General Tso’s Chicken
Posted by debi on April 2, 2012 at 5:38 pm in Recipes, Entrées | 2 commentsI have a lot of favorites but Chinese take-out is one of my biggest weaknesses. I’ve read the articles, seen the lists of bad ingredients but the fact at the end of the day is: it tastes so good so I eat it. I’ve searched for recipes for some of my favorite dishes and tweaked them so I can still eat what I want but spend less money and (sometimes) eat it healthier. Some of them, like this one, you can choose if you want to fry the chicken or not. Deep frying the chicken will make it more like what you get in take out, but it tastes just as good if you grill the chicken before adding to sauce.
- 3 pounds boneless skinless chicken breasts, cut into chunks
- 2 cups green onions, sliced
- 4 tablespoons chili paste, more or less according to taste
- Cornstarch Slurry:
- 1/4 cup low-sodium soy sauce
- 1 egg, lightly beaten
- 1 cup cornstarch
- 1/2 cup cornstarch
- 1/4 cup water
- 1 clove garlic, minced
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 2 cups chicken broth
- Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time, just refrigerate until needed, shaking again when you are ready to use.
- Mix cornstarch slurry in a large bowl. Mixture will be strange but it works! It will be very thick and paste-like. Add chicken pieces to coat. Add chicken to 350 degree oil and fry until crispy. Drain on paper towels. Keep warm in oven until all chicken is fried.
- If desired, skip slurry. Marinate chicken in soy sauce, then grill.
- In a large skillet or wok, add a small amount of oil and heat to 400. Add green onions and chili paste and stir fry 30 seconds.
- Stir sauce mixture, add to pan with onions and chili paste. Cook until thick. Add chicken to sauce and cook until hot and bubbly.