This is, without a doubt, one of the most popular Chinese food dishes in America, which means of course that no one in China actually eats it and it’s solely an American staple. Let’s make it! RECIPE BELOW
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Recipe adapted from Appetite For China
1lb chicken thighs, cut into 1-inch cubes (or however big you want them)
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
sesame seeds (garnish)
green onion (garnish)
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites
Sauce:(NOTE: MOST OF THESE QUANTITIES ARE DOUBLED FROM VIDEO)
1/2 cup chicken stock/broth or water
3 tbsp tomato paste
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp chili paste
2 tsp sesame oil
2 tsp sugar
1 tsp cornstarch
1. Pack a bowl with In a large bowl with the marinade ingredients: soy sauce, rice wine, and egg whites, then put your cut-up chicken in and marinate for 10 minutes (or 30, or whatever, I’m not your mother)
2. In a separate bowl, combine all the ingredients listed under SAUCE. Combine thoroughly.
3. In a large bowl or deep plate, combine the 1.5 cups cornstarch, salt, and pepper, mix well. Toss in your chicken, and coat thoroughly.
4. Heat your cooking oil in a wok or pot until it reaches 350 degrees F or a piece of flour crumb dropped in starts to sizzle enthusiastically. Add in just enough chicken to cover the area of the oil, but not overcrowd, which means divide into batches if you have to.
5. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
6. CAREFULLY drain the oil into a heatproof container and save for discarding. Wipe the wok clean with a paper towel or something.
7. Wok or pan back on over medium-high heat. Add 1tbsp oil (not your reclaimed oil like I did). Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Stir up and pour in your sauce mixture, and stir until starting to thicken.
8. Immediately when it starts to thicken, add chicken back to the wok and toss until chicken is thoroughly coated, then shut the heat off and plate the chicken.
9. Garnish with white sesame seeds and scallions. Or don’t. Serve over rice (And vegetables, if you want them.)
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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hmm mixup on the list of things that you think are Chinese but are actually very American and I don't mean Matt Damon we finally come to one of the most popular Americanized Chinese food dishes there is and that is general Tsao so bow down whatever is chicken if you're American ate meat and or ever wanted to eat yourself out of depression you've probably had or heard of this dish before it was invented in the 70s in New York by a bunch of Taiwanese chefs in a bunch of Hunan Eze restaurants which of course means that nobody in Taiwan or Hunan had never heard of this dish that's right folks it is as American as it's going to get which of course is a natural fit to make on tipsy wok I don't know let's just get started bacon fat bowl pack it with 1 pound of chicken 5 cut up into about 1 inch cube Squishy in goes a tablespoon of soy sauce and a tablespoon of Chinese rice cooking wine or dry sherry I don't know what the hell dry sherry is but I don't have it so I'm using the real stuff you're also gonna be putting in 2 egg whites so just kind of I don't know I've never actually done this before you just kind of open it and then you use the other side of the shell to hold the yolk in and the rest of it you just kind of drop drop the white in there and then this I don't know do something with it he didn't raw combine thoroughly or as thoroughly as you can because your anal about losing your measuring spoon then have them still attached to the ring sets it aside for 10 minutes moving on Oh Oh God in another Bowl we're going to make the sauce which includes what does it include yep fourth of a cup of chicken stock or broth one and a half tablespoons of tomato paste get-off tablespoon of soy sauce tablespoon of rice vinegar tablespoon of chili paste teaspoon of sesame oil tablespoon of sugar or 7/8 of a tablespoon of sugar with the rest on the work surface and a teaspoon of cornstarch now this saucer you're just gonna leave as is no you idiot you're gonna stir it what do you think is next it's like stirring with a keychain like why sir it until the paste and the corn tart and other cocaine like material all dissolve and it becomes unified super alright close enough looks like well it looks disgusting at what that looks like now while you're waiting for your chicken now that step is optional I just wanted to do that cuz it's fun take another bowl you want to dump about a cup and a half of cornstarch in here or get it all over yourself either one wrinkle in some salt grind in some pepper how much I don't know use your intuition this is what you will be dredging your chicken in to give it that flowery coating of diabetes when your chicken is ready you're basically just taking these pieces throwing them in here and then making sure that they're entirely covered in the cornstarch before you take them and move them to a plate or a ball whatever I'm not your mother so easy even a drunk person could do it I mean cleanup is gonna be a little difficult but you know light and your fan on and get your oil in your wok or your pot or your whatever it is that you got I don't know you you want to pour in about two to three cups of oil just so that you have enough of a layer to start frying it's super wasteful and super fatty but you know America once this reaches at least 350 degrees 350 almost there we go by splitting this into about two or three batches you're going to gently lower that in there until you've pretty much covered the oil real estate you've been given you don't want to overcrowd it but you do want to you know make sure that you're utilizing all of the space you let that sit there on about a medium-high or so for about four or five minutes until it start to turn golden brown just keep a close eye on it honestly and your intuition will tell you or your house will burn down what are those all right you can tell there I don't know kind of golden brown they're gonna continue to turn golden brown after you take them out because they continue cooking after you taking about the heat so with this level right here I say that they are pretty much good to take out so I'm gonna take my slotted spoon and put them on this paper towel-lined plate repeat the process with the rest of the chicken and I will see you on the other side why does it look like I'm boiling soap yeah well this is a completely normal part of the process probably will see we have an hour chicken gonna give it an extra little hat now we're gonna finish it by making the sauce take the very hot oil that is in your wok right now and put it into a relatively heatproof container wipe it out and then that's what we're gonna do with that no I'll be right back I'm gonna add in about a tablespoon of oil yeah that's close enough right swirl that around and about medium-high heat or so once you've given it enough foreplay you're gonna take about eight dried chilies and two cloves of garlic or if you're Italian I don't know seven drop them into the oil I don't know why it's doing that foamy thing I probably shouldn't have used the recycled oil hey whatever oh that's fragrant oh maybe too fragrant toss this around for about thirty seconds or so take your sauce mixture from before dump it in roll it around you basically only want to leave it in there for however long it takes for the cornstarch to act and thicken once it thicken then you're gonna pour in your chicken and it's thickened okay I think I've been Nicki Minaj with butt implants toss in your chicken and well toss probably could have used a little bit more sauce with the amount of pieces that I have you what's it coated shut the heat off and well I'm gonna throw in some like broccoli or whatever with it but if you don't want to then find died of malnutrition otherwise of it moment of truth the color is really nice it's just a nice little thing of orange we're going to sit with some sesame seeds and some green onion looks great does it taste great that's the question right now like share follow subscribe whatever you know what to do by now Cheers mmm that's a good texture um I feel like for the amount of chicken that we had the sauce didn't exactly cover all of it but just fine you know when you're making it for yourself you just use some more of the ingredients in the sauce but now you don't have to spend like 12 bucks on a single case of these and you can just make it for yourself at home and yeah you welcome this great thanks for watching see you next time roll the Bluebirds American diet I don't even remember a half of the things that I was gonna say I detailed it all out and none of it is here in the brain yeah in bed yeah it's shut up come on