General Tso's Spicy Chicken
Happy New Year and Happy almost Chinese New Year! I love Chinese food and I've been wanting to try some recipes out and share the tasty ones with all of you! SO, since Chinese New Year is upon us, here is the first entry; General Tso's Spicy Chicken.
Now, first off, this is one of the easier versions to make, as it doesn't require actual "frying." By frying, I mean, heating oil to 300 degrees and cooking your chicken that way. This recipe simply calls for dredging your chicken in salt, pepper and flour, then cooking in a wok until golden brown.
The sauce is so tasty and I love the way it looks in these Chinese noodle bowls! Get all the details below, including where to find the bowls, chopsticks and napkins! - Enjoy!
- 1 Lb. Chicken Breasts, cut into 1" pieces
- 1/2 cup, flour
- 3 tablespoons Vegetable Oil
- 1/4 cup Sugar
- 1/4 cup Lite Soy Sauce (Different than "Low Sodium")
- 1/4 cup Pineapple Juice
- 1/4 cup White Distilled Vinegar
- 2 cloves Garlic, crushed and coarsely chopped
- 1 teaspoon Fresh Ginger, finely grated
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon White Pepper
- Teaspoon Salt
- 1/2 teaspoon Red Pepper Flakes
- 1 tablespoon Cornstarch, mixed with 3 tablespoons of water
- 4 green onions, sliced and extra for garnish
- Sesame seeds for garnish
- Dredge chicken in flour, white pepper and salt; and cook in oil over medium/high heat in a wok or skillet, until golden brown and crispy.
- Once chicken is cooked, drain any excess oil.
- Sprinkle cayenne over the chicken and stir, keeping warm on low heat.
- In a saucepan, combine sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger and heat gently.
- When sauce is smooth and sugar has dissolved, slowly add cornstarch mixture and stir constantly on simmer, until sauce has thickened to desired thickness.
- Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes. Remove from heat and serve with fried rice. Garnish with extra green onions.
Get the Look:
Photos by Jonathan Stiers ©2015 | Recipe adapted from Favorite Family Recipes