I have been rocking myself back and forth in a corner. "Just a few more days until school starts. Just a few more days until school starts," I repeatedly reassured myself. Today is the last Friday before the kids go back to school. The start of a new school year can't get here fast enough. I love my kids, but the Heavens open up and angels sing when they are gone for a couple of hours a day.
The other night, like most week nights, I scurried the kids toward their dad as soon as he stepped in the house after a long day at work. "Dad's home! Dad's home!" I easily overpowered the kids' excitement. After successfully transferring parental responsibility, I relaxed and recharged by hiding away in my room and watching reruns of Friends or a food documentary. I ended up watching an hour documentary on the origin of General Tso chicken, The Search for General Tso. It was fascinating. As usual, I got inspired and went straight to work in the kitchen.
General Tso chicken is an iconic Chinese-American dish that is literally in all Chinese takeout restaurants. The chicken is deep-fried to lock in moisture, and then sauteed in a thick sweet, sour and spicy sauce. The dish is served alongside steamed white rice and steamed broccoli. I made this dish for my husband to pack for lunch the next day. According to him, the flavors got better after a day in the fridge. Therefore, I highly recommend to double the recipe and let the flavor intensify in the fridge for an awesome leftover.
- 1 lbs boneless, skineless chicken thighs cut into bite-size chunks
- 1 egg
- 1/4 cup + 1 tablespoon corn starch
- 1 tablespoon water
- 1/4 cup chicken stock
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon Sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions sliced in 1-inch pieces
- 1 tablespoon toasted Sesame seed
- Vegetable oil for frying
- Add the egg to the chicken and toss until evenly coated.
- To the chicken, add in the 1/4 cup corn starch and water. Gently toss until evenly coated.
- In a small bowl, whisk together the chicken stock, sugar, vinegar, Hoisin sauce, sesame oil, and remaining corn starch. Set aside.
- In a frying pan, add about an inch of vegetable oil and heat on high. To test if the oil is ready, add a pinch of corn starch to the oil. When the corn starch sizzles, then it's good to go. Deep fry the chicken in batches. It should cook in about 3-5 minutes per batch. Remove each batch from the oil and drain on a plate lined with paper towels.
- In a wok or pan, add 1 tablespoon of vegetable oil and heat on high. Add the garlic, ginger and green onions. Saute until fragrant but not brown (30 seconds).
- Add the sauce mixture and let it bubble and thicken (1-2 minutes).
- Add the chicken and toss until evenly coated.
- Transfer the chicken to a serving plate and sprinkle with Sesame seeds.
- Serve with steamed rice white and broccoli.