General Tso's Chicken
Description
A high-octane, flavor-packed classic that delivers a punchy, restaurant-quality meal right to the station table. This recipe features crisp, tender chicken tossed in a sophisticated sauce that balances the bright acidity of mirin wine with the deep, savory notes of soy sauce. Infused with a heavy-hitting trio of aromatics—fresh ginger, garlic, and green onions—every bite offers an explosion of flavor that is miles ahead of standard delivery. For those looking to turn up the heat, the addition of crushed chili flakes provides a customizable, spicy kick that cuts through the sweetness. Serve it over a mountain of steamed rice for a robust, high-impact meal that will keep the crew energized and satisfied through the longest shift.
- Cook Time: 1 hr 30 min
- Servings: 6-8
Ingredients
- --Chicken--
- 3 pounds of chicken thighs
- 2 Tbsp mirin cooking wine
- 2 Tbsp soy sauce
- 3 cloves of garlic
- 1 inch knob of ginger (peeled and minced)
- 1/2 cup flour
- 1/2 cup cornstarch
- Oil for frying
- --Sauce--
- 1 Tbsp mirin cooking wine
- 1 Tbsp cornstarch (add one Tbsp chicken stock to combine for slurry)
- 1/2 cup chicken stock
- 3 Tbsp soy sauce
- 1 1/2 Tbsp vinegar
- 4 cloves garlic
- 3 Tbsp brown sugar
- 2 inch knob of ginger (peeled and minced)
- 1 tsp chili flakes
- green onion for garnish
Instructions
- Step 1- Cut chicken into bite size pieces
- Step 2- Combine chicken, garlic, wine, soy sauce, salt, and ginger; let marinate 1 hour
- Step 3- Coat chicken in flour and cornstarch, fry until golden brown on both sides
- Step 4- Combine sauce ingredients, bring to boil, add slurry (cornstarch/chicken stock mixture) and boil until thick
- Step 5- Toss chicken in sauce, serve over jasmine rice, and garnish with green onion