General Tso's Chicken
Yield
2 servingsPrep
75 minCook
15 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, skinless, cut into 1 inch pieces |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | each |
egg whites
beaten frothy |
*
|
| 1 | cup |
vegetable oil
|
|
| 3 | each |
hot chili peppers
dried, broken in half |
*
|
| 2 | each |
garlic cloves
chopped fine |
|
| 1 | inch |
ginger root
piece, peeled and finely chopped |
*
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
white wine
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, skinless, cut into 1 inch pieces |
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 1 | each |
egg whites
beaten frothy |
*
|
| 237 | ml |
vegetable oil
|
|
| 3 | each |
hot chili peppers
dried, broken in half |
*
|
| 2 | each |
garlic cloves
chopped fine |
|
| 1 | inch |
ginger root
piece, peeled and finely chopped |
*
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
white wine
|
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
sesame oil
|
|
| 1.3 | ml |
salt
|
|
Directions
In a glass bowl, place chicken pieces.
Combine 1 tablespoon soy sauce and 1tablespoon cornstarch.
Blend in beaten egg white.
Pour over chicken and toss to coat well.
Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 teaspoon cornstarch; mix until smooth.
Stir in sugar, sesame oil and salt.
In a wok heat oil.
Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown.
Remove and drain on paper towel.
Pour all but 2 tablespoons oil out of wok.
To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened.
Return chicken pieces to wok.
Mix well and serve immediately.
I like to serve this with rice and Sauteed Snow Peas and Red Peppers.
The chicken is spicy hot with the dried chili peppers, so adjust to your taste.
