This is the most requested Chinese Take-Out recipe that I get asked for. So, I came up with my very own version, and this is it. The recipe makes enough for six people, put I said four servings because honetly, you will not be able to stop eating this. Enjoy!
Course Main Course
Cuisine American, Chinese
Keyword Chinese Food, Chinese Take-Out, General Tso Chicken
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Author Chef Ben Kelly
Ingredients
Chicken
3Chicken Breast, sliced
2Egg Whites Beaten
1/4tspblack pepper
1/2tspsalt
1cupcornstarch
1tspGarlic Powder
1tspOnion Powder
1/2tsp White Pepper
Oil for frying
Sauce
Juice from 1/2 an orange
1/4cupSoy Sauce
3/4cupSugar
1/4cupRice Vinegar
2tbspCornstarch
3tbspWater
To Finish
2tbspGinger, sliced
2tbspGarlic, Sliced
1/2tspCrushed Red Pepper FlakesMore if you like a bit more heat
2tspSesame Oil
Instructions
Chicken
Beat the egg whites and season with the salt and black pepper.
In a separate bowl mix the cornstarch, onion powder, garlic powder, and white pepper.
Working with 1/3 of the chicken at a time coat it in the egg white then into the cornstach. Shake off any excess then fry at 365°F until crispy and brown, about 6 minutes.
Once the chicken is cooked, shake off excess oil, and toss in a metal bowl. Continue until all of the chicken has been fried.
Sauce
Put the orange juice, sugar, vinegar, and soy sauce in a medium pot and bring to a boil. Boil for one minute.
In a small bowl whisk together the cornstarch and water. Whisk it into the sauce and boil, while stirring for two minutes.
Take the sauce off the heat and set it aside until you are ready to use it.
To Finish
Heat a large wok over medium-high heat.
Add in the sesame oil, garlic, ginger and crushed red pepper flakes. Cook for 1-2 minutes or until the gigner and garlic starts to brown.
Add the fried chicken to the wok and toss to evenly distribute the ginger, garlic and red pepper.
Add the sauce, and toss/stir just until the chicken is coated then serve.