General Tsao's Chicken II

General Tsao's Chicken II

World Cuisine Asian Chinese

A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.

Servings per recipe: 6
Calories per serving: 634
Preparation time: 25m
Total cooking time: 50m

Ingredients:


  • 4 cups vegetable oil for frying
  • 1 egg
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 pinch white pepper
  • 1 cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped green onion
  • 1 clove garlic, minced
  • 6 dried whole red chilies
  • 1 strip orange zest
  • 1/2 cup white sugar
  • 1/4 teaspoon ground ginger
  • 3 tablespoons chicken broth
  • 1 tablespoon rice vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons peanut oil
  • 2 teaspoons cornstarch
  • 1/4 cup water

Directions:


  • 1   Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • 2   Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
  • 3   In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
  • 4   Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
  • 5   Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Nutrion facts:


Total Fat 36.5g 56%
    Saturated Fat 6.0g  
Cholesterol 101mg 34%
Sodium 1192mg 48%
Potassium 530mg 15%
Total Carbohydrates 54.9g 18%
Dietary Fiber 0.8g 3%
Protein 24.3g 49%
Sugars 18g  
Vitamin A 133IU  
Vitamin C 8mg  
Calcium 58mg  
Iron 3mg  
Thiamin 0mg  
Niacin 9mg  
Vitamin B6 0mg  
Magnesium 26mg  
Folate 14mcg