General Tso’s Chicken

Of all the recipes I have tried, the one I return to regularly is my adaptation for General Tso’s Chicken.  I took for granted that this delicious concoction would be available wherever I went.  After relocating to California I could not find a version of the dish I remembered and previously enjoyed.

After several years of going without, I searched the internet and found multiple variations to choose from.  Frustrated, I reviewed each one, comparing ingredients and mentally trying to “taste” the dish.  I whittled the selection down to five distinct recipes and went shopping.  Dividing the chicken into five containers, and measuring the ingredients for each, I went to work.  In the end there were five completed servings of this dish.  With forks and pens in hand, the difficult task began.  My husband and I sat down to taste and critique each recipe.  Perhaps this is how Goldilocks felt.  This one was too sweet, another one had too much tomato flavor, yet another one too much orange flavor.  After all was said and done, each recipe was noted with the prominent flavor the dish had to offer.  I spent several months working to tweak the recipe until I felt it had just the right flavor, texture, ingredients, and appearance.  It was a start, but only the beginning.  Each time since, the recipe gets “tweaked” a bit more.  Don’t get me wrong, it’s good, but any good recipe can be improved.  This is still a work in progress, but one that I am quite proud of.

Please enjoy my version of General Tso’s Chicken.  I would like to know how this compares to your favorite restaurant version.

General Tso’s Chicken

1 pound boneless, skinless, organic chicken thighs

5 – 7 red chili/Thai chili peppers (fresh or dry)

3 green onions (scallions), sliced ½ inch length diagonally

1 large organic yellow onion, cut into 1 inch cubes or ½ inch slices

1 cup organic pepper (green/red/yellow/orange), cut into 1 inch cubes or ½ inch slices

1 cup organic broccoli florets, cut into bite-sized pieces

2 cloves organic garlic, minced

Peanut oil (for deep-frying)

2 tablespoons toasted sesame oil (1 fluid ounce)

MARINADE:

2 tablespoons organic, low sodium, gluten-free soy sauce (1 fluid ounce)

2 tablespoons Shaoxing rice wine (1 fluid ounce)

1 teaspoons organic ginger root, minced (or ½ teaspoon ground ginger)

2 teaspoons organic rice flour

2 teaspoons toasted sesame oil

COATING:

½ cup organic rice flour

3 organic eggs, beaten

SAUCE:

3 tablespoons organic rice vinegar (1-1/2 fluid ounces)

3 tablespoons Shaoxing rice wine (1-1/2 fluid ounces)

3 tablespoons organic, low sodium, gluten-free soy sauce (1-1/2 fluid ounces)

2 tablespoons organic vegan sugar

2 teaspoons organic rice flour

1 tablespoon organic ginger root, minced (or 1 teaspoon ground ginger)

1 teaspoon organic orange peel, minced

1 cup sodium free, organic chicken broth (or water) (8 fluid ounces)

Additional items needed:

–          2 quart pot with lid

–          Wok

–          Slotted spoon

–          Strainer

–          Steamer

–          Knife x 2 (one for chicken, one for vegetables)

–          Cutting board x 2 (one for chicken, one for vegetables)

–          Non-metallic container with tight-fitting lid (marinade)

–          Non-metallic bowl x 4

–          Liquid measuring cup, measuring spoons

–          Fry thermometer

–          Ice

–          Tongs

–          Baking sheet with raised sides

–          Spoon

–          Tasting spoons

–          Paper towels

Initially you want to prep all the ingredients needed for this dish.  If you are just starting out cooking, you may want to do all the prep work first.  If you are more experienced, the prep work can be done while the chicken marinates.  Be sure to wipe down the cutting board and knife when switching vegetables being cut.  Use a separate knife and cutting board for the chicken to avoid any cross-contamination of ingredients.

In a non-metallic container with a tight-fitting lid, mix the marinade ingredients – soy sauce, rice wine, ginger, rice flour, and sesame oil.  If Shaoxing rice wine (Pagoda brand) is unavailable, you can substitute a good sipping dry sherry.  Do not use cooking sherry as this is made from a low quality sherry and contains salt.

Cut the chicken into 1 x 1 cubes, cutting against the grain, if possible.  Rinse under cold water until it runs clear.  Drain.  Place the chicken into the container along with the marinade ingredients.  Mix well, cover, and place in the refrigerator for 30 minutes.

Fill a 2 quart pot with 1 to 2 cups of water and bring to a boil.

For the broccoli, if you are using fresh, cut the florets from the stems, and cut into bite-size pieces.  You can save the stems to make a lovely cream of broccoli soup.  Wash the florets under cold running water.  Shake off excess water and set aside.  If using frozen broccoli florets, omit this step.

There are two methods that can be used to prepare the broccoli for this dish.  One is blanching, which is quickly cooking in a small amount of boiling water and quickly cooling.  Bring a pot of water to boil, and add enough salt so it tastes like the ocean.  Add the broccoli to the water for approximately 1-1/2 to 2 minutes.  Do not cover the pot as the broccoli will turn olive-green instead of remaining bright green.  Remove with a slotted spoon and immediately place into a bowl of ice water (this stops the cooking process).  Drain.  If you do not want to blanche the broccoli, and running out to buy a steamer is not practical, you can simulate a steamer by using a mesh strainer and a slightly larger pot.  To do this, place the broccoli in a strainer and suspend inside the pot filled with about 1 to 2 inches of water (do not let it touch the bottom of the strainer).  Lightly cover with a lid which should not create a seal so the steam is allowed to escape.  Steam for 4 to 5 minutes until tender (check with a fork).  The broccoli color should remain vibrant green.  Remove the strainer from the pot to prevent the broccoli from over cooking.

Next, peel the outer skin of the onion, and cut it into approximately one inch by one inch pieces.  If you don’t want to cut it into pieces, simply slice into half-inch strips.  Set these aside in a bowl.

Wash and de-seed the green/red/yellow peppers.  Cut into one inch by one inch pieces.  You can also slice the peppers as the onions above.  Set aside in the bowl with the onion.

Peel the outer papery skin from the garlic.  Remove the dried end that attached to the base of the bulb.  Thinly slice and then mince.  Set aside in a separate bowl with the Thai chilis.

Mix together the rice flour and the beaten eggs in a separate bowl to create a batter.  Set aside.

Heat enough peanut oil for deep-frying (about 2 inches) in a wok to 375 degrees F.

Remove chicken from the marinade with a slotted spoon, tapping to remove excess marinade.  Add the chicken pieces to the flour/egg mixture.  Using a spoon, mix to ensure all the chicken pieces are evenly coated.  Allow to sit 5 to 10 minutes.

In a non-metallic bowl mix the ingredients together for the sauce.  Set aside.

Carefully place one-quarter of the chicken into the hot oil with the tongs.  Use caution when doing this as hot oil may splatter if the chicken is dropped in.  Deep fry each side about 3 to 5 minutes until GBD (golden, brown, delicious).  Remove using the tongs, or a slotted spoon, and drain on a paper towel lined cookie tray.

Pour out the used wok oil into an oil-safe container that will not melt from the hot oil.  Dispose of appropriately.  Clean out the wok by wiping with a folded paper towel using tongs, to remove any food remnants.

Return the wok to the stove and heat 1 tablespoon toasted sesame oil over high heat.  Add the Thai chilies and garlic, and stir fry about 1 minute until fragrant.  Return chicken to the wok and stir fry together for a couple of minutes to reheat the chicken.  Remove to the bowl previously used to hold the chicken and keep warm.

With a folded paper towel and tongs, wipe out the wok.  Heat 1 tablespoon toasted sesame oil.  Add onions and green/red peppers and stir fry about 2 minutes.  Lower temperature to LOW, stir the sauce and add to the vegetables, stirring until it becomes thick and bubbly.  Add the chicken to the sauce, along with the broccoli.  Stir to combine and heat all the ingredients, about 2 minutes.

Serve topped with sliced green onions.