General Tso's Chicken - Molecular Gastronomy Style

Ingredients

This version of General Tso's Chicken differs from the traditional dish in that it uses molecular gastronomy techniques to create a crispy exterior on the chicken, while keeping the interior juicy and tender. The sauce is also made using a combination of traditional Chinese ingredients and modern culinary techniques, resulting in a complex and flavorful sauce that perfectly complements the chicken. We alse have the original recipe for General Tso's Chicken, so you can check it out.

• 500g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 50g (1/2 cup) cornstarch 50g (1/2 cup) cornstarch
• 2g (1/2 tsp) salt 2g (1/2 tsp) salt
• 1g (1/4 tsp) black pepper 1g (1/4 tsp) black pepper
• 1 egg white 1 egg white
• 50g (1/4 cup) water 50g (1/4 cup) water
• 50g (1/4 cup) soy sauce 50g (1/4 cup) soy sauce
• 50g (1/4 cup) rice vinegar 50g (1/4 cup) rice vinegar
• 25g (2 tbsp) honey 25g (2 tbsp) honey
• 10g (2 tsp) sesame oil 10g (2 tsp) sesame oil
• 5g (1 tsp) ginger, grated 5g (1 tsp) ginger, grated
• 5g (1 tsp) garlic, minced 5g (1 tsp) garlic, minced
• 5g (1 tsp) Szechuan peppercorns, ground 5g (1 tsp) Szechuan peppercorns, ground
• 5g (1 tsp) xanthan gum 5g (1 tsp) xanthan gum
• 500ml (2 cups) vegetable oil, for frying 500ml (2 cups) vegetable oil, for frying

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (4g saturated)
• Carbohydrates: 25g (10g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, mix together the cornstarch, salt, and black pepper.
2. 2.
   In a separate bowl, whisk together the egg white and water.
3. 3.
   Add the chicken to the cornstarch mixture and toss to coat.
4. 4.
   Dip the chicken into the egg white mixture, then return to the cornstarch mixture and toss to coat again.
5. 5.
   Heat the vegetable oil in a large pot or wok over high heat.
6. 6.
   Add the chicken to the hot oil and fry until golden brown and crispy, about 5-7 minutes.
7. 7.
   Remove the chicken from the oil and drain on a paper towel-lined plate.
8. 8.
   In a small saucepan, combine the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and Szechuan peppercorns.
9. 9.
   Heat the sauce over medium heat until it comes to a simmer.
10. 10.
    Sprinkle the xanthan gum over the sauce and whisk vigorously to combine.
11. 11.
    Continue to cook the sauce, whisking constantly, until it thickens and becomes glossy, about 2-3 minutes.
12. 12.
    Toss the fried chicken in the sauce until coated.
13. 13.
    Serve immediately.

Treat your ingredients with care...

• Xanthan gum — Xanthan gum is a common thickener used in molecular gastronomy. It is important to sprinkle it over the sauce and whisk vigorously to prevent clumping.

Tips & Tricks

• To ensure the chicken stays crispy, serve the sauce on the side and dip the chicken in it as you eat.
• For an extra burst of flavor, garnish the dish with sliced scallions and toasted sesame seeds.
• If you don't have xanthan gum, you can use cornstarch or arrowroot powder to thicken the sauce.

Serving advice

Serve the General Tso's Chicken on a large platter, garnished with sliced scallions and toasted sesame seeds. Serve the sauce on the side for dipping.

Presentation advice

Arrange the chicken on the platter in a circular pattern, with the sauce in the center. Garnish with sliced scallions and toasted sesame seeds.