General Tao Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. skinless, boneless chicken breast halves - cut into bite-size pieces
1/4 c. cornstarch
2 eggs
1 tsp. salt
1/2 tsp. ground black pepper
6 T. flour
1 tsp. baking powder
1/2 c. vegetable oil
4 tsp. sesame oil
2 T. grated fresh ginger root
1/2 c. chopped green onion
1/2 c. water
1/4 c. distilled white vinegar
1/2 c. white sugar
2 T. cornstarch
2 T. soy sauce
1/4 c. oyster sauce
1/4 c. ketchup
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Directions: |
Directions:1. Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
2. Beat the eggs, salt and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
3. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 mins. Set the chicken aside; keep warm.
4. Reduce the heat to medium-high and stir in the sesame oil, ginger and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 min. Pour in the water, vinegar and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
Serve with rice. |
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Personal
Notes: |
Personal
Notes: Been told this one is 'restaurant quality'. You may want to cut back just a bit on the sugar, seems a little sweet with the full 1/2 c.
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