From loading up the family and venturing to your favorite restaurant, to spending quiet date night at home with your favorite takeout selections, Chinese cuisine is highly versatile for any situation.
Through the years, everybody has cultivated their favorite Chinese dishes, but one entrée has reined supremely General Tso’s Chicken.
Perfectly pan-fried pieces of chicken, tossed in a sweet and sour sauce, infused with the satisfying kick of chili seeds and fresh minced garlic. Creating this crowd favorite may seem challenging, but this is honestly easier than you think. Let’s crack into our recipe. We are going to need boneless skinless chicken breasts, green onions, small dried chilies, seeds removed, soy sauce, egg, corn-starch, fresh garlic, sugar, soy sauce, white vinegar, wine, and chicken broth.
Begin by adding the ingredients for the sauce into a bowl and mix vigorously. If you have a jar, you can add off of the ingredients to the jar and shake. Next, we are going to mix the corn-starch slurry in a separate bowl; you want to combine this until you achieve a paste-like consistency.
Now take your chicken and add it to the corn-starch slurry. Make sure you get all of the chicken thoroughly coated in the mix. Then remove the chicken one piece at a time, being sure to shake off any excess sauce. Heat a pan with oil at 350ºF. Add the chicken and fry until the pieces are crispy then set aside. Only fry 6-7 pieces at a time. If you add too much chicken at once, it will lower the heat of the oil.
In a separate skillet, add some oil and heat it to 400ºF. Throw your hot peppers and chopped green onions, and stir fry for about 30 seconds. Take the sauce that you had mixed earlier, and add it to the skillet with the onions and peppers and cook until a thick consistency is achieved.