General Tso’s Chicken

General Tso's Chicken 1Now this recipe is not exactly Jewish. And by not exactly, I mean not at all. But as I have mentioned before Jews LOVE Chinese food. Jews and Chinese food go together like, well, bagels and lox. Or moo shu and pancakes. Oh so well! A while back, my friend sent me this Time article entitled Why Do Jews Love Chinese Food- and not the other way around. It’s a good read- check it out! But true story. While you often seen a gaggle of Bubbes gathering for their 4 pm Chinese dinner of wonton soup and steamed chicken and broccoli, it is a rare sight to see a a few Asians fighting over the last tub of chopped liver. Sigh. I have my own ideas of why Jews love Chinese food so much, but the author tends to think it is the love of eating at home and the familiarity of the Chinese menu wherever you travel to. You want egg drop soup and pan fried noodles? We’ve got that! Well if that is true, then what could be more Jewish than making your own Chinese food in the comfort of your own home? Nothing I say!

Here is all I used to make my own General Tso’s Chicken. I used this recipe here. I know it looks like a lot of ingredients, but it is an easy recipe. Stick with me!

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The stars of the show- all Kosher! Fun fact- there are no oysters in oyster sauce.

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First up, cut up your chicken into bite sized pieces and coat with cornstarch.

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Yummy. Next up, mix your eggs, salt, pepper, flour and baking powder until no lumps remain. Add your chicken and coat.

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Then, heat up a skillet or wok (note to self, get a wok!) on high heat and cook chicken in oil until no longer pink inside. It took me about 10 minutes.

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Reduce the heat to medium high, and add in sesame oil, scallions, and ginger and cook for one minute.

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Now add in water, vinegar, sugar, cornstarch, ketchup, and oyster sauce and simmer until the cornstarch has dissolved and the sauce is thick. Stir in chicken and that’s it! Serve with rice and top with more of those tasty scallions.

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General Tso's Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 2 pounds boneless chicken breasts cut into bite-size pieces
  • ¼ cup cornstarch
  • 2 eggs
  • 1 teaspoon salt (optional)
  • ½ teaspoon black pepper
  • 6 tablespoons flour
  • 1 teaspoon baking powder
  • ½ cup vegetable oil
  • 4 teaspoons sesame oil
  • 2 tablespoons grated fresh ginger root
  • ½ cup chopped green onion
  • ½ cup water
  • ¼ cup white vinegar
  • ½ cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • ¼ cup oyster sauce
  • ¼ cup ketchup
Instructions
  1. First up, cut up your chicken into bite sized pieces and coat with cornstarch.
  2. Next up, mix your eggs, salt (optional), pepper, flour and baking powder until no lumps remain. Add your chicken and coat.
  3. Then, heat up a skillet or wok on high heat and cook chicken in oil until no longer pink inside. It took me about 10 minutes.
  4. Reduce the heat to medium high, and add in sesame oil, scallions, and ginger and cook for one minute.
  5. Now add in water, vinegar, sugar, cornstarch, ketchup, and oyster sauce and simmer until the cornstarch has dissolved and the sauce is thick.
  6. Stir in chicken and that’s it! Serve with rice and top with more of those tasty scallions.

 

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Comments

  1. says

    I love General Tso’s chicken! I think another reason Jews like Chinese food is that many don’t mix milk with meat. There never seems to be any dairy in the traditional meat dishes… I’m sorry to hear about your blog…I can’t stand those knuckleheads with nothing better to do than take down a harmless blog. They so need to go to jail!

    • says

      Good point on the Chinese food! That totally makes sense. Grr I know I almost lost the whole blog! At least I have some photos to re-upload when I have time. And now I have a much better back-up program so it all worked out I think!

  2. thecandiedmango says

    I love making cheapo stir-fries for dinner when I’m in a rush or just lazy, and I LOVE Chinese food, but I’ve never thought to try and make General’s chicken at home. It always seemed like unreachable island of fluffy rainbow unicorns. Thanks for sharing the recipe, I’ll have to make it in the next week (or two, it’s almost Thanksgiving break).

    • says

      This recipe is so tasty- I already made it again! And totally healthier than takeout. Bwahaha I am totally stealing your line: “It always seemed like unreachable island of fluffy rainbow unicorns”. Did Jew know I was a unicorn for Halloween?

  3. says

    Oh my Amy, this was delicious! I think I commented on G+ that I was all over this and I did it! It was a huge hit with the family so I had to share on my little spot on the interwebs, but I totally linked back to you about 50 times. Okay a couple, but you deserve it for this tasty treat! Thanks again and cheers!

  4. Chef Matt Jenkins says

    Amy,
    The oyster sauce you have listed does in fact contain oyster. All Oyster sauces typically do. From the Polar Foods Info Page – Finest food since 1976. Product of Thailand. Ingredients: Water, Sugar, Soy Sauce, Thickener (Modified Corn Starch E1422), Salt, Pacific Oyster, Flavour Enhancer (Monosodium Glutamate E621), Colour (Caramel E150c), Preservative (Potassium Sorbate E202), (Sodium Benzoate E211).

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  1. [...] And fortune cookies. Per tradition, I whipped up a tasty Chinese feast in lieu of sketchy take-out. General Tso’s Chicken, Moo Shu, Chicken Dumplings! Plus, these egg rolls with a Jewish twist. Here is all Jew [...]