This veryappearance recipe, however, is completely unknown in China. Surprising as it may seem, it comes from the United States … But was invented by a immigrant, Mr Peng Chang-kuei. This does not prevent not to be very tasty. These are small fried chicken, fried twice for a crunchy texture, and revenue in acidic and sweet sauce, hot pepper if desired. I enjoy every time I order this dish there.
-4 Top of chicken legs
-120g Of egg white
-1 Tablespoon oil
-2 Teaspoons light soy sauce
Sauce General Tso:
chicken stock -250ml
-1 + 1/2 tablespoons sugar
-2 Tablespoons light soy sauce
-1 Tablespoon hoisin sauce
-2 Tablespoons rice vinegar
-1 Teaspoon sesame oil
-2 Pinches of pepper
To cook the sauce:
-1 Teaspoon cornflour in a little water
-1 Or 2 cloves garlic
-a piece of peeled fresh ginger
-2 Or 3 onions Bunch of Chinese chives
-2 Or 3 dried chili peppers (optional)
toasted sesame -Seeds
Prepare the chicken stock. In the US, they sell ready brick broth. I just bought powdered chicken stock I diluted as indicated (1 teaspoon per 100 ml of water).
The sauce soy.
Hoisin sauce and rice vinegar.
Also add pepper and sesame oil.
Prepare chicken. Especially do not take white as this will dry and tasteless meat. Boning and skinning.
Cut into 4 each thigh.
Prepare the remaining ingredients, onions sliced 4cm, ginger into small strips and garlic into small pieces.
Prepare the batter by putting the egg whites, soy sauce and oil in a bowl.
Mix well to have a viscous paste.
Heat oil in saucepan over moderate to strong.
When oil is ready, add half of the chicken pieces, one by one.
Cook until they begin to brown slightly. Cook the other half of chicken.
When all the chicken is cooked, put oil on fire this time rather lively. The oil should be hot. Immerse the chicken pieces for this time they are completely golden. The more they are golden and crispy long they will stay with the sauce. The thigh is not afraid of prolonged cooking, so you can really cook those little donuts.
While donuts cut, heat oil in a wok over high heat and cook garlic and ginger. That’s when he must add the dried pepper if desired.
Add onions and let brown.
Add all the sauce.
And boil and reduce.
Add the cornflour in a little water to thicken the sauce.
Then add the chicken nuggets when they are golden brown.
Council Bernard: we really cook the donuts that they retain their crisp texture in contact with the sauce. We should even cook more than in the picture below. You really put this sauce just before serving to enjoy them as quickly as possible !!
Coat the donuts sauce, sprinkle with toasted sesame seeds and serve immediately with rice!