This is a recipe I inherited from my father, and it is the best General Tso Chicken I have ever had. If you are not a fan of spicy foods you can remove or reduce the amount of hot peppers and/or chili paste you use, I used 5 diced USA Hots in place of chili paste and left out the hot peppers external of the seasoning sauce and will be using less next time so my son can manage to eat it. As you can see I served mine with rice and miniature egg rolls.
General Tso Chicken
2 whole Chicken Breast, cut into 1½” x 2” strips
2 Hot Peppers (or more)
Cornstarch, for coating
Batter:
1 Egg ¼ c. Flour
1/8 c. Water ¼ c. Cornstarch
2 Tbsp. Soy Sauce ½ tsp Baking Powder
½ tsp. Salt 1 dash Pepper
Mix Batter. Add chicken, tossing lightly to coat. Cover and chill for ½ hour.
Mix seasoning sauce.
Seasoning Sauce:
6 Tbsp. Sugar 1 tsp Chili Sauce (hot peppers)
4 ½ Tbsp Cider Vinegar Black Pepper
7 Tbsp Soy Sauce 3 drops Sesame Oil
1 tsp Cornstarch
Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3” of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown.
Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Add chili sauce, stir-fry 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more, do not over thicken). Add fried chicken and cooked broccoli, tossing to coat well.
Serve immediately
2 Hot Peppers (or more)
Cornstarch, for coating
Batter:
1 Egg ¼ c. Flour
1/8 c. Water ¼ c. Cornstarch
2 Tbsp. Soy Sauce ½ tsp Baking Powder
½ tsp. Salt 1 dash Pepper
Mix Batter. Add chicken, tossing lightly to coat. Cover and chill for ½ hour.
Mix seasoning sauce.
Seasoning Sauce:
6 Tbsp. Sugar 1 tsp Chili Sauce (hot peppers)
4 ½ Tbsp Cider Vinegar Black Pepper
7 Tbsp Soy Sauce 3 drops Sesame Oil
1 tsp Cornstarch
Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3” of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown.
Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Add chili sauce, stir-fry 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more, do not over thicken). Add fried chicken and cooked broccoli, tossing to coat well.
Serve immediately
P.S. - For the picky eaters, leave some of the chicken out of the sauce and feed them some delicious popcorn chicken.
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