General Tso’s Chicken
In the short time since acquiring Dennis the Prescott’s Eat Delicious, I have made three recipes, with another two on deck. What this tells me is that this is the first, but certainly not the last, Dennis the Prescott recipe that you will find here on Sly Rooster.
First let’s talk about Dennis the Prescott, or DtheP. A self-described photographer turned cook, Dennis has come to fame on Instagram. Makes sense, as this image-driving social media tool is made for people like him (as opposed to someone like me who is most certainly more prose-driven than image-driven). He showcases big, beautiful platters of artfully arranged food. Every meal looks like a family-style party that you would be lucky to sit down to and would never want to pull away from.
I made this General Tso’s Chicken twice in quick succession. The first on a weeknight for my family, the second when my sister-in-law was visiting and I plan to make it again tonight as my mother’s last meal before she heads back home. The flavor is authentic with none of the grease or guilt associated with this Chinese restaurant favorite (you bake the chicken as opposed to frying). And with the Chinese New Year kicking off this Friday, I would say that the time is right. Enjoy!
General Tso’s Chicken
- Chicken
- 1/3 c all-purpose flour
- 2 large eggs, beaten
- 1 c bread crumbs
- 1 c panko bread crumbs
- 2 tsp lime zest
- 1/2 tsp kosher salt
- 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
- Sauce
- 1.5 c chicken stock
- 1/3 c hoisin sauce
- 1.5 Tbls soy sauce
- 1/4 c rice vinegar
- 3 Tbls brown sugar
- 2 tsp cornstarch
- 1 large red bell pepper, julienned
- 4 scallions, thinly sliced
- 2 Tbls sesame seeds
- steamed rice, for serving
- handful fresh cilantro
- 1 or 2 red chiles, finely sliced, optional
- Preheat oven to 450F. Place a rack over a large baking sheet lined with parchment paper.
- Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of the bread crumbs, pano, lime zest and salt.
- Working with one or two pieces at a time, dredge the chicken in the flour, then dunk it in the egg wash and finally drop it into the bread crumb mixture, getting each piece completely coated.
- Transfer the chicken to the prepared baking sheet and bake for 20 minutes, turning halfway through.
- In a large saucepan, combine the stock, hoisin, soy sauce, vinegar, brown sugar, and cornstarch. Give the sauce a good whisk and bring it to boil over medium heat, stirring often. Reduce heat to medium-low and simmer for 2 to 3 minutes, until thick and glossy.
- Toss the chicken and bell pepper in the sauce.
- Remove from the heat and toss with the scallions and sesame seeds.
- Serve up with steamed rice, then garnish with the fresh cilantro and chiles, if using.