Friday, July 23, 2010

General Tsao’s Chicken (Better than the Restaurant)

photo credit

Sauce:

Ingredients: ½ C cornstarch, ¼ C water, 1 T minced fresh garlic, 1 ½ tsp ginger (or fresh grated), ¾ C sugar, ½ C soy sauce, ¼ C white vinegar, 2 ¼ C chicken broth, 1 tsp salt

Instructions: Put all ingredients in a jar, shake and set aside (or refrigerate).  Just shake again when you are ready to use it.

Chicken:

Ingredients: 2- 2 1/2 lbs boneless, skinless chicken breast, cut into chunks, ¼ C soy sauce, 1 egg beaten, 1 C cornstarch, oil for deep frying

Instructions: Mix chicken and soy sauce. Stir in egg. Add cornstarch and mix until chicken pieces are coated. It’s pretty gooey and nasty looking. Deep fry until golden brown then drain.

Combine Sauce and Chicken:

Ingredients: 1 C sliced green onions, hot peppers to taste

Instructions: Sauté 1 cup sliced green onions and hot peppers in a bit of oil.  Add sauce mixture and cook until thick.  Then add chicken until rewarmed.  If desired, throw some broccoli crowns in with the chicken and it will cook to perfection while the chicken warms.

Serve with rice. 

Please let me know if you try this recipe!!   I would love to hear what you think! 

16 comments:

jennykate77 said...

I'm definitely taking down this recipe!!! Sounds sooooo good!!

Hope you're having a great Friday!

Anonymous said...

Yummmm! Tried it, loved it!!! Brenda actually passed on your recipe, so you know it is getting quite popular here!
Love you!
Caroline

Julie said...

Looks like a winner, I'll let you know when I try it.

the Chacogirl said...

This is the best! Hope you don't mind that the recipe is in our book. Trying to get the menschen here to try chinese food is hard!:)

Java with the Johnsons said...

sooo want to try this recipe...waiting to find some hot peppers here...they don't eat spicy food here...

Java with the Johnsons said...
This comment has been removed by the author.
marion said...

going to try it tonight xiè xie Shilo.

marion said...

Shilo - it was perfecto ! Fun and easy to prepare and so great to have a recipe with ALL the ingredients easily available here. and it tasted soooo good. Def going to do it again soon and invite others to enjoy aswell.
gracias.

Mo said...

Okay, you've got me excited to try this out!!! I'm always looking for more chicken recipes. I think I'll give it a shot next week when friends come!

Glitter & Bliss said...

Just a quick note to say hello. I think of you often....although I am so horrible to comment on blogs these days. This summer is winding down. My two little boys start school next week. I have shead many tears already. I am one of those moms that hate for school to start. Max will be in pre-K this year, so I have to "let him go" a bit. It is a hard thing. They are such joys....true blessings. The business is another blessing, but it is taking up so much time, and can be stressful for a small town Oklahoma girl like myself. I don't want to miss a single moment of being "present" with my boys. It sounds like you are enjoying winter where you are. How wonderful!! I was so glad to read that you are loving your new home. I also love your new curtains. Keep up your great work!! Leslie

Jenae said...

I am printing it out right now! My husband will love me forever if I make this for him! ;-)

Todd and Julie said...

Thanks, Shilo! I made this tonight for dinner. Loved it! Unfortunately I'm not a hot chili expert, so I just picked one up at the grocery store that looked spicy...and I have no idea what it was. :) Love the vinegar/soy sauce/cornstarch combo. Tastes like authentic Chinese cuisine!

have a lovely said...

just realized i must have never told you the first time i made this! it was a hit and its on the stove cooking now for dinner tonight! thank you so much for sharing!!!

led sign said...
This comment has been removed by a blog administrator.
essay writing service said...

Thanks for this post! i really enjoyed reading it!!!

Paul Smith said...

In my opinion, it would be better that in the restaurant. I am about to cook it now for dinner tonight. I'll follow your recipe, thanks! Best regards, the proof-reading.services high school and university writing scholarships

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