General Tso's Chicken

Name: General Tso's Chicken
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 cups chicken stock; 2 cups mushroom or vegetable stock; 1/3 cup ketchup; 1/4 cup yellow bean paste; 6 tablespoons cornstarch; 2 tablespoons chili sauce, such as sambal oelek; 2 tablespoons honey; 2 tablespoons light soy sauce; 1 1/2 tablespoons brown sugar; 1 teaspoon dark soy; 3 large eggs; 1 cup potato starch; Pinch salt; Pinch ground white pepper; 1 1/2 cups ice-cold seltzer; Peanut oil, for frying and sauteeing; 1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces; 2 cloves garlic, smashed; 4 dried red chiles, chopped; 1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias; 1 splash Shaoxing rice wine; Chopped scallions, for garnish

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Level: Easy

Total: 45 min
Active: 45 min

Yield: 4 servings

Level: Easy

Total: 45 min
Active: 45 min

Yield: 4 servings

Ingredients

Sauce:

2 cups chicken stock

2 cups mushroom or vegetable stock

1/3 cup ketchup

1/4 cup yellow bean paste

6 tablespoons cornstarch

2 tablespoons chili sauce, such as sambal oelek

2 tablespoons honey

2 tablespoons light soy sauce

1 1/2 tablespoons brown sugar

1 teaspoon dark soy

Batter:

3 large eggs

1 cup potato starch

Pinch salt

Pinch ground white pepper

1 1/2 cups ice-cold seltzer

Chicken:

Peanut oil, for frying and sauteeing

1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces

2 cloves garlic, smashed

4 dried red chiles, chopped

1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias

1 splash Shaoxing rice wine

Chopped scallions, for garnish

Directions

For the sauce: Whisk together the chicken stock, mushroom stock, ketchup, bean paste, cornstarch, chili sauce, honey, light soy sauce, brown sugar and dark soy sauce in a bowl.
For the batter: Whisk together the eggs, potato starch, salt and pepper in a bowl.
For the chicken: Heat the oil in a large saucepan or fryer to 350 degrees F. Add the seltzer to the batter and whisk to combine. Dip the chicken in the batter, then deep-fry until light brown, 2 to 3 minutes. Drain on paper towels.
Heat a wok over high heat. Add 2 to 3 tablespoons of the oil to the wok. Add the garlic, chiles and broccoli and saute until tender, 1 to 2 minutes. Add 1/2 cup of the sauce and cook, tossing, until slightly reduced. Add the rice wine and chicken and cook, tossing, until coated.
Ladle out 1/2 cup of the remaining sauce on each of 4 plates. Top each with the chicken and vegetables and sprinkle with the scallions.