The Bald Chef shows you how to make General Tso’s Chinese Chicken Recipe classic Chinese carry out recipe General Tso’s Chinese Chicken 左 宗 棠 雞. This is not a hard recipe to make. To make this recipe you will need to use chicken thighs that stir fried in the Generals, favorite sauce. You might ask yourself as you order your next dish, of this popular recipe, how did General Tso’s Chicken get its name? Well the General was named General Tso Tsungtang and he was a Chinese General that was born in 1812 in China. This is a spicy and sweet recipe that you can make at home just like you find in any Chinese restaurant. This recipe comes from the Hunan Province of China. Hunan cuisine has become popular in many Chinese restaurants lately. Though there are many claims to who came up with this classic Chinese carryout recipe General Tso’s Chicken , including Peng’s Chinese restaurant on 44th St. in New York City, Shun Lee Palaces also in New York city, said that this recipe was invented by a Chinese man named TT Wang in the early 70s. Been my opinion for years that this recipe was probably introduced by Wang. Though this recipe for General Tso’s Chicken is a fried and breaded chicken thigh coated with a sweet and spicy sauce. Believe it or not, at the United States Naval Academy in Annapolis, Maryland. They have a admirals chicken served in the mess hall that is reminiscent of this Chinese carryout classic. The Bald Chef Shows you step-by-step how to create this dish with the unusual general’s name.


Ingredients For General Tso’s Chinese Chicken

These are the ingredients to make a true General Tso’s Chinese Chicken recipe:

Cooking Instructions For General Tso’s Chinese Chicken

This is The Bald Chef’s recipe for General Tso’s Chinese Chicken. I like to use 4 Chicken Thighs boneless and skinless for my General Tso’s Recipe. The first step, is to cut the Chicken Thighs into about I inch cubes, and place in a mixing bowl. Add ¼ cup of Soy Sauce to the chicken mix and set aside to marinate. In a small bowl beat the one egg for your egg bath. Measure out about one cup of Corn Starch and place in a second small bowl. Dip your cut Chicken Thighs first into the egg bath and then coat the chicken with the corn Starch. Repeat this process until all the chicken is breaded, set aside. In a Wok heat about 3 cups of cooking oil to high heat. When the oil is to a high heat add pieces of the breaded chicken into the hot oil one by one. Let the chicken fry for about 12 minutes , making sure that the chicken pieces don’t stick together. When the chicken is cooked remove with a spider, and drain on paper towels to remove the excess oil. To make the sauce for your General’s Chicken wash your Wok off and add 1 Tablespoon Sesame Oil. Bring the oil up to heat and add the 1 Tablespoon fresh crushed Garlic, and the 1 Tablespoon fresh crushed Ginger stir fry to flavor the oil. Add 5 Table spoons of soy sauce, and the 5 whole Schezwan Pepper Corns to the sauce. Mix ¼ cups water with 3 Table spoons of Corn starch and add to the sauce to thicken it up. Return the fried chicken and add the cut spring onions. Stir fry the sauce and chicken to mix the ingredients and plate. Serve your homemade General’s Chicken with cooked white rice.

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