1 ½ lbs. Boneless skinless chicken thighs cut into bite sized pieces
1 Large egg
1 tsp. Granulated sugar
1 C. Cornstarch
Pinch of white pepper
2 Tbsp. Olive oil
2 tsp. Minced garlic
Strip of orange peel
3 Dried red chili peppers
⅓ C. Green onion chopped
¼ C. Soy sauce
¼ C. Chicken broth
½ C. Granulated sugar
2 tsp. Ginger paste
1 Tbsp. Rice wine vinegar
2 tsp. Cornstarch dissolved in water
Oil for frying
How To Make Easy General Tso’s Chicken
Add the chicken, egg, white pepper, and 1 tsp sugar to a mixing bowl, and toss to combine.
Slowly add in the cup of cornstarch until the chicken is well coated. You may not need to use all of the cornstarch.
Heat a few inches of oil in a deep-sided skillet or wok over medium-high heat on the stove.
Add the coated chicken one piece at a time to the hot oil and fry until golden brown and cooked through. Remove to drain on a paper towel-lined rack.
In a bowl, combine the soy sauce, chicken broth, ½ cup sugar, ginger paste, and rice wine vinegar. Stir to combine well.
Place the olive oil in a skillet over medium heat on the stove, and add the chilis, green onion, orange peel, and garlic. Saute for 1-2 minutes, stirring often.
Add the sauce to the skillet and stir to combine.
Pour the dissolved cornstarch into the skillet and stir to combine until the sauce thickens.
Place the chicken in the skillet and toss to coat well.
