【Hunan】Zongtang Zuo’s Chicken
Overview
In 1952, Redford, commander of the U.S. Pacific Seventh Fleet, visited Taiwan. Liang Xuzhao, the commander-in-chief of the Taiwan Navy who was responsible for the reception, hosted a banquet for three consecutive days and invited Peng Changgui to cook. On the third day, in order to give the guests a change of taste, the chef had the idea to cut the chicken into large pieces, fry it until golden and semi-charred, and then add sauce and seasoning to stir-fry it into a new dish. After tasting it, Redford asked about the name of the dish, and Peng Changgui casually named it: General Tso's Chicken.
Tags
Ingredients
Steps
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Wash the chicken legs and remove the bones.
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Cut into small pieces, add a little salt, cooking wine and egg yolk, mix well and marinate for about 20 minutes.
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Cut dry red pepper into sections. Take a small bowl and add minced garlic, minced ginger, minced green onion, light soy sauce, white vinegar, white sugar, water, a little starch, and 1 spoon of red chili oil and mix well to form a sauce.
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While the oil is hot in the pot, add an appropriate amount of cornstarch to the chicken pieces and mix well.
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When the oil is 70% hot, add chicken pieces and fry until golden brown.
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Remove the oil and set aside.
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Leave oil in the pot, add dried chili segments and stir-fry until fragrant.
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Pour in the prepared sauce and cook until thickened.
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Pour in the chicken pieces and quickly stir-fry evenly.
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Remove from pan and plate.
