JOE'S GENERAL TSO CHICKEN
My husband loves this recipe. I've taken several recipes and tweaked them till I got it exactly how I want. This recipe makes plenty of sauce so you shouldn't have to double it. You can use vegetable oil in the recipe, but I think peanut oil makes it taste much better.
Provided by Shanie Searing
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix all sauce ingredients together in a medium bowl, stir and refrigerate until needed.
- Cut chicken into 1-inch cubed pieces.
- Place in large bowl and add 1/4 cup soy sauce and pepper.
- Stir in egg.
- Gradually add cornstarch until well coated. Will be very sticky.
- Add up to a 1/2 cup oil as needed to separate chicken. Will still be sticky, but easier to manage.
- Fry chicken in small batches at 350 degrees until crispy. About 4 minutes per batch.
- Drain on paper towels.
- In a wok (or in a pinch use large spaghetti pot) heat 1 tablespoon of oil over medium to medium high heat.
- Add chili peppers and onions Stir fry for 30 seconds.
- Add sauce mixture to wok stirring until sauce thickens to a nice glaze.
- Remove from heat.
- Add chicken stirring until well coated.
- Serve with steamed broccoli and rice.
Nutrition Facts : Calories 2098.7, Fat 198.8, SaturatedFat 34.2, Cholesterol 141.4, Sodium 2391.6, Carbohydrate 51.5, Fiber 1.9, Sugar 15.2, Protein 28.9
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