General Tso's Chicken
Chicken pieces are battered and deep fried until golden brown then tossed in a delectable sweet and spicy sauce served with a bowl of hot steaming rice.
- 3 boneless chicken breasts, cut into 1 inch cubes
- 1/2 cup snow peas, trimmed (10 ounces)
- 1 tbsp Shaoxing Wine
- 1 tbsp soy sauce
- 1 cup flour or cornstarch
- salt and pepper to taste
Stir Fry Sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1-2 tsp sambal oelek
- 3/4 cup chicken stock
- 1/4 cup soy sauce
- 1/4 cup Shaoxing Wine
- 1/4 cup rice wine vinegar
- 1/4 cup coconut or brown sugar
- 1-2 tbsp cornstarch
- 1/3 cup water
- 2-3 cups cooking oil (vegetable, peanut, canola)
- Garnish with sliced green onions, chopped parsley
In a bowl mix together chicken cubes, Shaoxing Wine and soy sauce. Let marinate in refrigerator 30-60 minutes.
Heat oil in a deep pot to 335 F/170 C. With tongs add chicken pieces carefully into hot oil working in batches so you don't overcrowd the pan. Cook each batch of chicken about 3-4 minutes, turning to ensure even cooking and golden on all sides. Transfer to paper towel lined plate or baking sheet.
In a bowl mix together chicken stock, soy sauce, Shaoxing wine, rice wine vinegar and sugar. Set aside.
In a wok or stir fry pan heat sesame oil. Add garlic and ginger cooking for about 1 minute. Next add sambal and cook another minute.
Stir in chicken stock mixture through sugar stirring well to combine. Bring to a light boil then drop to a simmer. Stir in the slurry until it thickens to a glossy sauce. Toss in snow peas and add your chicken mixing well until chicken is coated. Cook 1-2 minutes.
Garnish with green onions and/or parsley and serve immediately with rice.
Calories: 904kcal | Carbohydrates: 30g | Protein: 17g | Fat: 79g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 821mg | Potassium: 330mg | Fiber: 1g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 2mg