General Tso

329 Calories
Makes 12 Servings

Is it SOW or SOE?  Seroiusly I’m too lazy for google translate…  Either way, we’re at it again forcing my mom to make something she has no background in making… that is… American Chinese Food.  Ironically we made this recipe on Christmas Day, where everything is closed except for Chinese Food.

Prep Time: 3 0 mins
Cook Time: 23 mins
Total Time: 53 mins

Author: HellthyJunkFood
Recipe Type: Chinese
Cuisine: American
Serves: 1

Ingredients:

• 1½ Pounds Boneless, Skinless Chicken Breasts (1/2 inch cubes)
  
• Vegetable Oil for Frying
  
• 1 Egg
  
• 1 cup Corn Starch
  
• 1 tsp salt
  
• 1 tsp sugar
  
• 1 pinch white pepper
  

General Tso Sauce:

• 1 Tbsp Vegetable Oil
  
• 3 Tbsp chopped green onion
  
• 1 Clove Garlic
  
• 6 Dried Whole Red Chilis
  
• 1 Strip Orange Zest
  
• ½ cup white sugar
  
• ¼ tsp ground ginger
  
• 3 Tbsp chicken broth
  
• 1 Tbsp rice vinegar
  
• ¼ cup soy sauce
  
• 2 tsp sesame oil
  
• 2 Tbsp Peanut Oil
  
• 2 tsp Corn Starch
  
• ¼ cup water
  

Steamed Vegetables:

• Green Beans
  
• Red Bell Pepper
  
• Yellow Bell Pepper
  
• White Onion
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  

Instructions:

1. Cube chicken into ½" cubes, same size you get at Panda Express.
   
2. In medium sized bowl mix the chicken, salt, sugar and white pepper. Mix in 1 cup of corn starch a little bit at a time until the chicken cubes are coated.
   
3. In batches, or using the deep fryer listed above, carefully drop chicken cubes one by one into a 375°F fryer. Fry until their golden brown; about 3 minutes. Remove and allow to cool on a paper towel or rack. Once all the chicken is fried, refry the chicken starting with the first batch. Cook until the chicken turns into a deep golden brown; about 2 more minutes.
   
4. Steam peppers, onions and green beans.
   
5. Heat 2 Tbsp vegetable oil in your wok or large skillet over high heat. Stir in chopped green onion, minced garlic, chopped whole chilies, and orange zest. Cook and stir a minute or two until the garlic has turned golden brown and the chilies brighten. Add ½ cup sugar, ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil. Bring to boil and cook for 3 minutes.
   
6. Dissolve 2 tsp of cornstarch into ¼ cup water. Stir this mixture into the boiling sauce. Cook until the sauce thickens and is no longer cloudy from the cornstarch; about 1 minute. Stir the fried chicken & vegetables into the boiling sauce. Reduce the heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
   
7. Serve over rice and enjoy Panda Express at home.
   

Nutritional Information:

Serving Size: 1 Calories: 329 Fat: 17g Saturated Fat: 18g Trans Fat: 0g Carbohydrates: 36g Sugar: 20g Sodium: 1,213mg Fiber: 2g Protein: 12g Cholesterol: 45mg