One of my favorite things to get when we go out for Chinese is Kung Pao Chicken. I love the crispy little bites and the sauce in which it's doused. Sometimes it's a little too spicy for my taste, but with some fried rice, it's the perfect dinner choice. So, when I saw a similar recipe in Food & Wine Magazine, I ran right out and bought all the ingredients I needed. I was thrilled to see the recipe in print because now I could have one of my favorite dishes whenever I wanted and the best part is I can make it as spicy as I like.
General Tso's Chicken
- 1-1/2 teaspoons sesame oil
- 1 large egg white
- 1/4 cup plus 1 tablespoon soy sauce
- 1/4 cup plus 3 tablespoons cornstarch
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup chicken stock
- 1 teaspoon Chinese chili-garlic sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 2 tablespoons ginger, grated
- 2 garlic cloves, grated
- In a medium bowl, combine the toasted sesame oil with the egg white, one tablespoon of the soy sauce and 1/4 cup plus two tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
- Meanwhile, in a small bowl, whisk the chicken broth with the chili-garlic sauce, sugar and the remaining 1/4 cup soy sauce and one tablespoon of cornstarch.
- In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and the garlic and cook over high heat until fragrant, about one minute. Stir the broth mixture, add it to the pan and cook until thicknened and glossy, about three minutes. Keep the sauce warm over low heat.
- In a large, deep skillet, heat oil over medium heat. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about four minutes. Drain the chicken on paper towels and immediately add to the sauce. Cook until just coated, about 30 seconds. Serve right away, with steamed rice.
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