Ingredients
-
1 1/2
-
3
-
1/2
-
1
-
1/2
-
-
-
1/4
-
3
-
1/8
-
1/4
-
1/2
-
1/2
-
1/4
-
3
Directions
Evergreen’s General Tso’s Chicken, I know there are a ton of Tso’s Chicken (pronounced by the cook as sho ) This one is exactly like the Tso’s at Evergreen, the restaurant I frequent This makes lots of sticky sauce, just great for going over rice They are closed on Mondays, so if I’m craving Chinese, I have to make it at home, which is always better , To help those who had questions about the recipe, the marinade is the soy sauce, pepper, egg and cornstarch This recipe is delicious , Great Chicken! I have tried some of RE’s recipes before and I was looking forward to trying this one I added carrots, but it made the dish a bit sweet, added hoisin and some more spices along the way Turned out great Will make again
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Steps
|
1
Done
|
In a Zip-Top Bag, Combine Marinade and Chicken. Refrigerate at Least 30 Minutes. While Marinating, Assemble Rest of Ingredients (except Chilies) and Combine in a Bowl. This Step Is Very Important Because After You Fry the Chicken, This Recipe Moves Very Fast! |
|
2
Done
|
After Marinating, Fry Chicken and Drain. Keep Warm. |
|
3
Done
|
Drain the Oil If Any Is Left. Toast the Chilies in a Drop of Oil, Being Careful not to Burn Them. |
|
4
Done
|
Mix the Sauce Ingredients in a Small Bowl, Stirring Until the Cornstarch Is Combined; Add to the Skillet and Bring to a Boil and Reduce Heat. Mixture Should Thicken Up a Bit. |
|
5
Done
|
Return the Chicken to the Skillet and Heat Through. |
