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.