General Tso's Chicken, Food & Wine May 2011
served with Trader Joe's frozen cauliflower romanesco basilic, which totally didn't match but we're out of frozen broccoli.
Also bizarre is that I somehow sliced my thumb on the cap of the soy sauce bottle. How is that even possible?? Why would a plastic bottle cap have an edge sharp enough to cut human flesh? It happened early on in the cooking process so it made things a bit challenging. Our opposable thumbs are pretty good.
We didn't get a chance to go grocery shopping this week, and it's just been pretty busy so we've been eating at dorm events or Chipotle. Tonight we got home around 8 and there wasn't much to work with, but we always have some chicken and vegetables in the freezer and rice in the pantry, so I decided to go for round two of the dueling General Tsos. G says it's better than the "healthy" one, but still the crispiness of the fried chicken went away completely after being drenched in sauce. What was the point of frying it? We're not sure how it's physically possible for something to be both covered in sauce and crispy, although we think maybe it has to do with weird chemicals. Or maybe double frying, a la Bon Chon. Anyway, this recipe was a bit more involved and therefore had more flavor to it, although I'm not entirely sure I liked the extra flavors. I think G did though. We probably won't keep either of these recipes, although again, it's a cool concept that you can have "nothing" around the house to cook with and then whip up General Tso's Chicken in the time it would take to get it delivered. Although maybe you'd rather whip up the gumbo.
Edit: G says to keep this recipe. Too bad it's covered in raw chicken-cornstarch juices.
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