General Tso’s Chicken
This Asian dish that features fried pieces of breaded chicken in a sweet, tangy sauce is one of the most popular menu items in Chinese themed restaurants in the United States. No one is really sure where the dish got its name as historians agree that the dish is neither from the city of General Tso's birthplace nor the capital of the Hunan province. The name was likely created by a Chinese restaurateur and caught on.
Ingredients
- 2 1/4 cup chicken stock
- 7/8 cup cornstarch
- 3/4 cup rice wine vinegar
- 3/4 tbsp tomato paste
- 2/3 cup light soy sauce
- 3 tbsp soy sauce
- 4.5 lb chicken thighs cut into 1 1⁄2″ cubes, boneless, skinless
- 7 cups peanut oil plus 9 tbsp
- 6 egg yolk
- 4 tbsp ginger minced
- 4 tbsp garlic minced
- 32 chile de árbol
- 4 tsp sesame oil toasted
- green onion (scallion) to garnish
Instructions
- Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp. light soy sauce, 1 tbsp. dark soy sauce, and 3 tbsp. water in a bowl; set sauce aside.
- Place remaining cornstarch and both soy sauces, chicken, 3 tbsp. peanut oil, and egg yolks in a bowl; toss. Pour 3 1⁄2 cups peanut oil in a 14″ flat-bottomed wok; heat over medium-high heat until a deep-fry thermometer reads 375°. Working in batches, add chicken; fry, tossing, until cooked through, about 4 minutes. Using a slotted spoon, transfer to a paper towels; set aside. Discard oil; wipe wok clean.
- Return wok to high heat, and add remaining peanut oil. Add ginger, garlic, and chiles; fry, stirring constantly, until fragrant and chiles begin to change color, about 30 seconds. Add reserved sauce; cook until slightly reduced, about 5 minutes. Add chicken; fry, tossing constantly, until evenly coated with sauce, about 2 minutes. Remove from heat; stir in sesame oil. Transfer to a serving plate; top with scallions.
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