General Tso's Chinese Chicken
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- 1 lb pkg
- boneless, skinless chicken breasts, cut into 1 inch chunks
- dried, red chilis
- green onions, sliced thin (not white ends)
- eggs, beaten
- 1/2 c
- peanut or canola oil for frying
- 1 1/2 Tbsp
- rice vinegar
- 2 Tbsp
- rice wine
- 4 Tbsp
- white sugar
- 1 Tbsp
- 3 Tbsp
- soy sauce (low salt can be used)
- 2 tsp
FOR THE SAUCE
1In a large bowl, combine cornstarch and eggs. Mix well. Add chicken bits and coat thoroughly.
2To make the sauce: In a small bowl, combine rice vinegar, rice wine, soy sauce, sugar, honey and cornstarch. Mix well and set aside.
3Pour oil into deep fryer or cast iron skillet and heat to 375 degrees. Fry chicken bits until golden brown and drain on paper towels.
4Add 1 to 2 Tablespoons of oil to a wok or large skillet. Add dried chili peppers and stir fry for about 30 seconds. Add chicken bits to wok and stir fry with peppers for a couple minutes.
5Add sauce to chicken in wok or skillet, stirring until sauce becomes thick and bubbly. Garnish with green onions and serve with jasmine rice.