Free Online Recipes
 |  

Sign Up login
 
 

General Tso's Chicken Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     General Tso's Chicken

Category   Entrees - Maindishes
Sub Category   None

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)
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
1/4 cup water
1/2 cup cornstarch
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 (last 8 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. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.
Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like. 5 Add green onions and hot peppers and stir fry about 30 seconds.
Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays. Serve over rice.


Originally Submitted
4/3/2011





0 Out of 5 from 0 reviews

You can add this General Tso's Chicken recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.