This General Tao chicken tastes the same as the one served in Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.
- skinless, boneless chicken breast halves - cut into bite-size pieces : 2 pound
- cornstarch : 0.25 cup
- eggs : 2 piece
- salt : 1 tsp
- ground black pepper : 0.5 tsp
- all-purpose flour : 6 Tbsp
- baking powder : 1 tsp
- vegetable oil : 0.5 cup
- chopped green onion : 0.5 cup
- grated fresh ginger root : 2 Tbsp
- sesame oil : 4 tsp
- water : 0.5 cup
- white sugar : 0.5 cup
- distilled white vinegar : 0.25 cup
- cornstarch : 2 Tbsp
- soy sauce : 2 Tbsp
- oyster sauce : 0.25 cup
- ketchup : 0.25 cup
Stages of cooking
Coat chicken pieces with cornstarch in a bowl; set aside.
Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil.
Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.