General Tso’s Chicken Is A Favorite Chinese Food Takeout Choice That Is Sweet And Slightly Spicy With A Kick From Garlic And Ginger.
General Tso’s Chicken was one of my favorite college days late night Chinese food delivery orders. The spicier, zestier less popular cousin to the ever popular Orange Chicken, General Tso’s Chicken is a fantastic option when you’re looking to change up your Chinese food routine.
General Tso’s Chicken can sometimes have recipes that are really complicated and with many different breading steps. I eliminated them going to a simple cornstarch coating, but you can definitely do a thicker typical breading if you would like, like I did in my Orange Chicken recipe. Also, the addition of the hoisin sauce may seem small and you may want to skip it because it isn’t a normal pantry item unless you are used to doing Asian cooking, but the flavor is that specific General Tso’s Chicken flavor that you’ll miss without it.
Looking for some other Chinese food takeout options for dinner? Well aside from the long list of Panda Express menu items on the site, here is a list of delicious meals waiting to be made!
Ingredients
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry:
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
Sauce:
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth ( a can)
Instructions
Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off.
heat oil in a deep fryer to 350 degrees or just use a thick skillet and fill with oil 3/4 of the way. Get oil hot.
Drop chicken pieces into the hot oil. pull out when coating is light golden brown. Set aside on paper towels.
pour out all the oil and just leave a little to coat the bottom of skillet. Saute the green onions and peppers in the oil for 1 minute.
Get Sauce mixture and shake/mix well again. Pour mixture into skillet until thickens. When it thickens be ready. it happens out of nowhere. so be ready and stirring. once it thickens turn off flame. drop in chicken and stir the chicken in the sauce glaze. Plate and eat. Enjoy.
Source : allrecipes