"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

General Tso's Chicken Recipe

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This recipe for General Tso's Chicken, by , is from Goetschius Family Cookbook 2019, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Taylor Goetschius

Category:
Category:

Ingredients:  
Ingredients:  
4 c. vegetable oil for frying
1 egg
1 lbs. boneless, skinless chicken breast, cut into " cubes
1 tsp. salt
1 tsp. white sugar
1 tsp. white pepper
1 c. cornstarch
2 Tbsp. vegetable oil
3 Tbsp. chopped green onion
1 clove garlic, minced
3 tsp. Asian chili paste
⅓ c. orange juice
c. white sugar
tsp. ground ginger
3 Tbsp. chicken broth
1 Tbsp. rice vinegar
c. soy sauce
2 tsp. sesame oil
2 Tbsp. peanut oil or 1 Tbsp. peanut butter
2 tsp. cornstarch
cup water

Directions:
Directions:
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375. Beat the egg in a mixing bowl. In a large Ziploc bag, add the chicken cubes with the egg and mix well. Sprinkle with salt, 1 tsp. sugar, and white pepper, mix well. Mix in 1 c. of cornstarch a little bit at a time until the chicken cubes are well coated. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turn golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, re-fry the chicken starting with the batch that was cooked first. Cook until the chicken turns a deep golden brown, about two minutes more. Drain on a paper towel-lined plate. Heat 2 Tbsp. of vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, chili paste, and orange juice. Cook and stir a minute or two until the garlic has turned golden and the chili paste brightens. Add c. sugar, ginger, chicken broth, vinegar, soy sauce, sesame oil and peanut oil. Bring to a boil and cook for 3 minutes. Dissolve 2 tsp. of 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 boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce. Serve over rice!

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Goes faster when there are two chefs in the kitchen!

 

 

 

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