General Tsos Chicken
General Tso's Chicken arrived in American Chinese restaurants in the 1970s, named for an obscure Hunanese military general and bearing little resemblance to actual Hunanese cooking. The magic happens in the batter's ratio of starch to flour, which creates a shatteringly crisp exterior that stays crunchy even when coated in the glossy, slightly numbing sauce. This textural contrast, that crackling shell against silky meat, is what keeps people returning to this dish decades after it first appeared on menus.
Instructions
DIRECTIONS:
- SAUCE In a bowl, add 2 Cups of water, 2 Tablespoon soy sauce, 2 Tablespoon white vinegar, sherry cooking wine, 1/4 Teaspoon white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce, and sugar. Mix together well and set aside.
- MARINATING THE CHICKEN In a bowl, add the chicken, 1 pinch of salt, 1 pinch of white pepper, 2 egg whites, and 3 Tablespoon of corn starch
- DEEP FRY THE CHICKEN Deep fry the chicken at 350 degrees for 3-4 minutes or until it is golden brown and loosen up the chicken so that they don't stick together. Set the chicken aside.
- STIR FRY Add the sauce to the wok and then the broccoli and wait until it is boiling. To thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness. Next add in the chicken and stir-fry for a minute and serve on a plate
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