GENERAL TSO CHICKEN SKIN

Has some nice spicy kick which is very familiar because I grew up with those smoked hot chili peppers. It is sweet, crispy outside, tender inside. Even though we don’t eat this dish in china because it wasn’t invented in mainland china, as a chinese, I will say, it is a perfect mix of all kind of flavors.Top a little bit of cilantro for presentation. Add half tsp of sesame seeds for some nutty taste.

Add garlic and ginger to pan cook, stirring, about 45 sec. Toss everything until the chicken is coated nicely. Heat olive oil in stir-fry pan on HIGH until oil faintly smokes add chicken. Cook the sauce on medium heat until it becomes a thin syrup texture. Spray slow cooker with non stick cooking spray and add chicken, then pour half of the sauce on top. Prepare the chicken the same, but cook on very high heat for only 1 minute on each side, to brown the coating but not cook the chicken through. We want to toast the chilies until it is slightly smoky, you should be able to smell it. Slow Cooker: Mix the sauce ingredients together. Heat up your wok, add a tsp of oil, some grated garlic, grated ginger, and the dried chilies.Hunan is one of the places in china where people are obsessed with chilies. (The chef who invented this dish, he is from Hunan province. Besides that, prepare some dried hot chilies.In a sauce bowl, combine 4.5 tbsp of sugar, 1/2 tsp of cornstarch, 2.5 tbsp of chinese black vinegar, 1 tbsp +2 tsp of soy sauce, 3.5 tbsp of water together. Heat it to 370Fry the chicken for a minute or Once they are beautifully golden brown, you can take them out. Fish out the small particles that are left in the oil.If you have guest coming, you can fry the second time right before serving. Double frying it to make sure the crispy outside layer stays longer. We are going to fry the chicken again.After 4 or 5 minutes, the outside layer should be slightly golden and crispy. Then you can flip them over so they cook evenly. Let it fry for a minute or 2 so the surface can form up a little. Heat the oil to 350 I am using soybean oil.This is an easier and faster trick to coat the meat with flour. Then put the chicken pieces in a sieve and shake off the excess flour. Put on the lid and Give it a few good shakes. Put all the chicken into a big container and dump the flour mixture to cover the chicken.If you only use all-purpose flour, the outside layer will be a bit doughy. INGREDIENTS 1 lb chicken breast 1/2 cup corn starch kosher salt pepper 4 cloves garlic 1 tbsp ginger (about 1 inch) 8 oz green beans 1/2 red bell pepper. Cornstarch is another trick to make the chicken crispy. While waiting, combine 2/3 cup of cornstarch, 2/3 cup of all-purpose flour together.Egg yolk contains a certain amount of fat, which will make the chicken extra crispy. Then marinate it with 1.5 tsp of salt, 3/4 tsp of black pepper, 2 tsp of soy sauce, 1 egg yolk.

GENERAL TSO CHICKEN SKIN

It is better to use boneless chicken leg with the skin on.

General tso chicken