Tuesday, October 7, 2014

General Tso's Chicken

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..


  • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Serve warm the rice and scallons on the side.

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