General Tso's Chicken
Ingredients
Chicken:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Sea salt and freshly ground white pepper
1 tablespoon cornstarch
Sweet Sauce:
1/2 cup chicken stock
1 tablespoon Guilin chili sauce or Sriracha
1 tablespoon ketchup
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon yellow bean sauce (soy bean paste)
1 teaspoon honey
1/2 teaspoon dark soy sauce
Stir-Fry:
1 tablespoon vegetable oil
1 clove garlic, peeled, left whole and crushed
1 tablespoon Shaohsing rice wine or dry sherry
4 whole dried Sichuan chilies
2 scallions, chopped
1 cup peanuts, toasted and chopped
8 ounces egg noodles, cooked per package instructions
Directions:
For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.
For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.
For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes.
Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Sea salt and freshly ground white pepper
1 tablespoon cornstarch
Sweet Sauce:
1/2 cup chicken stock
1 tablespoon Guilin chili sauce or Sriracha
1 tablespoon ketchup
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon yellow bean sauce (soy bean paste)
1 teaspoon honey
1/2 teaspoon dark soy sauce
Stir-Fry:
1 tablespoon vegetable oil
1 clove garlic, peeled, left whole and crushed
1 tablespoon Shaohsing rice wine or dry sherry
4 whole dried Sichuan chilies
2 scallions, chopped
1 cup peanuts, toasted and chopped
8 ounces egg noodles, cooked per package instructions
Directions:
For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.
For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.
For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes.
Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.
Recipe shared from: http://www.cookingchanneltv.com/recipes/ching-he-huang/general-tsos-chicken-recipe/index.html