General Tso's Chicken
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Serves/Makes: 8
Ready in: < 30 minutes
- 1 1/2 cup cornstarch, divided
- 1/4 cup cold water
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon minced ginger
- 3/4 cup white sugar
- 3/4 cup dark soy sauce, divided
- 1/4 cup white vinegar
- 1/4 cup cooking sherry
- 1 1/2 cup hot chicken broth
- 1 tablespoon MSG, (optional)
- 1 teaspoon white pepper
- 1 egg
- 3 pounds dark meat chicken, boned and cut in chunks
- 1 cup salad oil
- 2 cups sliced green onions
- 16 small hot dried peppers
*Dark deboned in chunks In a bowl, whisk together 1/2 cup of the cornstarch and the cold water until smooth. Add the garlic, ginger, sugar, 1/4 cup of the soy sauce, vinegar, sherry, broth, and MSG. Mix until the sugar has dissolved. Cover the bowl and refrigerate while you prepare the chicken. In another bowl, combine the remaining soy sauce, white pepper, and egg. Whisk to combine. Add the chicken and mix well. Stir in the remaining cornstarch until the chicken is coated in the batter. Heat oil in a deep fryer to 350 degrees F. If you don't have a deep fryer you can use a deep skillet. Add the chicken to the hot oil in batches and cook until crisp and light golden brown. Remove from the oil and let drain on paper toweling. Repeat with remaining chicken. Add a small amount of oil to a wok or heavy skillet over medium-high heat. Add the onions and peppers and cook for 1 minute or until fragrant. Add the refrigerated sauce to the wok and mix well. Add the chicken and cook, stirring frequently, just until the sauce has thickened. Serve immediately with white rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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