This General Tao chicken features pan-fried chicken bites coated in a sweet, tangy sauce made with oyster sauce, green onion, soy sauce, and ketchup.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
522 Calories
Recipe Instructions
Step 1
Coat chicken pieces with cornstarch in a bowl; set aside.
Step 2
Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
Step 3
Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
Step 4
Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil.
Step 5
Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.
Ingredients
½ cup white sugar
1 teaspoon baking powder
½ cup vegetable oil
¼ cup cornstarch
1 teaspoon salt
½ cup water
2 tablespoons cornstarch
2 large eggs
½ teaspoon ground black pepper
6 tablespoons all-purpose flour
¼ cup distilled white vinegar
2 tablespoons soy sauce
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
