General Tso's Chicken with Scallion Rice
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Servings: 4 - 6
Prep Time: 25 minutes
Cook Time: 40 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for General Tso's Marinade:
- 1 egg white
- 2 tablespoons (30ml) dark soy sauce
- 2 tablespoons (30ml) Shaoxing wine (see note)
- 2 tablespoons (30ml) 80-proof vodka
- 3 tablespoons (24g) cornstarch
- ¼ teaspoon (1g) baking soda
- 1 pound (455g) boneless, skinless chicken thighs, cut into ½ - ¾ inch chunks
Ingredients for Dry Coating:
- ½ cup (64g) all-purpose flour
- ½ cup (64g) cornstarch
- ½ teaspoon (2g) baking powder
- ½ teaspoon (1.5g) kosher salt
Ingredients for General Tso's Sauce:
- 4 tablespoons (50g) granulated sugar
- 3 tablespoons (45ml) homemade or store-bought low-sodium chicken stock
- 3 tablespoons (45ml) dark soy sauce
- 2 tablespoons (30ml) Shaoxing wine (see note)
- 2 tablespoons (30ml) Chinese rice vinegar or distilled white vinegar
- 1 tablespoon (8g) cornstarch
- 2 teaspoons (10ml) peanut, vegetable, or canola oil
- 2 teaspoons (6g) minced garlic (about 2 medium cloves)
- 2 teaspoons (4g) minced fresh ginger (about one 1-inch piece)
- 2 teaspoons (4g) minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
- 1 teaspoon (5ml) toasted sesame oil
- 8 small dried red Chinese or Arbol chiles (see note)
- 1½ quarts (1.4 liters) peanut, vegetable, or canola oil for deep frying
Ingredients for Scallion Rice:
- 5 scallions
- ¼ teaspoon ground ginger
- 2 cups low sodium vegetable broth (optional)
- 1 cup brown rice
- 2 tablespoons low sodium soy sauce
- 1 tablespoon olive oil
- 1 tablespoon unseasoned rice vinegar
- For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add cornstarch and baking soda to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
- For the Dry Coat: Combine flour, cornstarch, baking powder, and salt in a large bowl. Whisk until homogeneous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
- For the Sauce: Combine sugar, chicken stock, soy sauce, wine, vinegar, cornstarch, and sesame oil in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
- Combine oil, garlic, ginger, minced scallions, and red chiles in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch that has sunk to the bottom of bowl. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
- To Finish: Heat 1 ½ quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature.
- Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
- Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F (163 to 191°C), until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
- Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
- For Rice: In a small bowl, whisk together the soy sauce, olive oil, rice vinegar, and ginger. Drizzle the soy sauce mixture onto the rice and toss to evenly coat. Add the scallions and toss to incorporate.
- In a saucepan over high heat, bring the rice and broth to a boil. Reduce the heat to medium low and simmer until the rice is tender, about 40 minutes. (Alternatively, you can use a rice cooker to cook the rice.) Fluff the rice with a fork and place in a large bowl.
*Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place.
*If you can't find whole dried chiles, substitute with ¼ teaspoon crushed red pepper flakes.