–Ironically, as the story goes, this Chinese restaurant staple here in The United States was pretty much unknown in China before the dish was introduced by a chef returning home to China/Taiwan from the United States.
The name comes from General Tso Tsung-tang a Chinese statesman and military leader in the late Qing Dynasty.
Regardless that every chef and home cook seem to make it a little differently, the end result is still usually pretty darn delicious; as well as, pretty simple to prepare.
-2 lbs boneless, skinless chicken breast, cut into large chunks
-1/4 cup Tamari sauce
-1/2 teaspoon coarse ground black pepper
-1 cup cornstarch
-Peanut oil for deep-frying
-2 cups sliced green onions
-8 dried, whole Thai/Cayenne peppers (mainly for looks)
-Handful of broccoli florets, steamed to crisp tender
Plus for the sauce:
-1/2 cup cornstarch
-1/4 cup water
-2 tsp Simply Asia Sweet Ginger Garlic Seasoning, or to taste (or your favorite ginger garlic Asian seasoning)
-3/4 cup sugar
-1/2 cup Tamari sauce
-1/4 cup rice wine vinegar
-1/4 cup dry sherry
-1 1/2 cup hot chicken broth
-Optional: Asian chili pepper paste, add little by little to desired heat level
Mix 1/2 cup cornstarch with water. Add Asian seasoning, sugar, 1/2 cup Tamari sauce, vinegar, sherry, hot chicken broth. Stir until sugar dissolves. Refrigerate until needed.
In a bowl, mix chicken, 1/4 cup Tamari sauce and pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Fry batter-dipped chicken over moderately high heat for a few minutes or until it’s crisp. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add green onions, hot peppers and broccoli. Stir-fry for a minute. Re-stir sauce and add to the wok. Place chicken in sauce and cook over moderate heat until sauce thickens.
Delicious served with plain short grain white rice, fried rice or stir-fry Lo Mein.