The Pioneer Woman Tasty Kitchen
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General Tso’s Chicken

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

Tangy, spicy and crispy, just like take-out! It’s easier than you think. No deep-frying required!

Ingredients

  • FOR THE MARINADE:
  • ½ Tablespoons Soy Sauce
  • ½ Tablespoons Cooking Sherry
  • 1 whole Egg White
  • 8 ounces, weight Skinless, Boneless Chicken Breast
  • FOR THE SAUCE:
  • 3 Tablespoons Chicken Stock
  • 1 Tablespoon Tomato Paste
  • ¾ Tablespoons Soy Sauce
  • ¾ Tablespoons Rice Vinegar
  • 1 teaspoon Hoisin Sauce
  • ½ teaspoons Chili Paste
  • 1 teaspoon Vegetable Oil
  • ¾ Tablespoons Sugar
  • 1 teaspoon Cornstarch
  • FOR THE PREPARATION:
  • ¾ cups Cornstarch
  • ¼ teaspoons Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 5 Tablespoons Vegetable Oil, For Frying
  • 2 cloves Garlic, Minced
  • ¼ teaspoons Chili Flakes
  • Sesame Seeds, For Garnish
  • Scallion Greens, Sliced Thinly, For Garnish

Preparation

For the marinade:

In a medium bowl, whisk together soy sauce, cooking sherry, and egg white. Cut chicken into one-inch cubes and add to the marinade, mixing well with a fork. Set aside for at least 10 minutes while you prepare the sauce.

For the sauce:

Whisk together chicken stock, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, vegetable oil, sugar, and 1 teaspoon of cornstarch in a small bowl. Set aside.

For the preparation:

In a pie plate or other deep plate, mix together 3/4 cups cornstarch, salt, and black pepper. Scoop chicken out of the marinade and place in the cornstarch, turning and mixing until all pieces are coated. The mixture will be somewhat sticky.

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken pieces to the pan. Toss the chicken as it cooks, making sure that all sides of the pieces are crispy. Cook the chicken for 10-15 minutes until golden-brown and crispy. Remove the chicken from the pan with a slotted spoon to a plate lined with paper towels. Pour excess oil out of the pan but do not wipe clean.

Return pan to the heat. Add minced garlic and chili flakes to the pan and toss gently for about 20 seconds. Add sauce to the pan and allow to thicken for about 30 seconds. Turn off the heat and return chicken to the pan. Toss chicken until thoroughly coated.

Serve over a bed of rice, garnished with sesame seeds and scallion greens.

Adapted from Appetite for China.

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2 Reviews

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Avatar of catie27

catie27 on 3.9.2013

My husband and I made this tonight. I thought it was *awesome*. The sauce can be made as spicy as you like – hubby threw in some sriracha to give it more zing. He took a bit and said, “Man – we should have made more of this!” Thanks for a great recipe!

Avatar of islandchick

islandchick on 2.25.2013

The recipe got mixed reviews from my family. My son loved it and said it was one of his new favorites. However, my husband thought it was okay.

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