General Tso's Chicken (NOT hot & spicy)
Leo
67 Posts
I usually make a mess when fixing this recipe, but it's really good if you like a mild version of this dish.
Sauce:
1/2c water
1c chicken broth
1/3c soy sauce
1/4c rice wine vinegar
1 tsp garlic, minced
1 tsp ginger, minced
3/4c sugar (I use Splenda)
1/3c cornstarch
2 1/2 lbs boneless, skinless, chicken chunks
Oil for frying
1 egg
2/3c cornstarch
Wisk all of the sauce ingredients together and set aside.
Heat oil for frying. Lightly whip egg with 2 oz of water. Dip chicken in egg mixture, then cornstarch. Add to oil and fry till golden brown. Remove chicken and drain on paper towels. Remove oil from the pan.
Add the sauce and heat until thick. Return the chicken & toss until well coated. Serve with rice.
Sauce:
1/2c water
1c chicken broth
1/3c soy sauce
1/4c rice wine vinegar
1 tsp garlic, minced
1 tsp ginger, minced
3/4c sugar (I use Splenda)
1/3c cornstarch
2 1/2 lbs boneless, skinless, chicken chunks
Oil for frying
1 egg
2/3c cornstarch
Wisk all of the sauce ingredients together and set aside.
Heat oil for frying. Lightly whip egg with 2 oz of water. Dip chicken in egg mixture, then cornstarch. Add to oil and fry till golden brown. Remove chicken and drain on paper towels. Remove oil from the pan.
Add the sauce and heat until thick. Return the chicken & toss until well coated. Serve with rice.
Comments
Getting to the point, I'd try the cayenne pepper.