Wednesday, July 31, 2019


General Tso's Chicken is so popular in North American Chinese restaurants.  General Tso was famous in the Hunan Province of China.  The dish was created in the 1950s by a famous Chinese cook, Peng Chang-kuei, and brought it with him to the states in 1973.  The proper way to pronounce this dish is "General So", the T is silent...just like Tsunami "su-nami" and Tsawwassen "sah-wassen" Ferry terminal near Vancouver, British Columbia, Canada.
If you add steamed broccoli and rice, you have a complete meal.  

1 t sesame oil
1-inch piece of ginger, grated
3 cloves garlic, minced
3 scallions, thinly sliced, divided
4 dried chile peppers, left whole
1 cup chicken stock
1 t sriracha sauce
2 T soy sauce
¼ cup hoisin sauce
1 T dry sherry or white wine
1 T tomato paste
2 T cornstarch

1 lb boneless, skinless breasts, cut into ½-inch cubes
2 T cornstarch, divided
1 large egg white, whisked
2 T avocado or coconut oil, divided

1 T toasted sesame seeds, for garnish
2 scallions, thinly sliced, for garnish

To Make the Sauce
In a small saucepan over medium heat, add the sesame oil, ginger, garlic, and white part of sliced scallions. 

Sauté for a few seconds and add the chile peppers, chicken stock, sriracha, soy, hoisin, sherry or wine, tomato paste, and cornstarch.
Whisk sauce until it begins to thicken, about 2 minutes.  
Turn heat to the lowest setting and set aside.

In a medium bowl, combine the chicken, cornstarch, and the whisked egg white.
Toss to combine and set aside.

Heat a large skillet or wok over medium-high heat half of the oil and add the chicken pieces.
Cook half of chicken for 3 to 4 minutes.  Flip chicken over and cook an additional 3 to 4 minutes.

Transfer chicken to a bowl and add the remaining oil and chicken and cook as directed.
Return the chicken in the bowl to the skillet or wok, add the sauce and toss to coat.

Remove chile peppers, if desired.
Sprinkle with the green scallions and sesame seeds.
Serve with cooked rice and extra sriracha, if desired.

Serves 4

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