General Tso’s Shrimp is Fire!
The perfect dish to serve to your love one. “Like the shrimp you are rich and complex and good for me and like the sauce you are sweet and full of heat to engulf my heart in flames!” Alright, so I’m not a poet or a Harlequin romance writer, but this is a bomb meal that you will enjoy. To get the shrimp nice and crispy after their slurry bath I dipped them into my Breville Electric Wok . Another quick weeknight dinner that is EJlicious and allows you time to enjoy the rest of your evening. Thanks for reading.
- 1 lb deveined shrimp
- 2 cups green onions, sliced
- 8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
- 1⁄4cup soy sauce
- 1 egg, beaten
- 1 cup cornstarch
- 1⁄2cup cornstarch
- 1⁄4cup water
- 1 1⁄2teaspoons fresh garlic, minced
- 3⁄4cup sugar
- 1⁄2cup soy sauce
- 1⁄4cup white vinegar
- 1⁄4cup sherry wine or 1⁄4cup white wine
- 14 1⁄2ounces chicken broth
- Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
- Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the shrimp and stir to coat. Add the shrimp to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 shrimp pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
- Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all shrimp is fried.
- In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the shrimp, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
- Add green onions and hot peppers and stir fry about 30 seconds.
- Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Thick like the same sauce you get at a restaurant.you want it to just coat the shrimp. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
- Add shrimp to sauce in wok and heat just until the shrimp is hot enough for you. It may not even need a minute if you kept the shrimp warm. The quicker you serve it the crispier the shrimp stays.