General Tso’s Chicken:
Pretty sure the General will not mind us trying to make this recipe, it is not that hard to make. The recipe is almost all preparation then quick cooking.
Start with a chicken. I bought a whole fryer (much less expensive). Cutting up a whole chicken is not that hard just takes practice. Remove the legs and wings. Freeze them for later. Then start getting as much breast meat off in slices as possible. Cut these into bite size pieces removing the skin and place in a separate container. While cutting up the chicken place any excess skin, tiny pieces of meat into a separate bowl. Save the left over carcass throw into a medium size pot filled to the ¾ mark with water, along with the skin and excess meat. Immediately start making a chicken broth. Takes about 3 hours. When the broth is done, let cool divide into several containers, place in refrigerator till very cool then pop in the freezer and you got plenty of broth for later recipes.
The Sauce: In a bowl whisk an egg. For the rest of these just kind of eyeball adding a few spoonfuls each of these: Some Sherry or dry cooking Wine, Soy Sauce, Vinegar, Olive Oil and then two good heaping spoonfuls of corn starch. Add a spoonful of sugar or honey, and a cup of the chicken broth. Whisk this all together well. Pour some of this sauce over the cut up chicken breast and let marinate for 2 hours. The rest of the sauce cover and set aside in the refrigerator. Now you got an excellent sauce and took all those scary measurements out of it.
An hour before cooking: The actual recipe calls for them hot red Chiles. Those are a little hot for my taste so took a few of my dried Chile Pods (New Mexico) removed the stem, and got some scissors out cutting them into strips. Add to the remaining sauce you set aside. Start cooking a pot of rice now also. Set the sauce with the added peppers aside and start getting back to room temperature.
Cooking: The easiest part: Get out that Wok. Add a generous amount of olive oil. Bring to a low heat. Throw in a nice handful of cashews. Roast them in the oil. If you want remove the cashews and add as a topping later or just leave them in there. Put the marinated chicken in the hot oil. Stir this often as they start turning brown add a few spoonfuls of the sauce to this and continue stirring. Repeat by adding a few more spoonfuls sauce, stir well and cook the chicken thoroughly. Save a few spoonfuls of the sauce per serving.
Serve: A good helping of rice on a plate, top with the chicken, a spoon full of cashews, two spoonfuls of the sauce, and some fresh chopped green onion. The General will be smiling. Family/Guest will be smiling, and your going wow I actually made this at home.
Rating: Moderate to make Taste: Fantastic