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• Total Time 40 min
• Yield 4 Servings
• Level Medium

An integral part of nearly every Chinese buffet, General Tso's Chicken combines deep fry with stir fry to produce a blend of exotic flavors.
 

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Ingredients

• For the sauce:
• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 teaspoon minced garlic
• 1 1/2 teaspoon minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1 1/2 cups hot chicken broth
• To prep the chicken:
• 3 pounds boneless dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 teaspoon white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep frying
• 2 cups green onions, diced small for garnish
• Dried hot peppers to taste, diced small for garnish

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Directions

1. 1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth; stir until sugar dissolves. Refrigerate until needed.
2. 2. In a separate bowl combine the chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces.
3. 3. Divide chicken into small quantities and deep fry at 350 degrees F until crispy. Drain on paper towels.
4. 4. Place a small amount of oil in a wok or large skillet and place over medium high heat. Add onions and peppers and stir fry briefly. Stir in the sauce made earlier and add chicken; cook until sauce thickens.
5. 5. Serve over steamed white rice and garnish with diced green onions and peppers.