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Chicken

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Real Deal Kung Pao Chicken. Return wok to high heat until smoking. Add 1/4 of oil and immediately add half of marinated chicken. Spread in even layer with spatula. Cook without moving for 1 minute, then cook, stirring and tossing constantly until barely cooked through, about 1 minute longer. Trsnfer to a medium metal bowl. General Tso's Chicken - Appetite for China. This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out.

Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. I've loved all your feedback and incorporated some changes that'll make this General Tso's even better. The sauce, for example, has a couple of new ingredients to round out the tomato base. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.)

Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. Mu Shu Chicken. Sichuan Chicken with Peppercorns and Chile. Hainan Chicken with Rice and Two Sauces Recipe - Peter Ting. Shanghai Chicken Wings Recipe. Chichi's Chinese: Drunken Chicken. [Photographs: Chichi Wang] This is one of my favorite chicken dishes to have on a hot summer's day. This chicken is cold, it is juicy, and drenched in wine.

Or rather, soaked in wine, up until the moment you remove the chicken from its bath and set it on the plate to eat. It is not an exaggeration to say this, because the marinating liquid for this chicken is 50% chicken broth and 50% rice wine. Now, this probably goes without saying, but I want to say it anyway. If you don't like rice wine, you are not going to like this chicken. You are probably not going like the way the chicken flesh is just dripping and juicy with what is basically a chicken cocktail, and the way the meat tastes so alcoholic that if you eat a half chicken's worth of this, as I have done on some occasion, you may feel a little buzzed. In Chinese meals, this aptly-named drunken chicken is served as a cold dish before the warm stir-fried dishes are brought to the table.