Fantastic General Tso's Chicken Chinese Recipe! | Wok WednesdaysJun 02, 2021
hey guys jeremy here from school than covent garden it's wednesday rock once again and we're ready to walk some
chickenfrom General Tso Lee slice ginger garlic that's an easy way to peel your ginger use something blunt like a teaspoon for garnish your spring onion would never go to waste if you want to use it for cooking it will add flavor the white parts are great for that ginger and garlic next we are going to marinate your
chickenhere we have some diced chicken thigh chicken instead of breasts much more flavor is like soy sauce sesame oil and a dash of sugar classic cantonese style marinate light soy sauce/sesame oil a dash of sugar that good rub 3 I'm going to crack an egg in this and that's just to help bind the cornmeal around the chicken for a nice crispy finish and season the cornmeal a little salt and pepper you don't need too much and then we'll use an excess amount a of cornmeal to dry powdery white masa consistency see how much corn I'm using here I wish each piece of chicken comes out separately and dries to a powdery wet texture see where people get a little confused why we use so much cornmeal it's two separate and make it foolproof look that's guaranteed to come out nice and crispy so it's ready to fry all I have to do now is make my sauce one teaspoon sriracha base half tablespoon black vinegar clinking like vinegar made from the hulls of black rice tablespoon sweet chili sauce tablespoon oyster sauce the salty taste there's a rough one tablespoon for you, well let's bring that sweetness out with some salt your light soy sauce a couple of tablespoons of sugar, this is kind of sweet and sour in a lot of ways: a dark soy sauce that's just caramelized, you can see the depth of color in that of the dark soy sauce like u n dark maroon top with a little chicken broth in the wok.
I'm going to cook this before using the source. The reason for this is that I want the chicken broth to be added to the sauce. and bring it to a chunky texture gravy roofer just get it to a nice bubbly consistency then start pouring chicken broth in that initial caramelization will help finish off nice now this is not a classic way to cook a wok fried gravy just lighten it up the texture of the sauce, you just want to reduce this by at least half and check the texture. I want it to kind of get to a syrupy stage before I take it out and then I use it again when I'm finishing a dish you can see that kind of syrupy texture now that's the point take it out ready for later so come on to fry I'm going to taste the oil, I'll see when it's hot enough, anything, wood, a couple of wooden sticks if it bubbles. that oil is at the right temperature at 180 degrees C, so first I'm going to remove the excess cornmeal from the meat and little by little, don't go too deep, one goes directly into the oil and then pushes. that you want enough room in your walk to fry it through gh very well hold the heat and that immediate seal and that's what makes a good deep fry so i'll probably cook this chicken in two batches.
I see that Venus is already crispy on the edge of that chicken. Now if you want it super crispy you can double it. fry the meat to have an initial fry, take out, make 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, you have plenty of room in my wok, so when you're flying this much food, the most important thing is that you don't fill your wok more than half full with oil, just make sure you fry it safe and see how crispy it is now you only need a couple of minutes in between the two frying processes once you start to get less bubbles you know it's a little drier inside the chicken so that the chickens definitely cooked and also floating on top of the oil look at that crispy chicken ready for my
generalsoy sauce oh we gotta do is finish that in the wok to finish Get the chicken out of your General Tso you want to start with its base, the spices are ginger, garlic, spring onion.
I also have some dried whole red chilies that were soaked in hot water for only about a half hour. Make sure everything is piping hot. have your chicken ready your fried chicken and your sauce just for the wrap oh it has to be piping hot that's for browning ginger and garlic and that's a little more spring onion just for more flavor. I don't want to cook the rawness of it. the ginger already smells delicious next step your chilies and your sauce chilies on high heat your sauce brings the flavor of those chilies and the ginger and garlic from the bottom of the wok to see how vigorously it's simmering it's an immediate caramelization of the sauce and that's what makes this dish right once you can see the texture of the sauce is getting quite sticky your chicken can go in and then just throw it away don't cook it anymore just nap that sauce around th the chicken and it's done.
What we're going to do now is garnish it with some sesame seeds and then serve what I'm hungry for. Crunchy. General Tso's Chicken. Sesame seeds. Just highlight the color of the sauce. They got it. the tasting is so good. I love these matte spice flavors of oyster sauce, ginger pick, and chitty bang. I'm lovin 'it. We've had some great suggestions from some of you, if you want more suggestions than we would like. I had some great suggestions from you guys keep coming back and don't forget to like and subscribe
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