MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: General Tso's Chicken (America's Test Kitchen)
Categories: Asian, Main dish, Seandennis
Yield: 4 Servings
MMMMM---------------------MARINADE AND SAUCE--------------------------
1/2 c Hoisin Sauce
1/4 c White vinegar
3 T Soy sauce
3 T Sugar
2 T Cornstarch
1 1/2 c Water
6 Boneless, skinless chicken
--thighs (about 1 1/2 lb)
--cut into 1-inch pieces
1 T Vegetable oil
4 Garlic cloves, minced
2 T Grated fresh ginger
1/2 t Red pepper flakes
MMMMM---------------------COATING AND FRYING--------------------------
3 Large egg whites
1 1/2 c Cornstarch
1/2 c All-purpose flour
1/2 t Baking soda
4 c Vegetable oil, for frying
Before You Begin
In step 4, the fried chicken pieces can be held in a 200-degree oven
for up to 30 minutes before being added to the sauce (if held any
longer, they will lose their crispness). If the sauce is too thick in
step 5, whisk in 1 tablespoon of water before adding the crispy
chicken.
Instructions
1. For the marinade and sauce: Whisk hoisin, vinegar, soy sauce,
sugar, cornstarch, and water in bowl. Combine 6 tablespoons hoisin
mixture and chicken in zipper-lock bag; refrigerate for 30 minutes.
2. Heat oil in wok or large skillet over medium heat until shimmering.
Cook garlic, ginger, and pepper flakes until fragrant, about 1
minute. Add 2 cups hoisin mixture and simmer, whisking constantly,
until dark brown and thickened, about 2 minutes. Cover and keep sauce
warm.
3. For coating and frying: Whisk egg whites in shallow dish until
foamy. Combine cornstarch, flour, baking soda, and remaining hoisin
mixture in second shallow dish until mixture resembles coarse meal.
Remove chicken from marinade and pat dry with paper towels. Toss half
of chicken with egg whites until well coated, then dredge chicken in
cornstarch mixture, pressing to adhere. Transfer coated chicken to
plate and repeat with remaining chicken.
4. Heat oil in Dutch oven over medium-high heat until oil registers
350 degrees. Fry half of chicken until golden brown, about 4 minutes,
turning each piece halfway through cooking. Transfer chicken to paper
towel-lined plate. Return oil to 350 degrees and repeat with
remaining chicken.
5. To serve: Warm sauce over medium-low heat until simmering, about 1
minute. Add crispy chicken and toss to coat. Serve.
Note: In the original version of this recipe, we used boneless and
skinless chicken breast. It's our opinion that chicken thighs taste
much better. If you prefer chicken breast, however, substitute four
pieces of chicken breast (1 1/2 pounds), and deep fry for three
minutes (instead of four minutes with thighs).
Recipe by Kevin and Jeffrey Pang
From:
https://www.americastestkitchen.com/articles/5488-hunger-pangs-recipe-
general-tsos-chicken
Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on 5
July 2022.
MMMMM
