General Tso’s Chicken

General Tso's Chicken has become a staple of American Chinese cuisine, despite not being a traditional dish in China. Originally created by a Chinese chef in Taiwan, the recipe was later brought to the United States and modified to suit American tastes. Typically, by adding sugar to make it sweeter. This adaptation reflects the ongoing evolution of cuisine as it is influenced by different cultures and preferences. To make General Tso's Chicken at home, you'll need to do some prep work. Don't worry - it's not too complicated. The key is to choose the right chicken parts (thighs are best) and gather the necessary ingredients for the sauce. While some of these may be new to you if you're not familiar with Asian cooking, they're now readily available at many supermarkets and specialty stores. The meat needs to be marinated for at least 30 mins. This is to assure that it soaks up the flavors and becomes tender. It does not have to be deep-fried. Sautéing in just the right amount of oil (not too long before finishing it with the sauce) is the perfect way to achieve that sought after crispiness. Need more chicken recipes? Thai Mango Chicken Curry Indian Chicken Curry Chicken Cacciatore  

• Difficulty: Easy
• Category: Meat
• Cuisine: Asian

Ingredients

• 2 1/2-3 lb chicken thighs (Cut into bite size.)
• 1 tbsp ginger (Finely grated.)
• 1 tbsp garlic (Minced.)
• cornstarch (Enough to coat the meat.)
• 1 bunch of broccoli
• sesame seeds (For garnish.)

For sautéing the meat.

• 4-6 tbsp vegetable oil (Neutral flavor.)
• 1 tbsp ginger (Finely grated.)
• 4-6 cloves of garlic (Minced.)
• pinch of red chilli flakes

Sauce/Marinade

• 1/3 cup soy sauce (Do not use dark soy sauce. All-purpose type is the best.)
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar (White wine vinegar will work as well.)
• 4 tsp chili paste (Optional.)
• 2 tsp toasted sesame oil
• 6 tbsp brown sugar
• 2 tbsp cornstarch
• 1 cup chicken broth (Water can be used instead.)

Instructions

1. Make the marinade (only partially). Mix the soy sauce, hoisin sauce, rice vinegar, chili paste (if using), and toasted sesame oil. DO NOT add sugar or cornstarch.
2. Prepare broccoli by cutting them into 2 inch (ca. 5 centimeters) long florets. Do not make them too small. In a large pot, boil some water. Drop the florets into the pot and let them cook for 30 sec. This process is called blanching. It will soften them only slightly, perfect for our dish. Remove broccoli from the pot and place in cold water for rapid cooling (to keep the green color from fading). Drain and set aside.
3. Prepare chicken. Cut thighs into bite size pieces. Place in a large bowl. Add grated ginger and garlic. Pour in the marinade (4 tbsp only)and stir well. Refrigerate, for 30 minutes or more.
4. In a large frying pan, add oil. Turn the heat on medium high. Sprinkle chicken pieces with cornstarch. Make sure all sides are covered with it. Shake off excess starch.
5. In a single layer, sauté chicken in oil until golden brown, turning the pieces for even browning. Make sure there is enough oil in the frying pan to come halfway up the side of the chicken pieces. Set aside when done.
6. Finish the marinade/sauce. Add remaining ingredients to the existing marinade. Stir well until no lumps are visible.
7. In a new pan that is deeper than the frying pan, add oil, ginger, garlic, and red chili flakes. Let them sauté for about 30 seconds. Pour in marinade and let it cook until slightly thick. Add chicken and toss to coat quickly. Add broccoli and let the dish warm up/cook for about one minute. Overcooking will result in soggy chicken. Sprinkle with sesame seeds and serve.