Prep 30 mins
Cook 40 mins
Ease of Cooking: Advanced Cooking. I found this recipe from Copykat.com. My family and I will judge a chinese restaurant by the quality of their General Tso's. I haven't tried this one yet, but it looks GREAT! Let me know what you think!
- 1⁄2 cup cornstarch
- 1⁄4 cup water
- 1 1⁄2 teaspoons minced fresh garlic
- 1 1⁄2 teaspoons minced fresh ginger
- 3⁄4 cup sugar
- 1⁄2 cup soy sauce
- 1⁄4 cup white vinegar
- 1⁄4 cup sherry wine or 1⁄4 cup white wine
- 10 1⁄2 ounces condensed chicken broth
- 3 lbs boneless skinless chicken, cut into chunks
- 1⁄4 cup soy sauce
- 1 egg, beaten
- 1 cup cornstarch
- 2 cups sliced green onions
- 8 small dried hot peppers, seeds removed (Get these in the produce section in a grocery store)
- Sauce Preperation:.
- Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
- Make sauce and refrigerate until needed.
- Chicken Preperation:.
- Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
- Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point.), and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.
- Serve with fried or steamed rice.
- This does not reheat well, so eat in one sitting.