General Tso's Chicken - 4

Course : Chinese
Serves: 2
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1 pound chicken breasts -- boneless, skinless, cut into 1 inch pieces
3 tablespoons soy sauce
1 tablespoon cornstarch
1 large egg white -- beaten frothy
1 cup vegetable oil
3 medium dried hot chili peppers -- broken in half
2 cloves garlic -- chopped fine
1 piece ginger root -- peeled 1 inch piece finely chopped
1 tablespoon white wine vinegar
1 tablespoon white wine
1 teaspoon cornstarch
1 tablespoon brown sugar
1 teaspoon sesame oil
1/4 teaspoon salt

Preparation / Directions:

In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.

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