General Tso’s Chicken with a little help from Ethan Chlebowski
General Tso’s Chicken with a little help from Ethan Chlebowski
by orrino
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orrino
General Tso’s Chicken from the book The Wok, made more or less as written. I was watching Ethan Chlebowski making General Tso’s chicken on YouTube and he mentioned that if you were going with the double-fry method, you could do the first fry, put the nuggets in the freezer, and have them ready for any dish that puts a sauce on a breaded chicken nugget. I liked the idea, but in implementing it, decided to go with Kenji’s recipe. I am not casting shade on Ethan’s recipe. I haven’t tried it. It’s just that I have The Wok book and Kenji is my go-to guy. I bought two pounds of thigh meat, doubled the marinade ingredients, and fried up two pounds of the chicken on Tuesday. On Wednesday, I took out the frozen chicken and did the second fry on one half of it, heating the oil to 375 because frozen stuff was going in (and still had trouble keeping the oil temp near 325), and frying for three minutes. After the second fry I made orange chicken. I posted a picture here a couple days ago. It was great. Thursday I had lamb. Can’t eat chicken every day. Today, Friday, I took out the other half of the frozen nuggets and once again fried them for three minutes. This time I made General Tso’s chicken. The crust held up great to the sauce. I have not had such crisp General Tso’s, even in restaurants, for a long time. My skeptical and hard-to-please wife declared it delicious. I think the make-in-advance system opens up some interesting options, including being able to deep fry for guests a little bit easier because the fry time for a batch is only three minutes.
1 Comment
General Tso’s Chicken from the book The Wok, made more or less as written. I was watching Ethan Chlebowski making General Tso’s chicken on YouTube and he mentioned that if you were going with the double-fry method, you could do the first fry, put the nuggets in the freezer, and have them ready for any dish that puts a sauce on a breaded chicken nugget. I liked the idea, but in implementing it, decided to go with Kenji’s recipe. I am not casting shade on Ethan’s recipe. I haven’t tried it. It’s just that I have The Wok book and Kenji is my go-to guy. I bought two pounds of thigh meat, doubled the marinade ingredients, and fried up two pounds of the chicken on Tuesday. On Wednesday, I took out the frozen chicken and did the second fry on one half of it, heating the oil to 375 because frozen stuff was going in (and still had trouble keeping the oil temp near 325), and frying for three minutes. After the second fry I made orange chicken. I posted a picture here a couple days ago. It was great.
Thursday I had lamb. Can’t eat chicken every day. Today, Friday, I took out the other half of the frozen nuggets and once again fried them for three minutes. This time I made General Tso’s chicken. The crust held up great to the sauce. I have not had such crisp General Tso’s, even in restaurants, for a long time. My skeptical and hard-to-please wife declared it delicious. I think the make-in-advance system opens up some interesting options, including being able to deep fry for guests a little bit easier because the fry time for a batch is only three minutes.