General Tso’s Chicken

Składniki

TODO: add measurements and brands

Chicken thighs

Cornstarch

Baking soda? (Only for tough meat)

Kirkkoman soy sauce (reduced sodium)

Sweet soy sauce (Lee kum kee)

Rice vinegar (Marukan)

Rice wine (mitsukan mirin)

Sriracha (huy fong)

Sweet chili sauce (Mae ploy)

Chili garlic paste (sambal Oelek or huy fong)

Hoisin sauce (Lee kum kee) (maybe remove?)

Tamari sauce (San-j?)

Chicken bouillon paste

Sesame oil

Ginger

Garlic

scallions

Sesame seeds

Msg?

Bell Peppers? (Next time)

Wskazówki

1. Dice chicken thigh

2. Marinate in refrigerator with:

• Soy sauce

• Rice Vinegar

• Chili Paste

• Sriracha?

• Hoisin Sauce

• Garlic

• Ginger

• Baking soda?

• Add cornstarch to make velvet slurry

3. Prepare sauce:

• soy sauce

• Lots of diced ginger and garlic

• Sweet soy sauce

• Tamari sauce

• Rice vinegar or Mirin

• lots of sweet chili sauce

• chili garlic paste

• sesame oil

• Chicken bullion

• Sugar

• a tiny bit of cornstarch to thicken

• Msg?

• sesame seeds?

4. Fry halfway on medium to high heat

• Remove before browning just before cooked and par dry

5. Fry again on high to crisp the outside

• pat dry, drain oil, and clean pan

6. Add sauce on medium heat and reduce

• (reducing too much will make too thick)

• sometimes adding sauce and chicken at the same time works too

7. Add chicken and heat until desired consistency

8. Add Scallions

Notatki

Made: feb 1st, march 16th

• red color comes from thin sauce and golden fried chicken

• lighter on soy sauce or else it gets to dark and sodium heavy

• maybe remove hoisin sauce and only use Sweet soy sauce

• and more Rice vinegar or mirin (needs more umami)

• HEAVY on Ginger and almost pasted

• LOTS of minced Garlic

• Chicken Bouillon (usually use ~2 tsps)

• corn syrup/sugar (more than you’d like lol)

• add only alittle Corn starch to the sauce (or it’ll get too cloudy and thick)