RECIPE
14 INGREDIENTS4 STEPS30MIN

Homemade General Tso's Chicken

4.7
3 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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This Chinese take out is gonna be your next favorite chicken recipe.

30MIN

Total Cooking Time

14

Ingredients
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 tsp
2
Eggs , whisked
to taste
Oil
1/4 cup
Chicken Stock
Water
3 Tbsp
Distilled White Vinegar
Rice vinegar
1/2 Tbsp
Hoisin Sauce
2 cloves
Garlic , minced
3
Dried Chili Peppers
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Directions

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Step 1
Set up dredging station: In one bowl add Eggs (2) and in a second bowl mix together cup Corn Starch (1/2 cup) , All-Purpose Flour (1/4 cup) and Salt (1 tsp) . Coat Chicken Breasts (1 lb) pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
Step 2
Make the sauce: In a bowl, mix together Chicken Stock (1/4 cup) , Soy Sauce (3 Tbsp) , Distilled White Vinegar (3 Tbsp) , Hoisin Sauce (1/2 Tbsp) , Caster Sugar (3 Tbsp) , Ground Ginger (1/4 tsp) , Corn Starch (1/2 Tbsp) and set aside.
Step 3
In a large, deep skillet over medium-high heat Oil (to taste) . Once oil is shimmering, fry chicken in batches until golden and crispy, four to five minutes. Drain on paper towels.
Step 4
In a different pan, add one tablespoon of Oil (to taste) and let it get warm, add Garlic (2 cloves) and Dried Chili Peppers (3) and cook for thirty seconds. Mix the sauce and add it to the pan, stir and cook until it thickens, about one minute. Add the chicken and mix to coat and warm it through. Serve with rice!

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