General Tso’s Kylling
Opfundet i 1950’erne Taiwan af kokken Peng Chang-Kuei, blev denne stegte kyllingeskål tilpasset til amerikanske ganer med en chili-spidset søde sour sauce og er siden blevet en takeout klassiker.
Samlet tid
Forbered
portioner
Owen
26.04.2023 @ 20:41
This recipe for Taiwanese-style fried chicken with chili-spiked sweet and sour sauce was invented in the 1950s by chef Peng Chang-Kuei and adapted to American tastes. It has since become a takeout classic. The recipe includes ingredients for the chicken and the sauce, as well as directions for cooking. The chicken is marinated in a mixture of egg white, soy sauce, rice wine, and salt, then coated in a mixture of cornstarch, flour, baking powder, and salt before being fried in oil. The sauce is made by whisking together soy sauce and cornstarch, then adding rice wine, sugar, vinegar, and chicken broth. The sauce is then cooked with chili, garlic, ginger, and scallions before being tossed with the fried chicken and sesame oil. The dish is garnished with scallion greens and served with steamed broccoli and rice.