Chinese food is definitely one of my favorites to make . . .and eat!
I just tried this new recipe, and though I didn't have any rice wine, it was very good!
I just tried this new recipe, and though I didn't have any rice wine, it was very good!
I only wish I could figure out how to keep the chicken crispy after adding the sauce to it!
Any ideas anyone?
Any ideas anyone?
| 1 lb chicken thigh, boned and cubed |
| 3 egg, beaten |
| 1⁄2 cup corn starch |
| 2 tsp corn starch |
| 5 dried chili, pods |
| 1 1⁄2 tbsp rice vinegar |
| 2 tbsp mirin, (rice wine) |
| 3 tbsp sugar |
3 tbsp soy sauce
Directions:
|
1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5. Fry the chicken in small batches, just long enough to cook the chicken through.
6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
11. Serve immediately.
Source: Chinese.Food.com (Mean Guy's General Tso Chicken)
http://chinese.food.com/recipe/mean-guys-general-tsos-chicken-52488
(There is a really nice feature on this website that changes the amount of ingredients based on the number of servings you wish to end up with!)
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5. Fry the chicken in small batches, just long enough to cook the chicken through.
6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
11. Serve immediately.
Source: Chinese.Food.com (Mean Guy's General Tso Chicken)
http://chinese.food.com/recipe/mean-guys-general-tsos-chicken-52488
(There is a really nice feature on this website that changes the amount of ingredients based on the number of servings you wish to end up with!)
I am officially hungry!!
ReplyDeleteCaroline you are making hungry and looks so good!!!!!!!!!!!!!
ReplyDeleteThanks Shiloh and Sarah! I hope you can a get a chance to try this. :) The flavor is almost exactly the same as the General Tso chicken from our family favorite Chinese restaurant!
ReplyDeleteCaroline