General Tso's Chicken

TOTAL TIME: 55 min
Prep: 45 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

SAUCE:
  • 2 tablespoons chili sauce, such as sambal oelek
  • 2 tablespoons honey
  • 2 tablespoons light soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon dark soy
    BATTER:
    • 3 large eggs
    • 1 cup potato starch
    • Pinch salt
      CHICKEN:
      • 1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias
      • 1 splash Shaoxing rice wine
      • Chopped scallions, for garnish
    • Cuisine: Chinese
      • Meal Type: Dinner
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        For the sauce: Whisk together the chicken stock, mushroom stock, ketchup, bean paste, cornstarch, chili sauce, honey, light soy sauce, brown sugar and dark soy sauce in a bowl.

        For the batter: Whisk together the eggs, potato starch, salt and pepper in a bowl.

        For the chicken: Heat the oil in a large saucepan or fryer to 350 degrees F. Add the seltzer to the batter and whisk to combine. Dip the chicken in the batter, then deep-fry until light brown, 2 to 3 minutes. Drain on paper towels.

        Heat a wok over high heat. Add 2 to 3 tablespoons of the oil to the wok. Add the garlic, chiles and broccoli and saute until tender, 1 to 2 minutes. Add 1/2 cup of the sauce and cook, tossing, until slightly reduced. Add the rice wine and chicken and cook, tossing, until coated.

        Ladle out 1/2 cup of the remaining sauce on each of 4 plates. Top each with the chicken and vegetables and sprinkle with the scallions.
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.