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General Tsao's Chicken

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  Boneless chicken breasts 1 Pound, cut into 1-inch/2.5-cm pieces
  Soy sauce 3 Tablespoon
  Corn starch 1 Tablespoon
  Egg white 1 , beaten until frothy
  Vegetable oil 1 Cup (16 tbs)
  Dried hot chili peppers 3 , broken in half
  Garlic 2 Clove (10 gm), finely chopped
  Ginger root piece 1 , peeled and finely chopped (1-inch/2.5-cm)
  White wine vinegar 1 Tablespoon
  White wine 1 Tablespoon
  Corn starch 1 Teaspoon
  Brown sugar 1 Tablespoon
  Sesame oil 1 Teaspoon
  Salt 1⁄2 Teaspoon

1. Place chicken pieces into a glass bowl. Combine 1 tbsp (15 ml) soy sauce and 1 tbsp (15 ml) cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.
2. In a wok, heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tbsp (25 ml) oil out of wok.
3. To the wok add chili peppers, garlic and ginger; stir-fry 2 minutes.
4. In a small bowl, combine remaining soy sauce, vinegar, white wine and 1 tsp (5 ml) cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok and cook, stirring, about 2 minutes, until thickened.
5. Return chicken pieces to wok. Mix well and serve immediately.

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