Prep 30 mins
Cook 30 mins
- 1⁄2 cup cornstarch
- 1⁄4 cup water
- 1 1⁄2 teaspoons fresh garlic, minced
- 1 1⁄2 teaspoons fresh ginger, minced
- 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
- 1 (14 1/2 ounce) can condensed chicken broth
- 1 teaspoon msg (optional)
- 3 lbs boneless skinless chicken, cut into chunks
- 1⁄4 cup soy sauce
- 1 teaspoon white pepper
- 1 egg, beaten
- 1 cup cornstarch
- 2 cups green onions, sliced
- 8 small dried hot peppers, seeds removed or 2 tablespoons chili paste
- Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
- Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
- 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 is fried.
- Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees.
- Add onions, peppers, and stir fry about 30 seconds.
- Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached.
- Add chicken to sauce in wok, and cook until hot and bubbly.
- Serve with fried or steamed rice. Enjoy!
This is the best food i have ever eaten!!!
One of the first recipes I've ever been inspired to review, this dish is simply amazing. Used time and again to impress family and friends, I'm not the only person to swear off restaurant general tso's in favor of this version. Personally, I like to add a few extra peppers to the sauce rather than try to reuse the peppers from the chicken, but that's just my preference since I like my asian dishes with a little extra fire. Anyway, thanks Sealoverz, I'd rate this higher than five stars if I could!
It was a goopy mess, but it did turn out as promised. It was very soy saucey. Okay, but nothing like General Tso's