~Recipe submitted by our fav resident chef T-Sizzle and edited by me~
What I love about General Tso’s chicken is that the flavors make you feel like there’s a dance party in your mouth; the sweetness, spiciness, and saltiness of the dish move in sync with the rhythm as if part of a complex choreographed piece. The inspiration for this dish is the song, “All I Need” by Flowsik ft Jessi, because sometimes all you need is just tasty food and a catchy beat to have a good time.
Side Note: The original song inspiration chosen for this post was “Me & the Rhythm” by Selena Gomez, but I decided last minute to change it to the featured song (Sorry Trishon and all of you Selena Gomez fans). Whichever of the 2 songs you chose to bump while making this recipe is up to you lol. Now let’s get into this recipe!
For Cleaning the Chicken
- 2 lbs Chicken Wings
- 1 Tablespoon Salt
- 1/2 Cup Vinegar
- 1/2 Lemon or 1 Whole Lime
For Chicken Marinade
- 1 Tablespoon Oyster Sauce (GF)
- 2 Tablespoons Soy Sauce (GF)
- 1/2 Teaspoon Sesame Oil
- 2 Tablespoons Hoisin Sauce
- 1/4 Cup Cayenne Pepper Hot Sauce
- 1/4 Cup Mustard
For Chicken Batter (Dry Ingredients)
- 2 1/2 Cup Corn Starch
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Italian Seasoning
- Canola/Peanut Oil (or any high smoke point oil)
For General Tso’s Sauce
- 2 Bottles Trader Joe’s General Tso’s Sauce
- 2 Tablespoons Sugar
- 3 Bell Peppers (multicolored) (optional)
- 2 Carrots (optional)
- 1/2 Sweet Onion (optional)
Additional Cooking Tools:
- Ziploc Bags
- Brown Paper Bag
- Large Bowl
- Frying Pan
- Large Pot
- Small Sauce Pan
Part One: Cleaning the Chicken
Step 1. Clean off any feathers or undesirable bits from chicken wings
Step 2. Add chicken to a large pot or bowl which you will almost fill with warm water
Step 3. Add to the pot/bowl the vinegar, salt, and the juice of the lemon or lime
Step 4. Stir and let sit for about 15 minutes
Step 5. Pour out the vinegar mixture into the sink and then rinse and drain the chicken
Part Two: Marinade the Chicken
Step 6. Into the pot/bowl with the chicken, add hot sauce, mustard, hoisin sauce, oyster sauce, soy sauce, and sesame oil.
Step 7. Mix the sauces thoroughly into the chicken. Typically I let the chicken sit in the marinade for about a day, but you can also use it immediately after you prepare it.
Part Three: Batter and Fry the Chicken
Step 8. Put the corn starch into a zip lock bag (I’d say about 2 1/2 cups or you can put enough to completely coat several pieces of chicken). You will then add your dry seasonings to the bag (salt, pepper and Italian seasoning).
Step 9. Close the Ziploc bag and shake the mixture thoroughly. Put ya back in it!
Step 10. At this time you should fill a large frypan with your oil and put it over high heat. It usually takes a few minutes to reach the temperature you need to heat the chicken.
Step 11. Prepare you colander to drain your chicken by ripping open two brown paper bags and placing them into the colander. These will absorb all the excess oil from the chicken. Also put under your colander a small bowl to catch the drippings so you don’t get oil all over your counter. It might be good to put the colander somewhat near where you will be frying the chicken to make it easier to transfer.
Step 12. Open the Ziploc bag and add a few pieces of chicken to it. Then close the bag and shake it to coat the chicken.
Step 13. Now is time to test the oil. Take one piece of dredged chicken and shake off the excess corn starch. Using a pair of tongs, dip an end piece of chicken into the oil. If the oil is ready, it will start to bubble moderately when you place the chicken inside.
Step 14. Add more pieces of chicken in when the oil is ready (you should also shake off the excess corn starch from these pieces) The chicken in the oil should be able to move around freely. Be careful not to overcrowd the pot because it will take longer to cook the chicken and prevent it from getting crispy. At this time, you should also turn down the fire to medium/ medium high
Step 15. Flip the chicken about 4 minutes in ; the cooked side should be golden brown.
Step 16. When the chicken is ready, both sides will be golden brown and the oil won’t bubble as much nor make as much noise. You should transfer the prepared chicken into the colander to drain. If you are not sure whether the chicken is fully cooked or not, you can take out one piece to check. If it is white and stringy inside when you rip it open, it is ready. We don’t accept raw chicken in this kitchen!
Sauce it Up!
If you want more flavor, now you would chop the bell peppers, onion and carrots. Then sauté them in a frypan and then follow instructions 17-19 to cook the sauce in that mixture.
Step 17. In a frypan, add the General Tso’s sauce (1 bottle for a light glaze, 2 bottles for a more wet sauce, and 1 1/2 bottles for something in between) and sugar.
Step 18. Turn the heat up to medium and stir until the sugar is dissolved and the sauce is bubbling.
Step 19. Turn off the heat and let it cool for about five minutes. Then in a large bowl, add the sauce and toss the chicken wings.
And thats it! We’re sure your’e going to enjoy this recipe as much as we did. Until next time, From Kadraya, With Love.