General Tso's Chicken

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:

Family Blog  or  BellaOnline Cleaning

Happy Baking!