General Tso's Chicken

This is one of my husband's favorites!  We used to get Chinese take-out every Friday night... When we started trying to cut back, take-out was the first thing cut.  I tried so many different recipes trying to find one that tasted just like the Chinese take-out.  I accumulated quite the collection of Asian ingredients that I will probably never use again.  Each recipe was good, but nothing like take-out.  Finally I discovered the "missing ingredient".  Hoisin sauce!  I have no idea what it is, or what is in it, but it's the perfect consistency to make really good General Tso's.

I always serve this dish with rice-- either fried rice or a Knorr's Rice Side.

Step One:  Marinade Chicken
1/2 cup hoisin sauce
1/4 cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons cornstarch
1&1/4 cup water
ground ginger to taste
1 lb chicken breast

 

Whisk these ingredients together in a container that has a lid.  Add 1 lb of boneless skinless chicken breast, cut into 1-inch pieces.  Close the container and refrigerate for at least one hour.

{I usually get this ready around lunch and let it marinate until supper time}



Step Two:  Coat Chicken

2 large egg whites

3/4 cup cornstarch

3/4 cup flour

1 teaspoon ground ginger

1/2 teaspoon baking soda

chicken from marinade

In one bowl whisk egg whites until foamy.  In a second bowl, mix cornstarch, flour, ginger, and baking soda until well blended.  Remove chicken from marinade (but keep the marinade!).  Pat chicken dry with papertowels.  Dip chicken in egg whites and dredge through flour mixture.  

{I usually have a lot of extra flour mix when I'm done, so I freeze it for next time}

Step Three:  Cook!

olive oil

4 cloves of garlic

ground ginger, to taste

red pepper flakes, to taste

marinade from chicken

In a medium sauce pan, heat a tablespoon of oil over medium heat.  Add 4 chopped cloves of garlic, ginger, and pepper flakes to the oil.  Cook until fragrant.  Add marinade from chicken to sauce pan.  Cook until sauce thickens and darkens, whisking often.

{I can't eat this if I use more than a sprinkle of pepper flakes!}

In a skillet, heat 2-3 tablespoons of olive oil.  Add chicken to oil and cook for 5 minutes.  Turn chicken, add more oil if needed, and cook until no longer pink (165 degrees).

To Serve:

When the chicken is cooked and the sauce is done, combine the two in the saucepan to thoroughly coat the chicken.  Serve over rice with stir-fry vegetables.  

Enjoy!!

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