Chinese Imperial Palace General Tso's Chicken
Try this Chinese Imperial Palace General Tso's Chicken recipe, or contribute your own.
Try this Chinese Imperial Palace General Tso's Chicken recipe, or contribute your own.
- 1 egg beaten
- sauce
- meat
- 1/4 c soy sauce
- 1/4 c water
- 1 1/2 ts fresh ginger minced
- 1/2 c soy sauce
- 8 sm dried hot peppers seeds removed
- 3/4 c sugar
- 1 c cornstarch
- 1 1/2 ts fresh garlic minced
- 1 cn condensed chicken broth
- 3 lb boneless; skinless chicken,
- 1/2 c cornstarch
- 1/4 c white vinegar
- 1/4 c sherry (i have used a white wine)
- 2 c green onions sliced
- Carbohydrate 594.76626 g
- Cholesterol 1155.35 mg
- Fat 51.5517 g
- Fiber 10.7441998364925 g
- Protein 323.09432 g
- Saturated Fat 13.336208 g
- Serving Size 1 1 Serving (3205g)
- Sodium 6104.15475 mg
- Sugar 584.022060163507 g
- Trans Fat 10.157232 g
- Calories 4206 calories
Step-by-step
- Make sauce and refrigerate until needed: Put everytihng into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
- Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awfull at this point.)
- Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
- Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.
- Serve with fried or steamed rice.
- This does not reheat well, so eat in one sitting.
Maintaining oil temperature at 350 degrees Fahrenheit during the frying stage prevents the heavy cornstarch coating from absorbing excess fat and turning soggy. General Tso's chicken emerged during the late twentieth century as a prominent example of diaspora cuisine, evolving from traditional Hunan flavors into the sweet and spicy profile recognized today. Preparing this dish in a home kitchen requires managing high temperatures and oil splatter without industrial ventilation hoods.
- Combine the sauce components inside a sealed glass jar and shake vigorously to dissolve the three-quarters cup of sugar before chilling.
- Maintain frying oil at 350 degrees and cook only seven or eight chicken pieces concurrently to prevent thermal drop.
- Test the wok temperature with a reliable infrared thermometer, targeting 400 degrees before adding the sliced green onions and dried hot peppers.
- Stir-fry the aromatics for precisely thirty seconds to release capsaicin into the oil without burning the minced garlic.
- Consume the finished preparation immediately, as the high sugar content in the sauce breaks down the crispy crust upon prolonged standing.
Cooking three pounds of chicken in batches demands adequate counter space for wire cooling racks and paper towel setups. Proper heat management ensures the fried protein retains its crunch once combined with the thickened liquid.
