This quick and easy version of General Tso's Chicken takes just over half an hour to make.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
865 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
Step 3
Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
Step 4
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.
Ingredients
3 eggs
3 tablespoons white sugar
1 tablespoon vegetable oil
2 teaspoons cornstarch
3 green onions, thinly sliced
3 tablespoons soy sauce
4 cups vegetable oil for frying
2 tablespoons rice wine
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
