General Tso's Chicken

Chicken thighs are a delicious and versatile choice for a tasty meal. We start by cutting the thighs into square pieces about 4-5 cm long, ensuring that each piece will be cooked evenly. The garlic and ginger should be finely minced; I prefer to grate them on a small grater to release their intense flavors. The green onions, with their tender stalks, are chopped finely, adding a fresh note to the dish. The hot peppers, which will add an extra kick, are sliced into thin strips, setting the stage for a flavorful dish.

For marinating the chicken, lightly beat the egg white, then add the soy sauce and cornstarch. Mix these ingredients well to obtain a smooth paste. Place the chicken pieces in the mixture and let them marinate for about 10 minutes, enough time for the flavors to penetrate the meat.

Meanwhile, prepare the sauce. Mix all the necessary ingredients for the sauce, which will add a rich and complex taste to the dish. Once the sauce is ready, set it aside and prepare a pan in which you will heat the oil. It is important that the oil is hot enough to achieve an even frying.

While the oil heats up, prepare the chicken pieces. According to the original recipe, they should be coated with the cornstarch mixed with baking powder. I opted to skip this step as I found that the cornstarch did not coat the meat evenly. Therefore, I started frying the chicken pieces in the hot oil for 3 minutes until they turn golden and crispy. Theoretically, these pieces should be removed, drained of oil, cooled, and then fried again for 3 minutes. However, I decided to simplify the process and fry them only once.

As the meat fries, add the green onions, ginger, and garlic in a tablespoon of sesame oil to sauté them. These ingredients will release enticing aromas. After a few moments, add the sliced peppers and let them sauté slightly until they become a bit soft. Then, pour the previously prepared sauce over the vegetable mixture and let it simmer gently, stirring occasionally, until the sauce thickens.

After the chicken pieces are fried, remove them from the oil bath and add them to the vegetable sauce. Stir carefully to ensure that each piece of meat is evenly coated with the sauce. I chose to serve this dish alongside rice to balance the richness of the flavor and add an element of substance. Although the original recipe does not call for adding salt, I chose to include it to further enhance the flavors. This recipe is not only a feast for the taste buds but also a memorable culinary experience, perfect for enjoying with loved ones.