General Tso’s Chicken

My taste buds have graduated from Orange Chicken to General Tso's Chicken recently.  I like the sweetness of it mixed with the heat of the red pepper.  This is my new meat compliment to a chow mein noodle dish.  You like it hot?

My taste buds have graduated from Orange Chicken to General Tso’s Chicken recently. I like the sweetness of it mixed with the heat of the red pepper. This is my new meat compliment to a chow mein noodle dish. You like it hot?

General Tso’s Chicken

4 Servings - Serving Size: About 6 Pieces

General Tso’s Chicken

My taste buds have graduated from Orange Chicken to General Tso's Chicken recently. I like the sweetness of it mixed with the heat of the red pepper. This is my new meat compliment to a chow mein noodle dish. You like it hot?

Ingredients:

    Sauce
  • 1/2 tablespoon vegetable oil
  • 2/3 tablespoons minced garlic
  • 1/4 cup hoisin sauce
  • 1/8 cup white vinegar
  • 1+1/2 tablespoons soy sauce
  • 3/4 cups water
  • 1/4 cup brown sugar
  • 1+1/2 tablespoons cornstarch
  • 1/2 tablespoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • Chicken
  • 1 pound boneless, skinless chicken thighs
  • 2 large egg whites
  • 3/4 cup cornstarch
  • 3/8 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • vegetable oil for frying

Directions:

    Sauce
  1. In a small bowl, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, water, ginger and red pepper in a bowl.
  2. Set aside.
  3. Heat oil in a small saucepan over medium-high heat.
  4. Saute the garlic in the oil until fragrant, about 1 minute.
  5. Reduce heat to medium low.
  6. Add the hoisin mixture to the garlic.
  7. Stir well to blend.
  8. Continue to heat until the sauce is dark brown and has thickened.
  9. Remove from heat, cover and set aside.
  10. Chicken
  11. Heat vegetable oil in a large sauce pan to 325F.
  12. Cut chicken into cubes about 1 inch, trimming excess fat.
  13. Whisk egg whites in a shallow bowl until foamy.
  14. Combine cornstarch, flour, and baking soda in a quart size ziploc bag.
  15. Add a couple of chicken cubes to the egg white bowl, be sure to coat each piece of chicken well.
  16. Remove chicken from egg allowing excess egg white to drip off and toss into the ziploc bag.
  17. Shake well to coat each piece.
  18. Place coated chicken on a plate and repeat until all chicken pieces have been dipped in the egg white and tossed in the powdered mixture.
  19. Fry chicken pieces in batches until golden brown, turning once during cooking.
  20. Transfer cooked chicken onto a paper towel lined plate.
  21. Heat the sauce over low-medium heat until heated through.
  22. Fold in the chicken pieces until well coated.
  23. Continue to heat for an additional 5 minutes to allow chicken to absorb sauce.
  24. Serve over rice or with a noodles.
  25. Garnish with sliced green onions if desired.

Notes

Recipe adapted from All That Splatters

http://www.thehungryhoarder.com/2013/10/29/general-tsos-chicken/

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