Who is this General Tsao and did he own a cast iron skillet?! A quick Wikipedia search tells me that while the Hunan province man existed, it appears the Qing Dynasty general actually had little or no connection to the sweet & sour deliciousness named after him. It remains a mystery if he owned a cast iron skillet, but with cast iron being a Chinese invention from the 5th Century BC, I’m thinking “yes”.
I confess that I’ve never been a big fan of Chinese take-out. Not because I think the fate of all feral dogs & cats has anything to do with it, even though my mom would argue the mathematical uncertainty of this, but rather because
it lacks bacon it tends to be so syrupy sweet. A factor that directly contributes to the Farklepants’ stepkids’ burning love for Chinese take-out.
Fueled by cocky contempt for cheap take-out, I figured that whatever Panda Express can do, I can do better. There’s no shortage of recipes online, so I blended the best of all and added
Sriracha my own touch to please my palate. And since I’m preoccupied with the health of my family, I also added a good amount of veggies, because, you know, I’m an evil person “green” is a color my adopted brood’s diet is challenged by.
Feel free to substitute the bell peppers and/or sugar snap peas with any other vegetable(s) you like… or leave them out altogether and garner a deep respect from the entire male juvenile population in the USA. On that note, you can use this sauce on pretty much anything you want to give an Asian flavor, grill with it, marinate with it
or simply suck it with a straw.
GENERAL TSAO’S CHICKEN
(Loosely based on a vast collection of Pinterest recipes)
For the sauce:
– 1/2 cup of chicken stock
– 2 Tbsp of soy sauce
– 2 Tbsp of rice vinegar
– 4 Tbsp of Hoisin sauce (*)
– 4 tsp of Sriracha sauce (this dish is pretty spicy. Add less for moderate or mild heat)
– 4 tsp of sesame oil
– 5 Tbsp of honey or sugar
(*) You can find Hoisin sauce in the Asian section of your supermarket. Kikkoman is the brand I used and the most commonly sold.
For the stirfry:
– 3-4 boneless, skinless chicken breasts
– 1/2 cup of corn meal (*)
– 1/2 of all-purpose flour
– 1 large red bell pepper, chopped into strips
– 2 good handfuls of sugar snap peas or snow peas
– 2 bunches of scallions, chopped
– 6 garlic cloves, minced
– 3 tsp of fresh ginger, grated (approx. 3-inch piece)
– peanut oil or lard for frying the chicken cubes
(*) You can also just use flour if you can’t find corn meal. I find that a flour/corn meal mixture gives extra crunch, but it’s not a “must”.
Combine all the sauce ingredients in a jar and give it a good shake. You should have about 1.5 cups worth, but a bit more or less is not a problem.
Slice all veggies and set aside. Grate garlic and ginger, and set aside.
Rinse & dry chicken breast completely. Slice chicken into bite-size pieces, approx. the size of a walnut. Salt & pepper the chicken pieces.
Combine corn meal & flour, and coat chicken pieces liberally. Make sure all pieces are bone-dry, as otherwise they won’t brown properly.
In a cast iron skillet or heavy pot, heat peanut oil (or lard) to 350F and fry the chicken pieces until they are golden brown and crisp. You only need to go about 1/2 inch deep with oil, and for me, that was about 1 cup of lard in my 12-inch cast iron skillet.
I fried my chicken in 3 batches. Each batch only takes a few minutes, so it went pretty quickly. They should be slightly crunchy on the outside. They may not be cooked entirely trough at this stage, but don’t worry, as they’ll cook through later on when we combine everything.
Take fried chicken pieces out of the pan, and set on a paper towel lined plate to absorb some of the excess fat.
Drain all but 1-2 Tbsp of the fat, place hot pan back over medium heat and add all of the bell pepper & sugar snap peas and sauté for a few minutes until ‘just’ beginning to soften. I like the crunchy texture of slightly under-cooked vegetables, but you can sauté them all the way to “done” if this is your preference.
Add grated garlic & ginger, half of the scallions & chicken pieces back into the pan, and pour sauce over the top. Simmer over medium-low heat until sauce reduces, thickens & coats chicken evenly. This only takes about 10-15 min or so.
When ready, add remaining scallions and serve hot over steamed white or brown rice.