Fay Community Favorites: General Tso's Chicken
Two years ago, when Fay undertook a “Food at Fay” survey of the student body to see which lunches were the most popular, there was a single dish that won by a landslide, General Tso’s Chicken. This lightly battered fried chicken in a sweet tangy sauce served with steamed broccoli and white rice has developed a lunchtime cult following in the Fay community. Students scour the SAGE dining menu weeks in advance to see when it will be served and try to avoid serving as a waiter on General Tso’s Day because it can interfere with second or third helpings.
Since we can’t all be together at lunch for the next few weeks, we are sharing - for the first time ever - the recipe for this Fay lunchtime favorite. We hope that you will make it and share it with your family. Enjoy!
General Tso’s Chicken
Number of Portions: 6
1 ¼ lb Boneless Skinless Chicken Thighs
½ cup Corn Starch
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Ground Ginger
1/8 tsp Salt
1/8 tsp Ground Black Pepper
1 cup Vegetable oil
1. Whisk all dry ingredients together and set aside
2. On a clean cutting board, clean excess fat from chicken and cut into bite-size cubes.
3. Heat General Tso’s Sauce in a small pan on low heat. Keep warm until ready to use
4. Heat a large frying pan on med-high and add enough oil to cover the bottom of the pan.
5. Once the oil is hot, work in batches and dredge chicken in the dry mixture, shake off excess and add a single layer of chicken to the oil. Rotate chicken pieces to ensure even cooking.
6. Once each batch of chicken is golden brown and fully cooked to 165 degrees, drain well and add to the pan of sauce.
7. Stir to coat all chicken pieces. Serve immediately.
This recipe is normally served with broccoli and sticky rice.