Chinese: General Tsao's Chicken 1
General Tsao was a real person, general and poet who lived in China 155-220AD.
Yield
6 servingsPrep
10 minCook
15 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
breasts, cut into 1 inch pieces |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | each |
egg whites
beaten until frothy |
*
|
| 1 | cup |
vegetable oil
|
|
| 3 | each |
hot chili peppers
dried, broken in half |
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | piece |
ginger root
(1 inch), peeled and finely chopped |
*
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
white wine
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
breasts, cut into 1 inch pieces |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 45 | ml |
cornstarch
|
|
| 1 | each |
egg whites
beaten until frothy |
*
|
| 237 | ml |
vegetable oil
|
|
| 3 | each |
hot chili peppers
dried, broken in half |
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | piece |
ginger root
(1 inch), peeled and finely chopped |
*
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
white wine
|
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
brown sugar
|
|
Directions
Marinate in the fridge for 1 hour.
Heat the oil in a wok.
Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown.
Remove and drain on paper towels.
Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth.
Stir in sugar, sesame oil and salt.
Pour into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
