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General Chua’S Chicken

General Chua's Chicken recipe image
This classic General Tso's style chicken delivers a perfect balance of crispy texture and bold, spicy-sweet flavors. Tenderized chicken breast is coated lightly, oil-blanched for a golden crust, and then quickly stir-fried with aromatic dried chilies, fresh ginger, and garlic. The dish is finished with a savory sauce made from soy sauce, sherry, and a touch of vinegar. It&# 226;ÂÂs an exciting weeknight dinner that tastes like takeout but comes together in minutes. Serve over steamed rice to soak up the delicious sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 102.4
Description
This classic General Tso's style chicken delivers a perfect balance of crispy texture and bold, spicy-sweet flavors. Tenderized chicken breast is coated lightly, oil-blanched for a golden crust, and then quickly stir-fried with aromatic dried chilies, fresh ginger, and garlic. The dish is finished with a savory sauce made from soy sauce, sherry, and a touch of vinegar. It&# 226;ÂÂs an exciting weeknight dinner that tastes like takeout but comes together in minutes. Serve over steamed rice to soak up the delicious sauce.
Ingredients
  • 1 Chicken Breast
  • 1 tablespoon Soy sauce
  • 1 teaspoon Cornstarch
  • 1 tablespoon White vinegar
  • 1 tablespoon Soy sauce
  • 1 tablespoon Dry sherry
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Cornstarch
Directions
  1. 1
    Pound the chicken breast slightly with a mallet to tenderize and flatten it evenly.
  2. 2
    Cut the chicken into 3/4-inch by 3/4-inch pieces.
  3. 3
    Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in a small bowl; set aside.
  4. 4
    In another small bowl, combine the white vinegar, remaining 1 tablespoon soy sauce, dry sherry, sugar, salt, and remaining 1 teaspoon cornstarch; set aside.
  5. 5
    Heat a wok over high heat for about 1 minute.
  6. 6
    Add 2 cups vegetable oil and heat to 350ðF (175ðC).
  7. 7
    Add chicken pieces to the hot oil and blanch/fry for 3 to 4 minutes until golden brown and cooked through.
  8. 8
    Remove chicken from oil and drain on paper towels, reserving the oil in the wok.
  9. 9
    Pour out all but 2 tablespoons of the oil from the wok.
  10. 10
    Reheat the wok over high heat, swirling to coat the sides with the remaining oil.
  11. 11
    Add dried red chile pods and seeds; stir-fry for about 30 seconds until fragrant but not burnt.
  12. 12
    Return the fried chicken to the wok and add green onion (white part), minced ginger, and minced garlic; stir-fry for another 30 seconds.
  13. 13
    Pour in the sauce mixture and toss quickly until the sauce thickens and coats the chicken.
  14. 14
    Remove from heat and stir in sesame oil.
  15. 15
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 102.4kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.5g3%
Cholesterol 37.0mg13%
Sodium 2916.0mg122%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.3g2%
Sugars 0.7g
Protein 14.5g29%

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

Keywords: chicken, chinese, stir-fry, spicy, crispy, dinner, asian, garlic, ginger, soy sauce, dried chili, sherry, cornstarch, weeknight, tangy, savory, homemade, easy, comfort food, rice dish
Read it online: https://www.chefs-mate.com/recipe/general-chuas-chicken-2/