General Tsos Chicken Recipe

Introduction

This once proud dish has become a tasteless, sticky pile of glop found at every dump in town. A shame, since it's so easy to make a good version.

Long version (or jump to short version)

Bone several whole chicken thighs.
Cut meat into 1 1/2" chunks.
Make stock from bones, adding ginger, scallion, onion, carrot, celery, and white turnip. Strain and reduce.

Short version

Buy boneless chicken thighs and cut into good sized chunks as above.
Marinate meat in egg white, xiaoshing wine, sesame oil, minced garlic and ginger.
Add cornstarch and mix- it will be a godawful, sticky mess.
Fry in batches about 6 minutes, separating pieces as you add to pot. Remove and reserve.

If you're great with a wok, and fast, you can prepare the sauce at once. It's much easier to make ahead

Heat oil in small saucepan and stir fry garlic, ginger, scallion, hot chili paste (sambal olek or similar) until fragrant.
Deglaze with rice wine (xiaoshing).
Add stock, chili sauce, rice vinegar, sugar, and sesame oil. Simmer.
Adjust to taste- sauce should be hot, sweet, and sour, and be red/orange.
Thicken slightly with cornstarch/water slurry.
Heat large pan or wok.
Add chicken pieces and enough sauce to coat well and toss.

Serve with rice and steamed broccoli.

Alternatively, use same sauce with batter dipped, jumbo fried shrimp.

Show contributors

This page has been seen 1,015 times.