General Tso's Chicken
Everyone’s tried General Tso’s Chicken—deep-fried chicken pieces in a sweet, subtly spicy sauce with crunchy broccoli. We’ve perfected our recipe after many years in Chinese restaurant kitchens.
FOR THE GENERAL TSO SAUCE:
TO COMPLETE THE DISH:
- 3 cups broccoli florets (about 8 ounces/225g)
- 4 cups peanut oil (for frying, plus 1 tablespoon; can substitute canola or vegetable oil)
- 5-6 dried red chili peppers
- 2 cloves garlic (minced)
- 2 teaspoons Shaoxing wine
- 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
Marinate the chicken pieces in a bowl with the Shaoxing wine, water, salt, white pepper, and sesame oil. Mix until the chicken absorbs all the liquid. Next, add the toasted sesame seeds, all-purpose flour and cornstarch. Stir to coat, and set aside.
Make the sauce mixture by combining the low-sodium chicken stock, dark soy sauce, regular soy sauce, brown sugar and rice wine vinegar in a bowl or measuring cup. Set aside.
In a wok or pot, boil 6 cups water, and blanch the broccoli for 30 seconds to a minute, depending on whether you like your broccoli soft or crunchy. Drain in a colander and set aside. To keep it super green, you can also transfer them to an ice bath, and then drain and set aside.
Heat the frying oil in a small but deep pot to 335 degrees F/170 degrees C. Carefully drop the chicken pieces into the oil in small batches. Make sure the batter/sesame seeds have really coated all sides of the chicken before frying. The chicken should float at the top of the oil. Fry until light golden brown (about 5 minutes) and transfer to a wire rack or plate lined with paper towels to drain.
Be sure to manage the oil temperature using a thermometer, as it will drop every time you add raw chicken. Continue frying in batches. Once all of the chicken has been fried once, fry the chicken a second time for 3 to 5 minutes until super crispy. Be careful not to burn it! Heat a clean wok over medium heat. Add 1 tablespoon of oil along with the dried chilies. Cook the chili peppers for about 5 seconds. Add the minced garlic and Shaoxing wine.
Next, add the General Tso’s Chicken sauce you prepared earlier. Bring the sauce to a simmer, and stir in the cornstarch slurry until it thickens to a glossy sauce. Add the chicken and broccoli, and toss until everything is coated in the sauce. Plate and serve immediately with steamed rice!
Calories: 513kcal | Carbohydrates: 29g | Protein: 25g | Fat: 34g | Saturated Fat: 24g | Cholesterol: 108mg | Sodium: 497mg | Potassium: 536mg | Fiber: 2g | Sugar: 12g | Vitamin A: 618IU | Vitamin C: 61mg | Calcium: 59mg | Iron: 2mg