General Tso's Chicken Iv
Yield
2 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole |
|
| 2 | each |
hot chili peppers
crushed, or more |
*
|
| ½ | cup |
cornstarch
|
|
| 1 | each |
orange zest
minced |
*
|
| 1 | tablespoon |
ginger
minced |
|
| ⅓ | cup |
peanuts
fried, chopped |
|
| batter | |||
| 1 | each |
eggs
|
|
| ¼ | cup |
beer
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | dash |
black pepper
|
*
|
| Seasoning sauce | |||
| 6 | tablespoons |
sugar
|
|
| 3 | tablespoons |
apple cider vinegar
|
|
| 5 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole |
|
| 2 | each |
hot chili peppers
crushed, or more |
*
|
| 118 | ml |
cornstarch
|
|
| 1 | each |
orange zest
minced |
*
|
| 15 | ml |
ginger
minced |
|
| 79 | ml |
peanuts
fried, chopped |
|
| batter | |||
| 1 | each |
eggs
|
|
| 59 | ml |
beer
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | dash |
black pepper
|
*
|
| Seasoning sauce | |||
| 9E+1 | ml |
sugar
|
|
| 45 | ml |
apple cider vinegar
|
|
| 75 | ml |
soy sauce, tamari
|
|
| 5 | ml |
cornstarch
|
|
Directions
- Skin and bone the chicken. Cut into 1½ inch x 2" strips. Mix batter.
Add chicken, tossing lightly to coat.
Cover and chill for ½ hour.
Mix seasoning sauce.
- Coat each piece of chicken well with cornstarch.
Arrange chicken on well-floured wax paper.
- Heat 2-3" of oil in a pan until very hot.
Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels.
- Reheat oil over high heat until very hot.
Refry chicken until crispy and golden brown.
Drain again and keep hot in oven.
- Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown.
Add chili and ginger, stir-frying 20 seconds.
Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more).
Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.
