General Tso's Chicken

     Everyone knows a famous dish named General Tso's Chicken, lots of Americans like this Chinese dish.When I arrived America and someone recommendation the General Tso's Chicken for me, that make me a big shock. Because I never hear this dish in my hometown. Then the waiter tell me another name about this dish: Zuozong chicken. The name is well know in China. So I think the food has been associated with the name of Zuo Zongtang. However, it is no relate wit Zuo Zongtang.

     Now, I want talk about Zuo ZongTang. He was born in Xiangyin County, north of Changsha in Hunan province. He served in China's northwestern regions. He served with distinction during the Qing Empire's civil war against the Taiping Rebellion, in which it is estimaited 20 million people died. 

     
In fact, Chef Peng Changgui invented this dish in 1950。

Now, let's make the  General Tso's Chicken.
                    (The link is video show you how to make it.)

1.For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.

2.For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homegenous.Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.

3.For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

4.Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.

5.To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

6.Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.

7.Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.

8.Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.