I would like to start out by saying that I absolutely Love Chinese food… yet I am very picky when it comes to Chinese! What I like at one Chinese restaurant, I may not touch at the next. You may think all Chinese food is the same or maybe you don’t even care for the food at all! Some favorites of mine are Orange chicken, Chow mien noodles, egg rolls, sushi, fried rice and General Tso’s chicken ;these are all pretty high on “The List”.
Being picky when it comes to Chinese food, sometimes it’s just easier to cook it at home. Not to mention a little easier on the bank account! I am not claiming I can cook as good as some of my favorite authentic Chinese restaurants but one recipe that is up there with our favorites is this recipe for General Tso’ Chicken.
This Chicken is cooked just the way that I like it; it is fried to crisp and then mixed into this delicious, sweet and tangy sauce with a hint of spice. I like to make this with some sautéed vegetables, fried rice or lo mien and you are all set! Speaking of fried rice, remind me to load my favorite fried rice recipe in the near future! 😉
This Recipe is being posted around the Holidays… yet even at our house, a deep fried Turkey and Baked Ham gets old after a while!This is a good recipe to pull out to switch up the weekly menu plan. My husband probably wishes that I would add this along with some fried rice every week!
By the way… I’m not the only Picky chinese food critic am I?If not… then I hope that these will rank high on your list and you can add them to your dinner plans!
General Tso's Chicken
Ingredients
Chicken
- 1 lb. Boneless Chicken Breast Diced into large bite size chunks
- 2 Beaten Eggs
- 3/4 C. Corn Starch
- 1/2 C. Flour
- 1/4 tsp Salt
- 1/8 tsp Pepper
- Canola Oil For Frying
Sauce
- 2 T. Apple cider Vineger
- 1 tsp Corn Starch
- 1/4 C. Sugar
- 4 T. Ketchup
- 2 T. Soy Sauce
- 1 large Cloves of Garlic pressed or 1 tsp. of garlic powder
- 1/8- 1/4 tsp. Red Pepper Flakes 1/4 tsp for A Spicier taste
Instructions
Chicken
- Lightly spray a medium size casserole dish with cooking oil. Preheat oven to 350
- Rinse, pat dry, trim and cut chicken into about 1 in. Cubes.
- Using a large cast iron or a good Skillet for frying; add enough oil that your skillet is about 1/4 full and heat your oil over medium high heat.
- Using two Shallow dishes; mix together your eggs in one and Cornstarch, flour and salt and pepper in the other.
- To coat the chicken; dip each piece of chicken into the dry mixture, then into eggs, and then back to dry ingredients. You can also pour your dry ingredients into a Large Ziploc bag and coat 5-6 pieces at a time and then into eggs and back to dry mixture.
- Place chicken pieces into hot oil making sure not to over crowd. You will probably need to do in 2-3 batches. Cook for about 3-4 minutes on each sides. They will be a light brown/golden when ready. Remove from heat and place onto your casserole dish.
Sauce
- To make the sauce; whisk together cornstarch and vinegar in small mixing bowl. Add the remaining ingredients and mix well. Carefully pour over your cooked chicken in the casserole dish; lightly mix to coat.
- Place in the preheated oven and bake for 8-10 minutes/just until heated through. Sauce will look thicker and bubbly.
