Always Awesome General Tso's Chicken

Name: Always Awesome General Tso's Chicken
Total time: P1H
Yield: 4
Cuisine: Chinese
Ingredients: eggs; cornstarch; chicken breast halves, boneless, skinless; peanut oil; red hot chili pepper, dried; scallions, spring or green onions; garlic cloves; ginger; cornstarch; sugar; rice vinegar; soy sauce, tamari; water; rice wine; chicken broth

Always Awesome General Tso's Chicken recipe

Yield

4 servings

Prep

30 min

Cook

20 min

Ready

1 hrs

Ingredients

Amount	Measure	Ingredient	Features
1	large	eggs
1	tablespoon	cornstarch
1	pound	chicken breast halves, boneless, skinless cut into 2 inch chunks
		peanut oil	*
16		red hot chili pepper, dried hot	*
5		scallions, spring or green onions cut diagonally into 1 inch pieces	*
3	cloves	garlic cloves peeled and minced
¼	teaspoon	ginger fresh, grated
Sauce
4	teaspoons	cornstarch
4	teaspoons	sugar
4	teaspoons	rice vinegar
6	tablespoons	soy sauce, tamari
¼	cup	water
¼	cup	rice wine	*
¼	cup	chicken broth

Ingredients

Amount	Measure	Ingredient	Features
1	each	eggs
15	ml	cornstarch
453.6	g	chicken breast halves, boneless, skinless cut into 2 inch chunks
1	x	peanut oil	*
16	each	red hot chili pepper, dried hot	*
5	each	scallions, spring or green onions cut diagonally into 1 inch pieces	*
3	cloves	garlic cloves peeled and minced
1.3	ml	ginger fresh, grated

Sauce
2E+1	ml	cornstarch
2E+1	ml	sugar
2E+1	ml	rice vinegar
9E+1	ml	soy sauce, tamari
59	ml	water
59	ml	rice wine	*
59	ml	chicken broth

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℉ (180℃).

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.

(The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 tablespoon of oil until hot.

Add chili peppers and cook until dark red.

Add scallions and stir-fry about one minute.

Add garlic and ginger, cooking briefly, but do not brown.

Remove from heat. Reheat deep oil to 400℉ (200℃).

Return chicken to oil, in batches, and cook until crisp and golden brown.

Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers.

Cook, stirring until thickened and bubbly.

Add chicken and cook, stirring, until well coated and heated through.