General Tso’s what?!? Many of you in USA and Canada know General Tso’s Chicken as a standard item on every Chinese restaurant menu. The moment I saw the recipe on Bobby’s site called Blog Chef, I just knew I had to make it. Unfortunately, I ran into some problems…
Like any cook, I have my weaknesses, for example baking, and in this case battered-frying. No matter how hard I tried I just couldn’t get the batter crisp, not to mention for the batter to stay on the chicken. After about five failed attempts it called for radical action.
No batter, less oil and served with salad, this recipe is a real winner. You can even have it while you’re on a diet and it’s healthy too!
- salad leaves, washed
- cherry tomatoes, halved
- spring (salad) onions, washed and thinly sliced
- 22.5ml (1½ tbsp) rice vinegar
- 30ml (2 tbsp) rice wine or sherry
- 45ml (3 tbsp) sugar
- 45ml (3 tbsp) soy sauce
- 10ml (2 tsp) corn flour/starch
- 2 chicken breasts, skin removed and thinly sliced
- 15ml (1 tbsp) olive oil
- First arrange the salad leaves, tomatoes and onions on two plates.
- In a small bowl combine the vinegar, wine, sugar, soy sauce and corn starch. Mix well and set aside.
- Heat the oil in a large frying pan. Add the chicken and brown on all sides. Add the sauce mixture to the wok and cook stirring until the sauce thickens and the chicken is cooked.
- Divide the chicken evenly between the two salad plates and drizzle the sauce on top. Serve immediately.
- If you don’t fancy a salad but just want the chicken, prepare egg noodles and don’t forget to butter them. Serve the chicken on top and drizzle with sauce. Sprinkle spring (salad) onions on top.
- Serving Size: 1 serving
- Calories: 376
- Sugar: 21.8 g
- Sodium: 1778 mg
- Fat: 10.9 g
- Saturated Fat: 2.1 g
- Carbohydrates: 31.2 g
- Fiber: 1.9 g
- Protein: 37.5 g
- Cholesterol: 85 mg