Try this General Tso’s Chicken recipe, or contribute your own.
Suggest a better description1. In a large bowl, combine marinade ingredients and add chicken. Let sit for at least 10 minutes.
2. In a small bowl, combine the sauce ingredients and stir until sugar and cornstarch are dissolved.
3. In a large bowl or deep plate, combine 1 1/2 cups cornstarch with the salt and pepper (if you need more of this mixture later on, it’s okay to use flour). Coat the marinated chicken and shake off excess before frying.
4. Heat the 3 cups of oil until it register 350 degrees on an oil thermometer. Working in 2-3 batches, add the first batch of chicken to the oil and cook until golden brown - about 4-5 minutes. Remove with a slotted spoon and let drain on paper towels. Repeat with the rest of the chicken.
5. When all the chicken is fried, drain the oil and dispose or place in a heat proof container. Wipe the wok out with a paper towel but do not wash.
6. Reheat wok or skillet over medium high heat. add another tablespoon of oil and swirl to coat the base and sides. Add the dried chili’s and garlic and stir fry until just fragrant, about 20 seconds. Add in the sauce mixture and stir until thickened, about 1-2 minutes.
7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
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Serving Size: 1 (1670g) | ||
Recipe Makes: 1 | ||
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Calories: 1228 | ||
Calories from Fat: 111 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 263.2mg | 81 % | |
Sodium 4964mg | 171 % | |
Potassium 4926.6mg | 130 % | |
Total Carbohydrate 142g | 42 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 126g | ||
Protein 134.3g | 192 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1228
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