Modified General Tao’S Chicken

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Servings: 4 Difficulty: Advanced
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Crispy, spicy chicken tossed in a savory-sweet sauce with fresh ginger and chilies
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This Modified General Tao’s Chicken is a vibrant, restaurant-quality dish that balances heat, sweetness, and crunch. The chicken is marinated for tenderness, coated in water chestnut flour for an ultra-crispy texture, and deep-fried to golden perfection. It is then quickly tossed in a wok with fresh ginger, garlic, scallions, and Thai chilies before being glazed in a glossy, tangy sauce made with soy sauce, vinegar, and a touch of sesame oil. This dish is perfect for a weeknight dinner or a casual gathering, offering bold Chinese flavors that pair wonderfully with steamed rice. It’s a satisfying meal that brings the energy of a bustling kitchen right to your table.

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Modified General Tao’S Chicken

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 597.5

Description

This Modified General Tao's Chicken is a vibrant, restaurant-quality dish that balances heat, sweetness, and crunch. The chicken is marinated for tenderness, coated in water chestnut flour for an ultra-crispy texture, and deep-fried to golden perfection. It is then quickly tossed in a wok with fresh ginger, garlic, scallions, and Thai chilies before being glazed in a glossy, tangy sauce made with soy sauce, vinegar, and a touch of sesame oil. This dish is perfect for a weeknight dinner or a casual gathering, offering bold Chinese flavors that pair wonderfully with steamed rice. It&# 226;ÂÂs a satisfying meal that brings the energy of a bustling kitchen right to your table.

Ingredients

Directions

  1. Cut the deboned chicken legs into 1-inch bite-sized pieces.
  2. In a large bowl, whisk together egg white, 1 tablespoon cornstarch, and 1 tablespoon soy sauce to create the marinade.
  3. Add the chicken pieces to the marinade, toss to coat evenly, and refrigerate for 2 hours.
  4. In a small bowl, combine sugar, 2 tablespoons soy sauce, vinegar, and 2 tablespoons cornstarch. Stir in chicken stock until smooth to make the sauce.
  5. Heat soya oil in a deep pot or wok to 350ðF (175ðC).
  6. Dredge the marinated chicken pieces in water chestnut flour, shaking off any excess.
  7. Carefully lower the chicken pieces into the hot oil in batches, frying for 1-2 minutes until golden and crisp.
  8. Remove the fried chicken with a slotted spoon and drain on paper towels. Set aside.
  9. Reserve 2 tablespoons of the hot oil in the wok and place over high heat.
  10. Add minced ginger, chopped scallions, minced garlic, crushed Thai chilies, and minced orange or lemon peel. Stir-fry for 30 seconds until fragrant.
  11. Return the fried chicken to the wok and toss quickly to coat with the aromatics.
  12. Pour the prepared sauce over the chicken and stir constantly until the sauce thickens and coats the pieces.
  13. Remove from heat and stir in sesame oil.
  14. Transfer immediately to a serving platter and serve hot with steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 597.5kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 8.2g41%
Cholesterol 222.5mg75%
Sodium 205.0mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 67.5g135%

* 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, general tao, spicy chicken, crispy chicken, deep fried, wok, ginger, garlic, chili, soy sauce, water chestnut, dinner, asian cuisine, stir fry, gluten free option, homemade, quick dinner, comfort food
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