General Tso Tacos
Recipe courtesy of Brandon Pomerson, Executive Sous Chef, Elkridge Club (Baltimore, Md.)
Ingredients
- For Tempura Batter
- all purpose flour - 1 cup
- egg - 1 ea.
- water or seltzer water - 1 cup
- ice cubes - as needed, for chilling water
- For General Tso Sauce:
- chicken broth - 2 1/4 cups
- tomato paste - 1 1/2 Tbsps.
- soy sauce - 6 Tbsps.
- hoisin sauce - 3 Tbsps.
- sriracha sauce - 4 1/2 tsps.
- rice vinegar - 9 Tbsps.
- granulated sugar - 4 1/2 Tbsps.
- cornstarch - 6 Tbsps., mixed with 6 Tbsps. water
- For Asian Broccoli Slaw with Sesame Ginger Dressing:
- low sodium soy sauce - 6 Tbsps.
- balsamic vinegar - 6 Tbsps.
- garlic - 4 cloves, microplaned
- sesame oil - 3 tsps.
- fresh ginger - 2 Tbsps, microplaned
- broccoli - 6 heads
- carrot - 4 ea., grated
- salt and pepper - to taste
- For gojuchang aioli:
- sour cream - 4 cups
- mayonnaise - 3 cups
- gochujang - 1 cup
- salt - 1 1/2 tsp.
- chili powder - 1 tsp.
- paprika - 1 tsp.
- onion powder - 1 tsp.
- garlic powder - 1 tsp.
- cumin - 1 tsp.
- black pepper - 1 tsp.
- To assemble:
- chicken breast - 1 ea., 8-oz piece, medium dice
- buttermilk - 1/2 cup
- tempura batter - as needed
- general tso sauce - as needed
- 6-in. flour tortilla - 3 ea.
- asian broccoli slaw - as needed
- gochujang aioli - as needed
- black and white sesame seeds - as needed
- micro cilantro - as needed
Instructions
Procedure:
- For Tempura Batter: Sift flour to remove clumps. Beat Egg. Strain Ice water add to egg then add flour to egg and mix.
- For General Tso Sauce: Put all the ingredients for the sauce—EXCEPT for cornstarch and water mixture—in a medium size pot and bring to a gentle boil. Give the cornstarch and water a quick stir and slowly add to the simmering sauce while stirring. Cook for a minute until sauce thickens and turn the heat off. Coat protein. Serve.
- For Asian Broccoli Slaw with Sesame Ginger Dressing: Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside. In large bowl combine broccoli, carrot and sesame ginger dressing. Toss gently to coat. Salt and pepper to taste.
- For gojuchang aioli: Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time.
- To assemble: Place chicken in buttermilk to soak. Drain. Place chicken in tempura batter drop in 350°F fryer until golden brown. Toss chicken in General Tso Sauce. Heat tortillas on flattop. Place chicken in tortillas, divide them up about 3 to 4 pieces per taco. Top with broccoli slaw. Drizzle gochujang aioli on each taco. Garnish with sesame seeds and micro cilantro.
