I love Chinese food but hate the way you usually feel afterwards. Sometimes I get an unsettled feeling in my stomach and other times I just feel sluggish. My favorite meals that I toss between are sesame beef and General Tsao's Chicken. That sweet and spicy sauce of General Tsao's was something that I craved during the first part of the pregnancy with my daughter. Funny enough the end of my pregnancy I wanted nothing wot do with it but I became addicted to was Tzaziki Sauce at our local Italian/Greek restaurant.
Recently I was in the mood for some General Tsao's but didn't feel like going through the sluggishness that I get afterward so I decided to try and make it on my own. The recipe that I used to adapt my recipe with is from Magical Recipes General Tsao's Chicken served at the Nine Dragons at Epcot's World Showcase.
Strangely enough this was one of the few recipes that I haven't made any changes to . Yes I'm feeling perfectly fine it's just that I couldn't find anything that I wanted to change at the time. Wait! I just remembered that I did make a change or two to the marinade and instead of 1/2 beaten egg for the batter I used the whole egg. There was a total of 1 tsp of liquid which came out a little dry so I poured in a little more which I have made the changes to the ingredients to reflect that. Can't believe I forgot that I did that. Enjoy!
Recipe adapted from Magical Recipes
Made enough for 7-8 people
1 tsp Chicken base
Dash of white pepper
Salt to taste
Sugar to taste
1/2 tbsp Cooking Wine
1/2 tbsp Sesame Oil
4-6 boneless, skinless chicken breast
3/4 cup Unbleached All Purpose flour
1/4 cup cornstarch
1 heaping tsp baking powder
1 beaten egg
2 tbsp oil
2/3 cup water
Pinch of salt
Enough vegetable oil to fry the chicken
1 tbsp soy sauce
2 tsp ketchup
5 tbsp white vinegar
5 tbsp sugar
1/8 tsp black pepper
1/8 tsp chicken base
Corn Starch to taste
Vegetable oil to taste
3 cups cooked Jasmine rice
2-3 heads of broccoli, cut up and steamed
1. Cut chicken breasts into cubes. The easiest way that I have found to do it is to use kitchen shears. A lot faster than cutting with a knife.
2. Toss all marinade ingredients and chicken into a freezer bag, seal and shake. Then put in the fridge and let rest for about 30 minutes.
3. Heat oil to 320*. In a large mixing bowl mix together the batter ingredients and once oil at 320* start to drop a few pieces at a time (I have a small fryer so I could only cook about 6 pieces at a time.)
4. Cook for about 5-10 minutes for each basket. You need to check them after the first 5 minutes or so to make sure they haven't clumped together. Another reason is so that you don't over cook the chicken. Dried out chicken is nasty!
|I keep the finished ones in an oven preheated to about 250*. Keeps|
them warm without drying them out so everyone can eat together.
The only change I'm looking at making to the sauce the next time I make it is to add some heat. Maybe some Sirachi or some dried hot peppers.