Archive for January 11th, 2010

I love this chicken, but don’t like the deep frying that generally accompanies this dish. Here is a recipe that cuts the fat, but not the flavor.

General Tso’s chicken

1/2 cup brown sugar

3 tablespoons hoisin sauce

3 tablespoons rice wine vinegar

3 tablespoons ketchup

2 tablespoons soy sauce

1/2 cup water

3-4 tablespoons cornstarch

1 pound boneless, skinless chicken breasts cut into 1″ cubes

1 tablespoon olive oil

1 tablespoon sesame oil

6-8 scallions, chopped

3 tablespoons fresh ginger, grated

hot pepper flakes (optional)

Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.

Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.

Wipe pan clean with paper towel and add sesame oil with scallions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with scallion tops and red pepper flakes, if desired. Makes 4 servings.

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