Hilltop Saturday Asian Dinner: General Tso Chicken

 

Saturday evening cocktails and appetizers by the pool as Abigail keeps watch for wayward bunnies, we nibble on Richard's chunky homemade Guacamole and tortilla chips. With a special Asian dinner planned, Cory is busy in the kitchen preparing marinades and seasoning his brand new Lodge cast iron wok, ready to be christened for fragrant Butternut Squash with cumin, coriander and coconut milk and Chinese-inspired General Tso Chicken — the perfect combination of sweet, savoury, spicy and tangy crispy chicken morsels. A Chinese takeout favourite, it's Cory and Richard's favourite dish when going out for Chinese food, and inspiration for this evenings' main course served over fragrant Coconut Jasmine Rice, with stir-fried Bok Choy. Absolutely delicious!

Richard's homemade Guacamole with diced tomatoes and fresh squeezed lime juice

served poolside with Abigail

Fresh Bok Choy  

Stir Fried Bok Choy with oyster sauce

Wok-fried Butternut Squash with cumin, coriander and coconut milk

cooked in Cory's spiffy new Lodge cast iron wok

Butternut Squash garnished with fresh cilantro, peanuts and sliced limes

General Tso Chicken

General Tso Chicken garnished with chopped cilantro

Coconut Jasmin Rice garnished with fresh chopped cilantro

Cory's Sumptuous Saturday Night Asian Dinner

General Tso Chicken

Serves 4

Recipe courtesy of Recipe Tin Eats

Chicken Marinade:

3 tbsp soy sauce, light or all-purpose but not dark

1 tbsp hoisin sauce

1 tbsp rice vinegar 

2 tsp chilli paste, or Sambal Oelak

1 tsp sesame oil

3 tbsp brown sugar

1 tbsp cornstarch

3/4 cup chicken stock, low sodium

Chicken:

1 1/2 lb chicken thighs, boneless skinless, cut into 1" pieces 

1 tsp ginger, finely grated

1 tsp garlic, finely grated

1 cup cornstarch

1-4 cups oil, for frying, such as peanut, vegetable or canola

Stir Fry Sauce:

2 tbsp oil, such as peanut, vegetable or canola

2 tsp ginger, finely chopped or microplane

2 cloves garlic, finely chopped or microplane

1/2 tsp red pepper flakes 

Garnishes:

Finely sliced green onion

Sesame seeds

Mix the soy, hoisin, vinegar, chilli and sesame oil to make the marinade/sauce. Take out 2 tablespoons and mix with the chicken. Add the ginger and garlic to the chicken, mix, then marinate for 30 minutes.

Add cornflour into the chicken and toss to coat, ensuring the pieces are separated so they get fully coated. Tip into a colander and shake to remove excess cornflour, or grab handfuls, shake so cornflour falls through your fingers.

To the remaining marinade/sauce, add sugar and cornflour. Mix, then add the chicken stock and mix. Heat 4/5" oil in a deep skillet or large pot to 390°F. Cook the chicken 3 minutes, turning halfway, until golden and crispy. Drain on a paper towel lined plate.

Discard oil, wipe skillet and return to heat, or use another large skillet, then heat oil over medium heat. Add garlic, ginger, chilli flakes, and sauté 30 seconds until the garlic is light golden. Add the remaining sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.

Add the chicken and toss to coat quickly — the quicker you are, the crispier the chicken stays. Transfer to a serving plate, garnish and serve immediately with your rice of choice.