This is one of favorite go-to dishes that we haven't made it in a while, so it was time to revive an old stand by.
First, the players - top row from upper left to rt:
Marinated boneless chicken thigh pieces dipped in eggwash
Thinly sliced jalapenos
Scallions
Bottom row, left to rt:
General Tso's sauce
Toasted hot chiles in oil
Next, we put the chicken pieces on a pizza screen, and then coated the chicken with cornstarch to prep for deep frying:
Meanwhile, I fired up a chimney starter with mesquite lump:
While the coals were getting hot, we deep fried the chicken till just crispy:
Crispy goodness out of the frying oil:
Dumped the hot coals in the Kingsford Oval:
When the lump got super hot, I put the wok on the grill:
Then The Missus dumped the sauce in the wok:
Then added the toasted chiles:
When the sauce started bubbling, we added the chicken:
Then added the jalapenos and scallions and I started stirring and tossing the chicken in the General’s sauce:
And finally, the chicken plated and ready to eat:
What a great combo of crispy, sour, spicy, and a touch of sweet. We gobbled up every last bit of it, and I ate all of the toasted hot chiles, too!
Here’s a link to the recipe from Serious Eats, in case anyone’s interested(I would advise increasing the sauce by 50%, and we add the Jalapenos for extra kick, even though it's not in the recipe):
Eileen Yin-Fei Lo's General Tso's Chicken
First, the players - top row from upper left to rt:
Marinated boneless chicken thigh pieces dipped in eggwash
Thinly sliced jalapenos
Scallions
Bottom row, left to rt:
General Tso's sauce
Toasted hot chiles in oil
Next, we put the chicken pieces on a pizza screen, and then coated the chicken with cornstarch to prep for deep frying:
Meanwhile, I fired up a chimney starter with mesquite lump:
While the coals were getting hot, we deep fried the chicken till just crispy:
Crispy goodness out of the frying oil:
Dumped the hot coals in the Kingsford Oval:
When the lump got super hot, I put the wok on the grill:
Then The Missus dumped the sauce in the wok:
Then added the toasted chiles:
When the sauce started bubbling, we added the chicken:
Then added the jalapenos and scallions and I started stirring and tossing the chicken in the General’s sauce:
And finally, the chicken plated and ready to eat:
What a great combo of crispy, sour, spicy, and a touch of sweet. We gobbled up every last bit of it, and I ate all of the toasted hot chiles, too!
Here’s a link to the recipe from Serious Eats, in case anyone’s interested(I would advise increasing the sauce by 50%, and we add the Jalapenos for extra kick, even though it's not in the recipe):
Eileen Yin-Fei Lo's General Tso's Chicken
