Ok, so I've given you a couple simple meals that require little to no cooking, which is perfect for summer. But sometimes I actually want to cook. Even when it's hot out. Even when I can barely imagine turning the stove on. Even when the whole family is outside. I want to be inside, cooking a meal. This one is worth turning the stove on. It's worth sweating a little. It's time well spent-indoors-because it's really good.
general tso's chickenfood and wine may 2011 via www.evilchefmom.com
1 ½ teaspoons toasted sesame oil
1 large egg white
¼ cup plus 1 tablespoon soy sauce
¼ cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
steamed broccoli and white rice, for serving
In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and ¼ cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes. *A note here: the cornstarch and liquid comes together in a weird blob sludge thing when you mix it together, don't worry! Add the chicken and just keep stirring, it will coat the chicken. Really, it will.
In a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining ¼ cup of soy sauce and 1 tablespoon of cornstarch.
In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
In a large, deep skillet, heat ½ inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.