It’s chinese food time – with dishes that are easy to replicate! Plain old chicken breasts can be revitalized into something scrumptious using this recipe. For starters, you need to cook your chicken in it’s coating, then the veggies, then mix together the sauce and whip up the complete dish!
You can certainly choose any veggies that you have on hand, they’ll probably be delicious.
The sauce looks all shiny and legit – thanks to Mr. Cornstarch. You should give it a try!
General Tao Chicken
500 g (1 lb) boneless chicken breasts, cut in small cubes
30 mL (2 tablespoons) cornstarch
1 beaten egg
45 mL (3 tablespoons) flour
2 mL (1/2 teaspoon) each baking powder and salt
60 mL (1/4 cup) vegetable oil
10 mL (2 teaspoons) sesame oil
15 mL (1 tablespoon) grated ginger
60 mL (1/4 cup) diagonally sliced green onions
60 mL (1/4 cup) each water, white vinegar and sugar
15 mL (1 tablespoon) cornstarch
15 mL (1 tablespoon) soy sauce
30 mL (2 tablespoons) oyster sauce (optional)
30 mL (2 tablespoons) ketchup
Coat the chicken cubes with cornstarch. Combine egg, flour, baking powder and salt in a bowl. Add chicken and stir to coat well.
Heat oil over high heat in a large, non-stick skillet. Add chicken and cook for 10 minutes, stirring often, until golden and no longer pink inside. Transfer chicken to a plate and reserve.
Add sesame oil, ginger and green onions to skillet, and cook over medium-high heat for three minutes. Add water, vinegar and sugar. Simmer until the sugar is completely dissolved.
In the meantime, dissolve cornstarch in soy sauce. Add soy sauce mixture, oyster sauce and ketchup to skillet. Allow to simmer for two minutes or until sauce has thickened.
Return the reserved chicken to the skillet and stir to reheat chicken. Serve over basmati rice and garnish with green onion.