General Tso's Chicken

Photo by Jayme S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    boneless skinless chicken thighs, cut into 1-inch chunks

  • 15

    dried red chili peppers

  • 3

    eggs, beaten

  • 1/2

    C cornstarch

  • Peanut oil for frying

  • 2

    scallions chopped (for garnish)

  • Sauce:

  • 3

    tbsp rice vinegar

  • 4

    tbsp rice wine

  • 2

    tbsp sugar

  • 3

    tbsp light soy sauce

  • 3

    tbsp dark soy sauce

  • 4

    tbsp cornstarch

Directions

1. In a mixing bowl, whisk the eggs. Add the cornstarch until smooth. 2. Add chicken pieces, stirring to coat well. Set aside. 3. Preheat about 3 inches deep oil to 375 degrees in a wok. 4. Meanwhile, in a small mixing bowl, whisk all the sauce ingredients together then set aside. 5. When oil is ready deep fry chicken until done, being careful to not overcrowd the pieces. (You may need to fry in batches.) 6. Remove chicken to drain on paper towels. 7. When all the chicken is cooked, heat about a tablespoon of oil in a wok or large skillet over medium-high heat. Add the chili peppers and stir and cook for about 30 seconds. 8. Add the fried chicken to the wok and cook for another 2-3 minutes, stirring frequently. 9. Make an opening in the center of the wok by pushing the chicken and peppers to edges. Pour the sauce mixture in the center and quickly stir to coat the chicken as it thickens. 10. Garnish with chopped green onions and serve with white or fried rice.

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