General Tso Chicken

Name: General Tso Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs chicken breasts, cut into 1-inch cubes; 2 cups cornstarch; 3 cups vegetable oil (for frying); 1 jalapeno pepper; 3 tablespoons scallions (sliced for garnish); 1 tablespoon soy sauce; 1 tablespoon chinese rice wine or 1 tablespoon dry sherry; 3 egg whites; 1/2 cup water; 2 tablespoons soy sauce; 2 tablespoons sugar; 2 tablespoons rice vinegar; 2 teaspoons hoisin sauce; 2 teaspoons chili paste (Sambal Oelek or Sriracha); 2 teaspoons chinese rice wine or 2 teaspoons dry sherry; 2 teaspoons sesame oil; 2 teaspoons cornstarch; 2 garlic cloves (grated); 2 teaspoons ginger (grated)

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Recipe by Andrea C

Crispy chicken in a light sauce. It's supposed to serve 4, but I make this for 2 and it leaves us a little leftover. Jalapeño can be substituted with red bell pepper if you don't like spicy. 

READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs chicken breasts, cut into 1-inch cubes
2

cups cornstarch
3

cups vegetable oil (for frying)
1

jalapeno pepper
3

tablespoons scallions (sliced for garnish)
For the Marinade
1

tablespoon soy sauce
1

tablespoon chinese rice wine or 1 tablespoon dry sherry
3

egg whites
For the Sauce
¹⁄₂

cup water
2

tablespoons soy sauce
2

tablespoons sugar
2

tablespoons rice vinegar
2

teaspoons hoisin sauce
2

teaspoons chili paste (Sambal Oelek or Sriracha)
2

teaspoons chinese rice wine or 2 teaspoons dry sherry
2

teaspoons sesame oil
2

teaspoons cornstarch
2

garlic cloves (grated)
2

teaspoons ginger (grated)

DIRECTIONS

Prepare the marinade: Mix the soy sauce, rice wine, and egg whites. Toss in cubed chicken to the marinade and let sit for 10 minutes.
Prep the sauce: Mix water, soy sauce, sugar, rice vinegar, hoisin sauce, chili paste, rice wine, sesame oil, cornstarch. Grate 2 cloves garlic and ginger into the sauce. Set aside.
Coat the marinated chicken in the 2 cups of cornstarch. Shake off any excess before frying.
Heat the 3 cups vegetable oil in wok until 350°F. Wooden chopsticks will bubble when the oil is ready.
Fry the marinaded and coated chicken cubes in batches until golden brown. It should be about 4 to 5 minutes per batch. Remove the chicken and drain on paper towels. Set the chicken in a warm oven on a baking sheet with a rack after a few minutes of draining as you work through the batches.
Sprinkle a little white pepper on the cooked chicken.
Drain the oil into safe container to discard later. .
Reheat the wok or skillet over medium-high heat and stir-fry jalapeno. Set aside.
Pour in the sauce mixture into the wok and stir until thickened, about 1 to 2 minutes on med-high.
Toss in the fried chicken to coat with sauce. Add your sauteed jalapeno and transfer it to a serving dish. Garnish with scallions. Serve with white rice.

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