It's been a while since I've made a stir fry or any sort of Chinese food. Although most was done indoors, the final preparation was done outside on the Bubba Keg. I've never attempted this particular recipe which comes from the YouTube channel Souped Up Recipes. I find her videos and recipes well put together and for the most part think "I should make that!". Well, this time I decided to do so.
General Tso's Chicken
Preparation consisted of deboning approximately a pound and a half of chicken thighs, leaving the skin on.
Marinate with Soy, S&P, egg yolk. Dust with a mixture of AP Flour and Corn Starch. I used her method of dusting off the excess flour/corn starch using a sieve; worked perfectly.
It's too difficult to accurately control temps and too dangerous to control oil splashover if it occurs out on the grill, so the chicken was fried indoors. 350 for initial frying, then fried again to increase the crispiness at 375.
After frying at 350 -
And then back into the oil again at 375, monitoring oil temps with the Thermoworks ChefAlarm -
I prepared the sauce which consists of Soy, sugar, corn starch, water. The recipe calls for Chinese Black Vinegar which I don't have, so I substituted Rice Vinegar. In the meantime I fired up the Bubba Keg, placed the grate in the lowest position and heated the Wok.
Saute grated garlic and grated ginger in a small amount of oil, along with Hot Thai peppers, some of which have been cut to release some heat -
Grilling on the Keg was fun today due to a constant drizzle, but it's the only place I can make use of the Wok since our stove is a glass cooktop, not conducive to using a Wok.
Add in the sauce, allowing it to simmer for a while so it thickens a bit -
Toss in the chicken and stir to coat -
Plated, topped with toasted Sesame Seeds and Green Onion -
It definitely was as good as it looks! Some nice heat, chicken was tender yet crispy. I honestly can't tell the difference between mine and our local Chinese takeout.
We'll have this for lunch tomorrow, I'll serve it with some white rice.
And since I'm on a Chinese food kick, tomorrow I'll put together a Beef Stir Fry and might try my hand at Egg Foo Yong. Hopefully the weather will be more cooperative.
So there you have it. Dom's take on General Tso's Chicken. It really wasn't that difficult and turned out better than I had expected.
Thanks for checking out today's dish out on the Bubba Keg!
Regards,
-lunchman
General Tso's Chicken
Preparation consisted of deboning approximately a pound and a half of chicken thighs, leaving the skin on.
Marinate with Soy, S&P, egg yolk. Dust with a mixture of AP Flour and Corn Starch. I used her method of dusting off the excess flour/corn starch using a sieve; worked perfectly.
It's too difficult to accurately control temps and too dangerous to control oil splashover if it occurs out on the grill, so the chicken was fried indoors. 350 for initial frying, then fried again to increase the crispiness at 375.
After frying at 350 -
And then back into the oil again at 375, monitoring oil temps with the Thermoworks ChefAlarm -
I prepared the sauce which consists of Soy, sugar, corn starch, water. The recipe calls for Chinese Black Vinegar which I don't have, so I substituted Rice Vinegar. In the meantime I fired up the Bubba Keg, placed the grate in the lowest position and heated the Wok.
Saute grated garlic and grated ginger in a small amount of oil, along with Hot Thai peppers, some of which have been cut to release some heat -
Grilling on the Keg was fun today due to a constant drizzle, but it's the only place I can make use of the Wok since our stove is a glass cooktop, not conducive to using a Wok.
Add in the sauce, allowing it to simmer for a while so it thickens a bit -
Toss in the chicken and stir to coat -
Plated, topped with toasted Sesame Seeds and Green Onion -
It definitely was as good as it looks! Some nice heat, chicken was tender yet crispy. I honestly can't tell the difference between mine and our local Chinese takeout.
We'll have this for lunch tomorrow, I'll serve it with some white rice.
And since I'm on a Chinese food kick, tomorrow I'll put together a Beef Stir Fry and might try my hand at Egg Foo Yong. Hopefully the weather will be more cooperative.
So there you have it. Dom's take on General Tso's Chicken. It really wasn't that difficult and turned out better than I had expected.
Thanks for checking out today's dish out on the Bubba Keg!
Regards,
-lunchman
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