General Taso Downfall

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General Tso's Chicken Reprinted with permission from Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes by Ching-He Huang, copyright (c) 2011. Published by William Morrow Cookbooks. Total Time: 30 min Prep: 20 min |Inactive Prep: -- |Cook: 10 min Level:Easy Yield:4 servings to share 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 Printable Area Page 2 of 2General Tso's Chicken (cont.) 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

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