General Tso's Chicken II Recipe #3516
by Tonkcats
35 min | 15 min prep
SERVES 6 -8
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1/3 cup water or chicken stock, mixed with
- 2 teaspoons cornstarch
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 eggs, beaten
- 4 whole boneless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 cup oil (I use less in nonstick skillet)
- 5 dried hot red chilies
- 1/2 lb snow peas, steamed 1 minute
- Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
- Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
- Pour off all but 2 teaspoons oil from pan.
- Add chilies and toss for a few seconds.
- Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
- If reheat ing, cut down on cooking time. Serves 6 to 8.
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5 stars