General Tso's Shrimp or Chicken - Better Than Take Out

Level: Intermediate Prep Time: 10 mins Cook Time: 20 mins Yield: 2 servings

Ingredients

For the Marinade:

• Protein of choice: boneless, skinless chicken thighs ( 1 pound), cut into 2-inch pieces or 12 large Shrimp, peeled and deveined, cut into 2 pieces each

• 1/3 cup cornstarch

• 1 large egg, lightly beaten

• 2 Tbsp soy sauce

To Fry Shrimp or Chicken:

• 1 1/2 quarts Neutral oil for frying (peanut, vegetable, or canola oil)

• 1/2 cup cornstarch for final coating of protein

For the Stirfry :

• 2 Tbls peanut oil or other high heat oil

• 2 Tbls fresh Ginger, minced

• 2 Tbls fresh Garlic, minced

• 3 Chinese dried Chilis

• 2 scallions, White part only, cut in 1 inch pieces on the diagonal

• 1/4 Red Bell Pepper, 1/2 inch dice

For the Sauce:

• 4 tablespoons (50g) granulated sugar

• 3 tablespoons (45ml) homemade or store-bought low-sodium chicken stock

• 3 tablespoons (45ml) light soy sauce

• 2 tablespoons (30ml) Shaoxing wine (substitute dry Sherry)

• 2 tablespoons (30ml) Chinese rice vinegar or distilled white vinegar

• 1 tablespoon (8g) cornstarch

• 2 teaspoons Toasted Sesame Oil

Directions

For the Marinade:

1. In a medium bowl, add the protein, ⅓ cup cornstarch, egg, and 2 tablespoons soy sauce

2. Toss well to coat, then set aside to marinate at room temperature for 15 minutes

For the Sauce Prep:

1. Combine sauce ingredients )granulated sugar, homemade or store-bought low-sodium chic, ken stock, ight soy sauce, Shaoxing wine (substitute dry Sherry), Chinese rice vinegar or distilled white vinegar, cornstarch, and Toasted Sesame Oil) in a small bowl

2. Set sauce aside

For the Stir Fry Prep:

1. Mince garlic and ginger, place in a second small dish, set aside

2. Slice scallions and Dice Red Bell Pepper, place in a third small dish and set aside

3. Place sauce bowl, garlic/ginger dish, and Scallions/Red Pepper dish next to the stove in preparation for cooking

For the Protein Fry:

1. In a wide, shallow saucepan, heat frying oil to 350°F/176°C. Adjust flame to maintain temperature

2. Remove protein from marinade and toss with cornstarch as needed to evenly coat each piece

3. When all pieces are coated and oil is to temperature, quickly fry to golden brown ( chicken will take slightly longer than shrimp to cook

4. DO NOT OVERCOOK. Remove to paper towel lined plate

For the Stir Fry:

1. Heat up Wok or sauté pan on Medium High and place 2 Tbls of oil and allow to begin to smoke

2. Immediately put in the garlic, Ginger, and Dried Chilis. Stir fry till fragrant, 1 minute

3. Put Scallions and red bell peppers into pan and cook for 1 minute more

4. Pour in sauce ingredients and allow to thicken slightly

5. Immediately place protein into the wok/pan and toss to coat

To Serve:

1. Transfer to platter and serve with white rice

Notes

• 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 1/4 teaspoon crushed red pepper flakes

• You can prepare the sauce in advance (up to 1 day ahead), then transfer it to an airtight container and refrigerate until ready to use; warm sauce before tossing with fried chicken right before serving

• Careful in your soy sauce selection. Don’t use the the thick sweet soy and stay away from “dark” soy, it will make your chicken black