Recipe courtesy of Ching-He Huang
General Tso's Chicken
- Level: Easy
- Yield: 4 servings to share
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 646
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 55
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 45
- Cholesterol
- 131
- Sodium
- 656
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Chicken:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Sea salt and freshly ground white pepper
1 tablespoon cornstarch
Sweet Sauce:
1/2 cup chicken stock
1 tablespoon Guilin chili sauce or Sriracha
1 tablespoon ketchup
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon yellow bean sauce (soy bean paste)
1 teaspoon honey
1/2 teaspoon dark soy sauce
Stir-Fry:
1 tablespoon vegetable oil
1 clove garlic, peeled, left whole and crushed
1 tablespoon Shaohsing rice wine or dry sherry
4 whole dried Sichuan chilies
2 scallions, chopped
1 cup peanuts, toasted and chopped
8 ounces egg noodles, cooked per package instructions
Directions
- For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.
- For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.
- For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes. Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.