General Tso's Chicken
/I remember the first time I ever ate General Tso Chicken. It was a moment of where I was tired of eating the same old dish when I went out for Chinese. The first bite was amazing! There was just a hint of spice and as I continued eating, the spicier it got. I dearly love spicy foods!
Once I finally got my husband and son eating it, well let's just say, it was a monumental moment. Over the years, I've looked for recipes on how to make this fantastic dish and most are truly authentic because of some of the ingredients can't be found in a grocery store.
I began playing with recipes from off the internet that have more ordinary ingredients and I came up with my own. :)
You have to excuse the not so clear photo. I was hungry and my two man army realized the meal was ready.
~General Tso Chicken~
1/2 cup cornstarch
1 pkge boneless chicken breast cut into bite-sized pieces
dash of salt
1 TBSP vegetable oil
1-2 TBSP red pepper flakes
1/2 pkge broccoli florets
1/4 cup vinegar
1/2 cup white sugar
1/2 cup soy sauce substitute
2 TBSP cornstarch
1/4 cup vinegar
1/2 cup white sugar
1/2 cup soy sauce substitute
2 TBSP cornstarch
1/2 cup water ** if needed
Heat oil in a deep-fryer or large saucepan medium to high heat. In a mixing bowl, beat the eggs until smooth. Stir in 1/2 cup of cornstarch and dash of salt until no lumps remain, add chicken and coat well. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown about 3 minutes. When cooked, drain the chicken.
Heat the vegetable oil in large skillet over high heat. Cook broccoli for about 2 minutes and add pepper flakes continue cooking for about 3 minutes. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, sugar, soy sauce substitute, and 2 tablespoons of cornstarch together in a small bowl. Pour into the skillet and boil until the sauce thickens and is no longer cloudy, about 2 minutes. If needed, add water to keep the sauce from being too thick.
Heat oil in a deep-fryer or large saucepan medium to high heat. In a mixing bowl, beat the eggs until smooth. Stir in 1/2 cup of cornstarch and dash of salt until no lumps remain, add chicken and coat well. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown about 3 minutes. When cooked, drain the chicken.
Heat the vegetable oil in large skillet over high heat. Cook broccoli for about 2 minutes and add pepper flakes continue cooking for about 3 minutes. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, sugar, soy sauce substitute, and 2 tablespoons of cornstarch together in a small bowl. Pour into the skillet and boil until the sauce thickens and is no longer cloudy, about 2 minutes. If needed, add water to keep the sauce from being too thick.
** In the photo above, I did not have any pepper flakes, so I used 1 tablespoon of cayenne pepper. I was also out of broccoli.~ Yeah, $4.00 for broccoli! We like our broccoli with a little crunch. If you'd rather it be softer, cook it longer.Many recipes call for rice vinegar, but I've used regular white and balsamic and still get a great flavor.
