Bursting my food blog cherry.

Actually, bursting is such a graphic verb to describe that. Popping? Yeah, that'll work.
Popping my food blog cherry! Whoop whoop!


Mainly, I decided to create a food blog because I love to be in the kitchen even more than I love to be on the computer! (teehee). When I was still living at home with my parents I was never allowed to really and truly create anything that I wanted with food. Also, after supper time the kitchen was pretty much closed for business.


But now!!!


But now I no longer live at home and I can cook filet mignon at 2:30 in the a.m. if I so please. (Which sounds terribly yummy at the moment). 


Anyhoo! Onward to business!
Last night I was craving Chinese food, and instead of hauling ass to my favorite little hole in the wall I decided to make my favorite ever, General Tso chicken! Usually, when I go to a new Chinese/American buffet General Tso is my go to to gauge how well a Chinese buffet is. I was browsing Foodgawker when I came across a lovely recipe from For the Love of Food! After seeing the beautiful picture I just had to have it.


So here's the recipe slightly adapted from the original at Slash Food . I doubled the sauce recipe but I still think it should have been a 3 times-er. I also apt for  brown sugar instead of white and low sodium soy sauce instead of the original salty stuff. 




The Main Attraction:
General Tso's Chicken adapted from Slash Food


First I put on my oil for frying to it can get nice and toasty. Next I mixed the batter recipe...

1/3 cup cornstarch
2 eggs, beaten



... then added 1 lb. boneless chicken thighs or breast meat, fat and skin removed, and mixed it well, then fried it nice and crispy!

As those are cooking in small batches (to keep the oil temp nice and toasty) I got out a saucepan and whipped up the sauce (remember to double or triple it if you like lots of sauce!). If you're having rice with it, get that a cookin' to! 

2 tsp cornstarch
2 tbsp rice wine vinegar(I used regular rice vinegar)
1/4 cup soy sauce
2 tbsp sugar (I used brown and recommend it so)
2 tsp minced garlic
2 tsp minced ginger
freshly ground pepper to taste
1 tbsp crushed red chili pepper(I recommend this to be to taste as well)

Yum rice!


After all of your chicken pieces are done and the sauce has thickened stir the chicken pieces in to coat. **Also if you like it super crunchy stick it in the oven for 5 minuted to let the sauce caramelize on the chicken pieces. 

So there you have it! It was yum yum to the fullest!