This recipe for General Tso's chicken is amazing. The chicken is moist and tender on the inside, and lightly crisp on the outside. Then coated in a sauce made with rice wine vinegar, rice vinegar, hoisin sauce, and cornstarch and adding a little heat by tossing in a few cayenne peppers. Serve this with white rice on the side and you have a delicious meal that everyone will love.
I made this for dinner last night, doubled the recipe, and no leftovers here. The plate was wiped clean. This is one meal you have to try. Enjoy..
Ingredients:
- 5 tablespoons cornstarch, divided
- 2 tablespoons reduced-sodium soy sauce, divided
- 2 tablespoons Chinese rice wine or dry sherry, divided
- 1 large egg white
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3/4 cup water
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 3 tablespoons canola or vegetable oil, divided
- 2 scallions, sliced
- 2 cloves garlic, minced
- 3 red fresh cayenne peppers, sliced
White rice with sliced scallions on top for a side dish
Directions:
- Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.
- Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.
- Heat 2 tablespoons oil in a wok or skillet over high heat. Add the chicken and sliced cayanne peppers, cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.
- Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add the reserved sauce mixture; cook, stirring, until thick, about 2-3 minutes. Return the chicken and peppers to the pan; cook, stirring, until heated through, about 2-3 minutes more.
- Serve warm the rice and scallons on the side.
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