General Tsos Chicken

 Ingredients:

The Marinade

200g orange juice

200g soy sauce

200g cornstarch

4 each chicken thighs (boneless, skinless)

Procedure:

1. In a bowl combine orange juice, soy sauce, and cornstarch.

2. Whisk everything together until fully incorporated. Make sure there are no clumps of cornstarch.

3. Cut chicken thighs into 1/2 inch cubes.

4. Place chicken into bowl with marinade and mix until completely covered in the marinade.

5. Place in the fridge for 3 hours to marinate.

The Sauce

12g             garlic (minced)

12g             ginger (minced)

500g        granulated sugar

675g        soy sauce

337g           distilled vinegar

337g           mirin

80g           lime juice (fresh squeezed)

200g          sambal

90g           cornstarch

90g           water

Procedure:

1. In a sauce pot add everything except cornstarch and water.

2. Simmer for 20 minutes until everything has fully incorporated.

3. Combine cornstarch and water. Mix together until slurry has formed.

4. Bring sauce to a boil. Once at a boil add slurry and whisk in so it does not form clumps.

5. The sauce should be thick in consistency, able to hold onto the chicken once its fried.

The Rice

1 cup jasmine rice

1.5 cups water

Procedure:

1. Rinse 1 cup of rice in a colander 3 times until water is no longer milky in color.

2. Place rice into rice cooker and add the 1.5 cups of water. Or the Asian Way to the first knuckle on your pointer finger.

3. Turn on your rice cooker and let it do its thing. About 20 minutes.

The Broccoli

3 heads of broccoli (cut into bite size pieces)

1 gallon water (for blanching)

1.5 cups of kosher salt.

1/2 gallon water (for shocking broccoli)

8 cups of ice

Procedure:

1. In a pot bring blanching water and salt to a roiling boil.

2. Combine Ice and water for shocking broccoli in a bowl.

3. Place broccoli into boiling pot and allow to boil for about two minutes.

4. Scoop out the broccoli and place into ice water.

5. After broccoli has cooled down all the way remove from ice water and place onto towels to absorb excess water.

6. Just reheat when ready to eat.

The Frying Chicken

1. Remove marinating chicken from fridge.

2. In a cast iron pan or fry daddy fill up to the proper level with canola oil.

3. Bring oil up to 375 F.

4. Once oil is to 375F, slowly add chicken piece by piece. Make sure to do it in stages so chicken does not clump together.

5. Place into a bowl and add sauce.

6. Toss chicken until saucey and glazed.

7. Finish with zesting fresh orange zest over the top.

Optional Garnish:

shaved scallions (Hong Kong Scallions)

toasted sesame sees.