Chinese strainer and drain over a bowl.
Pour off all but 1 1/2 tablespoon of the oil from the wok.
Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add the chilies and stir for 15 seconds. Add the scallion andstir for 30 seconds. Add the chicken and cook, stirring for 1 minute.
Stir the sauce mixture, pour into the wok, stir well and cook until the chicken cubes are completely coated with sauce, about 1 1/2 minutes. Turn off the heat, transfer to a heated dish and serve.
Below is how it's made the authentic way - Hunan style. It is made to this day in China using this recipe. I make this allot throughout the year and it's wonderful!
From the book: Chinese Kitchen ~ by Eileen Yin-Fei Lo
General Tso's Chicken
Ingredients:
1 large egg, beaten
pinch of freshly ground white pepper
2 Tbsp cornstarch
2 large chicken legs with thighs, each 3/4 pund, boned, skinned, fat and membranes removed and cut into 1 inch cubes (1 pound when done) - I cheat, I buy bonelss breasts and cut into pieces. I dont like the dark meat. You can buy boneless dark meat if you want.
3 1/2 cups peanut oil
1 Tbsp cornstarch - for dusting
8 small dried hot chili peppers
1/4 cup finely sliced scallion
for the sauce:
2 1/2 Tbsp double dark sou sauce, dark soy sauce or mushroom soy sauce
1 teaspoon minced garlic
1 Tbsp minced fresh ginger
2 Tbsp hoisin sauce
3 tsp sugar
3 tsp Shao-Hsing wine or dry sherry
In a bowl, mix together the egg, salt whit pepper, and 2 Tbsp cornstarch. Add the chicken cubes, mix to coat and marinate for at least 15 minutes. In a small bowl, combine the sauce ingredients an reserve.
Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to 350°F. With tongs, remove the chicken cubes individualyy, dust with cornstarch, and place in the oil. Deep fry for 1 1/2 to 2 minutes, until the chicken is browned and crisp. Turn off the heat. Remove the chicken with a Chinese strainer and drain over a bowl.
Pour off all but 1 1/2 tablespoon of the oil from the wok.
Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add the chilies and stir for 15 seconds. Add the scallion andstir for 30 seconds. Add the chicken and cook, stirring for 1 minute.
Stir the sauce mixture, pour into the wok, stir well and cook until the chicken cubes are completely coated with sauce, about 1 1/2 minutes. Turn off the heat, transfer to a heated dish and serve.