General Tso’s Chicken IV

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Servings: 4 servings Difficulty: Advanced
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Crispy, sweet, and tangy chicken strips tossed in a glossy sauce with ginger and chili
General Tso's Chicken Iv recipe image

This version of General Tso’s Chicken delivers the perfect balance of textures and flavors, featuring tender chicken breasts that are double-fried to achieve an incredibly crispy exterior. The secret lies in the quick glaze, combining sweet sugar, tangy cider vinegar, and savory soy sauce, accented with fresh ginger and a hint of heat from chili peppers. It’s a vibrant, restaurant-quality dish that comes together quickly, making it an ideal choice for busy weeknight dinners. Serve it over steamed rice for a hearty, satisfying meal that the whole family will love. The combination of crunchy peanuts and aromatic orange zest adds depth, ensuring every bite is flavorful and exciting.

General Tso's Chicken Iv recipe image
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General Tso’s Chicken IV

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 249.2

Description

This version of General Tso's Chicken delivers the perfect balance of textures and flavors, featuring tender chicken breasts that are double-fried to achieve an incredibly crispy exterior. The secret lies in the quick glaze, combining sweet sugar, tangy cider vinegar, and savory soy sauce, accented with fresh ginger and a hint of heat from chili peppers. It's a vibrant, restaurant-quality dish that comes together quickly, making it an ideal choice for busy weeknight dinners. Serve it over steamed rice for a hearty, satisfying meal that the whole family will love. The combination of crunchy peanuts and aromatic orange zest adds depth, ensuring every bite is flavorful and exciting.

Directions

  1. Skin and bone the chicken breasts, then cut the meat into 1-1/2 inch by 2 inch strips.
  2. In a bowl, whisk together the egg, beer, soy sauce (for batter), salt, flour, cornstarch (for batter), baking powder, and pepper to create the batter.
  3. Add the chicken strips to the batter and toss lightly until evenly coated. Cover and refrigerate for 30 minutes.
  4. In a small bowl, whisk together sugar, cider vinegar, soy sauce (for sauce), and cornstarch (for sauce) to make the seasoning sauce.
  5. Remove chicken from the fridge and coat each piece thoroughly with the cornstarch (for coating), shaking off excess. Arrange on a floured wax paper.
  6. Heat 2-3 inches of oil in a deep pan or wok until very hot (around 350°F/175°C).
  7. Fry the chicken pieces for 30 seconds, then remove and drain on a cookie sheet lined with paper towels.
  8. Reheat the oil to a high temperature.
  9. Refry the chicken until crispy and golden brown. Drain again and keep warm in a low oven.
  10. In a clean wok, heat oil (for frying) over medium heat. Fry the minced orange rind until golden brown.
  11. Add the minced ginger and hot peppers, stir-frying for 20 seconds until fragrant.
  12. Pour in the seasoning sauce mixture and bring to a boil, stirring constantly.
  13. Cook until the foam subsides and the sauce thickens into a glaze, about 2 minutes.
  14. Add the fried chicken to the wok and toss vigorously to coat all pieces in the glaze.
  15. Sprinkle with chopped fried peanuts and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 249.2kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.1g6%
Cholesterol 63.8mg22%
Sodium 65.5mg3%
Total Carbohydrate 32.0g11%
Dietary Fiber 12.5g50%
Sugars 1.4g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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