Sunday, July 5, 2009

Gen Tso's Chicken ( A Chinese Dish Made In the USA for a change)

For a change, there is something Chinese that's made in the US not the other way around. You don't believe me, check out http://en.wikipedia.org/wiki/General_Tso's_chicken.


Ingredients:
Sauce:

1/2 C cornstarch
1/4 C water
1 1/2 t minced garlic
1 1/2 t minced fresh ginger root
3/4 C sugar
1/2 C soy sauce
1/4 C white vinegar
1/4 C dry sherry/ Chinese wine (no cooking wine pls.)
1 1/2 C hot chicken broth

Meat:
3 lbs. deboned dark chicken meat, cut in cubes
1/4 C soy sauce
1 t white pepper
1 egg
1 C cornstarch
Vegetable oil for deep frying
1/2 t chili flakes (Optional)
1/4 C of chopped chives or green onions for garnish

Vegetables:
Any fresh vegetables you like. I have used bell pepperes, broccoli, peas and onions w/ mine.


1. Mix 1/2 C cornstarch with water to make a slurry. Add garlic, ginger, sugar, 1/2 C soy sauce, vinegar, wine, chicken broth. Stir until sugar dissolves. Set aside.

2. Mix chicken, 1/4 C soy sauce, pepper, stir in egg. Add 1 C cornstrach and mix until chicken are coated evenly. Add 1/2 C of oil to help separate pieces. Deep fry at 350 degrees F until crispy. Drain and set aside.

3. Place a tsp of oil in wok and heat until hot. Add onions and peppers and stir fry briefly. Stir sauce and add into the wok. Place chicken in sauce and cook until sauce thickens. Garnish with chives or green onions.

***** I prefer my sauce poured to the chicken in lieu of mixing it all together.
***** You can use anykind of veggies you like.

SERVE HOT WITH WHITE STEAMED RICE.


Fried chicken thighs.

You can either coat the chicken w/ the sauce or pour the sauce over the chicken



Serve with hot steamed rice

HHHMMMM!!! LAMI NI KAAYO!!!

11 comments:

  1. Mmmmmmm..your making me hungry but then again it is almost lunch time here!! Great post Pia

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  2. I wouldn't doubt if most of the things you find at a Chinese buffet are only made in the US. Ahem, like those cinnamon sugar biscuits. Why do all Chinese buffets have those?! Anyway, whatever the origin, this dish certainly is a great one and thank you for sharing the recipe and your beautiful photos.

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  3. Erin from Long Island (aka garden goddess)July 5, 2009 at 7:10 PM

    much like chop suey, crab rangoon, sesame chicken, california rolls, and fortune cookies, this is a fantastic "asian" food that is American born! yummmmm

    i have always wanted to make this, and i have NO idea why i havent yet!! must go defrots chicken...now!

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  4. Glenn loves this stuff, and it SUCKS in the buffets! Now i know whats going with the spring rolls and potstickers.... wow, i am going to be a busy bee that day!!!

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  5. Hi, Carla! Thanks for visiting my blogspot. I kinda' knew you'd love this dish.

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  6. Thanks for visiting, Veronica! See, it's not always made in China afterall lol! As for those cinnamon sugared "thingy" i believe those are of Chinese origins, we'll let's say they have their version.

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  7. Hi, Erin aka GG=;) Thank you much for dropping by! Who knows how many more Chinese inspired/stuff are made in the US...i'm guessing there are a lot more.

    Yes, must defrost those chicken..ha!ha!

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  8. Hi, Kim! First of all...i'm really excited that you'll be going Asian this week. I know you'll do great and i do hope your family will like them esp. the Filipino dishes.

    There is only one Chinese restaurant here that we love their version of Gen Tso's and ofcourse we love my version.

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  9. I have a habit of taking this stuff with me when I go fishing. Of course I buy mine. Maybe next time I will try your version. It looks delicious as your food always does.

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  10. Again Pia, you have out done yourself on this one! Foodie1

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  11. Makin again. The kids squealed when i said i wasw making it :) I guess they like it?? HAHAHA!

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