General Tso's Chicken Recipe

Looking for an easy General Tso's Chicken recipe? Learn how to make General Tso's Chicken using healthy ingredients.


Submitted by greatlyloved

Makes 4 servings



From recipezaar.com, http://www.recipezaar.com/General-Tsos-Chicken-164706?scaleto=4&sys=e Ingredients (restated here in their original 8 serving form) 3 lbs boneless skinless chicken breasts, cut into chunks 2 cups green onions, sliced 8 small dried chilies, seeds removed (bird pepper or thai chilies are good) CORNSTARCH SLURRY 1/4 cup soy sauce, low sodium preferred 1 egg, beaten 1 cup cornstarch SAUCE 1/2 cup cornstarch 1/4 cup water 1 1/2 teaspoons fresh garlic, minced 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup sherry wine or white wine 14 1/2 ounces chicken broth (a can)

Recipe Ingredients for General Tso's Chicken

24 ounces boneless skinless chicken breasts, cut into chunks
1 cup green onion, sliced
1/3 tsp cayenne powder
2 tbsp soy sauce, low sodium preferred
1/2 egg, beaten
1/2 cup cornstarch
1/4 cup cornstarch
2 tablespoons water
3/4 teaspoon fresh garlic, minced
3/8 cup sugar
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sherry wine or white wine
7 1/4 ounces chicken broth (a can)

Recipe Directions for General Tso's Chicken

  1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.

  2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.

  3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.

  4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.

  5. Add green onions and hot peppers and stir fry about 30 seconds.

  6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.

  7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.

  8. Serve over rice.

Categories

Main Dish

Nutrition Facts
Serving Size 341.6g
Amount Per Serving
Calories
377
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
122mg
41%
Sodium
1801mg
75%
Potassium
192mg
5%
Total Carbohydrates
45.1g
15%
Dietary Fiber
1.1g
4%
Sugars
20.0g
Protein
38.7g
Vitamin A 7% Vitamin C 8%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Low in saturated fat
  •   Bad points
  • High in cholesterol
  • High in sodium
  • High in sugar
  • Contains alcohol
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