Thursday, June 11, 2015

General Tso’s Chicken

(Makes 4 servings)


4-5 boneless, skinless chicken breasts cut into bite-sized pieces
3 eggs, beaten
1/2 cup cornstarch
Vegetable or peanut oil


1 Tablespoon vegetable or peanut oil
10 dried chili pods
4 teaspoons cornstarch
3 Tablespoons rice vinegar
4 Tablespoons rice wine
6 Tablespoons sugar
6 Tablespoons soy sauce

In a large bowl, combine cornstarch and eggs.  Add the chicken to the bowl and toss to coat.  Heat 1-2 inches of vegetable or peanut oil in a large wok or pot over medium-high heat.  Add coated chicken to the hot oil and fry until golden brown on the outside and cooked through.  Remove cooked chicken from the oil and place on a plate with a paper towel over it and set aside.

   In a medium sized mixing bowl, combine cornstarch, rice vinegar, rice wine, sugar and soy sauce.  Heat a skillet over medium heat and add oil.  Once oil is heated, add chili pods to the oil and stir-fry briefly just until you can smell them but they aren't burned.  Add the mixing bowl with the rest of the sauce ingredients and heat until the sauce caramelizes into a glaze (2-3 minutes).

 Add cooked chicken back to the sauce and toss until coated.

 Serve over cooked rice.

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