I’d never heard of General Tso’s chicken before I stumbled across the recipe on a website (which I now can’t for the life of me remember). I like to check out as many recipes as possible until I can cobble together something a little different from any of them… But once I googled for other General Tso recipes, I found there were dozens.
This recipe is pretty much as I saw it on various sites, including Martha Stewart’s. So I’m going to assume that this is HER original recipe, faithfully but not-very-honestly adopted by various bloggers as their own concoction. I can’t claim that, because it sure ain’t… but the next recipe coming up on this blog IS my own. That’s not for this post, though, so here’s the recipe for a non-deep-fried General Tso’s breast of chicken.
I must say I was pretty impressed with the way the egg-white and cornflour mixture sealed the chicken (like batter does when deep-frying) the second it hit the hot fat in the pan. Quite impressive, I must say. The recipe itself came up trumps. Thanks, Martha!
1/4 cup cornflour
200gm snow peas or sugar-snap peas, trimmed and halved crosswise
2 garlic cloves, sliced
1 tsp fresh ginger, peeled and peeled
1.5 tbsp light-brown sugar
2 tbsp soy sauce
1/2 tsp red-pepper flakes
2 large egg whites
Salt and pepper to taste
1 large boneless, skinless chicken breast, cut into bite-size pieces
2 tbsp vegetable or peanut oil
1. In a large bowl, stir together 1 tbsp cornstarch and 1/2 cup cold water until smooth.
2. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
3. In another bowl, whisk together egg whites, remaining cornstarch, 1/2 tsp salt, and 1/4 tsp pepper.
4. Add the cubed chicken, and toss to coat.
5. In a large nonstick skillet, heat 1 tbsp oil over medium-high.
6. Place a few pieces of chicken in the skillet without crowding, after shaking off the excess egg-white mixture. It will immediately form a “skin”.
7. Cook the chicken, turning occasionally, until golden, 6 to 8 minutes. (Check that the pieces are cooked inside – they should be opaque all through.) Transfer to a plate; repeat with remaining oil and chicken, and set aside.
8. Now, in the same pan, add the snow-pea mixture. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes.
9. Return the cooked chicken to the pan with any juices. Stir well. Serve with simple egg-fried rice.
Verdict: Pete had nothing but praise for this recipe. Score!