This easy GENERAL TSO'S CHICKEN (TSO CHUNG GAI) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
FOR THE CHICKEN 1 large egg, beaten 1?4 teaspoon salt 1 pinch black pepper 2 tablespoons cornstarch 1 lb boneless skinless chicken thighs, cut into 1 inch cubes FOR THE SAUCE 2 1?2 tablespoons dark soy sauce 1 teaspoon minced garlic 1 tablespoon minced fresh ginger 2 tablespoons hoisin sauce 3 teaspoons sugar 3 teaspoons chinese rice wine vinegar 1 1?2 teaspoons dry sherry FOR THE REST peanut oil cornstarch, for dusting 8 small dried hot chili peppers 1?4 cup finely sliced green onion 4 cups broccoli florets, steamed
DIRECTIONS
Mix together egg, salt, black pepper, and cornstarch in a bowl. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes. In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve. Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil. Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp. turn off heat, and remove chicken with a wire strainer and drain over a bowl. Pour off all but 1 1/2 tbsp. of the oil from the wok. Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside. Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes. Place on platter; and garnish with steamed broccoli florets. Serve with rice.
by: PalatablePastime
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