General Tso was introduced to me about a year ago and I fell in love with it. I know, only one year of experiencing this is not enough, I may as well be crazy. You have to find the right Chinese restaurant that makes it well, which can be tough but with my recipe it will come out perfect everytime.
Chinese takeout, in your own kitchen.
Here's how I made it!
1/2 c hoisin sauce
1/4 c rice vinegar
2 Tbs soy sauce
3 Tbs cornstarch
1 1/2 c water
1 Tbs vegetable oil
6 large garlic cloves, minced
2 Tbs fresh ginger, minced (or 1 tsp ground ginger if you don't have fresh handy)
1/2 tsp crushed red pepper flakes
2 tsp garlic powder
1 tsp garlic chili sauce
2 large boneless chicken breast
2 egg whites
1 1/2 c cornstarch
1/2 c all-purpose flour
1/2 tsp baking soda
Vegetable oil for frying
2 green onions, sliced up, on a diagonal
3 tsp sesame oil
For the sauce/marinade, whisk the hoisin sauce, rice vinegar, soy sauce, cornstarch, garlic powder, chili sauce and water in a bowl. Set aside.
Cut up yuor chicken into 1 inch pieces and place in a bowl. Cover with about 1/4 c of the sauce to marinate in, place in fridge for 30 minutes.
Also set aside another 1/4 c of the sauce to use with our breading process (I know odd but trust me)
Heat oil in a large pan over medium-high heat.
Saute the garlic, ginger, and red pepper flakes for about 2 minutes, constantly stirring so the garlic doesn't burn, until cooked.
Add in the majority of the sauce to the sauted garlic whisking constantly until thickened, this may take about 15 minutes.
Once thickened, set heat on low and stir occasionally.
Get your breading stations ready. I used 2 9 inch baking pans to make things easy.
In one pan whisk your eggs whites until frothy.
In the other pan combine flour and cornstarch, when combined add in 1/4 c of the marinade and mix together until forming crumbles.
Take your chicken out of the fridge, pat dry with a paper towel.
Dip a few pieces of chicken at a time into the egg whites then into your flour crumbled, pressing on the mixture to the chicken to stick, and place on a plate. Repeat until all the chicken is coated and ready to fry.
In a large pot, fill with about 1 inch of canola oil, on medium heat.
When hot add in 1/4 of your chicken and cook until golden brown, drain onto a towel and repeat until all chicken is cooked.
When the chicken is finished, add your sesame oil to your sauce, this really packs the flavor, that ending kick you want.
Pour your chicken into the sauce, mix well and serve with white rice, noodles or anything you prefer, topped with sliced scallions.
Cook time: 1 hour