Zuo Zongtang Ji General Tsos Chicken Recipes

ZUO ZONGTANG JI (GENERAL TSO'S CHICKEN)

Steps:

• It is recommended that you use an instant read digital thermometer to maintain correct oil temperature while frying.
• In a large bowl, combine the marinade ingredients and add the chicken. Stir gently to coat the chicken and allow to stand at room temperature for 15 minutes.
• In a small dry frying pan, toast the sesame seeds until they are light brown in color and aromatic. Transfer to a small dish and set aside.
• In a small bowl, combine the sauce ingredients and stir until the sugar and the cornstarch are fully dissolved. Set aside.
• Toss the 1 1/2 cups cornstarch with the salt and pepper in a large bowl or deep plate. Coat the marinated chicken in the cornstarch mixture and shake off any excess before frying.
• Heat the oil in a wok or heavy-bottomed pot until it registers 350 degrees F. Working in 2 or 3 batches, add the first batch of chicken cubes and deep fry until lightly golden on the outside and cooked through (3-4 minutes). Remove the chicken with a slotted spoon and drain on a plate lined with paper towels. Repeat with the rest of the chicken.
• When finished cooking chicken, take the first batch and return then to the 350 degree oil. Continue cooking for 30-45 more seconds so they become golden brown. Repeat with the rest of the chicken.
• Transfer the oil to a heat-proof container. It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid for disposal. If you used a wok, just wipe down the inside with a paper towel and if you used a heavy-bottomed pot, switch to a large skillet for stir-frying.
• Heat the wok or skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the 1 tbsp of oil and swirl to coat the wok or pan. Add the chiles and garlic and stir-fry until just fragrant (20 seconds). Pour in the sauce mixture and heat briefly to thicken (just under a rolling boil).
• Return the chicken to the wok and stir well to coat with sauce. transfer the chicken to a serving dish and garnish with sesame seeds and scallions.

GENERAL TSO'S CHICKEN

Steps:

• For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
• Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
• Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
• For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
• Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.