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Crispy General Tao's Chicken

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Goes well with Crab Rangoon

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

For the sauce
2 3E+1
TABLESPOONS ML CORNSTARCH
¼ 59
CUP ML WATER
1 1
CLOVE CLOVE GARLIC
minced
1 ½ 7.5
TEASPOONS ML GINGER
freshly ground
¾ 177
CUPS ML BROWN SUGAR
light *
¼ 59
2 3E+1
TABLESPOONS ML APPLE CIDER VINEGAR
½ 118
CUPS ML CHICKEN BROTH
¼ 1.3
TEASPOON ML ONION POWDER
For the chicken
2 2
LARGE LARGE CHICKEN BREAST HALVES, BONELESS, SKINLESS
semi-frozen *
1 1
X X VEGETABLE OIL
about 2 cups, or enough for 3" of oil in pan *
1 237
½ 2.5
TEASPOON ML BLACK PEPPER
0.6
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 150 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 944mg 39%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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