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General Tao Chicken














Trans-fat Free


10 ounces chicken legs
bite sized
1 tablespoon ginger
fresh, minced
2 each scallions, spring or green onions
2 inch lengths
1 tablespoon garlic
2 tablespoons hot chili peppers
dried, whole
2 tablespoons sugar
2 tablespoons soy sauce, tamari
1 ½ teaspoons rice vinegar
2 tablespoons cornstarch
¼ cup chicken broth
1 teaspoon sesame oil
2 cups soya oil
1 each egg whites
1 tablespoon cornstarch
1 tablespoon soy sauce, tamari


Cut chicken into pieces no larger than ¾ inch square.

Combine marinade ingredients in large bowl.

Add chicken pieces and set aside for 2 hours.

Add 2 tablespoon cornstarch to chicken stock, store in refridgerater.

In a deep pot, heat oil to 350℉ (180℃).

In a basket, or slotted spoon, lower several pieces of chicken into the oil.

Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness.

Continue doing several pieces at a time until all are cooked.

In a wok, on high heat, reheat 2 tablespoon reserved oil. Add prepared ginger, scallions, garlic, and chilies.

Stir to prevent burning.

Add the cooked chicken pieces, still stirring quickly.

Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick.

Remove from heat, stir in sesame oil, and place on serving dish.

Serve with steamed rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 20443% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 742mg 31%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 28g
Vitamin A 4% Vitamin C 12%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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