GENERAL TSO’S CHICKEN

 

GENERAL TSO’S CHICKEN

This lighter General Tso chicken is made with pieces of white meat chicken breast, lightly wok stir-fry with easy and healthier stir-fry sauce, and less than half the calories than if you ordered takeout!

Ingredients

FOR THE CHICKEN

• 2 egg yolks
• 1 tsp light soy sauce
• ⅔ cup corn starch
• 1 tsp dark soy sauce
• 1 tsp Shaoxing rice wine
• 2¼ lbs chicken thighs boneless, skinless, cut into 1 to 2-inch chunks
• 3½ cups peanut oil for frying, plus an extra tbsp for the marinade mixture.

FOR THE SAUCE

• 2 tbsp corn starch
• 2 tbsp tomato paste
• 2 tbsp dark soy sauce
• 4 tbsp light soy sauce
• ¼ cup brown sugar we like dark
• ¾ cup chicken stock unsalted
• 2 tbsp rice vinegar can use Shaoxing wine

FOR STIR FRYING

• 2 tsp garlic minced
• 2 tsp ginger fresh, finely chopped
• 6 tbsp peanut oil for frying (about 1/2 cup)
• 2 tsp sesame oil
• 6 small dried red chiles arbul or Thai red peppers work well, ends snipped and slightly cut down the middle

FOR SERVING

• 2 cups steamed white rice
• 1 tbsp sesame seeds for garnish
• 1 tbsp scallions green onions, thinly sliced, for garnish

Instructions

First, place all the sauce ingredients in a bowl and whisk until the cornstarch is dissolved and completely mixed. Put aside.

Then, place the chicken pieces in a large bowl. Add the soy sauces, 1 teaspoon of peanut oil and the egg yolks. Mix with two large wooden spoons. Add the corn starch and continue to mix until the chicken pieces are coated with the marinade mixture.

Heat the oil (3½ cups) over high heat in your wok (on a wok ring) or a heavy 12-inch pan. Working in batches, carefully add the chicken pieces coated in the oil, once it has reached 375 ° F. Cook until golden brown and cooked through, about 4 to 6 minutes. Transfer to a dish lined with paper towels. Put aside.

Let the oil cool down a bit, then throw it away very carefully. Wipe the wok with paper towels and put it back on the wok ring on the stove. Heat the 6 tablespoons of oil over medium-high heat until shimmering and smoke very lightly.

Gently add the peppers, garlic and ginger and sauté for 30 seconds.

Add the sauce to the wok and stir constantly with a wooden spoon. 

Continue cooking and stir until the sauce thickens, about 3 to 5 minutes.

Carefully add the cooked chicken to the sauce in the wok and toss to coat. Simmer for about 2 minutes, enough time to heat the chicken pieces.

Turn off the heat and stir in the sesame oil.

Transfer the chicken with the sauce to a serving dish. Garnish with sesame seeds and chopped green onions / green onions. Serve immediately with steamed white rice. Happy Cooking Time.

General Chicken