I’m back with another Chinese Takeout recipe! If you haven’t noticed I have a crush on Chinese takeout, but not so much on the ingredients that sometimes can be added in the restaurant kitchen.
Some past recipes I’ve made that are Chinese inspired:
Chinese Takeout Chicken and Broccoli
Egg Drop Soup with Sugar Snap Peas and Greens
Chinese Vegetable Noodle Soup
Chicken and Broccoli In White Sauce
Homemade Chinese Pork Wonton Soup
Chinese Takeout Chop Suey
Hot and Sour Udon Noodle Soup
I love it!
I also love the comments that the Chicken and Broccoli recipe gets. Nothing makes me happier seeing a new comment that someone made it for dinner and loved it. It makes my Chinese Takeout loving heart so happy!
So after I completed the Chicken and Broccoli recipe I had one more on my “Must Master” list. That was General Tso’s Chicken. How do they make it so good? How does the sauce stay on so well? How do you keep the chicken crispy with the sauce? How do you get a hint of spice? I must have tried to make this dish a million times (ok not that much, but you get the idea) and every time it just didn’t turn out right. Then finally I got it! It was a beautiful moment. I cheered, I cried, I ate it, I made it again and ate more. I love this General Tso’s Chicken! Finally… you can have the takeout version at home! No wok required!
Chinese Takeout General Tso's Chicken
- 1 pound boneless chicken breast - cut up into bite size pieces.
- 3 eggs beaten
- 1/2 cup cornstarch
- 6 teaspoons cornstarch
- 8 tablespoons rice wine
- 5 tablespoons sugar
- 9 tablespoons soy sauce
- 2 teaspoons chopped red chilies
- vegetable oil to fry
- In a bowl mix 1/2 cup of cornstarch with eggs. Add chicken and mix to coat.
- In a small bowl mix 6 teaspoons cornstarch, rice wine, sugar and soy sauce.
- Heat 1-2 inches of vegetable oil in a large pan to medium heat (use a thermometer to get it to 350 degrees).
- Carefully add the chicken and fry just long enough until it's cooked.
- Remove the chicken carefully to paper towel to let sit and absorb grease.
- Leave two tablespoons of vegetable oil in pan, remove the rest.
- Add chopped red chilies to pan and fry until fragrant.
- Return the chicken to the pan and stir fry until crispy brown.
- Add sauce mixture and toss with chicken to coat and turn into a glaze (about 1 minute).
- Serve over rice with steamed broccoli.