Authentic General Tso's Chicken
This quick and tasty Tso's chicken is one of the most popular foods in Chinese restaurant or take-out. But when you realize how simple the dish is, you can just make it at your own kitchen within half an hour.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | pounds |
chicken
3/4 in cubes |
|
1 | each |
eggs
|
|
1 | cup |
all-purpose flour
|
|
5 | stalks |
bok choy
sliced crosswise |
* |
3 | each |
hot chili peppers
sliced legnthwise |
* |
1 | each |
sweet red bell peppers
cut in strips |
|
3 | tablespoons |
soy sauce, tamari
|
|
3 | tablespoons |
cornstarch
|
|
3 | tablespoons |
sugar
|
|
3 | tablespoons |
white vinegar
|
|
3 | tablespoons |
chinese (xiao xiang) wine
|
* |
2 | tablespoons |
thai chili paste
|
* |
1 | tablespoon |
ginger
freshly grated |
|
1 | tablespoon |
hoisin sauce
|
|
1 | tablespoon |
black peppercorns
|
|
2 | cloves |
garlic
minced |
|
1 | tablespoon |
vegetable oil
for stir-frying |
|
1 | x |
vegetable oil
for deep frying |
* |
½ | teaspoon |
cayenne pepper
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
680.4 | g |
chicken
3/4 in cubes |
|
1 | each |
eggs
|
|
237 | ml |
all-purpose flour
|
|
5 | stalks |
bok choy
sliced crosswise |
* |
3 | each |
hot chili peppers
sliced legnthwise |
* |
1 | each |
sweet red bell peppers
cut in strips |
|
45 | ml |
soy sauce, tamari
|
|
45 | ml |
cornstarch
|
|
45 | ml |
sugar
|
|
45 | ml |
white vinegar
|
|
45 | ml |
chinese (xiao xiang) wine
|
* |
3E+1 | ml |
thai chili paste
|
* |
15 | ml |
ginger
freshly grated |
|
15 | ml |
hoisin sauce
|
|
15 | ml |
black peppercorns
|
|
2 | cloves |
garlic
minced |
|
15 | ml |
vegetable oil
for stir-frying |
|
1 | x |
vegetable oil
for deep frying |
* |
2.5 | ml |
cayenne pepper
|
Directions
Dip chicken in egg, flour, and fry.
In bowl, mix water, soy, cornstarch, vinegar, hoisin, wine, sugar, chile paste, peppercorns, cayenne.
Heat tablespoon oil in wok and stirfry garlic and ginger.
In a few seconds, add peppers and bok choy.
Fry 1 min, add sauce and meat.
Stir until sauce thickens and coats.
Serve on rice.