Fantastic General Tso's Chicken Chinese Recipe! | Wok Wednesdays

Hey guys, this is Jeremy from school, from Covent Garden, it's a great Wednesday once again and we're ready to walk around with some General Tso's

chicken

. Lee, ginger slices, garlic, which is an easy way to peel ginger. Use something blunt like a teaspoon. The garrison would never go to waste. your spring onion, if you want to use it for cooking, will add flavor, the white parts are great for that ginger and garlic. Next we will marinate your

chicken

, here we have some diced chicken, chicken thigh instead of breasts, much more flavor. such as soy sauce, sesame oil and a pinch of sugar, classic Cantonese style marinade, light soy sauce/sesame oil, a pinch of sugar, good massage. 3 I'm going to crack an egg into this and that's just to help bind the cornmeal around the chicken. get a nice crispy finish and season the corn flour, a little salt and pepper, not too much is necessary and then we will use an excessive amount of corn flour to make it dry and a powdery white dough consistency, see how much corn I'm using here.

I want each piece of chicken to come out separately and with a dry, powdery, moist texture. See where people get a little confused. Why do we use so much corn flour? They are two separate ones and we make it foolproof. Look at that, that guarantees that it's going to come out nice and crispy, so there's that. ready to fry all i have to do now is prepare my sauce a teaspoon of sriracha base kick half a tablespoon of clinking black vinegar like vinegar made from black rice husk tablespoon of sweet chili sauce tablespoon of oyster sauce the savory flavor that there's a tablespoon or so for you, well let's bring out that sweetness with a little salt, your light soy sauce, a couple of tablespoons of sugar, this is like something sweet and sour in many ways: a dark soy sauce that just caramelizes, you can see the depth of the color. in that, of the dark soy sauce like a dark brown color, on top with a little bit of chicken broth in the wok.

I'm going to cook this before using the pan, the reason is I want to put the chicken broth into the sauce and get it to a vibrant texture, the sauce pourer just gets it to a nice bubbly consistency and then starts pouring in the broth of chicken in that initial caramelization that will help finish well. Now this is not a classic way to cook a wok fried sauce, just to lighten the texture of the sauce, you just want to reduce this by at least half and check the texture. I want it to become almost syrupy before I take it out and then use it again when it's done.

You finish a dish, you can see that kind of syrupy texture, that's the point, take it out and it's ready for later, so move on to frying. I'm going to test the oil, see when it's hot enough, some wood, a couple of wooden chopsticks, if that oil bubbles. It's at the right temperature at 180 degrees C, so I'm going to remove the excess corn flour from the meat first and go a little at a time, don't put too much on it, go straight into the oil and then just push through. If you want enough room in your path to fry it well, keep the heat and that immediate seal and that's what makes a good fry, so I'll probably cook this chicken in two batches.

I see a crispy Venus already on the edge of that chicken now if you want it super crispy, you can fry the meat twice to fry first, take out the next batch and then fry it again. I'll show you that on the second fry, if you want that kind of super crispy finish, there's enough room in my wok, so when you're flying this amount of food, the most important thing is not to fill your wok more than half full with oil, just make sure to fry safely and see how crispy it gets. now it only needs a couple of minutes between the two frying processes, once you start to have less bubbles you know it's a little drier inside the chicken, so the chickens are definitely cooked and also floating on top of the oil.

Look at that crispy chicken ready for my

general

soy sauce, oh we have to finish it in the wok, so to finish the General Tso chicken, you need to start with the base. The spices are ginger, garlic, chives. I also have some dried whole red chilies that have been soaked. in hot water just for half an hour or so, make sure everything is piping hot, have the chicken, fried chicken ready and the sauce to wrap, oh it has to be very hot, that's browning, ginger and garlic , and that's a little more. spring onion just to give it more flavor I don't want to cook the rawness of that ginger it already smells delicious next your chiles and your sauce chiles over high heat your sauce brings the flavor of those chiles and the ginger and garlic from the bottom of the wok to see how hard it is being boiled, it is an immediate caramelization of the sauce and that is what makes this dish perfect, once you can see that the texture of the sauce is becoming quite sticky, your chicken can go in and then just throw that tour away don't cook it anymore just put that sauce around the chicken and that's it, what we're going to do now is garnish it with some sesame seeds and then serve what I'm hungry for, General Tso's crispy chicken, sesame seeds. highlight the color of the sauce, they have it General Tso's Chicken Time for tasting, it's so good.

I love these savory spices Matt from the oyster sauce, the ginger pick and Chitty Bang. I love it, we've gotten great suggestions from some of you Guys, if you want more suggestions than you would, we've gotten great suggestions from you guys, keep them coming and don't forget to like, like and subscribe.