|
|
Given my theory, here is the authentic recipe for General Tso's Chicken:
4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded
Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.
In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.
In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.
Transfer it to a heated serving dish. Serves 4.
Thanks to Wentzel ISP's recipe database for the recipe!
There is no reason why you couldn't save a little time by using boneless chicken thighs.
It is common these days for General Tso's Chicken to be served with a garnish of steamed broccoli, or with green and red peppers, baby corn ears, or other vegetables included. If you're going to use vegetables, steam them separately and add them when you combine the chicken, peppers, and sauce.
If you don't like chicken, you can substitute anything that can be cut up in small, boneless pieces and deep-fried in a light egg/cornstarch batter. You will occasionally see General Tso's Shrimp, or General Tso's Beef on menus, and can make them yourself in the obvious way. Be creative. The world is just waiting for someone to make General Tso's Kangaroo, or General Tso's Squirrel.