Subj : Atk
To   : All
From : Sean Dennis
Date : Tue Jul 05 2022 23:38:00

Hi everyone,

I've been watching some videos in a series called "Hunger Pangs", which star
Kevin Pang, the digital content editor for America's Test Kitchen, and his
father, Jeffery.  There's some good and simple Chinese food for the offering
so I MM'd two of my favorites so far.  Here's the first:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: General Tso's Chicken (America's Test Kitchen)
 Categories: Asian, Main dish, Seandennis
      Yield: 4 Servings
 
MMMMM---------------------MARINADE AND SAUCE--------------------------
    1/2 c  Hoisin Sauce
    1/4 c  White vinegar
      3 T  Soy sauce
      3 T  Sugar
      2 T  Cornstarch
  1 1/2 c  Water
      6    Boneless, skinless chicken
           --thighs (about 1 1/2 lb)
           --cut into 1-inch pieces
      1 T  Vegetable oil
      4    Garlic cloves, minced
      2 T  Grated fresh ginger
    1/2 t  Red pepper flakes

MMMMM---------------------COATING AND FRYING--------------------------
      3    Large egg whites
  1 1/2 c  Cornstarch
    1/2 c  All-purpose flour
    1/2 t  Baking soda
      4 c  Vegetable oil, for frying
 
  Before You Begin
  
  In step 4, the fried chicken pieces can be held in a 200-degree oven
  for up to 30 minutes before being added to the sauce (if held any
  longer, they will lose their crispness). If the sauce is too thick in
  step 5, whisk in 1 tablespoon of water before adding the crispy
  chicken.
  
  Instructions
  
  1. For the marinade and sauce: Whisk hoisin, vinegar, soy sauce,
  sugar, cornstarch, and water in bowl. Combine 6 tablespoons hoisin
  mixture and chicken in zipper-lock bag; refrigerate for 30 minutes.
  
  2. Heat oil in wok or large skillet over medium heat until shimmering.
  Cook garlic, ginger, and pepper flakes until fragrant, about 1
  minute. Add 2 cups hoisin mixture and simmer, whisking constantly,
  until dark brown and thickened, about 2 minutes. Cover and keep sauce
  warm.
  
  3. For coating and frying: Whisk egg whites in shallow dish until
  foamy. Combine cornstarch, flour, baking soda, and remaining hoisin
  mixture in second shallow dish until mixture resembles coarse meal.
  Remove chicken from marinade and pat dry with paper towels. Toss half
  of chicken with egg whites until well coated, then dredge chicken in
  cornstarch mixture, pressing to adhere. Transfer coated chicken to
  plate and repeat with remaining chicken.
  
  4. Heat oil in Dutch oven over medium-high heat until oil registers
  350 degrees. Fry half of chicken until golden brown, about 4 minutes,
  turning each piece halfway through cooking. Transfer chicken to paper
  towel-lined plate. Return oil to 350 degrees and repeat with
  remaining chicken.
  
  5. To serve: Warm sauce over medium-low heat until simmering, about 1
  minute. Add crispy chicken and toss to coat. Serve.
  
  Note: In the original version of this recipe, we used boneless and
  skinless chicken breast. It's our opinion that chicken thighs taste
  much better. If you prefer chicken breast, however, substitute four
  pieces of chicken breast (1 1/2 pounds), and deep fry for three
  minutes (instead of four minutes with thighs).
  
  Recipe by Kevin and Jeffrey Pang
  
  From:
  https://www.americastestkitchen.com/articles/5488-hunger-pangs-recipe-
  general-tsos-chicken
  
  Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on 5
  July 2022.
 
MMMMM
 
-- Sean

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