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Oct
10

General Tso’s Chicken

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Hello All!  And Welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great tastes into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

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Ok, on to today’s great free recipe.  This is one of my family’s favorite dinners.  When we order out chinese food, this is always on the list.  So I’ve played with a few recipes in order to make this at home instead of takeout.  This version of the recipe is easy to make and very tasty.  I serve it with my Japanese Fried Rice.  Give it a try!  Your going to love it.

General Tso’s Chicken

Ingredients:

  • 1 large egg white
  • 3 tablespoons corn starch
  • 3 tablespoons Chinese cooking wine or dry sherry
  • 3 tablespoons soy sauce
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup chicken stock
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • vegetable oil for frying
  • 12 dry red chili  peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sliced green onions
  • 1/2 cup roughly chopped, lightly toasted cashews
  • more green onion, sliced on a bias for garnish

Directions:

In a bowl, whisk together the egg white, 2 tablespoons of the corn starch, 2 tablespoons of the wine and 1 tablespoon of the soy sauce.  Add the chicken cubes and toss to coat.  Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk the remaining 1 tablespoon of corn starch with 1 tablespoon of the chicken stock until smooth.  Add the remaining 3 tablespoons of chicken stock, 1 tablespoon of the wine, 1 tablespoon of soy sauce, vinegar and sugar.  Whisk to combine and set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides and heat to 350°F.

Remove the chicken from the marinade and carefully slide into the hot oil.  Fry, turning, until golden brown and cooked through, about 2 minutes.  Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok.  Add the chili peppers and stir-fry until nearly black.  Add the garlic, ginger, red pepper flakes and 1/2 cup green onions.  Sir-fry until fragrant, about 15 seconds.  Add the chicken stock sauce.  Bring to a boil and cook stirring until the sauce thickens, about 1 minute.  If the sauce gets too thick, add chicken stock to thin.  Remove from heat.

Arrange the chicken on a platter and pour the sauce over it.  Garnish with the cashews and additional green onions.  Serve with hot rice.  Enjoy!

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Bye for now!

Categories : Main Courses

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