Try this General Tsao's Chicken recipe, or contribute your own.
- 1/4 cup water
- 1 egg
- 1/2 cup soy sauce
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 3/4 cup sugar
- oil for deep frying
- 1 tsp white pepper
- 1/2 cup cornstarch
- 1 1/2 tsp minced garlic
- 1 1/2 tsp minced ginger
- 1/4 cup cooking wine
- 1 1/2 cup hot chicken broth
- 3 lbs deboned chicken cut into large chunks
- 1 cup cornstarch
- 2 cups green onions sliced
- 16 small dried hot peppers
- Carbohydrate 33.8542677334369 g
- Cholesterol 127.5728540625 mg
- Fat 36.2234132798514 g
- Fiber 3.76570374954207 g
- Protein 72.4589162609749 g
- Saturated Fat 8.02116633067096 g
- Serving Size 1 1 Serving (655g)
- Sodium 21347.5436532181 mg
- Sugar 30.0885639838948 g
- Trans Fat 2.79247858868319 g
- Calories 742 calories
Step-by-step
- Mix 1/2 cup cornstarch with water.
- Add garlic, ginger, sugar, 1/2 cup soysauce, vinegar, wine, chicken broth.
- Stir until sugar dissolves.
- Refrigerate until needed.
- In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
- Stir in egg.
- Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
- Add a little vegetable oil to help separate chicken pieces.
- Divide chickeminto small quantities and deep fry at 350 deg until crispy.
- Drain on paper towels.
Refrigerating the mixed sauce beforehand allows the sugar to dissolve entirely into the chicken broth, vinegar, and soy sauce without heating. Temperature control dictates whether this dish succeeds or fails. Deep frying demands strict adherence to thermal standards.
- Maintain the deep fryer oil at 350 degrees Fahrenheit. Dropping chicken into oil below this threshold prevents the cornstarch coating from setting instantly, resulting in a soggy, oil-logged crust.
- Process the chicken in small batches of four to six pieces at a time. Overcrowding the basket causes a rapid temperature drop in the oil.
- Incorporate a small amount of vegetable oil directly into the protein and cornstarch batter before frying. This prevents the large chunks from clumping into solid masses inside the hot oil.
- Prepare the liquid sauce component up to twenty-four hours in advance and keep it sealed in the refrigerator until assembly.
- Reheat leftover fried chicken on a wire rack inside a 400 degree Fahrenheit oven for eight to ten minutes to restore crispness before tossing with the sauce.
Cornstarch absorbs moisture quickly once coated. Sauce application should happen immediately before service to preserve the exterior crunch.
