General Tso Chicken

READY IN: 1hr

INGREDIENTS

  • 1 12 lbschicken breasts, cut into 1-inch cubes
  • 2cupscornstarch
  • 3cupsvegetable oil (for frying)
  • 1jalapeno pepper
  • 3tablespoonsscallions (sliced for garnish)
  • For the Marinade
  • 1tablespoonsoy sauce
  • 1tablespoonchinese rice wine or 1 tablespoondry sherry
  • 3egg whites
  • For the Sauce
  • 12 cupwater
  • 2tablespoonssoy sauce
  • 2tablespoonssugar
  • 2tablespoonsrice vinegar
  • 2teaspoonshoisin sauce
  • 2teaspoonschili paste (Sambal Oelek or Sriracha)
  • 2teaspoonschinese rice wine or 2 teaspoonsdry sherry
  • 2teaspoonssesame oil
  • 2teaspoonscornstarch
  • 2garlic cloves (grated)
  • 2teaspoonsginger (grated)
  • NUTRITION INFO

    Serving Size: 1 (514) g

    Servings Per Recipe:4

    Calories: 2074

    Calories from Fat 1635 g 79 %

    Total Fat 181.7 g 279 %

    Saturated Fat 26.1 g 130 %

    Cholesterol 109 mg 36 %

    Sodium 953.4 mg 39 %

    Total Carbohydrate70 g 23 %

    Dietary Fiber 1.1 g 4 %

    Sugars 7.7 g 30 %

    Protein 40.2 g 80 %

    DIRECTIONS

  • Prepare the marinade: Mix the soy sauce, rice wine, and egg whites. Toss in cubed chicken to the marinade and let sit for 10 minutes.
  • Prep the sauce: Mix water, soy sauce, sugar, rice vinegar, hoisin sauce, chili paste, rice wine, sesame oil, cornstarch. Grate 2 cloves garlic and ginger into the sauce. Set aside.
  • Coat the marinated chicken in the 2 cups of cornstarch. Shake off any excess before frying.
  • Heat the 3 cups vegetable oil in wok until 350°F. Wooden chopsticks will bubble when the oil is ready.
  • Fry the marinaded and coated chicken cubes in batches until golden brown. It should be about 4 to 5 minutes per batch. Remove the chicken and drain on paper towels. Set the chicken in a warm oven on a baking sheet with a rack after a few minutes of draining as you work through the batches.
  • Sprinkle a little white pepper on the cooked chicken.
  • Drain the oil into safe container to discard later. .
  • Reheat the wok or skillet over medium-high heat and stir-fry jalapeno. Set aside.
  • Pour in the sauce mixture into the wok and stir until thickened, about 1 to 2 minutes on med-high.
  • Toss in the fried chicken to coat with sauce. Add your sauteed jalapeno and transfer it to a serving dish. Garnish with scallions. Serve with white rice.
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