General Guys Chinese Chicken Food

MEAN GUY'S GENERAL TSO'S CHICKEN

Steps:

• In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
• If the mixture is too thick, add some vegetable oil to separate the pieces.
• In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
• First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
• Fry the chicken in small batches, just long enough to cook the chicken through.
• Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
• Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
• Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
• Return the chicken to the wok and stir-fry until the pieces are crispy brown.
• The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
• Serve immediately.
• Serves 4, along with steamed broccoli and rice.

GENERAL GUY'S CHINESE CHICKEN

Steps:

• For the sauce: Heat the sesame oil in a large saute pan over medium heat. Add the ginger-garlic paste and cook until fragrant, 1 to 2 minutes. Raise the heat to medium-high and add the chicken stock, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest and pepper flakes. Simmer for 8 to 10 minutes, stirring occasionally. Add the cornstarch slurry and stir until the sauce is thickened. Keep warm.
• For the chicken: With a mallet or a heavy pan, pound the chicken to an even 1/4-inch thickness. Add the chicken to a large resealable bag along with the soy sauce and ginger-garlic paste. Seal the bag and leave the chicken to marinate at room temperature for 30 minutes.
• Preheat the oven to 200 degrees F.
• Beat the eggs in a wide, shallow bowl. In a large plate mix together the flour, granulated garlic and ground ginger. In another plate, mix together the panko and sesame seeds. Sprinkle all three dishes with salt and pepper. Dredge the chicken first in the flour, then in the egg and lastly in the panko.
• Slick a large skillet with peanut oil and set over medium-high heat. In batches, fry the chicken until golden brown and cooked through, 3 to 4 minutes per side. As you go, keep cooked chicken warm in the oven on a wire rack set over a baking sheet.
• Slice the chicken into thick strips and arrange on a serving platter. Drizzle chicken with the sauce and garnish with sesame seeds and scallions.
• Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 4 tablespoons of the paste for the present recipe. Refrigerate remaining paste for up to a week.)

MU SHU CHICKEN

Steps:

• Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
• Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
• Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
• Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
• In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
• Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
• Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.