My friends! A hiatus it has been for sure. But very happy to be reunited with you – and mostly because these ridiculously delicious General Tso nuggets are comin’ in hot (with any luck to YOUR kitchen). These babies might be slightly labor intensive, but trust me, it’s labor of love. One very well worth it. And, let’s be honest, with everything going on in the world, you have every excuse to pour yourself a healthy glass of wine and take a little extra time for an overindulgent savory treat. Not to mention, the whole no-skipping-corners/no-shortcuts-thing going on here serves up a plate of perfectly crisp, perfectly salty, slightly sweet… [oh, I want to say it SO badly, but it’s SO cliche, but it *actually* is better than takeout… don’t look away. FORGIVE ME.] Okay, even if you don’t, I have a feeling you just might after biting [faceplanting? No? Was that just me?] into these puppies.
And okay, okay, I hear you. It’s day 2837023948 of quarantine, and you’re feeling like you need to add some green goodness to this dish? Highly encouraged! Serve it up with some blanched broccoli, asparagus, snap peas — anything you fancy. Whatever you do, definitely don’t skip this deliciously savory treat!
BUT, let’s get to the important part here, too. I love Chinese takeout – and the sous chef is totally on board [he’s actually probably driving the ship. Yeah, definitely has the captain’s hat on here.] – but during my slightly-too-long-of-a-hiatus from the blog, we happened to move out to the boonies. Some of you will laugh, but we’re much further away from than the normal conveniences of quick and delicious takeout on the outskirts of a city. So needless to say, we’ve been venturesome in our food escapades at home. And with that comes creativity! This recipe isn’t authentic, but it’s damn delicious. And authentic or not, make it your own! The world little crispy General Tso nuggets are your oyster.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
Servings
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- 1 1/2 lb. boneless, skinless chicken thighs cut evenly into ~1 inch pieces
- 3 medium eggs lightly beaten
- 1/3 cup flour
- 2/3 cup cornstarch
- 1/2 tablespoon sea salt
- vegetable oil for frying
- 1/2 cup chicken stock
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup dried chili pods diced
- green onions sliced (optional)
- toasted sesame seeds (optional)
Ingredients
Chicken
Sauce
Garnish
|
|
- Lightly beat the eggs in a bowl. Set aside.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- In a dutch oven or deep pot, heat 2-3 inches of vegetable oil until it reaches 365 degrees.
- While the oil is heating, coat the chicken thigh pieces in the beaten eggs, followed by the flour/cornstarch mixture.
- Once the oil is hot, transfer the chicken thighs to the oil. Likely, you will have to do this in batches to ensure you don't overcrowd the dutch oven. Cook the chicken for 5 minutes or golden brown, stirring the chicken with a wire skimmer occasionally.
- Once golden brown, remove the chicken from the oil using the wire skimmer. Set aside on paper towels or a rack.
- In a bowl, whisk together the chicken stock, soy sauce, hoisin sauce, sweet chili sauce, rice vinegar, brown sugar, and cornstarch.
- Add two tablespoons of sesame oil to a pan over medium heat. Add the garlic, ginger, and dried chili pods. Cook for 1-2 minutes until fragrant.
- Once fragrant, pour the chicken stock mixture into the pan. L with the garlic and ginger. Let simmer for 3-4 minutes, or until the sauce begins to thicken.
- Add the fried chicken bites to the sauce and toss until coated. Top with sesame seeds and green onion. ENJOY!
Our wine choice to pair with this General Tso's chicken? A crisp, light white to balance the richness of the dish: the 2017 Whitehaven Sauvignon Blanc. This elegant white is has notes of crisp passionfruit and gooseberry, is slightly herbacious, with a long, clean finish. A perfect complement to your dinner. Cheers!
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