general tso's chicken
I got this recipe off of recipezaar.com. This requires deboning one of our chickens.
For the Chicken:
2 large eggs, beaten
1 teaspoon salt
1/4 t. black pepper
4 tablespoons cornstarch
2-3 lb boneless skinless chicken thighs and breasts, cut into 1 inch cubes
For the Sauce:
5 tablespoons dark soy sauce
2 teaspoon minced garlic
2 tablespoon minced fresh ginger
4 tablespoons hoisin sauce (in the same section as the soy sauces)
6 teaspoons sugar
6 teaspoons chinese rice wine vinegar
For the Rest:
peanut oil
vegetable oil
cornstarch, for dusting
8 small dried hot chili peppers (optional for added spice)
1/4 cup finely sliced green onions (optional)
1. Mix together egg, salt, black pepper, and cornstarch in a bowl.
2. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3. In a small bowl, combine soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar; reserve.
4. Heat skillet (original recipe calls for a wok, but my electric skillet worked just fine!) over high heat for a minute or so; add about 2 cups of peanut oil and 2 cups vegetable oil to skillet, and heat to 350 degrees F.
5. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil. (You can also put the cornstarch in a zip lock bag, put the chicken in the bag and shake).
6. Fry chicken pieces until browned and crisp.
7. Turn off heat, and remove chicken with tongs and drain on a papertowel.
8. Pour off all but 1 1/2 tbsp. of the oil from the skillet.
9. (Optional if you want to make it spicy). Heat the skillet over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more. Add the chicken and cook, stirring, for 1 minute; remove all from skillet and set aside.
10. Stir sauce mixture into skillet, stirring well, until sauce thickens into a nice glaze.
11. Add chicken [and chilis/onions] back into the skillet, stirring until everything is well coated, about 1 1/2-2 minutes.
12. Place on platter; and garnish with steamed broccoli or asparagus.
13. Serve with rice.
Two things to note:
1. Use the skillet right after you remove the chicken and sauce to sauté the broccoli or asparagus (or other veggies), and
2. You can use this same recipe for regular chicken nuggets just cut out the peanut oil, cut out the sauce, and add spices to the cornstarch/flour mixture for dusting!
For the Chicken:
2 large eggs, beaten
1 teaspoon salt
1/4 t. black pepper
4 tablespoons cornstarch
2-3 lb boneless skinless chicken thighs and breasts, cut into 1 inch cubes
For the Sauce:
5 tablespoons dark soy sauce
2 teaspoon minced garlic
2 tablespoon minced fresh ginger
4 tablespoons hoisin sauce (in the same section as the soy sauces)
6 teaspoons sugar
6 teaspoons chinese rice wine vinegar
For the Rest:
peanut oil
vegetable oil
cornstarch, for dusting
8 small dried hot chili peppers (optional for added spice)
1/4 cup finely sliced green onions (optional)
1. Mix together egg, salt, black pepper, and cornstarch in a bowl.
2. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3. In a small bowl, combine soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar; reserve.
4. Heat skillet (original recipe calls for a wok, but my electric skillet worked just fine!) over high heat for a minute or so; add about 2 cups of peanut oil and 2 cups vegetable oil to skillet, and heat to 350 degrees F.
5. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil. (You can also put the cornstarch in a zip lock bag, put the chicken in the bag and shake).
6. Fry chicken pieces until browned and crisp.
7. Turn off heat, and remove chicken with tongs and drain on a papertowel.
8. Pour off all but 1 1/2 tbsp. of the oil from the skillet.
9. (Optional if you want to make it spicy). Heat the skillet over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more. Add the chicken and cook, stirring, for 1 minute; remove all from skillet and set aside.
10. Stir sauce mixture into skillet, stirring well, until sauce thickens into a nice glaze.
11. Add chicken [and chilis/onions] back into the skillet, stirring until everything is well coated, about 1 1/2-2 minutes.
12. Place on platter; and garnish with steamed broccoli or asparagus.
13. Serve with rice.
Two things to note:
1. Use the skillet right after you remove the chicken and sauce to sauté the broccoli or asparagus (or other veggies), and
2. You can use this same recipe for regular chicken nuggets just cut out the peanut oil, cut out the sauce, and add spices to the cornstarch/flour mixture for dusting!