Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 50 mins | Servings: 6 | Yield: 6
You have got to try this recipe if you are a fan of Chinese restaurants! This will surely satisfy your cravings for juicy and saucy chicken! Serve it with fried rice and you have yourself a delicious meal in the comfort of your home. Enjoy!
INGREDIENTS :
- 2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
- ¼ cup cornstarch
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ cup of vegetable oil
- 4 teaspoons sesame oil
- 2 tablespoons grated fresh ginger root
- ½ cup chopped green onion
- ½ cup water
- ¼ cup distilled white vinegar
- ½ cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- ¼ cup oyster sauce
- ¼ cup ketchup
DIRECTIONS :
Step 1: In a medium mixing bowl, add the chicken.
Step 2: Add 1/4 cup of cornstarch and coat the chicken evenly.
Step 3: In another mixing bowl, add the eggs, salt, and pepper. Beat until well mixed. Add flour and baking powder, then beat until well combined.
Step 4: Pour in the egg mixture into the bowl with the chicken.
Step 5: Place a wok on the stove and turn the heat to high.
Step 6: Add vegetable oil and allow it to become hot.
Step 7: Drop the pieces of chicken and cook for 12 minutes or until the colour turns golden brown. Check if they are no longer pink inside.
Step 8: Remove the chicken from the wok and set aside to cool.
Step 9: Reduce the heat to medium-high and add sesame oil, green onion, and ginger. Stir and cook for 1 minute or until the ginger turns brown.
Step 10: Add in water, sugar, and vinegar. Allow the mixture to boil. Do not stir.
Step 11: In a small mixing bowl, add the soy sauce and cornstarch. Stir until cornstarch has dissolved completely.
Step 12: Add the mixture into the wok as well as the ketchup and oyster sauce. Stir until the sauce becomes thick.
Step 13: Add the chicken back and simmer for a minute or two until hot.
Step 14: Remove from the heat.
Step 15: Serve and enjoy!
Nutrition Facts:
Per Serving: 522 calories; protein 35.1g 70% DV; carbohydrates 34.5g 11% DV; fat 26.8g 41% DV; cholesterol 148.1mg 49% DV; sodium 1054.6mg 42% DV.
GENERAL TAO CHICKEN
Ingredients
- 2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
- ¼ cup cornstarch
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ cup of vegetable oil
- 4 teaspoons sesame oil
- 2 tablespoons grated fresh ginger root
- ½ cup chopped green onion
- ½ cup water
- ¼ cup distilled white vinegar
- ½ cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- ¼ cup oyster sauce
- ¼ cup ketchup
Instructions
Step 1: In a medium mixing bowl, add the chicken.
Step 2: Add 1/4 cup of cornstarch and coat the chicken evenly.
Step 3: In another mixing bowl, add the eggs, salt, and pepper. Beat until well mixed. Add flour and baking powder, then beat until well combined.
Step 4: Pour in the egg mixture into the bowl with the chicken.
Step 5: Place a wok on the stove and turn the heat to high.
Step 6: Add vegetable oil and allow it to become hot.
Step 7: Drop the pieces of chicken and cook for 12 minutes or until the colour turns golden brown. Check if they are no longer pink inside.
Step 8: Remove the chicken from the wok and set aside to cool.
Step 9: Reduce the heat to medium-high and add sesame oil, green onion, and ginger. Stir and cook for 1 minute or until the ginger turns brown.
Step 10: Add in water, sugar, and vinegar. Allow the mixture to boil. Do not stir.
Step 11: In a small mixing bowl, add the soy sauce and cornstarch. Stir until cornstarch has dissolved completely.
Step 12: Add the mixture into the wok as well as the ketchup and oyster sauce. Stir until the sauce becomes thick.
Step 13: Add the chicken back and simmer for a minute or two until hot.
Step 14: Remove from the heat.
Step 15: Serve and enjoy!
