General Tso's Chicken

From The Culinary Couple | Source Food and Wine magazine

Chicken Marinade

  • 1 1/2 tsp sesame oil
  • 1 egg white
  • 1 Tbsp soy sauce
  • 1/4 cup plus 2 Tbsp cornstarch
  • 1 lb skinless boneless chicken, trimmed and cut

In a large mixing bowl, stir together marinade ingredients. Add chicken and coat thoroughly. Let stand at room temperature for 20 minutes.

General Tso’s Sauce

  • 1 cup low-sodium chicken broth
  • 1 tsp Vietnamese chili-garlic paste (found in the Asian aisle of your grocery store)
  • 3 Tbsp sugar
  • 1/4 cup soy sauce
  • 1 Tbsp cornstarch

In a separate small mixing bowl, whisk together sauce ingredients.

  • 2 Tbsp ginger, finely chopped
  • 2 cloves garlic, minced

Heat a dash of canola oil in a large saucepan. Add ginger and garlic and cook until fragrant, 1-2 minutes. Stir in General Tso’s sauce and cook until thick and glossy. Keep sauce warm over low heat.

The Main Event

  • 4 scallions, thinly sliced
  • brown rice and steamed broccoli

In a large, deep skillet, heat 1/2 inch of canola oil until bubbly. Add chicken, one piece at a time (you may have to cook this in 2 batches), and fry over high heat, turning once or twice until brown and crispy, about 4 minutes. Drain chicken on a plate lined with paper towels. Then immediately add chicken to sauce, along with scallions. Cook until just coated, about 30 seconds. Serve with steamed broccoli and rice.