General Tso's Chicken

 

Make this popular take-out dish at home. Serves 4-6

 

SAUCE:

1/2 cup Water

1 cup Chicken broth

1/3 cup Soy sauce 1/4 cup Rice wine vinegar

1 teaspoon Garlic, minced

1 teaspoon Ginger, minced

3/4 cup Sugar

1/3 cup Cornstarch

2 1/2 pounds Chicken meat, boneless, skinless, white & dark, cut into chunks

Oil for frying

1 Egg

2/3 cup Cornstarch

 

Whisk together all of the sauce ingredients in a mixing bowl and set aside.

In a wok or skillet, heat oil for frying. Lightly whip the egg with two ounces of water.

Dip the chicken pieces first in the egg mix and then in the cornstarch.

Add to oil and fry until golden brown. Remove and drain on paper towels.

Carefully remove the oil from the pan.

Add the sauce & heat until thick. Return the chicken and toss until well coated.

Serve with rice.

 

- Nick Sundberg