General Tso’s chicken (sometimes General Tao’s chicken, General Tsao’s chicken, or General Gau’s Chicken) is a sweet-and-spicy, deep-fried chicken dish that is popularly served in American and Canadian Chinese restaurants. The origins of the dish are unclear. (Source: Wikipedia)
I’ve been hearing and reading about this dish for sometime now although I don’t ever see it in Chinese restaurants here. Sis thought it would be great to serve this during mom’s birthday celebration last Sunday.
500g boneless chicken breast, cut into chunks
1 egg, beaten
1 cup cornstarch
2 tbsp soy sauce
1 tsp garlic, minced
½ cup soy sauce
¼ cup vinegar
¼ cup water mixed with:
½ cup cornstarch
½ cup sugar
¼ cup white wine [optional]
2 cups chicken broth
1 tbsp chili flakes
3 cups broccoli florets sautéed in butter
½ cup green onions,chopped
- Combine all ingredients for the sauce except cornstarch and water.Mix Well and Set aside.
- Combine all ingredients for cornstarch slurry in a bowl. It will be very very thick.
- Coat each chicken piece with cornstarch mixture and remove one by one with a fork to let mixture drip off.
- Drop each chicken piece into hot oil in a pan and fry until crispy.Set aside
- In a separate wok, heat 1 tbsp oil and sauté chili flakes for a few seconds.
- Pour in sauce mixture, Wait until it boils then add some of the water-cornstarch mixture.
- When the sauce has your desired thickness add the chicken. Just stir-fry it for a few seconds to coat chicken with the sauce.
- Serve on a bed of buttered broccoli and sprinkled with green onions and sesame seeds
So far, I had a very busy day today and I know I will be busier in the coming days. I will be attending another Red Ribbon event on thursday [Yipee!] and a friend’s daughter will be having her first birthday on Sunday. Promise to keep you posted on everything.