Chinese Chicken Tacos, General Tso's - Brothers Green





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Published on Dec 11, 2012

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Like in A Christmas Story when the family ate Chinese on Christmas after their turkey was ruined, Mike and Josh create a General Tso's chicken to satisfy at any time of year!

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General Tso's Chicken Tacos with Asian Slaw

General Tso's Chicken:
1/2 cup soy sauce
1 egg
1 cup cornstarch
1 pound chicken thighs, boneless, skinless, cut into 1/2-inch pieces
Canola oil, for frying

General Tso's Sauce:
2 tablespoons grenadine
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 orange, juiced
1 tablespoon cornstarch
2 tablespoons sriracha
1 tablespoon canola oil
2 cloves garlic, minced
1 bunch scallions, chopped
White sesame seeds, for garnish

Asian Slaw:
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1/2 cup thinly sliced jicama
1/2 cup thinly sliced scallions
juice of 1 lime
1 tablespoon rice wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Scallion Pancakes:
1 cup all-purpose flour
1/2 teaspoons salt
1 egg
1 egg yolk
1 cup water
1 teaspoon sesame oil
1 jalapeno, finely diced
1 tablespoon canola oil
1 bunch scallions, chopped

General Tso's Chicken
1.Preheat oil to 375F.
2.In a bowl whisk together soy sauce and egg. Add cornstarch and whisk to create a slurry. Coat the chicken pieces in the slurry and add to the deep fryer in batches. Fry chicken 5-6 minutes until a deep golden crust forms and the chicken is cooked through. Remove from the fryer and drain on paper towels. Reserve.

General Tso's Sauce
1.In a medium bowl whisk until smooth grenadine, rice wine vinegar, soy sauce, sesame oil, orange juice, cornstarch and sriracha. Reserve.
2.Preheat a wok or large sauté pan with canola oil over high heat. Add garlic, scallions, and sauté for 1 minute. Add the reserved sauce and cook 1-2 minutes longer until the sauce thickens slightly. Add the fried chicken to the sauce and toss to coat, garnish with sesame seeds.

Asian Slaw
1.Whisk together in a large bowl the lime juice, rice wine vinegar, honey, salt and pepper. Add in the green and red cabbage, jicama, and scallions, toss to combine. Refrigerate for a couple hours to let flavors concentrate.

Scallion Pancakes
1.Pre-heat griddle over medium heat.
2.In a medium bowl combine flour and salt. In a separate bowl whisk together egg, egg yolk, water and sesame oil. Add the wet ingredients to the dry and whisk together until a smooth batter forms. Stir in the chopped jalapeno.
3.Add canola oil to the griddle, enough to grease the surface. Ladle 1/4 cup of batter onto the griddle and sprinkle 2 tablespoons of chopped scallions over the batter. When the pancake bubbles and turns golden brown on the bottom, flip and continue to cook until golden brown on the second side. Cook remaining pancakes.
4.Create a taco by filling the scallion pancake with General Tso's chicken and Asian slaw.

Serves 6


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