Lame Ducks and Chop Sticks

Today is both Lame Duck and Chop Sticks Day. Imagine my delight when I found a picture of chop sticks with Duck rests. Perfect!

As an American, to have Lame Duck Day in February just isn’t right. Our Lame Ducks exist after a major election, which would be from Election Day in November until taking the oath of officed in January. It’s the most dangerious time in the Political landscape, when the outgoing party has nothing to loose. Lame Ducks are like wounded animals – unpredictible.

That’s my political rant for the day. Although I do wonder how I got on this side of the divide. I was a hippie. Today I’m a card-carrying Republican. I don’t think I’ve changed, but the political positions have. It’s that cancel culture mentality that I cannot accept. Disagree all you want – that’s your right, but to cancel another person’s livelihood and attack their very existance is not okay. Oh, guess I’m still ranting. Sorry about that. Let’s get back on the Cooking Express, shall we?

When we have Mexican dishes at home, I hear the same comment from my guys – that what I make at home is as good, and often better than anything we’ve had in a restaurant. The only reason to eat at our favorite Cantina is that someone else does the dishes. I enjoy cooking. Often my Italian dishes (although be it more American-Italian than truly Italian) are equally satisfying. When I cooked up this Chicken Dish for the family, Hubby gave me the best compliment possible – no sense in going out for Chinese, this was better than anything he had ever had. Kiddo is the real Asian fan, and he was looking for more. I’ll let you in on a little secret – the deep-fried battered chicken pieces can be used for Orange Chicken, Lemon Chicken or any number of other Asian dishes that rely on the sauce to make the dish. You could do three or four batches of the chicken, keep it warm and whip up a selection of sauces for a Chinese Buffet. This recipe is definitely a keeper in my book. So whip out those chop sticks and let’s get to cooking!

General Tso’s Chicken
Chicken
4 cups Oil for frying
1 large Egg
1-1/2 lbs boneless Chicken Thighs
1 teaspoon Salt
1 teaspoon Sugar
Pinch White Pepper
1 cup Cornstarch

Heat vegetable oil in a deep fryer or large, heavy skillet to 375-degrees.

Whisk egg in a large mixing bowl. Cut chicken into 1-1/2 inch pieces, add to the whisked egg. Season with salt, sugar and pepper. Sprinkle with cornstarch, a little at a time, until chicken pieces is well coated.

Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float in the oil, about 3 minutes. Remove chicken with a slotted spoon, place on a baking sheet lined with parchment paper and allow to cool as the next batch is fried.

Once all the chicken has been fried, refry again, starting with the batch that was cooked first. Fry each batch until chicken is a deeper golden brown, about 2 minutes more. Drain on a paper towel-lined platter.

General Tso Sauce
2 Green Onions
2 Garlic Cloves
1 Orange
2 tablespoon Vegetable Oil
4 dried Red Chilies
1/2 cup Sugar
1/4 cup Soy Sauce
4 tablespoons Chicken Stock
2 tablespoons Olive Oil
1 tablespoon Rice Vinegar
2 teaspoons Sesame Oil
1/4 teaspoon ground Ginger
2 teaspoons Cornstarch
4 tablespoons Water
1 tablespoon Sambal Oelek (Chili Paste)

Trim green onions, slice. Peel and mince garlic. Zest orange, set aside.

Heat vegetable oil in a wok or large skillet over high heat. Stir in green onions, garlic, whole dried chilies and orange zest. Cook, stirring constantly, until the garlic becomes golden and the chilies brighten, about a minute or so.

Add sugar, soy sauce, chicken stock, olive oil, rice vinegar, sesame oil and ginger. Bring to a boil, cook for 3 minutes. Whisk corn starch with water until dissolved. Stir surly into the boiling sauce and cook until sauce thickens and is no longer cloudy by the cornstarch, about a minute or so. Whisk in the chili paste for more heat.

Add chicken to the boiling sauce. Reduce heat to low, cook until chicken pieces are heated through, about 3 minutes.

Serve General Tso’s Chicken alongside or over sticky rice as desired. Lovely with green tea.

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Jesus summoned the Twelve and began to send them out
Two by two and gave them authority
Over unclean spirits.
Mark 6:7