|Team Americanized Chinese Food, Eff Yeah! - Photo by Wasabi Prime|
I cheat on what would arguably be the most important part, which is the fried chicken. I do a light coating of seasoned cornstarch and then do a pan-fry in a wok, just searing the outside of bite-sized chicken chunks until they're browned and crispy. But mixed in with a bunch of vegetables like carrots, onions and green beans, the lack of crispy chicken texture is negligible, plus I add in chopped peanuts at the end, to give it extra crunch. My focus is the sauce, which has to have that right balance of sweet-savory with a little bit of sour. I don't like General Tso sauces that are all sweet, like a sugary teriyaki sauce -- way too one-note. I made a sauce that was a mix of soy sauce, Korean kochujang (red pepper paste), rice wine vinegar, a little sugar, and chopped ginger and garlic. UnRecipe strikes again because I mixed the sauce and just tasted as I went, adding as I mixed to get the balance I wanted, but those were the ingredients to push-pull and design your own General Tso-Tasty sauce. A little cornstarch whisked in at the end, and into the wok-sizzling vegetables and meat it went to coat and tighten up from the heat.
|Non-fried chicken and whatever vegetables you have on-hand. - Photos by Wasabi Prime|