Ingredients: |
Ingredients: 1/2 cup oil, or enough for frying in pan.
1 egg
1 1/2 lbs boneless, skinless chicken thighs or breast, cut into 1/2 inch cubes
1 tsp salt
1 tsp white sugar
1 pinch pepper
1 cup cornstarch
2 T vegetable oil
4 T chopped green onion
2 cloves garlic, minced
1 T orange zest
1 cup sugar
1 T freshly grated ginger
1/3 cup chicken broth
2 T rice vinegar
1/2 cup soy sauce
4 tsp sesame oil
4 tsp peanut oil
2 Tbsp cornstarch
1/3 cup water
Sriracha sauce as desired.
|
Directions: |
Directions:Heat oil in large saucepan to 375 º You can also use 4 cups of oil in a deep fryer.
Beat the egg in a mixing bowl. Add the chicken cubes, sprinkle with salt, 1 tsp sugar, and pepper. Mix well. Gradually mix in the 1 cup of cornstarch, tossing the chicken as you add until it is well coated.
Fry the chicken pieces in batches in the hot oil , turning as needed until they are golden brown. Remove the chicken pieces to drain off excess oil on paper towel while you fry another batch, etc. When all fried, refry them, starting with first batch. Drain again.
Heat 2 T oil in wok over high heat. Sir in the green onion, garlic, and orange zest. Cook and stir a minute or two until the garlic is golden. Add the cup of sugar, ginger, chicken broth, vinegar, soy sauce, sasame oil and peanut oil. Bring to a boil and cook for 3 minutes.
Dissorlve 4 tsp cornstarch into the water and stir into the boiling sauce Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the sauce. Reduce heat to low and cook for a few minutes until the chicken absorls some of the sauce. |
Personal
Notes: |
Personal
Notes: I cannot tolerate very spicy foods, but some of my family love the spicy foods. Since this dish is supposed to have some spice, I leave it to each person to add as much sriracha hot chili sauce as they like to their plate. Mix it in as soon as on plate, while nice and hot and it will blend well.
|
This recipe for General Tsao's Chicken is from