General Tso’s Chicken
This has become one of our favorite recipes here at home in the last few weeks. I started with a recipe Mike found on the net and made some modifications to it to help make it more to my liking. A friend said he was making it this weekend and wanted the modifications, so here you go.
For further information regarding General Tso’s Chicken, visit here.
1 lb chicken thighs or breasts, boned and cubed
3 eggs, beaten
½ cup cornstarch
½ - 1 tsp red pepper flakes
4 green onions cut into 2in pieces
½ red bell pepper, sliced thin
Sauce
5 tsp cornstarch
¼ cup sugar
¼ cup rice vinegar
1/3 cup rice wine or sweet vermouth
½ cup soy sauce
Vegetable oil for frying
Mix eggs and ½ cup cornstarch in a medium sized bowl. Add chicken and coat well.
In a small bowl mix all of the sauce ingredients and stir well. This can be done ahead of time.
Heat 1-2 inches of oil in a wok until it reaches 350-360 degrees. Add chicken in small batches and cook until chicken is cooked through, about 5 minutes. Remove chicken and place on a large plate covered in paper towels to drain. Cook the remaining chicken. This can be done in advance and kept in the refrigerator.
Leave 1-2 tablespoons of oil in the wok and return to med-high heat. Add red pepper flakes and cook for 15 seconds, just to extract some of the flavor, but not burn. Add onions and bell peppers. Cook for 30 seconds and add the chicken. Toss and cook until chicken is crispy, 2-3 minutes. Add sauce and allow it to come to a boil. Stir until the sauce coats the chicken. Serve immediately. Best served with white sticky rice
Servings: 4 Total Time: 1 hour
2 comments February 25th, 2006