Thursday, April 30, 2015

Chinese Take-out General Tso's Chicken

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins


  • Servings: 6
  • 1 large egg, beaten
  • 4 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1/4 cup soy sauce
  • 3 tablespoons mirin
  • 1 1/2 lbs boneless chicken, cut into 1-inch cubes
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon chili paste with garlic
  • 10 black peppercorns, crushed
  • 2 teaspoons sesame oil
  • 2 -3 cups vegetable oil (for frying)
  • 5 hot chili peppers, cut in half
  • 1 (1 inch) knob fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 2 cups broccoli florets
  • 1 red bell pepper, seeded and thinly sliced
  • 3 green onions, thinly sliced, for garnish
  • rice, for serving


  • 1 in a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
  • 2 in a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. set aside.
  • 3 in a heavy pot over medium heat, heat 3 inches of oil to 360ºf.
  • 4 add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. remove from the oil with a slotted spoon and drain on paper towels. repeat with the remaining chicken. set aside.
  • 5 remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
  • 6 add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
  • 7 to serve, sprinkle green onions over the top and serve hot with rice.

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