Plated + Served: (Healthier) General Tso’s Chicken
OK… so who, exactly, is this General Tso and why is his chicken dish so popular? (I mean, like, was he the Colonel Sanders of his time?)
In honor of the Chinese New Year, which began on February 10, I whipped up one of my favorite Chinese dishes: General Tso’s Chicken. At least I’ve always thought it was Chinese.
This spicy-sweet dish is one of the most popular menu items in Chinese restaurants across the U.S. But, the truth is, it isn’t really Chinese… it was actually invented by a Chinese chef working here in the United States.
Then just who is General Tso? Good question. His real name was Zuo Zongtang and he was a wily Chinese military leader during the Qing Dynasty known for his craftiness. He suppressed a major revolt. But there isn’t any connection between him and his namesake recipe… he didn’t invent it or anything.
General Tso was blessed with a catchy name (maybe he was sweet, but spicy, too).
Usually this dish is deep fried, but I changed it and simply sautéed the chicken. Instead of bathing it in sauce as you normally would, I made it a dipping sauce.
You’ll have some sauce leftover, so use it later in the week on steamed veggies to feed the troops…
General Tso would be so proud!
(Healthy) General Tso’s Chicken
prep: 30 minutes
cook: 20 minutes
for the chicken you’ll need…
2 egg whites
3 teaspoons sesame oil
2 tablespoons soy sauce (gluten free, if possible)
½ cup cornstarch
2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
for the sauce you’ll need…
2 cups chicken broth
2 teaspoons red chile flakes (or more to taste)
¼ cup sugar
½ cup soy sauce
2 tablespoons cornstarch
2 tablespoons olive oil
¼ cup chopped ginger
4 cloves garlic, minced
additional olive oil for sautéing
small bunch scallions, thinly sliced
warm cooked rice (depends on how many you’re serving)
let’s get to it…
Chicken:
Whisk egg whites in a large bowl. Whisk in the sesame oil, soy sauce and cornstarch. Stir in the chicken pieces and let stand at room temperature while you make the sauce.
Sauce:
Whisk the chicken broth, chile flakes, sugar, soy sauce and cornstarch in a medium bowl.
Heat the olive oil in a large saucepan on medium high heat for 1 minute. Sauté the ginger and garlic for 2 minutes, stirring often. Whisk in the sauce mixture and cook for 3 to 5 minutes or until slightly thickened. Reduce heat to low.
Heat ¼-inch olive oil in a large skillet on medium high heat until shimmering. Add chicken to the pan, piece by piece, but don’t overcrowd. Cook for 2 to 3 minutes. Turn and cook for another 2 to 3 minutes or until golden brown. Drain on paper towels and keep warm as you cook remaining chicken.
Pour a little sauce into small individual dipping bowls. Spoon rice onto a plate or bowl and top with a few pieces of chicken and scallions. Serve immediately with dipping sauce.
