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.
Ingredients
- skinless, boneless chicken breast halves: 2 pound (cut into bite-size pieces)
- 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
- green onion: 0.5 cup (chopped)
- ginger root: 2 Tbsp (fresh; grated)
- 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
Metric Conversion
Stages of cooking
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Coat chicken pieces with cornstarch in a bowl; set aside.
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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.
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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.
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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.
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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.
