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Joe's General Tso's Chicken

By: joe harrington

"General Tso's Chicken is a perfect combination of sweet and spicy flavors. It is found in a lot of Chinese buffets and take-out places. You can try substituting gin for the rice wine if you'd like."

Rate/Review | Read Reviews (17)

What to Drink?
	Beer

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

4 cups vegetable oil for frying
3 eggs
1/2 cup cornstarch
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
5 dried red pepper pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons white sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
3 green onions, thinly sliced

Directions

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.