Ingredients
-
-
1
-
1/4
-
1
-
2
-
1
-
-
2 1/2
-
1
-
1
-
2
-
3
-
3
-
1 1/2
-
Directions
General Tso’s Chicken (Tso Chung Gai),A Chinese restaurant favorite. My personal favorite version. :),I loved this recipe! The chicken was crunchy and crisp and the sauce was flavorful. Served it with rice and steamed broccoli as recommended and it was a huge hit. Better than take-out!
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Steps
|
1
Done
|
Mix Together Egg, Salt, Black Pepper, and Cornstarch in a Bowl. |
|
2
Done
|
Add the Chicken Cubes; Mix to Coat, and Marinate For at Least 15 Minutes. |
|
3
Done
|
in a Small Bowl, Combine Soy Sauce, Garlic, Ginger,Hoisin Sauce, Sugar, Rice Wine Vinegar, and Sherry For the Sauce; Reserve. |
|
4
Done
|
Heat Wok Over High Heat For a Minute or So; Add About 3 1/2-4 Cups of Peanut Oil to Wok, and Heat to 350 Degrees F. |
|
5
Done
|
With Tongs, Remove Chicken Cubes Individually from Bowl, Dust With 1 Tbsp. Cornstarch, Shaking Off Excess, and Place in the Hot Oil. |
|
6
Done
|
Deep-Fry Chicken Pieces For 1 1/2-2 Minutes, Until Browned and Crisp. |
|
7
Done
|
Turn Off Heat, and Remove Chicken With a Wire Strainer and Drain Over a Bowl. |
|
8
Done
|
Pour Off All but 1 1/2 Tbsp. of the Oil from the Wok. |
|
9
Done
|
Heat the Wok Over High Heat For 20-30 Seconds; Add the Chilies and Stir-Fry For 15-20 Seconds, Then Add the Green Onions, Cooking For 30 Seconds More. |
|
10
Done
|
Add the Chicken and Cook, Stirring, For 1 Minute; Remove All from Wok and Set Aside. |
|
11
Done
|
Stir Sauce Mixture Into Wok,Stirring Well, Until Sauce Thickens Into a Nice Glaze |
|
12
Done
|
Add Chicken and Chilis/Onions Back Into the Wok, Stirring Until Everything Is Well Coated, About 1 1/2-2 Minutes. |
|
13
Done
|
Place on Platter; and Garnish With Steamed Broccoli Florets. |
|
14
Done
|
Serve With Rice. |
