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Too much snow to cook out side today.. kids asked for Chinese food the other day, so went ahead and made a batch. If you have made my drunken noodles you should have all the ingredients on hand!! So here we go. Here is re recipe that was sent to me from a friend. I cut the sauce in half and did 2.5 times the chicken and had way more than enough sauce.
Ingredients
Base Sauce:
Chicken Stock "Heated"= 3 1/2 cup
Oyster Sauce=1/3 cup
Cooking Wine= 1/2 cup
Hoisin Sauce=2 tbsp
Soy Sauce= 1 cup
Dark Soy Sauce= 1 tbsp
Sugar=1/3 cup
Ginger= A small piece (minced) I used ground
Green Onion= Roots only (3 or 4) I used sweet.. cause I did not have green...
Garlic= 2-3 cloves
General Tso's Sauce:
Sugar=2 cup
Vinegar=1 cup
Chili Garlic Sauce or Sriracha=1/5 cup or 3 tbsp/
Sesame Oil=1/2 tbsp
Green Onion=A few
Garlic=2 cloves
Vegetable Oil
Sesame Seed (optional)
Sauce thicker:
Corn Starch/Potato Starch=1 tbsp
Water=2 tbsp
Breading:
Chicken thigh=1 lb
Salt=1/2 tbsp
White Pepper=1 tsp
Garlic Powder=1/2 tbsp
White Wine=1/8 cup
Egg= 1
Baking Soda= 1 tsp (optional)
Corn Starch=1/3 cup
Vegetable Oil=2 tbsp
Vegetable Oil: For frying
Step 1: Base sauce
In a bowl, combine the ingredients for the base sauce together and set it aside for 15-20 min. The heated Chicken stock will extract the flavor from the ginger, garlic and green onions. After 15-20 min. strain the Base sauce and set it aside.
Step 3: General tsp's sauce
In a separate bowl, combine the sugar, vinegar, and chili garlic sauce. Pour in 3 1/2 cup of the base sauce into the general tso's sauce.
Forgot to get pic... added back in.. I did not strain...
Step 3: Batter
Cut the thigh or breast to about 1 inch in length and width. In a bowl combine the salt, garlic powder, white pepper, wine, and egg together and mix. Set it aside for about 20-30 min. in the fridge. After 20-30 min. add in 1/2 cup of corn starch and mix until you do not see the white corn starch powder. Once you do not see the white corn starch powder add in 2 tbsp of oil.
Seasoned:
egg and starch
oil added in, mix well should be smooth.
Step 4: Frying
In a pot or wok, heat the oil to 350F and add in the coated chicken one at a time using a fork. Fry for about 4-5 min or until golden brown. If you want crispier skin, fry for about another min. or so. Remove the chicken from the oil and drain on a paper towel or rack.
Step 5: Bring everything together.
In a wok or pan, add in 2 tbsp of veg, minced garlic and chopped green onions (i used red onion). Cook until fragrant, then add in 1 1/2 cup of general tso's sauce. Add in the thickener, 1 tbsp corn starch with 2 tbsp of water (I doubled the thickener). Once the sauce thicken, add in the breaded fried chicken and mix. Lastly add in 1/2 tbsp of sesame oil for add fragrant.
3 cups sauce added... should have done 2.5... okay though..
Added chicken
Put in bowl
Plated with a bit of rice (sorry CA had too)
This is a very good dish! Wish I had some broccoli to add, but did not have any and well with the snow.... did without, and had a salad on the side!!
Thanks for looking! If you are in the midwest/east stay warm!!
Ingredients
Base Sauce:
Chicken Stock "Heated"= 3 1/2 cup
Oyster Sauce=1/3 cup
Cooking Wine= 1/2 cup
Hoisin Sauce=2 tbsp
Soy Sauce= 1 cup
Dark Soy Sauce= 1 tbsp
Sugar=1/3 cup
Ginger= A small piece (minced) I used ground
Green Onion= Roots only (3 or 4) I used sweet.. cause I did not have green...
Garlic= 2-3 cloves
General Tso's Sauce:
Sugar=2 cup
Vinegar=1 cup
Chili Garlic Sauce or Sriracha=1/5 cup or 3 tbsp/
Sesame Oil=1/2 tbsp
Green Onion=A few
Garlic=2 cloves
Vegetable Oil
Sesame Seed (optional)
Sauce thicker:
Corn Starch/Potato Starch=1 tbsp
Water=2 tbsp
Breading:
Chicken thigh=1 lb
Salt=1/2 tbsp
White Pepper=1 tsp
Garlic Powder=1/2 tbsp
White Wine=1/8 cup
Egg= 1
Baking Soda= 1 tsp (optional)
Corn Starch=1/3 cup
Vegetable Oil=2 tbsp
Vegetable Oil: For frying
Step 1: Base sauce
In a bowl, combine the ingredients for the base sauce together and set it aside for 15-20 min. The heated Chicken stock will extract the flavor from the ginger, garlic and green onions. After 15-20 min. strain the Base sauce and set it aside.
Step 3: General tsp's sauce
In a separate bowl, combine the sugar, vinegar, and chili garlic sauce. Pour in 3 1/2 cup of the base sauce into the general tso's sauce.
Forgot to get pic... added back in.. I did not strain...
Step 3: Batter
Cut the thigh or breast to about 1 inch in length and width. In a bowl combine the salt, garlic powder, white pepper, wine, and egg together and mix. Set it aside for about 20-30 min. in the fridge. After 20-30 min. add in 1/2 cup of corn starch and mix until you do not see the white corn starch powder. Once you do not see the white corn starch powder add in 2 tbsp of oil.
Seasoned:
egg and starch
oil added in, mix well should be smooth.
Step 4: Frying
In a pot or wok, heat the oil to 350F and add in the coated chicken one at a time using a fork. Fry for about 4-5 min or until golden brown. If you want crispier skin, fry for about another min. or so. Remove the chicken from the oil and drain on a paper towel or rack.
Step 5: Bring everything together.
In a wok or pan, add in 2 tbsp of veg, minced garlic and chopped green onions (i used red onion). Cook until fragrant, then add in 1 1/2 cup of general tso's sauce. Add in the thickener, 1 tbsp corn starch with 2 tbsp of water (I doubled the thickener). Once the sauce thicken, add in the breaded fried chicken and mix. Lastly add in 1/2 tbsp of sesame oil for add fragrant.
3 cups sauce added... should have done 2.5... okay though..
Added chicken
Put in bowl
Plated with a bit of rice (sorry CA had too)
This is a very good dish! Wish I had some broccoli to add, but did not have any and well with the snow.... did without, and had a salad on the side!!
Thanks for looking! If you are in the midwest/east stay warm!!
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