General Tso's Crispy Chicken Sandwich
Source of Recipe
Jeff Mauro on Food Network’s “The Kitchen”
Recipe Introduction
These were very good sandwiches. I did make some changes to the original recipe, though. It called for Szechuan peppercorns in the sauce and Fresno chilies in the slaw. I can’t take the heat of those, so I omitted them. We all agreed that the sauce was slightly too sweet (even though I left out the called-for sugar) and needed some acid. I’ll add a little white vinegar next time. Also, he calls for a hot mustard/mayo sauce that I didn’t bother with. This is really much easier to make than it looks.
Recipe Link: https://www.foodnetwork.com/recipes/jeff-mauro/general-tsos-crispy-chicken-sandwich-4699755 List of Ingredients
MARINADE AND CHICKEN:
1/2 cup hoisin sauce
1/4 cup rice wine vinegar or rice vinegar
3 tablespoons soy sauce
3 tablespoons Kikkoman orange sauce
1 tablespoon cornstarch
4 boneless, skinless chicken thighs
CRISPY CHICKEN:
1 1/2 quarts (6 cups) vegetable oil
1 cup buttermilk
2 large eggs
1 1/2 cups cornstarch
1/2 cup self-rising flour
GENERAL TSO’S SAUCE:
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
2 cloves garlic, minced
SANDWICH BUILD:
4 large Hawaiian rolls
Butter, for the rolls
2 tablespoons toasted sesame seeds
Chinese Slaw, recipe follows
Chinese Hot Mustard, recipe follows
CHINESE SLAW:
2 tablespoons thinly sliced green onions
2 carrots, julienned
1 medium head napa cabbage, shredded
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
CHINESE HOT MUSTARD:
1/4 cup boiling water
1/4 cup dry English-style mustard, such as Coleman's
1/2 cup mayonnaise
1 clove garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper, optional
Recipe
MARINADE AND CHICKEN:
Whisk together the hoisin, vinegar, soy sauce, orange sauce, and cornstarch in a bowl. Place the chicken thighs in a zipper bag and add 1/4 cup of the hoisin mixture. Refrigerate and marinate for at least 3 hours up to overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
CRISPY CHICKEN:
Heat the oil in a large pot to 350F.
Whisk together the eggs and buttermilk in a pie plate. In another pie plate whisk together the cornstarch and self-rising flour. Take 3 tablespoons of the egg mixture and mix it into the flour/cornstarch mixture. This will create extra-crispy little bits on the crust.
Place each piece of chicken into the egg mixture, then dredge in the flour mixture. Coat completely. Fry the chicken in the oil until it reaches 160F – about 8-10 minutes [I shallow fried it and by the time it was brown and crusty, it was done.]
GENERAL TSO’S SAUCE:
While the chicken in frying, heat the 1 tablespoon oil in a medium skillet over medium-low heat. Add the ginger and garlic and sauté for about one minute. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
When the chicken is done, drain for a minute and dip both sides into the General Tso’s sauce while it is still hot.
SANDWICH BUILD:
Butter the insides of the rolls and toast in an oven or on a griddle/pan until golden brown.
Place a thigh on each roll and top with a sprinkle of sesame seeds. Top with the slaw and Hot Mustard.
CHINESE SLAW:
In a bowl toss the green onions, carrots and cabbage. In another bowl mix the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves completely and pour over the slaw mixture. Toss well and refrigerate for at least 30 minutes (but not more than an hour).
CHINESE HOT MUSTARD:
Whisk the boiling water and mustard together in a bowl. Let cool completely.
Stir in the mayonnaise and garlic, then season with salt and pepper, to taste.
Serves 4.
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