GENERAL GAU’S CHICKEN

GENERAL GAU’S CHICKEN
Sauce
½ cup cornstarch
¼ cup water
1 ½ teaspoon minced garlic
1 ½ teaspoon minced ginger root
¾ cup sugar
½ cup soy sauce
¼ cup white vinegar
¼ cup wine – something white that you like to drink
1 ½ cup hot chicken broth

Mix ½ cup cornstarch with water then add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, and chicken broth. Stir until the sugar dissolves. Refrigerate until needed. Once I get the chicken pieces cooked I put the sauce in a shallow baking pan and use it to coat the chicken then give it about 10 minutes to rest. The heat makes it thicken.

For a spicier taste add red chilis or pepper flakes to taste when you mix the sauce.

Chicken
I don’t use tempura for my batter.
Instead I cut my chicken into bite sized pieces and soak in buttermilk – helps to insure tender juicy chicken. Then I roll it in panko (Japanese bread crumbs) and deep fry to a golden brown. I use peanut oil.

I know!! Panko is not Chinese! I use the panko for the breading because it comes out of the fryer not greasy at all. Also when you place the chicken in the sauce to coat it the panko absorbs the sauce really well and make for a perfect assault to your pallet.

If you don’t want to make homemade sauce I suggest looking around your local Asian markets for Iron Chef brand General Tso Sauce.
Recipe:  Angie’s General Tso Chicken
Post and Photo:   Elize de Kock