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
Prep Time
50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
