General Tso-Style Sturgeon
Sturgeon Fish Recipe
Sturgeon is very versatile, functioning wonderfully as an “upgrade” to chicken or pork dishes. Although frying large pieces of sturgeon is not recommended without baking first, frying small chunks yields a scrumptious treat!
- 4 cups vegetable oil for frying
- 1 egg
- 1 1/2 pounds sturgeon meat, cut into 1/2″-3/4″ chunks
- 1 teaspoon white sugar
- 1 pinch white pepper
- 1 teaspoon salt
- 1 cup cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chilies
- 1 strip orange zest
- 1/2 cup white sugar
- 1/4 teaspoon ground ginger
- 3 tablespoons chicken broth
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons peanut oil
- 2 teaspoons cornstarch
- 1/4 cup water
- Optional: 1 tablespoon black sesame seeds (garnish)
- Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the egg in a mixing bowl. Add the sturgeon cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the sturgeon cubes are well coated.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the meat and allow to cool as you fry the next batch. Once all of the sturgeon has been fried, refry the sturgeon, starting with the batch that was cooked first. Cook until the sturgeon turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
- Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir thechicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce. For a quicker sauce alternative, I recommend Soy Vay.
Keep checking in for more sturgeon fish recipes!