General Tso's Chicken
Yield
servingsPrep
25 minCook
10 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
skinned, cut into 6 pieces each |
*
|
| 2 | each |
egg whites
|
*
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
rice wine
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
mixed with 1 teaspoon water |
|
| ½ | cup |
peanut oil
|
|
| 3 | each |
red chili peppers
dried |
*
|
| 1 | each |
scallions, spring or green onions
chopped, separate white & green parts |
|
| 1 | knob |
ginger
small, minced |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
skinned, cut into 6 pieces each |
*
|
| 2 | each |
egg whites
|
*
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
rice vinegar
|
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
rice wine
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
cornstarch
mixed with 1 teaspoon water |
|
| 118 | ml |
peanut oil
|
|
| 3 | each |
red chili peppers
dried |
*
|
| 1 | each |
scallions, spring or green onions
chopped, separate white & green parts |
|
| 1 | knob |
ginger
small, minced |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| 1E+1 | ml |
sesame oil
|
|
Directions
Vigorously blend egg whites and cornstarch; add chicken pieces and toss to coat.
Heat oil in large wok and add chicken pieces in batches, cooking each until golden, about 3 minutes, then draining.
Pour off all but 1 tablespoon of hot oil from wok.
Add peppers and stir-fry for 15 seconds; add green scallion, minced ginger and garlic and stir-fry for 15 more seconds.
Add mixture of vinegar, soy, wine, and sugar, stirring until heated through.
Add cornstarch and water mixture and stir until mixture is thickened.
Off heat, stir in sesame oil, garnish with scallion greens, and serve.
