Whenever drug reps bring Chinese food for lunch at work, I would always have a serving of this sweet, spicy chicken called General Tso. It is sooo good that I wanted to do it at home for my husband and I to enjoy. A few days ago, I tried this simple recipe, originally from Mean Guy , and I can honestly say that it was awesome! I cooked it again today for dinner and don't mind cooking it again for weeks ahead. As always, I made several variations to this recipe to suit my taste and my hubby's. Yum! yum! :)
Ingredients:
1 lb. boneless chicken breast, cubed
3 eggs, beaten
1/2 c cornstarch
1/2 c cornstarch
2 dried chili pods
red pepper flakes
green onion, chopped
Sauce:
4 tsp cornstarch
3 tbsp rice vinegar
3 tbsp rice wine
6 tbsp sugar
6 tbsp soy sauce
Sauce:
4 tsp cornstarch
3 tbsp rice vinegar
3 tbsp rice wine
6 tbsp sugar
6 tbsp soy sauce
Directions:
1. Thoroughly blend the 1/2 cup of cornstarch and the eggs in a bowl; add the chicken and toss to coat.
2. In a separate bowl, prepare the sauce by combining the 4 tsp cornstarch with the vinegar, wine, sugar and soy sauce.
3. First-Stage Frying: Heat 1-2 inches of oil in a wok to medium-high heat.
4. Fry the chicken in small batches, just long enough to cook the chicken through.
5. Remove the chicken to absorbent paper and allow to stand.
6. Second-Stage Frying: Add the pepper pods to the oil and stir-fry briefly to release the aroma. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
7. Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
8. Depending on how spicy you want it to be, you can add a dash or more of red pepper flakes.
9. Sprinkle some green onions on top.
Gotta try this recipe! You'll love it! Guaranteed! :)
1. Thoroughly blend the 1/2 cup of cornstarch and the eggs in a bowl; add the chicken and toss to coat.
2. In a separate bowl, prepare the sauce by combining the 4 tsp cornstarch with the vinegar, wine, sugar and soy sauce.
3. First-Stage Frying: Heat 1-2 inches of oil in a wok to medium-high heat.
4. Fry the chicken in small batches, just long enough to cook the chicken through.
5. Remove the chicken to absorbent paper and allow to stand.
6. Second-Stage Frying: Add the pepper pods to the oil and stir-fry briefly to release the aroma. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
7. Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
8. Depending on how spicy you want it to be, you can add a dash or more of red pepper flakes.
9. Sprinkle some green onions on top.
Gotta try this recipe! You'll love it! Guaranteed! :)
1 comment:
Thanks...now I'm craving Chinese Food. Yummy :)
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