General Tso's Chicken

If you have about 1 hour and 30 minutes to spend in the kitchen, General Tso's Chicken might be an excellent dairy free recipe to try. For $3.47 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 764 calories, 43g of protein, and 28g of fat each. It works well as a main course. 8455 people have tried and liked this recipe. It is brought to you by Brown Eyed Baker. If you have vegetable oil, green onions, fresh ginger, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes are General Tso’s Chicken, General Tso’s Chicken, and General Tso Chicken.

Servings: 4

Preparation duration: 75 minutes

Cooking duration: 10 minutes

 

Ingredients:

½ teaspoon baking soda

1½ cups cornstarch

3 egg whites

½ cup all-purpose flour

2 tablespoons grated fresh ginger

4 garlic cloves, minced

1-2 green onions, thinly sliced (optional, garnish)

½ cup hoisin sauce

½ teaspoon crushed red pepper flakes

4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1-inch pieces

3 tablespoons soy sauce

3 tablespoons sugar

4 cups vegetable oil for frying

1½ cups water

¼ cup white vinegar

Equipment:

whisk

bowl

frying pan

paper towels

dutch oven

Cooking instruction summary:

1. To make the marinade, whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.

2. While the chicken is chilling in the marinade, heat the 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 cups of the hoisin marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from heat, cover and keep the sauce warm.

3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second shallow dish; mix until it resembles coarse meal.

4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.

5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel lined plate to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.

6. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve.

 

Step by step:


1. To make the marinade, whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.

2. While the chicken is chilling in the marinade, heat the 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant.

3. Add 2 cups of the hoisin marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened.

4. Remove from heat, cover and keep the sauce warm.

5. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside.

6. Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second shallow dish; mix until it resembles coarse meal.

7. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere.

8. Transfer the coated chicken to a plate and repeat with the remaining chicken.

9. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking.

10. Transfer the cooked chicken onto a paper towel lined plate to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.

11. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve.


Nutrition Information:

Quickview
763k Calories
43g Protein
27g Total Fat
82g Carbs
13% Health Score
Limit These
Calories
763k
38%

Fat
27g
43%

  Saturated Fat
18g
119%

Carbohydrates
82g
28%

  Sugar
18g
21%

Cholesterol
109mg
37%

Sodium
1695mg
74%

Get Enough Of These
Protein
43g
86%

Vitamin B3
19mg
99%

Selenium
66µg
96%

Vitamin B6
1mg
69%

Phosphorus
422mg
42%

Vitamin B2
0.45mg
27%

Vitamin B5
2mg
26%

Potassium
793mg
23%

Manganese
0.39mg
20%

Magnesium
69mg
17%

Vitamin B1
0.25mg
17%

Iron
2mg
14%

Folate
49µg
12%

Vitamin K
12µg
12%

Copper
0.2mg
10%

Vitamin E
1mg
9%

Zinc
1mg
9%

Fiber
2g
9%

Vitamin B12
0.36µg
6%

Vitamin C
3mg
5%

Calcium
39mg
4%

Vitamin A
157IU
3%

Vitamin D
0.17µg
1%

covered percent of daily need
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Related Videos:

Low Fat General Tso's Chicken Recipe

 

How to Make General Tso's Chicken | Chinese-Inspired Recipes | Allrecipes.com

 

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