Sometimes it’s just one of those days when you want to order Chinese take out, curl up in a blanket and watch some classic movies. I couldn’t bring the movies or blankets to work but I am able to supply the food! We’ve done several Korean-Chinese dishes such as tangsuyuk and jja jang myun, but this time I decided to go another route and make General Tso’s Chicken, a dish that I’ve never actually had before. Like many Chinese dishes, it’s fried in all its glory, covered in sauce and served with rice…just what I was looking for.
**Helpful tips and common mistakes
As most of you know, chicken thigh is fattier than chicken breast, so make sure to trim all if not most of the fat. I actually tried this recipe with chicken thigh and chicken breast and no one was able to tell the difference. Mix together the marinade first and add to the chicken.
Now I don’t own a wok, but I do have a fryer! I set the temperature to 350 and fried until golden brown. If you don’t have a fryer or an oil thermometer, there is another way to test if your oil is ready. Simply stick a wooden chopstick or skewer into the oil and if bubbles form, your oil is ready. Another way to test the temperature is to drop a bit of the batter to see if the oil sizzles.
I had to cook 20 pounds of chicken today, so I had to make small batches of the cornstarch mixture. If you were to do the correct amount for 20 pounds, that would be 30 cups of cornstarch! Eventually, the marinade from the chicken wets the cornstarch, making it clumpy and unusable. It doesn’t adhere to the chicken as well so rather than having a large waste, make a smaller batch of cornstarch and throw it out when it gets to the clumpy stage.
Fried chicken galore! Even without the sauce, the seasoning is perfect on this chicken.
The sauce itself thickens rather quickly. You can prepare it ahead and reheat later when serving.
If you would rather have your chicken extra crispy, you can serve the chicken on the side of the sauce. Serve it up family style with some rice and some vegetables. I made a simple vegetable medley with bok choy, mushrooms, and eggplant sauteed with a hoisin, oyster sauce, and soy sauce mixture. Enjoy!
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