• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

General Tso's Chicken #06

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 lg Chicken thighs
  • 1/2 tb Vegetable oil
  • 1/2 tb Cornstarch
  • 1 Egg; slightly beaten


2 Green onions; trimmed
Ginger; peeled
Fresh pepper
1 1/2 tb Light soy sauce
3 tb Chicken bouillon
1 1/2 tb Mushroom soy sauce
1 ts Brown sugar
1 1/2 tb Rice wine or dry sherry
1 tb Cornstarch
2 Pieces ginger; sliced 1/8"

1 ts Rice or cider vinegar
1/2 tb Chile paste
1 ts Sesame oil (optional)

In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In
a blender or food processor, or by hand, combine the ingredients for Sauce
1. In a small bowl, combine the ingredients for Sauce 2. Place the measured
ingredients beside the wok in the order in which they are to be placed in
the wok. Warm 2 serving dishes, one lined with paper towel, in a 250? oven.

Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the
oil to high (400-), or until a day-old cube of bread browns in just under 1
minute. Heat another 4 minutes to stabilize the temperature. Put the
chicken pieces into the oil one at a time until all are in. Stir-fry 3
minutes. Remove the pieces from the oil, draining well over the wok, and
keep warm in the oven on the paper-lined dish. Empty the oil from the wok.
Reduce the heat to medium (350?) and stir in Sauce 1. As soon as it
bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1
minute more, then turn into the serving dish. Scrape the sauce over the
chicken and serve at once.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?