Classic General Tso's Chicken

Name: Classic General Tso's Chicken
Total time: P1H
Yield: 4
Cuisine: Chinese
Ingredients: chicken breasts; hot chili peppers; cornstarch; orange zest; ginger; peanuts; eggs; beer; soy sauce, tamari; salt; flour; cornstarch; baking powder; black pepper; sugar; apple cider vinegar; soy sauce, tamari; cornstarch

Classic General Tso's Chicken recipe

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

1 hrs

Ingredients

Amount	Measure	Ingredient	Features
2		chicken breasts whole	*
2		hot chili peppers or more, crushed	*
½	cup	cornstarch
		orange zest minced, from 1 orange	*
1	tablespoon	ginger minced
⅓	cup	peanuts fried, chopped
batter
1	large	eggs
¼	cup	beer
2	tablespoons	soy sauce, tamari
½	teaspoon	salt
¼	cup	all-purpose flour
¼	cup	cornstarch
½	teaspoon	baking powder
1	dash	black pepper	*
Seasoning sauce
6	tablespoons	sugar
3	tablespoons	apple cider vinegar
5	tablespoons	soy sauce, tamari
1	teaspoon	cornstarch

Ingredients

Amount	Measure	Ingredient	Features
2	each	chicken breasts whole	*
2	each	hot chili peppers or more, crushed	*
118	ml	cornstarch
1	x	orange zest minced, from 1 orange	*
15	ml	ginger minced
79	ml	peanuts fried, chopped

batter
1	each	eggs
59	ml	beer
3E+1	ml	soy sauce, tamari
2.5	ml	salt
59	ml	all-purpose flour
59	ml	cornstarch
2.5	ml	baking powder
1	dash	black pepper	*

Seasoning sauce
9E+1	ml	sugar
45	ml	apple cider vinegar
75	ml	soy sauce, tamari
5	ml	cornstarch

Directions

Skin and bone the chicken.

Cut into 1½ x 2 inch strips.

Mix batter.

Add chicken, tossing lightly to coat.

Cover and chill for ½ hour.

Mix seasoning sauce.

Coat each piece of chicken well with cornstarch.

Arrange chicken on well-floured wax paper.

Heat 2 to 3 inches of oil in a pan until very hot.

Fry chicken for 30 seconds.

Drain well on a cookie sheet covered with paper towels.

Reheat oil over high heat until very hot.

Refry chicken until crispy and golden brown.

Drain again and keep hot in oven.

Heat 2 tablespoons oil in wok over medium heat.

Fry orange rind until golden brown.

Add chili and ginger, stir-frying 20 seconds.

Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more).

Add fried chicken, tossing to coat well.

Sprinkle chopped peanuts on top.