I have a few General Tao Chicken Recipes..(It's one of my favorite cravings)
But this one is not fried..and we really really like it.
The chicken cubes/ pieces are tossed in cornstarch and simply pan browned..
It's really delicious..but then again..I love sweet with meat.
I cannot find the exact recipe online from the magazine it's from..so I am including it for you and one of my daughters:)I have proof read and hope I have not made any errors:)
La Recette.. Courtesy of Coup De Pouce Magazine
1/2 Cup Brown Sugar
3 tbsps Hoisin
3 Tbsps white vinegar
3 Tbsps Ketchup
2 Tbsps Soya Sauce
1/2 Cup water
3-4 Tbsps cornstarch
1 lb chicken breasts.. boneless..skinless,cut in 1 inch cubes
1 tbsp Evoo
1 Tbsp Sesame oil
6-8 spring green onions..chopped
3 Tbsps fresh ginger finely chopped
Hot peper flakes(optional)
1.In a bowl mix 1rst 6 ingredients..This is your sauce.Keep aside.
2.Dredge your chicken cubes in Cornstartch..shake off excess
3.In a large skillet heat Evoo and sauté chicken until no longer pink..and I like a bit of crunchy golden crusting on it:)
4. Remove,reserve and keep warm on a plate..I keep the chicken warm in the oven where my dinner plates are warming.
5.In the same skillet heat Sesame oil and quickly stir fry most of the Spring Green Onions and all the ginger until the aroma is present.(I reserve some SPG for adding upon presentation).
6.Add the sauce mixture you have made and cook ap 2 mins while scraping browned bits up..until a bit thickened..
7.Add chicken that you have kept warm and continue cooking until the sauce is desired consitency and make sure chicken is cooked through.Add hot pepper flakes if you wish.
8.Serve on or beside a rice of your choice.
I serve mine on top and add sauce:)
My Notes..
I add this..I love this..
I like spicy though and I love the kick these pepppercorns add.
And sometimes a bit ..a bit of Maple syrup in lieu of all the brown sugar.
I add the spring green onions and often some crunchy asian dried noodles.
