General Tso's chicken.
So in this bag I've gotten
a bit of a head start (indistinct).
This is light and dark meat.
You could do all white, all dark.
For every four people you need a pound.
We're making six portions.
Two eggs for a pound and a half.
One egg would be enough...
And I seasoned it with salt and white pepper.
You can use salt and Sichuan pepper.
Or salt and fine black pepper too.
And as you can see I cut the chicken
into teeny, tiny little bite size pieces.
Not teeny tiny,
but a normal mouthful.
Once it's marinated, 20, 30 minutes,
it doesn't have to be there all day
or overnight or anything.
We're gonna crack our tongs
and add roughly two thirds cup of cornstarch
for a pound and a half.
We have the largest skillet that we own, 14 inches.
The bottom is coated.
This is a shallow fry.
Let's say half of this into the pan.
And let it get super crispy, super crispy.
But just try and break it up a little
if it gets gummy in places,
and get it into an even layer.
Now, the rice water has come to a boil.
Water, salt, ginger, garlic.
Smells awesome.
And we're gonna add one and one half cups of rice,
which is the equivalent of six portions.
We're gonna give that a little gentle stir.
And you guys know this drill,
just turn it way down,
as low as she goes,
so that the starch doesn't cause the pan to bubble over.
Cover the pan and let it cook 15 minutes.
Again, turn it off, let it set for eight to 10,
fluff it with a fork.
Now we're gonna show you the sauce
and walk you through that.
So I put about three quarters of a cup
of chicken bone broth in here,
and then let's walk on down the line together.
Add about one quarter cup,
I don't measure, I just count slowly pour
either black vinegar,
which you can order online,
Chinese black vinegar,
or rice wine vinegar,
which you can get anywhere,
anywhere, anywhere.
This is not expensive, you can use it for a million meals,
and I buy mine online.
Then three tablespoons of light brown sugar,
pourable is what I buy.
Then two tablespoons or so each,
a slow count of two,
light and dark soy sauce.
One is salty, one is sweet.
Then, two tablespoons of Hoisin,
a barbecue type sauce of course,
everybody knows Hoisin.
And then about a tablespoon of toasted sesame.
So now we're adding about a tablespoon and a half
of cornstarch that I've made into a slurry
with a fork and little bit of water.
Then we take out our little crispy bits of chicken.
And now I'm gonna turn this back a little.
Now we're gonna add an entire bunch of scallion.
And I'm gonna add a handful of dried Asian peppers.
You get them right online.
You do not eat these,
they just give the heat to the dish,
but you don't eat them whole of course.
I have ginger and garlic here.
I'm gonna toss that together.
Fresh ginger, garlic, our hot peppers.
Very exciting.
Oh my God.
The sauce.
Woo.
The chicken.
Woo.
It's a party.
What's going on?
And as this thickens we're gonna drop the broccoli.
It only needs two, three minutes tops
into that bit of water that finally boiled.
Isn't that so weird how tiny amount of water that is?
And it took forever to boil.
And now we put a lid on it for two minutes,
and then we take the lid off
and let the rest of the water evaporate.
Here's our General Tso.
Wow.
Look at the gloss in that sauce.
The silly garnish of the edible flowers.
And we add toasted sesame oil
so we get to use the sprinkles.
Oh yes, thank you for the sprinkles.
Toasted sesame seed sprinkles.
There's our broccoli.
And then the rice.
Just pull out the giant pieces of ginger.