Description
General Tso's Chicken I found from an other blog, I am not the creator nor the author of this recipe. It was found on a blog from Europe but that site has since been taken down.
Yield
4 Servings
Preparation time
15 minutes
Cooking time
8 minutes
Total time
23 minutes
Ingredients
1⁄4 c Chicken Stock
2 T Hoisin Sauce
1 T Soy Sauce
2 t Sriracha Sauce
2 t Sesame Oil
3 T Sugar
1⁄3 c Cornstarch
2 t Cornstarch
1 lb Chicken Breast (Boneless, Skinless, cut into bite-sized chunks)
2 T Dry White Sherry (or red)
3 clv Garlic (Minced)
1 t Ginger (fresh, minced)
6 Whole Chilis (Japonese, Dried, red, whole)
3 Scallions (White and green parts, cut into half inch chunks)
Peanut oil (For frying)
Instructions
- In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and two teaspoons of the cornstarch. Stir until smooth.
- In another bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes.
- When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch.
Chicken should have a dry coating of cornstarch; and a little more if coating seems moist. in a large skillet over medium heat, bring peanut oil to 325 degrees. Add chicken and cook, stirring often, untill chicken is brown on all sides, about 4-5 minutes. Remove from skillet and drain on paper towls. - Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to the pan and stir untill fragrant, about 15 secods. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, untill sauce thickens, becomes shinny, and evenly coats chiecken. Top with more slicesd scallions and sere immediatly with steamed rice.