This General Tao chicken tastes the same as the one served in Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.
Preparation Details
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6
Ingredients
- 2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
- ¼ cup cornstarch
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ cup vegetable oil
Steps
- Gather the ingredients.
- Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
- Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
- Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
- Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.
