General Tso's Chicken (Tso Chung Gai)

Friday, 16 May 2014


1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
soy sauce1 tablespoon
rice vinegar 2 teaspoons
granulated sugar 3 tablespoons


Heat 4 cups of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter.
Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes.
Drain on a paper towel-lined plate.Stir together the vinegar,  sugar, soy sauce, 1 teaspoon sesame oil, and the  ketchup in a small bowl until smooth; set aside.
Your yummy tso's chicken is ready


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