Recipes
Tso’s Chicken Recipe
Servings |
MetricUS Imperial
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Ingredients
- 3 lbs boneless skinless chicken breasts cut into chunks
- 2 cups green onions sliced
- 8 small dried chilies seeds removed (bird pepper or thai chilies are good)
- Cornstarch slurry
- 1 cup ⁄4soy sauce low sodium preferred
- 1 egg beaten
- 1 cup cornstarch
- Sauce
- 1 cup ⁄2cornstarch
- 1 cup ⁄4water
- 1 1 teaspoons ⁄2fresh garlic minced
- 3 cup ⁄4sugar
- 1 cup ⁄2soy sauce
- 1 cup ⁄4white vinegar
- 1 cup ⁄4sherry wine or 1⁄4white wine
- 14 1 ounces ⁄2chicken broth a can
Ingredients
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Instructions
- Place sauce ingredients in a quart jar with a lid and shake to mix.
- Mix cornstarch slurry in a large bowl till the mixture is paste like.
- Add the chicken pieces and stir to coat. Using a fork remove one chicken piece at a time and let the excess mixture drip off.
- Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.
- Drain on paper towels. Fry all the chicken
- In a separate wok or large skillet add a small amount of oil and heat to 400 degrees.
- Add green onions and hot peppers and stir fry about 30 seconds.
- Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick.
- If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
- Add chicken to sauce in wok and heat just until the chicken is hot enough.
- Serve hot