General Tso’s Chicken
Ingredients:
3lb boneless/skinless
chicken breasts 2 tbsp soy sauce4 tbsp pineapple juice 2 large eggs, beatenCornstarch ½ c chicken broth½ c sugar 1 ½ tbsp rice vinegar½ tsp fresh minced garlic ¼ tsp cayenne pepper4 green onions 1 tbsp sesame seed oil4 tbsp cornstarch ½ c cold waterOil for deep frying
Directions:
Cut
chicken into 1” pieces. Combine 2 tbsp soy sauce, 2 tbsp pineapple juice and
beaten eggs.
Add
chicken and allow to marinate.
Place a
large wire rack over a baking sheet.
At least
1 hour before serving, put cornstarch into a shallow bowl and roll each piece
of chicken in it to coat.
Let the
chicken sit untouched on the wire rack for about 30 minutes. Then place the
mixture and the chicken into a gallon sized baggy – shake to coat the pieces
again. (if the cornstarch is starting to
stick together, discard it and start with fresh cornstarch for this step.)
In a saucepan, combine the broth, ¼ c soy sauce, 6oz pineapple
juice, sugar, vinegar, and garlic. Put about 2 tbsp of oil in a large, nonstick
skillet. Add the cayenne pepper, green onions and sesame seed oil. Simmer for 1
minute.
Dissolve 4 tbsp cornstarch in water. Stir into sauce. Cook and
stir until thickened.
Heat the oil in a deep fryer with a basket until very hot (400º).
Use enough oil to cover the chicken pieces when frying.
Deep fry the chicken pieces in batches without crowding until the
coating sets – about 30 seconds.
Remove the chicken for a few seconds.
Return the chx to the oil and cook until slightly golden.
Remove from the oil again for a few seconds.
Deepfry a third time until coating is crisp and golden brown.
Transfer to a platter and set aside until finished.
Add the chx pieces to sauce and stir to coat.
Serve immediately over rice with fried veggies. (YUM)
Other Judd related blogs/articles you might be interested in:
Happy Baking!
0 comments:
Post a Comment