Crispy General Tao's Chicken
Goes well with Crab Rangoon
Yield
4 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sauce | |||
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | teaspoons |
ginger
freshly ground |
|
| ¾ | cups |
brown sugar
light |
*
|
| ¼ | cups |
soy sauce, tamari
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | cups |
chicken broth
|
|
| ¼ | teaspoon |
onion powder
|
|
| For the chicken | |||
| 2 | large |
chicken breast halves, boneless, skinless
semi-frozen |
*
|
| 1 | x |
vegetable oil
about 2 cups, or enough for 3" of oil in pan |
*
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
red pepper flakes
or more for extra heat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sauce: | |||
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
| 1 | clove |
garlic
minced |
|
| 7.5 | ml |
ginger
freshly ground |
|
| 177 | ml |
brown sugar
light |
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 118 | ml |
chicken broth
|
|
| 1.3 | ml |
onion powder
|
|
| For the chicken: | |||
| 2 | large |
chicken breast halves, boneless, skinless
semi-frozen |
*
|
| 1 | x |
vegetable oil
about 2 cups, or enough for 3" of oil in pan |
*
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
black pepper
|
|
| 0.6 | ml |
red pepper flakes
or more for extra heat |
|
Directions
Make the sauce:
Mix all ingredients under FOR THE SAUCE in a small bowl and set aside.
Prepare the chicken:
Slice semi-frozen chicken breasts into thin slices. (not too thin)
Put oil in wok or heavy-bottomed sauce pan and heat on medium high heat or 375℉ (190℃).
In large bowl, combine flour and pepper. Using a few chicken pieces at a time, dip into the flour mixture.
Shake off the excess flour or use a sieve.
Put coated chicken into hot oil and fry for about 1 to 2 minutes or until golden brown.
Drain chicken on paper towel. Cook all chicken pieces.
Drain all but 1 to 2 tablespoon (shot glass) of oil out of pan.
Put chili pepper flakes into oil and cook on medium heat for 1 to 2 minutes to flavor the oil.
Slowly pour the sauce (made earlier) into the flavored oil.
Stir constantly over medium high heat, until the sauce thickens.
Remove sauce from stove and add cooked chicken.
Stir to coat chicken completely.
Serve over rice.
