General Tso's Chicken
Ready In: 30 mins
Serves: 4
Ingredients
- 1 egg
- 1 tablespoon cornstarch
- 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 2 inch chunks
- 4 green onions, cut diagonally into 1 inch pieces
- vegetable oil
- 16 small dried chilies
- 1 garlic clove, minced
- 1⁄4 teaspoon grated fresh ginger
SAUCE
- 4 teaspoons cornstarch
- 4 teaspoons sugar
- 4 teaspoons rice vinegar
- 6 tablespoons soy sauce
- 1⁄4 cup chicken broth
- 1⁄4 cup water
- 1⁄4 cup dry sherry
Directions
- Whisk together thoroughly the egg and cornstarch.
- Add pieces of chicken, turning to coat evenly.
- In wok or deep-fat fryer, heat 2 inches of oil to 350°F.
- Fry chicken, a few pieces at a time until lightly browned and just cooked through.
- Drain on paper towels.
- Combine sauce ingredients, mixing well. Set aside.
- Remove all but 1 T of oil from wok and heat until hot.
- Add chili peppers and cook until blackened.
- Add onions and stir-fry about one minute.
- Add garlic and ginger, cooking briefly, but do not brown.
- Remove from heat. Set aside.
- Add deep-frying oil back into wok and heat to 400°F.
- Return chicken to wok and cook until crisp and golden brown.
- Drain on paper towels.
- Remove oil from wok.
- Put the sauce back in the wok with the onions and peppers.
- Cook, stirring, until thickened and bubbly.
- Add chicken and cook, stirring until well coated and heated through.
- Serve over rice.
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