General Tso’s Chicken is my favorite dish to order at the local Chinese takeout restaurants- apparently, it was also Tso Tsung-t’ang’s favorite and that is why it is rumored that this dish was named after the 19th-century general. This Hunanese dish includes bite-sized chicken pieces lightly fried and tossed in a chili-infused sweet and sour sauce. The key to the perfect, crispy breading is to coat each piece of chicken in an equal mixture of corn starch and all-purpose flour. Don’t want to use cornstarch? Try arrowroot, potato starch, tapioca, or rice flour.
Don’t forget to serve this dish with steamed broccoli, sesame seeds, green onions, and warm white rice.
I can’t wait to see your pictures and hear about your cooking experience!
General Tso's Chicken
Lightly fried chicken breast nuggets tossed in an Asian-inspired sweet and sour sauce.
Place eggs in a small bowl and season with salt and pepper. In a separate bowl, mix together the flour and cornstarch for dredging the chicken.
Heat enough oil to cover the chicken breasts in the frying pan of your choice. This should take about 3 to 5 inches of oil depending on your pan or pot. Heat the oil to 350 degrees Fahrenheit.
Time to coat the chicken: Toss each bite-sized chicken piece in eggs and then flour mixture and set aside on a plate or tray until all chicken has been coated.
Fry pieces of chicken in small batches to prevent overcrowding for 5 minutes or until each piece is browned. Repeat until all have been cooked and be sure to drain any extra oil.
Once the chicken has cooked, mix all of the ingredients (in order) in a small bowl. Be sure to mix the cornstarch until it has fully dissolved.
Heat the sauce in a saucepan over medium heat until it has thickened. Once the sauce has reached the preferred thickness, toss fried chicken bites in the sauce until fully coated.
Serve warm with chopped green onions, sesame seeds, and steamed broccoli. And don't forget the rice! Tag @elle.thefoodie in your pictures.