General Tso’s Chicken
Ingredients
- 6 ounces boneless skinless uncooked chicken breast or chicken tenderloins, cut into ½-inch chunks
- 2 teaspoons low-sodium soy sauce
- Dash ground white pepper
- 1 large egg white beaten
- 4 teaspoons cornstarch.
- ½ teaspoon water
- 1 medium clove garlic finely chopped (about 1 teaspoon)
- 1- inch piece peeled ginger root finely grated (about 1 teaspoon)
- ½ teaspoon sugar or more to taste
- 1 teaspoon white wine vinegar or more to taste
- ¼ cup homemade or low-sodium chicken broth
- Peanut oil for frying
- 1 scallion white and light-green parts, cut into thin slices on the diagonal
- ½ teaspoon crushed red pepper flakes
Instructions
- Combine the chicken, soy sauce, white pepper, egg white and 3 teaspoons of the cornstarch in a small bowl; stir until the mixture clumps together.
- Use a fork to whisk together the remaining teaspoon of cornstarch and the water in a liquid measuring cup to form a paste. Add the garlic, ginger, sugar, vinegar and chicken broth; mix well to form a sauce. Taste and add sugar and/or vinegar as needed.
- Heat enough of the oil to measure ½ inch deep in a large skillet or wok over medium-high heat until the oil shimmers. Line a plate with a few layers of paper towels.
- Add the chicken to the skillet or wok in a single layer, then stir-fry immediately a few times, scraping it from the bottom to keep the chicken from sticking. Cook for 2 or 3 minutes or until the chicken is golden and crisped. Use a slotted spoon or spatula to transfer it to the paper-towel-lined plate to drain.
- Pour out all but 1 teaspoon of the oil, then return the skillet or wok to medium-high heat.
- Add the scallion and crushed red pepper flakes. Stir-fry for 1 minute, then add the sauce and cook for 1 to 2 minutes, until the mixture thickens.
- Return the chicken to skillet or wok, stirring to heat through and coat with the sauce. Eat hot.
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