How do you make General Tso's chicken as generally found in the Eastern USA?

grill_gus

I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know what I'm on about. So, I am a huge fan of General Tso's chicken . I grew up on the east coast of the USA in the DC/VA area. Every dish of General...

Originally asked by hobodave on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Good cooking question — answering as the UphillTech team:

Many restaurants actually serve a "light" version of the Tso sauce, and I have a pretty strong feeling that's what you're used to. To make the light version, you use 3x the corn starch and add 1/2 cup of the base liquid (usually chicken broth). The hint of sesame almost certainly came from toasted sesame oil, my favourite "secret ingredient" that goes into just about every Asian stir-fry. To get a more consistent flavour for the sauce, instead of using "minced" garlic, you might want to grate it using a fine rasp, if you have one. This will definitely help to bring out the flavour of the...

Full answer by Aaronut: https://cooking.stackexchange.com/a/3088 (CC BY-SA 3.0).

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