Actually, there are probably four or five debates going on in our house at any given time, many of which may never get resolved. But I won't bore you with all the domestic details.
Except to say that for the record I'm NOT spatially-challenged, and I DO know how to efficiently load a dishwasher. I mean, if my life depended on it I'm sure I could really apply myself.
Today's debate concerns the correct pronunciation of a certain Chinese classic: the General's chicken. Just who was this mysterious general? Was he General Sew? Or General TSew? Or General Cho? I like to think I'm fluent in Chinese, and I equate "ts" with "ch", even though I'm not sure what makes me think that's correct. And if you're my husband, every letter is pronounced with stinging clarity, and that's the way it is.
General Tso's Chicken
Adapted from Pinch of Yum
1/8 c whole wheat flour
2 large egg whites
2 c crispy cereal, finely crushed (I used Kashi but you can also use Corn Flakes, Fiber One, etc)
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 2/3 c water
1/3 c low-sodium soy sauce
1/4 c organic apricot jam
3 tbs hoisin sauce
2 tbs cornstarch
1 tbs balsamic vinegar
2 tsp canola oil
4 garlic cloves, minced
1 tsp ground ginger
1/4 tsp red pepper flakes
2 c brown rice, cooked
Heat the oven to 475 degrees F. Line a baking sheet with aluminum foil, top with a wire rack, and spray the rack with cooking spray.
Spread the flour in a shallow dish or bowl. Whisk the egg whites until foamy in a second shallow dish or bowl. Spread the crushed cereal into a third bowl/dish. Working in batches, dredge the chicken in flour, and shake off any excess. Dip in the egg whites and then the cereal, pressing gently to adhere. Lay the chicken on the prepared wire rack.
Spray the chicken with cooking spray, and bake until the coating is brown and crisp, about 12-15 minutes.
Meanwhile, whisk the water, soy sauce, jam, hoisin sauce, cornstarch, and vinegar together in a bowl. Heat the oil in a medium skillet over medium heat. Add the garlic, ginger, and red pepper flake, and cook until fragrant, about 1 minute. Whisk in the soy sauce mixture, bring to a simmer, and cook until thickened, about 2 minutes. Remove from the heat, cover, and keep warm.