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Name: General Tso's Chicken
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 large egg white; 3 tablespoons cornstarch; 3 tablespoons Chinese cooking wine or dry sherry; 3 tablespoons soy sauce; 1 pound bonelesss,skinless chicken thighs, cut into 1-inch cubes; 1/4 cup chicken stock; 2 teaspoons white vinegar; 2 teaspoons sugar; Vegetable oil for frying; 12 dry red chile peppers; 1 tablespoon garlic minced; 1 tablespoon ginger minced; 1/2 teaspoon red pepper flakes; 1/2 cup green onions sliced; 1/2 cup cashews roughly chopped lightly toasted; Green onion sliced on the bias, for garnish; Hot steamed white rice

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INGREDIENTS

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine ; or dry sherry
3 tablespoons soy sauce
1 pound bonelesss,skinless chicken thighs, ; cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil ; for frying
12 dry red chile peppers
1 tablespoon garlic ; minced
1 tablespoon ginger ; minced
1/2 teaspoon red pepper flakes
1/2 cup green onions ; sliced
1/2 cup cashews ; roughly chopped lightly toasted
Green onion ; sliced on the bias, for garnish
Hot steamed white rice

Servings

INSTRUCTIONS

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

NOTES

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General Tso's Chicken

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine or dry sherry
3 tablespoons soy sauce
1 pound bonelesss,skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
 Vegetable oil for frying
12 dry red chile peppers
1 tablespoon garlic minced
1 tablespoon ginger minced
1/2 teaspoon red pepper flakes
1/2 cup green onions sliced
1/2 cup cashews roughly chopped lightly toasted
 Green onion sliced on the bias, for garnish
 Hot steamed white rice

In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
 
To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
 
In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
 
Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
 
Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
 
Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

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Nutrition

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Serving Size: 1 Serving (386g)
Recipe Makes: 4 Servings

Calories: 429
Calories from Fat: 130 (30%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 3.1g
Cholesterol 66.7mg		21 %
Sodium 10772.2mg		371 %
Potassium 852.7mg		22 %
Total Carbohydrate 26.9g		8 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 24.7g
Protein 50.5g		72 %
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.

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Calories per serving: 429

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