I have made this dish quiet a few times and it keeps getting better, not too spicey and with a lovely sweetness, rice is a must have! The girls once again loved it, it's very similar to orange chicken yet has it's differences. The dish was first cooked in Taiwan around 1950 in fancy restaurants, yet nowadays you will find it in almost any typical takeaway hole in the wall. It is named after Zuo Zongtang (Tso Tsung-t'ang) a military leader even though there are no real ties between him and this delicious dish (his loss ;D). A link to my video will once again be at the bottom.
Binging with Babish Homage
For the chicken and marinade:
in a bowl
2 egg whites (whisk them)
3 Tbsp dark soy sauce
3 Tbsp Chinese sweet rice wine / Mirin
3 Tbsp vodka
Whisk, reserve 3 Tbsp for the breading
1/4 tsp baking soda/backpulver
3 Tbsp cornstarch
1 1/2 lbs or 700 g boneless, skinless chicken thighs X
+ For the breading:
1 cup all purpose flour
1 cup cornstarch
1 tsp baking powder/backpulver
1 tsp salt
3 Tbsp reserved marinade
For the sauce:
in a new bowl
4 Tbsp chicken stock
4 Tbsp Chinese cooking wine / Mirin
4 Tbsp dark soy sauce
1 tsp roasted sesame oil
3 Tbsp rice wine vinegar
1/4 cup sugar-> powder sugar
1 Tbsp cornstarch
Whisk this
Chop 6 scallions thinly sliced (white parts and 5cm of the green parts) 4 cloves garlic, grated
2 inch piece of ginger, finely chopped
Sautee for 1 minute in a pan with 1 Tbsp of oil
Add in the
5 arbol chiles (optional)
Pour in the sauce mixture
Drop the chicken in the powder mixture, mix by hand drop into hot oil and fry, keep warm in the oven.
This photo shows what the chicken should look like after being fried, a perfect golden brown.
And Don't forget to enjoy!!!
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