For as much as we love traditional ethnic foods, there is something to be said for those crazy Americanized ideas of what food should be in other countries. Why try a traditional Chinese dish when you can try General Tso’s Chicken? It’s deep fried chicken covered in a sugar sauce! It’s brilliant! It barely resembles Chinese food! And it’s also delicious.
This recipe is no different. And with two people working on it, one prepping while one watches the oil and frying, it’s also one of the easier setups.
In the end, I don’t know whom this General Tso is, but I salute his most-likely imaginary self for introducing cornstarch, soy sauce and sugar into such a delicious sauce.
- 1 package Trader Joe’s Chickenless Strips
- 1 Egg
- 3/4 cup Cornstarch
- 3 Tablespoons vegetable boullion
- vegetable oil
- 5 sliced green onions
- 2 Tablespoons minced ginger
- 2 Tablespoons minced garlic
- 1 1/3 cup vegetable broth
- 4 Tablespoons soy sauce
- 7 Tablespoons sugar
- Red pepper flakes to taste
- 2 Tablespoons vinegar
Cut the chik’n into 1 inch chunks.
Whisk egg with 2 Tbs. water. In a separate bowl mix cornstarch with veggie bouillon.
Heat oil, at least 1/4-1/2 inch deep, in a medium-sized pot. Dip chik’n chunks into egg mixture then coat with cornstarch mixture. Fry in hot oil until golden brown. This may take several batches depending on your pot size. Drain on paper towels.
Heat 1-2 tablespoons of oil in a separate pan fry the onions, ginger and garlic for about 2 minutes at a medium heat. When garlic starts to brown add the broth, soy sauce, sugar, pepper flakes and vinegar.
Whisk 2 tablespoons of cornstarch with 4 tablespoons of cold water and add this to the pan, stirring to thicken the sauce. As soon as the sauce begins to thicken remove from heat and add the chik’n to the sauce.
Serve with cooked rice, or in our case Israeli couscous.