Modified General Tao's Chicken
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
chicken legs
deboned, or thighs, deboned, or boneless chicken breasts |
|
| 2 | cups |
soya oil
|
* |
| 1 | x |
all-purpose flour
water chestnut, to coat chicken pieces |
*
|
| Seasonings (mix in bowl | |||
| 1 | tablespoon |
ginger root
minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | each |
green chili peppers
thai finger, crushed, use more or less to taste |
*
|
| 1 | tablespoon |
orange zest
or lemon, minced |
|
| Sauce (mix in bowl | |||
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
vinegar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
chicken broth
|
|
| 1 | teaspoon |
sesame oil
|
|
| marinade | |||
| 1 | each |
egg whites
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
chicken legs
deboned, or thighs, deboned, or boneless chicken breasts |
|
| 473 | ml |
soya oil
|
* |
| 1 | x |
all-purpose flour
water chestnut, to coat chicken pieces |
*
|
| Seasonings (mix in bowl | |||
| 15 | ml |
ginger root
minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 2 | each |
green chili peppers
thai finger, crushed, use more or less to taste |
*
|
| 15 | ml |
orange zest
or lemon, minced |
|
| Sauce (mix in bowl | |||
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
vinegar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
chicken broth
|
|
| 5 | ml |
sesame oil
|
|
| marinade | |||
| 1 | each |
egg whites
|
*
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Cut the chicken into pieces no larger than 1" square.
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350℉ (180℃).
Dredge marinated chicken pieces in water chestnut powder to coat.
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
Continue until all pieces have been fried.
Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the reserved oil.
Add prepared ginger, scallions, garlic, chili peppers, and orange or lemon peel.
Stir to prevent burning.
Add the fried chicken and stir quickly. Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed rice.
Serves 4.
