Just like the Mongolian Beef, I've never ordered General Tso's in a restaurant so I really have nothing to compare it to, other than to say this satisfied our desire to eat out and kept us on budget. It's super tasty and it's been added to our list of favorite meals.
General Tso's Chicken (print the recipe here)
by Angel in the Kitchen
Cutting up the chicken and then frying it took the majority of the time. I've never been too successful at frying anything (I burn things), but it turned out perfect the first time. I can see now how easy it would be to make popcorn chicken.
Look how cute these are. Can chicken be cute?
The sauce was so thick and yummy and would be great with beef too.
Hardly a word was said while we devoured this tasty dish. Other than "Wow."
Even little man kept opening up for more.
When he wasn't playing peek-a-boo around my camera that is.
General Tso's Chicken
- 3 pounds Boneless, Skinless Chicken Breasts, Cubed (I used 1.5#)
- ¾ cups Soy Sauce, Divided
- 1 teaspoon White Pepper (I used black)
- 1 whole Egg Beaten
- 1 cup Cornstarch, Divided
- 4 cups Vegetable Oil, For Frying (or As Needed To Fill Your Pan) (I used 2 cups in my wok pan)
- ¼ cups White Vinegar (and Make It A Scant 1/4 Cup)
- ¼ cups Dry Sherry
- ½ cups Sugar; Might Need To Add Another 1/4 If You Want It Sweeter
- 1-½ teaspoon Dry Chicken Bouillon, Or 1 1/2 Cups Hot Chicken Broth
- 1 teaspoon Wok Oil Or Vegetable Oil
- 1-½ teaspoon Minced Garlic
- 1-½ teaspoon Grated Ginger
- 2 teaspoons Dried Red Chili Peppers, Crushed (Include Some Seeds If You Like Extra Heat)
- ½ cups Scallions, Chopped
- 6 cups Cooked White Rice For Serving
1. Combine chicken, 1/4 c. soy sauce, and white pepper in a bowl. Add beaten egg.
2. Preheat oil in a pan. When oil is hot, add 3/4 c. cornstarch to chicken and combine thoroughly.
3. Fry chicken in batches until brown and cooked through, about 5-6 minutes per batch. Use a larger pan and don’t fill it too much, or it can overflow.
4. Let chicken drain on a plate lined with paper towels.
5. Combine 1/4 c. cornstarch, 1/2 c. soy sauce, vinegar, sherry, sugar, and chicken bouillon in a medium bowl.
6. Heat a wok to medium heat and add oil. Saute garlic, ginger, and crushed chili for about 30 seconds, or until garlic starts to brown. Add sauce. Stir constantly until sauce starts to thicken, about 1 minute. Add scallions.
7. Return chicken to pan and stir until chicken is coated with sauce. Serve with hot rice.
This recipe is linked at Colleen's Kitchen Recipe Swap, at Grocery Cart Challenge Recipe Swap and What's for Dinner Wednesday.
