- 3 lbs boneless skinless chicken breasts, cut into chunks
- 2 cups green onions, sliced
- 8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
- 1⁄4 cup soy sauce, low sodium preferred
- 1 egg, beaten
- 1 cup cornstarch
- 1⁄2 cup cornstarch
- 1⁄4 cup water
- 1 1⁄2 teaspoons fresh garlic, minced
- 3⁄4 cup sugar
- 1⁄2 cup soy sauce
- 1⁄4 cup white vinegar
- 1⁄4 cup sherry wine or 1/4 cup white wine
- 14 1⁄2 ounces chicken broth (a can)
From loading up the family and venturing to your favorite restaurant, to spending quiet date night at home with your favorite takeout selections, Chinese cuisine is highly versatile for any situation. Through the years, everybody has cultivated their favorite Chinese dishes, but one entrée has reined supremely General Tso’s Chicken.
Perfectly pan-fried pieces of chicken, tossed in a sweet and sour sauce, infused with the satisfying kick of chili seeds and fresh minced garlic. Creating this crowd favorite may seem challenging, but this is honestly easier than you think. Let’s crack into our recipe. We are going to need boneless skinless chicken breasts, green onions, small dried chilies, seeds removed, soy sauce, egg, corn-starch, fresh garlic, sugar, soy sauce, white vinegar, wine, and chicken broth.
- Begin by adding the ingredients for the sauce into a bowl and mix vigorously. If have a jar, then add off of the ingredients to the jar and shake.
- Next, mix the corn-starch slurry in a separate bowl; combine this until achieve a paste-like consistency. Now take the chicken and add it to the corn-starch slurry.
- Make sure to get all of the chicken thoroughly coated in the mix. Then remove the chicken one piece at a time, being sure to shake off any excess sauce.
- Heat a pan with oil at 350ºF. Add the chicken and fry until the pieces are crispy then set aside. Only fry 6-7 pieces at a time.
- In a separate skillet, add some oil and heat it to 400ºF. Throw the hot peppers and chopped green onions, and stir fry for about 30 seconds.
- Take the sauce that had mixed earlier, and add it to the skillet with the onions and peppers and cook until a thick consistency is achieved.
- Finally, add the cooked chicken to the sauce in the skillet, cook until the chicken is warmed and well marinated in sauce. Serve with some steamed rice and enjoy!