2 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed
Cornstarch slurry
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
Sauce
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 grape jucie
14 1/2 ounces chicken broth
Instructions
Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot 350 degree oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time.
Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Add green onions and hot peppers and stir fry about 30 seconds.
Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
Serving
Suggestions
Serve with Rice
Originally Submitted
1/31/2009
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