General Tso's Chicken - East Asian Recipe

General Tso's Chicken

🌍 East Asian, China (Hunan-American hybrid) Difficulty: ●●●○○

Invented by Peng Chang-kuei in Taiwan (1960s), popularized in New York in the 1970s — technically a diaspora innovation.

Ingredients

• 500g chicken thigh cubed
• ½ cup cornstarch + salt + pepper for coating. Sauce: 3 tbsp soy
• 2 tbsp dark soy
• 2 tbsp Chinkiang vinegar
• 3 tbsp sugar
• 1 tbsp hoisin
• 1 tbsp cornstarch in 3 tbsp water
• 6 dried red chilies
• 3 garlic
• 1 tbsp ginger
• oil for deep frying

Method

1. Coating — Coat chicken in cornstarch mixture. Deep fry in batches at 175°C (350°F)/175°C (350°F) until crispy.
2. Sautéing — Sauté chilies, garlic, ginger in wok.
3. Adding — Add sauce, bring to boil. Add chicken, toss to coat.

Tags: chicken thigh cubed, cornstarch + salt + pepper for coating. sauce: 3 tbsp soy, dark soy, chinkiang vinegar, sugar · Source: Brittani's Almanac